One-Bowl Pumpkin Coffee Cake Recipe (Quick, Easy & Flavorful!)

Pumpkin coffee cake is one of those magical recipes that feels indulgent yet effortless. With just one bowl, a handful of ingredients, and less than an hour, you can create a moist, warmly spiced cake topped with a buttery streusel crumble. Perfect for mornings, brunch spreads, or a cozy afternoon pick-me-up, this recipe eliminates unnecessary steps without compromising flavor. It’s simplicity and elegance combined,an autumn classic you’ll bake on repeat.

Ingredients List

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• ½ cup sour cream or plain Greek yogurt

For the streusel topping:

• ½ cup all-purpose flour
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted

Step-by-Step Instructions

Step 1: Preheat the oven

Set your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

Step 2: Mix the batter in one bowl

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add granulated sugar, brown sugar, oil, eggs, pumpkin puree, vanilla, and sour cream. Stir gently until just combined,do not overmix.

Step 3: Make the streusel

In a small bowl, mix flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly.

Step 4: Assemble the cake

Pour the pumpkin batter into the prepared pan, spreading evenly. Sprinkle the streusel topping generously over the surface.

Step 5: Bake and cool

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing. Serve warm or at room temperature.

Cook Time

Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes

Servings

9–12 squares

Nutritional Information (approx. per serving)

• Calories: 295
• Carbohydrates: 41 g
• Protein: 4 g
• Fat: 13 g
• Fiber: 2 g
• Sugar: 25 g

Storage Instructions

Store the cake tightly covered at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days. Freeze individual slices, wrapped in plastic, for up to 2 months. Thaw overnight before serving.

Suggestions

• Drizzle with a light glaze made of powdered sugar and milk for extra sweetness.
• Swap sour cream for Greek yogurt for added tang and protein.
• Add chopped pecans or walnuts to the streusel for a crunchy finish.
• Serve with freshly brewed coffee or spiced chai for a perfect pairing.

Seasonal Relevance

Pumpkin coffee cake is ideal for fall mornings, cozy weekend brunches, or Thanksgiving breakfast. With its warm spices and pumpkin base, it captures the essence of autumn but remains a welcome treat during the winter holiday season as well.

Conclusion

This one-bowl pumpkin coffee cake is proof that comfort baking doesn’t need to be complicated. With minimal cleanup, rich seasonal flavors, and a buttery streusel topping, it’s a recipe that delivers bakery-style quality straight from your own kitchen. Make it once, and it’s destined to become a seasonal favorite you’ll bake year after year.

FAQs

Q1: Can I double this recipe for a larger crowd?
Yes, simply double the ingredients and bake in a 9×13-inch pan. The baking time will increase slightly, so check with a toothpick after 45–50 minutes.

Q2: What can I use instead of sour cream?
You can use plain Greek yogurt, buttermilk, or even crème fraîche. Each will give the cake a slightly different texture and flavor.

Q3: Can I make the streusel topping ahead of time?
Absolutely. Mix the streusel ingredients and store them in the refrigerator for up to 3 days. Sprinkle over the batter just before baking.