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.
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.
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.
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!
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.
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.
Craving more vegan pumpkin sweets?
Pumpkin Coffee Cake
Ingredients
Dry ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
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
- 1 cup powdered sugar
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon pure vanilla extract
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
- Gluten free – Substitute a quality all purpose gluten free flour, such as King Arthur or Bob’s Red Mill brand.
- May substitute another milk for the soy milk, if desired.
I’ve lost count of how many pumpkin recipes I’ve made, but this one is definitely a crowd pleaser! The cake rose beautifully! It was extremely thick and moist!! I have two pumpkins left to cut and purée. A local farmer gave me four freshly cut big ones for free! I will be back soon for another recipe!
As always, thank you Nora!!
I’m thrilled you loved the cake, Dee! Thank you so much for using my recipe and for your wonderful review!
This was super easy to make and really yummy!!!
Thank you for sharing your terrific feedback! I’m so glad you loved the coffee cake!
As always, Nora’s recipes are a masterpiece. My husband (a non-vegan) claims that no one would know this is vegan. It’s very moist and everything you want in a coffee cake.
Hi Marcella. I’m so thrilled that you and your husband love the coffee cake! It is a wonderful and moist cake for sure! Thank you for sharing your great feedback!
Hi Nora,
I’m so excited to try this! I’m making ahead for thanksgiving. Can I bake and cook as is then leave at room temp for 2 days or do you recommend slicing the cake. Let me know. Thanks!
It will get a bit dry sitting for two days unfortunately. If you really want to make it that far in advance, I would cover and refrigerate or maybe even freeze it. But better yet would be making it one day in advance instead of two. Don’t slice and let sit for 2 days, the pieces will dry out faster.
Thank you!
Also, if I decide to freeze what would the defrosting process look like? Thanks again!
To defrost you can just let it sit at room temperature for a few hours until it’s no longer frozen. Thanks!
I have made this so many times and everyone loves it and asks for the recipe. I plan to make this for the day after Thanksgiving breakfast. Can I make this in advance and store in the refrigerator, then cook as instructed? Thank you Nora! You are my go to for many of my vegan recipes ❤️
Yum, I love the sound of enjoying this for a post-Thanksgiving breakfast! I haven’t tried making the batter and leaving it overnight, but it should be fine. It’s best to make the streusel the day of, then add it on top of the cakes right before baking. I hope this helps!
Hi Nora! Do you think these could be made into muffins? Or would adding the crumble on top of your pumpkin muffins work better? I need something a bunch of nurses can pick up on the go. Thank you for all of your recipes!
Hi Shelly. I have never made this cake as muffins. I’ve had a few comments from bakers who did make the cake as muffins and said they turned out great! I hope this helps!
Okay, thank you!
Dear Nora,
This recipe was fabulous. Great taste and texture. I will be making this again.
Thanks so much.
Hi Barbara. You are welcome! So happy to hear you loved the cake! Thanks for your awesome feedback!
These were absolutely amazing! New favorite pumpkin dessert.
I am so glad you loved the pumpkin coffee cake! I think it’s scrumptious! Your positive feedback is inspiring! Thank you!
Nora, would a whole wheat flour work instead of all purpose and would apple sauce work as an oil replacement? I’m trying to cut oil out as much as possible. These muffins sound delicious!
I’d suggest using a 1:1 blend of whole wheat and all purpose flour to ensure the cake doesn’t turn out too dense. And I have never tried replacing the oil with applesauce, but it’s definitely worth a try. Happy baking!
Hi Nora,
These look amazing and I am looking forward to making them tomorrow. Would you please clarify how much pumpkin puree you used? What size can? Thanks so much.
Anastasia
I used 1 cup of pumpkin puree from a 15 ounce can. You won’t use the whole can. It’s listed in the recipe card. Hope that helps!
“This is so good!” “You should make this again.” These are comments from my 8 and 11 year olds as they ate this cake. Your recipes are always on point. Here’s my interpretation of this one: I had roasted two acorn squash drizzled with olive oil, maple syrup and cinnamon. They were sitting in the refrigerator because I was the only one interested in eating them. I put them to use for this recipe by removing the skin and puréeing the rest with just enough water to allow for blending. I followed the recipe with the exception of not having pumpkin spice so made my own blend and grated ginger to get a couple of teaspoons of the juice instead of using ginger powder for the spice (I didn’t have any). Recipe was perfect! The streusel was not exactly crumbly maybe cause of the melted butter so on the edges it baked a bit hard, but otherwise was perfect taste an texture. I added vegan chocolate chunks sparingly for a taste of chocolate. And I added an extra couple of tablespoons of oat milk (my choice of plant milk) because my purée was thick. This was a wonderful treat. I’ll be making it again and again. Thank you!
Hi Sophia. Your cake sounds flavorful and beautiful! I loved reading your description! Thank you for taking time to share your wonderful feedback, experience, and ideas! Wishing you lots of happy cooking!
Could you use coconut oil instead of butter for the streusel topping? Thanks!
Hi Jane. Yes, coconut oil should work.
Just absolutely perfect. I’ve made it modified with GF flour for a celiac friend, and it was so delicious! I’ve made it just as written as well, can’t get enough!
Hi Ariana. That is so great! I’m glad you are loving the cake! Thanks for sharing your helpful feedback and great review!
I made these into muffins!!! This is the most BUSSIN’ recipe. It’s so good (I’m waiting to see if it will win me my work baking contest ?)
Here are some MUFFIN TIPS!
Same bake temp, bake time about 30 minutes.
If you fill them to just the cup line, they beautifully poof over and look straight from a cafe ?
DO NOT OVERUSE THE TOPPING. For muffins you need about half the topping than the recipe calls for (I ended up throwing a lot out :// ) do not put on more than will stick to the batter. It dripped off the pan and burned at the bottom of my oven and filled the room with smoke ?
Every time I eat a muffin, I’m shocked I made them myself. SO. GOOD.
Hi Piper. Your comments and ideas are so fun! I’m thrilled these came out wonderful as muffins for you! Thank you for sharing your wonderful feedback and tips! I hope you win the baking contest!
Made this for a trip to Estes Park, Colorado to kick off Autumn and it was a huge hit! We even used Pumpkin Spice vegan creamer instead of milk for the glaze and my family loved it! I loved that the batter was not as sweet as most and the kids did not complain! They said it was their favorite coffee cake yet! Thanks for all your yummy recipes!
Hi Michelle. I’m thrilled to hear the coffee cake was a hit! Your trip sounds great! Thanks for sharing your sincerely fantastic feedback ad ideas! Wishing you a wonderful fall!
I just made this because we’ll I was in the mood for a sweet treat with a pumpkin spice twist. Well this fit the bill and then some!!!! Absolutely delicious would describe this cake. Moist with a crunchy top and all the pumpkin spice feels. I cut the recipe in half and I added extra pumpkin spice to the cake and topping. Also cut the butter in half and added whole oats and walnuts (and reduced the amount of flour) and it was perfect. Even my non vegans devoured it. This is a keeper!! Thank You.
You!!
You are welcome! I’m so glad the coffee cake was hit! Your additions sounds amazing! Thanks for sharing your wonderful feedback and ideas!
Please do not posit my last name if possible.
Ani is fine on my quesiton:
How to really sinmp0le pureee a pumpkin?
Delicious! Made this twice in one week, Yummy
Hi Jody. I get it! I’m so glad you love the coffee cake! Thanks for your wonderful feedback!
This is insanely good, Nora! Simple to make but would look impressive enough for guests. I’ve been vegan for almost a year now, and your site is still my go-to for recipes. Thanks so much for making the transition so fun and tasty!
Hi Abby! I appreciate you kind words about my site, and am thrilled you are loving my recipes! It is especially great that you are having fun with your journey! Thank you for sharing your wonderful feedback and review! This pumpkin cake is definitely one of my very favorites!
Literally the best dessert I’ve ever tasted. I’ve gained 10 lbs because I can’t stop making it lol!!! Honestly… worth it
I’m so glad you love the coffee cake! Thank you for sharing your feedback and review!
delicious, nora!! it was a hit at thanksgiving. thank you as always for great, reliable recipes!
Thank you for using my recipes! I’m glad the cake was a hit! Thank you for sharing your great review!
This is a lovely fall treat. I would prefer my streusel to be soft, so I would change that if I make it again. 🙂
I just made the coffee cake – it is in the oven- the streusel topping was not crumbly- but runny- I am sure it will taste wonderful but I used the ingredients listed-
I had a similar issue with the topping. It was runny. I spread it on the cake and it still tasted great. Next time, I will not melt the butter, but rather soften it. That’s how most crumbly toppings are made.
Oh my goodness, Nora, you’re a staple in our house! This recipe was perfect for Friendsgiving! Thanks for putting smiles on all of our faces, with this delicious dish! We love you and your recipes!
Wow, this is my favorite recipe yet, and I have tried so many! It’s very easy to make, and so delicious! I made half as muffins and the other half in a square Pyrex dish — both turned out really great. Shared the with the neighbors, who were delighted! Thanks for treating us to this gem of a recipe!
You are welcome! I’m glad you loved the coffee cake! Thank you for taking time to share your fantastic review and comments! Also, for sharing the cake with your neighbors! Happy cooking!
I made this coffee cake for some friends who had us over for tea, and it was an absolute hit! Beautiful color, exquisitely moist, not too sweet (I did reduce the sugar in the cake to 3/4 cup). I also wish the pumpkin flavor was a little stronger, so I would try using a full can of pumpkin next time. My mom, who doesn’t like sweet treats or pumpkin, LOVED this recipe! So excited for this fall find.
I loved it so much I had to make more for us once we got home.
Hi Suzanne. I’m thrilled to hear the coffee cake was a hit! It is for sure a very fun, fall recipe! Thank you for taking your time to share! Happy cooking!
Hello there. Thanks for the recipe. Do you think subbing sweet potatoes for pumpkin will work?
Hi Roshanda. You could probably substitute sweet potatoes, however, I have not tried it. Let me know how it works for you if you use sweet potatoes. Happy cooking!