Have Your Pumpkin Coffee Cake Recipe and Eat It Too

Pumpkin Coffee Cake

Need a little seasonal sustenance to go with your delectable pumpkin spice latte? We’ve got exactly what you’re looking for – a pumpkin coffee cake recipe that delivers. Culled together from a number of other online sources, then tweaked to perfection in the BOTM kitchen, this moist coffee cake is a must-try. Enjoy!

Pumpkin Spice Coffee Cake

Cake ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups rolled oats
  • 1 Tbs. baking powder
  • 1 Tbs. ground cinnamon
  • 2 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • ½ cup (1 stick) butter or margarine, softened
  • 1 ½ cups sugar
  • 3 large eggs, lightly beaten
  • 1 15 oz can pumpkin purée

Streusel topping ingredients

  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup sugar
  • ¼ cup packed light brown sugar
  • 4 Tbs. butter, melted


  1. Preheat oven to 350. Coat a 10-inch pan with nonstick spray. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin puree into butter mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan.
  2. In a small bowl, mix all streusel topping ingredients together until crumbly. Spread on coffee cake.
  3. Bake 1 hour, or until toothpick comes out clean. Cool at least 10 minutes, then slice into squares, and enjoy with a hot pumpkin spice latte!
  • Pete E. says:

    Great recipe–just tried it. Is a 10-inch pan a standard size? I couldn’t find one in our collection, so I used an 8×8 and just left out some of the batter. Came out perfect!

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