Pumpkin Coffee Cake

5 from 5 votes

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This Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert.

Slice of Pumpkin Coffee Cake on a plate topped with whipped cream and mini chocolate chips.
Featured with this recipe
  1. Pumpkin Coffee Cake
  2. Ingredients for Pumpkin Coffee Cake
  3. Add-ins
  4. Other Yummy Coffee Cakes
  5. Other Yummy Pumpkin Recipes
  6. How to Make Pumpkin Coffee Cake
  7. Chocolate Chip Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

If you’re looking for a fall brunch recipe, look no further than this decadent Pumpkin Coffee Cake! Pumpkin spices blend with the delicate flavor of a cream cheese layer and the yummiest streusel topping you’ve ever had! It’s truly the best pumpkin coffee cake recipe we’ve had in a long time. Top a slice with some whipped cream or easy vanilla glaze and mini chocolate chips for a delightful after dinner dessert.

Ingredients for Pumpkin Coffee Cake

This coffee cake recipe may seem like it has a lot of steps, but trust me, it comes together quickly, and each bite is worth the effort! Here’s what you need:

For the Cake

All you need is a baking pan and these simple ingredients to create the best dessert this fall!

  • Pumpkin puree – a 15 oz can of pumpkin works great! Or you can make your own homemade pumpkin puree
  • White, granulated sugar
  • Half cup vegetable oil
  • Baking soda 
  • Pumpkin pie spice – this is really a mixture of cloves, nutmeg, cinnamon, ginger and other fragrant spices all in one! You can find it in the spice aisle in your grocery store.
  • Sour cream – a half cup of full fat sour cream gives this cake a moisture that can’t be beat!
  • Eggs 
  • All purpose flour

Cream Cheese Layer

  • 8 ounces of cream cheese – make sure it’s at room temperature so it blends together smoothly with an electric mixer
  • sugar – white, granulated sugar 
  • Vanilla extract – you can use half to a full teaspoon vanilla depending your taste.

Crumb Topping

  • All purpose flour
  • Sugar
  • Cold butter  – Make sure it’s really cold! You’ll use a pastry cutter or your fingers to crumble the butter in with the flour, sugar and cinnamon.
  • Cinnamon – about half a teaspoon or so to taste
Top view of two slices of Pumpkin Coffee Cake topped with whipped cream and mini chocolate chips.


If you want to change up this classic pumpkin coffee cake, you can add all sorts of delicious toppings! We love mini chocolate chips or chopped pecans added to the mixture. You could also sprinkle a little brown sugar over the top before it bakes for a richer crumble topping. Or drizzle a simple glaze of powdered sugar and milk over the top after cooling.

Other Yummy Coffee Cakes

I have to admit, this is one of my all time favorite coffee cakes! Right now for me it is a pretty close tie with our Blueberry Cream Cheese Coffee Cake, both are so good, you can’t go wrong! I’m thinking that I can make the Pumpkin Coffee Cake during Fall and the Blueberry Coffee Cake in the spring. 🙂  And definitely our Cranberry Almond Coffee Cake during the Holidays. Although when I am looking for a quick and easy coffee cake recipe, I love to whip up our Cake Mix Coffee Cake.

Fork holding a bite of moist Pumpkin Coffee Cake.

Other Yummy Pumpkin Recipes

This time of year I am just craving pumpkin everything. If you are like me you will love our Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans, Fall WafflesPumpkin Drop Cookies and our tasty Pumpkin Steamers for breakfast and brunch too. If you are looking for some pumpkin desserts, try our Nothing Bundt Cakes Pumpkin Spice, Halloween Charcuterie BoardPumpkin Mousse Cheesecake, Pumpkin Cheesecake Trifle, or our Pumpkin Cobbler recipes.

READ NEXT: 33+ Super Easy Breakfast Ideas

How to Make Pumpkin Coffee Cake

Two slices of Pumpkin Coffee Cake on plates. Both topped with whipped cream and mini chocolate chips.

Chocolate Chip Pumpkin Coffee Cake

5 from 5 votes
This Chocolate Chip Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine German
Servings 12



  • 9×13 inch pan


For The Cake:

For the Cream Cheese Layer:

For the Crumb Topping:


  • Preheat oven to 350 degrees. In a large bowl blend together all the cake ingredients except for the eggs, flour, and chocolate chips. 
    Bowl of pumpkin puree, oil and sour cream for Pumpkin Coffee Cake. Whisk on the side.
  • Thoroughly blend the eggs in one at a time, then blend in the flour until it's completely incorporated into the batter. Then gently stir in about ¾ of the bag of mini chocolate chips.
    Bowl of Pumpkin Coffee Cake batter with a whisk on the side.
  • Pour the batter into a 9×13 inch pan that has been lined with cooking spray.
    Glass baking dish with Pumpkin Coffee Cake.
  • In a medium size bowl, blend together the cream cheese, sugar, and vanilla. Spoon the mix into a sandwich bag and cut a small hole in one corner. Pipe the cream cheese mix all over the top of the cake batter, it doesn’t need to be pretty. Also, don’t try to spread it out, it will even out while it bakes.
    Baking dish with the cheesecake mixture swirled on top of the Pumpkin Coffee Cake batter.
  • Combine the crumb topping ingredients in a medium size bowl with a pastry blender until all the ingredients are thoroughly blended together. Do not soften the butter first! This takes a little work but is well worth it! Distribute the crumb topping all over the top, but don’t pat it down.
    Baking dish of Pumpkin Coffee Cake with crumb topping.
  • Bake for about 40 minutes then check the cake, if the center hasn’t set up or if a toothpick comes out with wet cake batter you need to give it some more time. Mine ended up taking between 45 and 50 minutes. This can vary depending on your elevation.
    Baked Pumpkin Coffee Cake in a baking dish.
  • Optional: serve with whipped topping and extra chocolate chips.
    Slice of Pumpkin Coffee Cake on a plate with the baking dish inn the background.

Nutrition Information

Calories: 764kcalCarbohydrates: 114gProtein: 10gFat: 31gSaturated Fat: 20gCholesterol: 82mgSodium: 446mgPotassium: 233mgFiber: 2gSugar: 74gVitamin A: 3578IUVitamin C: 4mgCalcium: 93mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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  1. 5 stars
    I brought this for a work potluck for my boss’s 50th. He just came and told me it was SPECTACULAR and everything he likes in a dessert. Staff loves it. Win! One goof was I cut the baggie too large so the frosting came out in a tube and didn’t really spread out, but. I one seems to mind!

  2. Made this in the morning to take to work for my Principal’s birthday. Everyone loved it, it was soooo delicious! My new go-to coffee cake!

  3. 5 stars
    Oh, yum! I am SO ready for pumpkin season! I love how many chocolate chips are in this! My family loves chocolate chips in their baked goods. This is awesome!

    1. We haven’t made it in a bundt pan but you totally could! Just keep an eye on it so it doesn’t get over-done. Let us know how it turns out!

  4. Please tell me there is something missing from the cake layer. After an hour I have bubbling soup in my oven! And yes, I tripled checked that I had included all the listed ingredients.

  5. Hello,

    I would like to make this cake to take to Thanksgiving dinner. I was wondering if I can use less sugar and omit the chocolate chips. I like the fact that the cake has both sour cream and cream cheese. Please reply soon.

    Tks. Marie