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Last Updated: September 7, 2025

If you crave a warmly spiced, moist, and tender pumpkin coffee cake with a crisp crumb topping, but want to avoid the heavy-handed sweetness or dryness found in many cafe versions, this is your go-to recipe. What makes this cake stand out is the careful balance of pumpkin purée for moisture, a restrained amount of sugar for a lightly sweet crumb, and just enough baking soda to lift the crumb without making it bitter. The topping, a mix of oats, brown sugar, and walnuts, is both substantial and shatteringly crisp, like the best granola you’ve ever tasted, only baked right into the cake. The secret to a cake that’s never soggy is heating your pumpkin purée gently before adding it, eliminating excess moisture. Take the extra few minutes for this step, and you’ll be rewarded with the kind of crumb that makes everyone wonder if you’ve been baking for years.

Why This Recipe Works

This pumpkin coffee cake uses a handful of science-backed tricks to deliver its signature texture. First, gently warming the pumpkin purée (not cooking or boiling it) releases some of its moisture, ensuring the batter isn’t too wet and the cake doesn’t end up dense. Second, baking soda neutralizes the natural acidity of the purée and lifts the batter just enough—not so much that the cake bakes up with large holes or tunnels, but enough to keep the crumb airy. Third, oil is used instead of butter for two reasons: it coats flour proteins differently than solid fats, preventing gluten formation (and thus a dense crumb), and it keeps the cake moist for days.

Room-temperature eggs matter here: they emulsify and blend more easily, creating a smooth batter without over-mixing. The dry ingredients are whisked separately, and the wet ingredients are blended first, then combined—this “reverse creaming” method minimizes gluten development, preventing toughness. The crumb topping is pressed, not sprinkled, onto the batter; this creates a crust that bakes flat and crisp, not sandy or crumbly.

Ingredients: Purpose, Weights, and Volumes

• Rolled oats (110 g, 1 cup): Structural backbone for the topping; use old-fashioned, not instant.
• Demerara or light brown sugar (100 g, ½ cup packed + extra for sprinkling): Caramel flavor and crispness in the topping.
• All-purpose flour (300 g, 2 cups + 2 tbsp): For structure; bleached or unbleached works, but unbleached gives a slightly better color.
• Granulated sugar (100 g, ½ cup): Just enough sweetness without cloying.
• Baking soda (5 g, 1 tsp): Leavening and pH balance.
• Fine sea salt (5 g, 1 tsp): Flavor and balancing sweetness.
• Cinnamon (3 g, 1½ tsp): Essential spice for pumpkin cakes.
• Ginger (1 g, ½ tsp), nutmeg (0.5 g, ¼ tsp), allspice (0.5 g, ¼ tsp): Warm spice blend.
• Neutral oil (100 mL, ⅓ cup + 2 tbsp): Moisture and tenderness; use sunflower, grapeseed, or mild olive oil.
• Large eggs, room temperature (2, about 110–120 g): Emulsification; binds the batter.
• Vanilla extract (10 mL, 2 tsp): Flavor depth.
• Pumpkin purée (425 g, 15 oz): Use 100% pumpkin, not pie filling. Pro tip: Measure by weight, as can sizes vary.
• Full-fat yogurt or buttermilk (60 g, ¼ cup): Tenderizes crumb and adds acidity.
• Chopped walnuts (60 g, ½ cup): Crunch and toastiness; optional.
• Butter, melted (30 g, 2 tbsp): For the topping, adds crispness and flavor.

Equipment Needed

• 8×8-inch (20×20 cm) square baking pan (greased and lined with parchment, extra for handles)
• Digital kitchen scale (recommended for precision)
• Large bowl (for wet ingredients)
• Medium bowl (for dry)
• Small saucepan (for warming pumpkin)
• Whisk and spatula
• Measuring cups (if not using a scale)
• Oven/OTG (with thermometer for accuracy)
• Cooling rack

Nice-to-have: Offset spatula, sieve, parchment circles

Step-by-Step Instructions

Step 1: Prep the Pumpkin and Preheat

Gently warm the pumpkin purée in a saucepan over low heat for 3–5 minutes, stirring often. Stop when it’s barely steaming; you want to reduce moisture, not reduce volume. Let cool to lukewarm. Meanwhile, preheat the oven to 180°C (350°F), rack in the center, for at least 30 minutes.

Step 2: Mix the Topping

In a bowl, combine oats, brown sugar, chopped walnuts, and melted butter. Press the mixture together to form clumps. Set aside.

Step 3: Whisk Dry Ingredients

In a medium bowl, whisk flour, granulated sugar, baking soda, salt, and spices until uniform in color.

Step 4: Blend Wet Ingredients

In a large bowl, whisk eggs lightly, then add oil, vanilla, and yogurt/buttermilk. Whisk until smooth. Add the lukewarm pumpkin and whisk until fully incorporated, no streaks.

Step 5: Fold Together

Tip the dry ingredients into the wet and fold gently with a spatula just until no dry patches remain. The batter will be thick, but not stiff.

Step 6: Pan and Top

Scrape the batter into the prepared pan and smooth the top. Press—don’t sprinkle—the oat topping evenly over the batter, pressing gently so it adheres.

Step 7: Bake and Test

Bake for 45–50 minutes. The cake is done when a skewer inserted 2.5 cm (1 in) from the center comes out with a few moist crumbs, not batter. The topping should be deeply golden. If the top browns too quickly, cover lightly with foil.

Step 8: Cool and Serve

Let cool in the pan for 20 minutes, then lift out with parchment handles. Serve warm or at room temperature.

Visual Cues and Checkpoints

• Batter: Should be thick, scoopable, and homogenous. If it looks curdled, your pumpkin was too hot or eggs were cold.
• Topping: Should clump when pressed. If it’s sandy, add a dab more melted butter.
• Baked cake: The edges pull away slightly from the pan. The center should spring back gently when pressed. The topping is crisp, not burnt.

Troubleshooting Table

Substitutions and Variations

Dietary Swaps

• Egg-free: Swap each egg for 60g (¼ cup) unsweetened applesauce and 2g (½ tsp) baking powder. Texture will be slightly denser but still moist.
• Dairy-free: Use any plant-based yogurt and oil-based topping. For the topping, coconut oil works but may taste coconutty.
• Gluten-free: Substitute 1:1 gluten-free all-purpose flour blend (tested with Bob’s Red Mill, results consistent). Add 5g (1 tsp) xanthan gum if your blend doesn’t contain it.

Flavor Swaps

• Spices: Swap allspice for clove (use half as much) for a stronger bite.
• Fruit: Replace 100g pumpkin with banana or sweet potato purée (adjust spices).
• Nuts: Use pecans or almonds for the topping.
• Seeds: Add 30g sunflower or pumpkin seeds to the topping for extra crunch.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Keeps well in an airtight container at room temperature for 3 days (topping remains crisp). If humidity is high, store in the fridge.
• Fridge: Up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Cool completely, wrap slices in parchment, then foil. Freeze up to 2 months. Thaw at room temperature, then refresh in a 160°C (325°F) oven for 10 minutes. The topping regains crispness.
• Do not freeze: Topping alone (it will get soggy); assembled cake is best.

Serving Suggestions and Pairing

Serve warm with a dollop of Greek yogurt or a drizzle of salted caramel for contrast. The cake’s mild sweetness pairs well with a sharp cheddar cheese or a tart fruit compote. For a brunch twist, add a smear of cream cheese and a spoonful of spiced apple butter.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but you must roast and purée it until thick and moisture-reduced. Canned is more consistent for beginners.

Why did my cake collapse in the middle?
You likely opened the oven door too early, or the center was slightly underbaked. Use the skewer test and avoid opening the oven in the first 30 minutes.

Can I make this eggless?
Yes, see the egg-free swap above. The cake will be slightly denser but still moist.

How do I double the recipe?
Double all ingredients and bake in a 9×13-inch pan. Begin checking for doneness at 55 minutes.

Can I bake this in an air fryer or OTG?
Yes, for OTG use the same temp and time. For air fryer, use a smaller pan and check at 30 minutes (temp and time vary by model).

Notes from My Kitchen: Testing Log

• Batch 1: Used cold pumpkin, cake was gummy and dense. Adjusted by warming purée—crumb improved.
• Batch 2: Tried coconut oil, found the flavor overpowered pumpkin. Switched back to sunflower oil.
• Batch 3: Added extra baking soda for more lift but the cake tasted bitter. Reduced to 5g (1 tsp) for balance.
• Batch 4: Tested gluten-free flour blend—texture held well, slightly more crumbly.
• Batch 5: Tried sprinkling topping—sandy, not crisp. Pressing solved this.
• Final Version: Chose the method above for moist, tender crumb and crisp topping that stays intact.

Nutrition & Disclaimer

Approximate per serving (1/12 of cake): 280 kcal, 12g fat, 38g carbs (18g sugar), 4g protein.
Nutrition values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Pumpkin Coffee Cake with All My Tips

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

280

kcal

Total time

1

hour 

10

minutes

Warmly spiced, extra-moist pumpkin loaf with a crisp oat-and-walnut topping. This cake is lightly sweet, bakery-soft, and reliable for home bakers. Warming the pumpkin purée before mixing is the pro tip for the best texture.

Ingredients

• Canned pumpkin purée: 425 g (15 oz), gently warmed and cooled to lukewarm
  

• Rolled oats: 110 g (1 cup)

• Demerara or light brown sugar: 100 g (½ cup packed)

• Chopped walnuts: 60 g (½ cup), optional

• Butter, melted: 30 g (2 tbsp), for topping

• All-purpose flour: 300 g (2 cups + 2 tbsp)

• Granulated sugar: 100 g (½ cup)

• Baking soda: 5 g (1 tsp)

• Fine sea salt: 5 g (1 tsp)

• Ground cinnamon: 3 g (1½ tsp)

• Ground ginger: 1 g (½ tsp)

• Ground nutmeg: 0.5 g (¼ tsp)

• Ground allspice: 0.5 g (¼ tsp)

• Neutral oil: 100 mL (⅓ cup + 2 tbsp; sunflower, grapeseed, or mild olive oil)

• Large eggs, room temp: 2 (about 110–120 g)

• Vanilla extract: 10 mL (2 tsp)

• Full-fat yogurt or buttermilk: 60 g (¼ cup)

Directions

• Prep pumpkin & oven:
  Gently warm pumpkin purée in a small saucepan over low heat (3–5 min, stirring, until barely steaming; do not boil). Cool to lukewarm. Preheat oven to 180°C (350°F), rack in center, for 30+ min.
• Make topping:
  In a bowl, mix oats, brown sugar, chopped walnuts, and melted butter. Press together into clumps. Set aside.
• Whisk dry ingredients:
  In medium bowl, whisk flour, granulated sugar, baking soda, salt, and all spices until uniform.
• Blend wet ingredients:
  In large bowl, lightly whisk eggs, then add oil, vanilla, and yogurt. Whisk smooth. Add lukewarm pumpkin, whisk until no streaks.
• Fold together:
  Add dry ingredients to wet. Fold gently with spatula just until no dry patches remain. Batter will be thick, not stiff.
• Pan & top:
  Scrape batter into prepared pan, smooth top. Press topping firmly and evenly over batter (don’t just sprinkle; pressing helps it stick and crisp).
• Bake & test:
  Bake 45–50 min. A skewer inserted 2.5 cm (1 in) from center should come out with a few moist crumbs, not wet batter. Topping should be deeply golden. If browning too fast, cover loosely with foil last 10 min.
• Cool & serve:
  Cool in pan 20 min, then lift out with parchment. Serve warm or at room temp.

Notes

• Storage & Make-Ahead
  Room temp: 3 days in airtight container (topping stays crisp in dry climates).
  Fridge: Up to 5 days; bring to room temp to serve.
  Freezer: Slice, wrap in parchment + foil; freeze up to 2 months. Thaw at room temp, then refresh in 160°C (325°F) oven 10 min for crisp topping.
  Don’t freeze topping alone (gets soggy). Assembled cake freezes well.
• Dietary Swaps
  Egg-free: Replace each egg with 60 g (¼ cup) unsweetened applesauce + 2 g (½ tsp) baking powder (texture denser but moist).
  Dairy-free: Use plant yogurt and coconut oil (may taste coconutty).
  Gluten-free: Use 1:1 GF flour blend (add 5 g/1 tsp xanthan gum if your blend doesn’t include it).