Easy Pumpkin Coffee Cake


This post may contain affiliate links, please see our privacy policy for details.

Pumpkin season is in full swing and this easy pumpkin coffee cake is just what you need. Best of all, you can freeze this coffee cake for later! If you’re asking “can you freeze coffee cake”, the answer is absolutely yes! Read on for how to freeze it!

Easy Pumpkin Coffee Cake_MidPage – 1

The very best part of this delicious pumpkin coffee cake is the STREUSEL! It’s made with walnuts, pumpkin pie spice, brown sugar, and lots of butter. It adds the perfect complementary topping to this pumpkin coffee coffee cake!

Can you freeze coffee cake?

This pumpkin coffee cake is SO moist and delicious and it’s so easy to prepare!

Can you freeze coffee cake?

The answer is YES! The best part about coffee cake is how moist it is. I find it best enjoyed within the first day or two, at room temperature, in an airtight container. After that, you can store it in the fridge for 4-5 days more.

If you want to freeze the coffee cake, set aside how much you want to freeze immediately or a day or two after baking. Wrap it tightly in aluminum foil or plastic wrap and then place in a freezer baggie! You’ll be able to enjoy this yummy treat for up to 2-3 months, if properly frozen!

How to Make This Easy Pumpkin Coffee Cake:

Making this coffee cake is a breeze, but you do need three bowls for it! You’ll layer the batter with the pumpkin filling.

Start by preparing the batter, which is just butter, eggs, sugar, vanilla, flour, and sour cream. If you don’t have sour cream, you can absolutely use whole milk or heavy cream. It won’t have the exact same texture, but it’ll get you what you need in a pinch!

After that, prepare the pumpkin filling. The filling is simply pumpkin puree, eggs, sugar, vanilla, and pumpkin pie spice with the addition of ground cloves!

From there, you’ll layer the cake, starting with half the batter and then the pumpkin filling, and then the remaining batter.

After you’ve layered the cake, whip up the streusel topping quickly. Combine the melted butter with brown sugar, finely chopped walnuts, and vanilla. Add it in dollops across the top of the cake and bake for 50-55 minutes. That’s it! It’s so delicious and simple to prepare!

Looking for more dessert recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Can you freeze coffee cake?

Easy Pumpkin Coffee Cake

Pumpkin season is in full swing and this easy pumpkin coffee cake is just what you need. Best of all, you can freeze this coffee cake for later!
4.80 from 5 votes
Print Pin Share on Facebook
Prep Time: 20 minutes
Inactive time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 20
Calories: 285kcal


  • Mixing Bowls
  • Electric mixer
  • 9×13 or 11×13 Baking Dish


Coffee Cake Batter:

  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup sour cream

Pumpkin Layer:

  • 15 ounce can pumpkin puree
  • ¾ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon ground cloves optional
  • ½ teaspoon salt
  • ½ cup whole milk or heavy cream

Walnut Streusel:

  • ½ cup butter melted
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts finely chopped
  • 2 teaspoons pumpkin pie spice


Prepare the Baking Dish:

  • Preheat oven to 325ºF. Grease a 9×13 or 11×13 baking dish and set aside.

Prepare the Cake Batter:

  • Combine softened butter and sugar in a mixing bowl. Using an electric mixer, mix the ingredients until light and fluffy.
  • Add the eggs and continue mixing for 3-5 minutes until the mixture is light and creamy.
  • Add the vanilla and mix briefly to incorporate.
  • Add the flour, baking soda, and baking powder and mix until just combined. Do not over-mix!
  • Finally, add the sour cream and mix until smooth. Again, do not over-mix!
  • Pour half the cake batter into the prepared pan and use a rubber spatula to flatten it into an even layer.

Prepare the Pumpkin Layer:

  • In a bowl, combine all the ingredients for the pumpkin layer and mix with the electric mixer until smooth.
  • Pour the pumpkin layer over the cake batter.

Prepare the Streusel Topping:

  • In a bowl, combine all the ingredients for the streusel topping and use a spoon to stir until combined.

Finish Assembling the Coffee Cake:

  • Pour the remaining cake batter over the entire cake and use a rubber spatula to smooth it out. Don't worry if it looks messy!
  • Using a tablespoon, drop dollops of the streusel evenly over the coffee cake.

Bake the Coffee Cake:

  • Transfer to the oven for 45-50 minutes to start. Using a toothpick, test the doneness at the center of the cake. If it hasn't set up, bake an additional 5-7 minutes as needed until a toothpick comes out mostly clean from the center of the cake. Note: The pumpkin layer is quite moist, so the toothpick may have a bit of pumpkin on it!

To Serve:

  • Allow the cake to cool before slicing. We love our coffee cake served slightly warm! Store for 1-2 days in an airtight container and then in the fridge for 3-4 days longer. Freeze for up to 2-3 months. Enjoy!


Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Sodium: 230mg | Fiber: 1g | Sugar: 27g | Vitamin C: 1mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

New recipes sent directly to your inbox.

Easy, elegant recipes to keep you cooking all week long.