This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It’s perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.

close up on a square slice of orange pumpkin coffee cake on a white plate.

Just when you think Vegan Coffee Cake can’t get any better, pumpkin is added to the mix! This super moist and perfectly spiced Pumpkin Coffee Cake is the ultimate fall dessert or breakfast. It’s delicious, easy to make, and the perfect treat to enjoy with a cup of hot coffee.

There are 3 parts to this vegan pumpkin coffee cake:

  • Coffee cake
  • Pumpkin pie spiced streusel
  • A sweet vanilla glaze

My favorite is the streusel topping. So sweet and moist, it’s an easy mix of vegan butter, pumpkin pie spice, brown sugar, and flour. Other than the vanilla glaze, it’s the perfect topping!

Serve this warming pumpkin spice coffee cake on holiday mornings along with Pumpkin Cinnamon Rolls hot from the oven.

Does coffee cake have coffee in it?

Nope! This spiced cake is meant to be eaten while you sip on your coffee and tea instead of pouring it right into the batter.

How to make pumpkin coffee cake

Whisk the dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients together. Slowly combine the wet into the dry to finish the cake batter. Pour it into the cake pan.

white spatula mixing an orange batter in a white bowl.

To make the pumpkin pie streusel, use a fork to mix the butter, flour, sugar, cinnamon, and pumpkin pie spice together in a bowl. It should be crumbly when it’s done.

Crumbly brown streusel in a square metal baking dish.

Sprinkle the streusel topping all over the cake batter, then bake until a toothpick inserted in the middle comes out clean.

Make the vanilla glaze while the cake cools. All you need to do is whisk the glaze ingredients together in a bowl and drizzle it over the cooled cake. Cut yourself a slice and enjoy with a hot cup of coffee!

dark brown baked cake cut into squares in a metal baking tin.

Can I use a different pan?

I used a 9×13 inch cake pan for this one layer cake but you can try making it in a bundt pan. I haven’t tested this, but it should work fine. It will take a bit longer in the oven though. Or cut the recipe in half and use a square 8×8 inch pan, baking for only about 30 minutes.

Can this recipe be made into muffins?

Transform this recipe into pumpkin coffee cake muffins by pouring the batter ⅔ of the way full into a lined muffin tin. Top each one with streusel. Bake at 350ºF for about 18-22 minutes.

close up on a cut slice of brown pumpkin coffee cake in a metal baking tin.

Tips and substitutions

  • Gluten free – Try using an all purpose gluten free mix instead of all purpose flour.
  • Don’t overmix – Gently fold the wet mix into the dry when making the batter until everything is just combined. If you mix too much, the cake will be dense.
  • Add ins or toppings – You can add crushed pecans, almonds, or walnuts, shredded coconut, or chocolate chips to the batter and finish the cake with a drizzle of maple syrup or caramel sauce instead of the glaze.
  • To store – Keep the sliced cake in an airtight container in the fridge for up to 5 days. 
  • To freeze – Wrap the baked cake in plastic or foil and freeze for up to 3 months.
close up on a cut slice of brown pumpkin coffee cake in a metal baking tin.

Craving more vegan pumpkin sweets?

close up on a square slice of orange pumpkin coffee cake on a white plate.

Pumpkin Coffee Cake

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It's perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.
4.89 from 9 votes

Ingredients

Dry ingredients

Wet ingredients

  • 1 cup pumpkin pureé
  • 1/2 cup neutral flavored oil, *I used avocado oil
  • 1 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract

Streusel topping

  • 1/2 cup vegan butter, melted
  • 1/2 cup all purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumkin pie spice

Optional glaze

Instructions

  • Preheat the oven to 350 degrees F and lightly grease a 9×13 inch cake pan.
  • Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.
  • Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.
  • Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.
  • Pour the cake batter into the prepared pan. Set aside while you make the streusel.
  • Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.
  • Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.
  • If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.
  • Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it's best served the same day.

Notes

  1. Gluten free – Substitute a quality all purpose gluten free flour, such as King Arthur or Bob’s Red Mill brand.
  2. May substitute another milk for the soy milk, if desired.

Nutrition

Serving: 1of 16 servings, Calories: 375kcal, Carbohydrates: 64g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 133mg, Potassium: 194mg, Fiber: 2g, Sugar: 41g, Vitamin A: 2691IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 2mg

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