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This tender, moist pumpkin coffee cake is loaded with pumpkin puree and warm fall spices, and it’s made without eggs or dairy. Top it with a cinnamon streusel crumb or a simple glaze, or enjoy it plain with your morning coffee!

Squares of vegan pumpkin coffee cake on a white surface.

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This pumpkin spice coffee cake is easy to make from scratch with basic, inexpensive pantry staples. The pumpkin binds the batter and keeps it moist, so there’s no need for eggs. Enjoy a slice for breakfast or brunch on a crisp fall morning, or as an easy dessert.

Serve it with a warm mug of my vegan pumpkin spice latte. For more pumpkin ideas, try my easy vegan pumpkin pancakes, pumpkin snickerdoodles, or dairy-free pumpkin waffles. Hosting a holiday dessert table? I love adding a tray of vegan mini pumpkin pies.

Quick Glance

  • Recipe Name: Pumpkin Coffee Cake
  • Why You’ll Love It: A soft, moist, pumpkin-spiced cake made with pantry staples and no eggs or dairy, with an optional streusel topping.
  • Time and Difficulty: 15 minutes of prep and 30 to 35 minutes of baking (35 to 40 with the streusel), easy.
  • Main Ingredients: Pumpkin puree, flour, brown sugar, oil, plant-based milk, apple cider vinegar, vanilla, and pumpkin spice.
  • Method: Whisk the wet ingredients, stir in the dry ingredients, spread in a square pan, and bake.
  • Texture and Flavor: Tender and moist, warmly spiced, with a sweet crumb topping if you add the streusel.
  • Quick Tip: Spoon and level your flour instead of scooping it, so the cake stays moist.

Table of Contents

What Makes This Pumpkin Coffee Cake So Good

Pumpkin coffee cake is a must-make for me every fall. It’s simple enough for a weekday breakfast, but it looks lovely on a brunch table, especially with the streusel on top.

  • Pantry ingredients: Basic, inexpensive staples you probably already have.
  • No eggs or dairy: Pumpkin puree binds the batter and keeps it moist.
  • Optional streusel: Add a cinnamon crumb topping for a sweet, crunchy finish.
  • Breakfast or dessert: Enjoy it with coffee in the morning or with vegan ice cream after dinner.
  • Freezer-friendly: Freeze it whole or sliced for up to 3 months.

Pumpkin Coffee Cake Ingredients

You’ll need just a few simple pantry staples. You’ll find the full amounts in the recipe card below.

Ingredients for vegan pumpkin coffee cake, including pumpkin puree, flour, brown sugar, oil, plant-based milk, and spices, on a white surface.
  • Plant-based milk and apple cider vinegar: Whisked together, they make a quick vegan buttermilk for a tender crumb.
  • Brown sugar: Adds sweetness and moisture. Pack it into the measuring cup.
  • Neutral oil: Use canola, vegetable, or avocado oil.
  • Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which is already spiced and sweetened.
  • Vanilla extract: Rounds out the warm spices.
  • All-purpose flour: Spoon it into the measuring cup and level it off (see the PRO TIP below).
  • Baking soda and baking powder: Help the cake rise and stay fluffy.
  • Pumpkin spice: Use store-bought or my homemade pumpkin pie spice.
  • Salt: Balances the sweetness.

PRO TIP: Measure the flour correctly. Fluff it in the bag, spoon it into the measuring cup, and level it with the back of a knife. Scooping packs in extra flour, which makes the cake dry and dense.

Pumpkin Coffee Cake Recipe Variations

Make it your own with one of these easy add-ins:

  • Streusel topping: Highly recommended! See the Pumpkin Streusel Coffee Cake section below.
  • Glaze: Drizzle the cooled cake with my 3-ingredient pumpkin spice glaze (the amounts are in the recipe card), a simple vanilla glaze, or a maple cream cheese icing.
  • Nuts: Sprinkle chopped walnuts or pecans over the batter or the streusel for crunch.
  • Vegan chocolate chips: Fold in ⅓ cup of semi-sweet or bittersweet chips.
  • Spice layer: Mix brown sugar, cinnamon, and melted vegan butter and swirl it through the batter, like I do in my classic vegan coffee cake.
  • Apple or pear: Fold in a cup of finely diced fruit.

How to Make Easy Pumpkin Coffee Cake

Plant-based milk, pumpkin puree, oil, brown sugar, and vanilla whisked together in a large bowl.

Step 1: Mix the wet ingredients. Preheat the oven to 350 degrees F (180 degrees C) and line an 8-inch square baking pan with parchment paper, leaving some overhang on 2 sides. In a large bowl, whisk the plant-based milk and apple cider vinegar until it thickens, then whisk in the oil, pumpkin puree, vanilla, and brown sugar.

Flour, baking soda, baking powder, pumpkin spice, and salt mixed in a bowl.

Step 2: Mix the dry ingredients. In a medium bowl, mix the flour, baking soda, baking powder, pumpkin spice, and salt.

PRO TIP: Don’t overmix the batter! Stir only until you can’t see any dry flour, so the cake stays tender.

Pumpkin coffee cake batter mixed until just combined in a bowl.

Step 3: Make the batter. Add the dry ingredients to the wet ingredients and mix until just combined.

Baked vegan pumpkin coffee cake in a white baking dish.

Step 4: Bake and cool. Spread the batter evenly in the pan. Add the streusel now, if using. Bake for 30 to 35 minutes (35 to 40 minutes with the streusel), until a knife inserted in the center comes out clean. Let it cool in the pan for 20 minutes, then lift it out and finish cooling on a wire rack.

PRO TIP: If you’re adding a glaze, wait until the cake has cooled completely so it doesn’t melt.

Pumpkin Streusel Coffee Cake

For a sweet, crunchy crumb topping, make a half batch of the cinnamon crumble from my vegan apple crumble. It’s made with flour, granulated sugar, brown sugar, cinnamon, salt, and melted vegan butter, and you’ll find the amounts in the recipe card below. Mix it with a fork until crumbly, then sprinkle it over the batter right before baking.

PRO TIP: For bigger, crispier crumbs, chill the streusel in the freezer for 15 minutes before you sprinkle it on.

Toni’s Recipe Tips

  • Measure the flour correctly: Spoon and level it for a moist, tender cake.
  • Use real pumpkin: Plain canned pumpkin puree, not pumpkin pie filling.
  • Don’t overmix: Mix only until just combined to avoid a dense, rubbery cake.
  • Don’t overbake: Start checking at 30 minutes. The cake is done when a knife in the center comes out clean.
  • Let it cool: It is fragile straight from the oven, so let it rest in the pan for 20 minutes.
Vegan pumpkin coffee cake cut into squares in a white baking dish.

Serving Suggestions

Enjoy a slice of this pumpkin spiced coffee cake warm or at room temperature with:

Make Ahead and Storage

  • Make ahead: Bake it the day before, let it cool completely, and keep it covered at room temperature.
  • Room temperature: Store it in an airtight container for 1 to 2 days.
  • Fridge: Keep it in an airtight container for up to a week.
  • Freezer: Wrap it whole or sliced in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours.
  • Reheat: Warm a slice in the microwave for 20 to 30 seconds.
Squares of vegan pumpkin coffee cake stored in an airtight container.

Pumpkin Coffee Cake FAQs

Can I use a 9-inch pan?

Yes! A 9-inch square or round pan both work. The cake will be thinner, so start checking it a few minutes early.

Can I make gluten-free pumpkin coffee cake?

I haven’t tried it yet, but it should work with a 1:1 gluten-free all-purpose flour blend, like Bob’s Red Mill or King Arthur. It may be a little drier.

Is there coffee in coffee cake?

No! Coffee cake gets its name because it’s meant to be enjoyed with a cup of coffee, not because it has coffee in it.

Why is my coffee cake dry?

The most common reason is too much flour. Spoon the flour into the measuring cup and level it off instead of scooping it from the bag, and check the cake at the start of the baking time so it does not overbake.

Can I use applesauce instead of oil?

I haven’t tested it in this recipe yet. If you try it, let me know how it goes in the comments!

More Easy Pumpkin Baking

If you tried this pumpkin coffee cake or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

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Pumpkin Coffee Cake [+ Optional Streusel]

4 from 2 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 9 squares
Squares of pumpkin coffee cake with a crumbly streusel topping on white parchment paper.
This tender, moist vegan pumpkin coffee cake is loaded with pumpkin puree and warm fall spices, with an optional cinnamon streusel topping.
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Ingredients 

For the cake

  • ½ cup (120 ml) plant-based milk
  • 1 teaspoon apple cider vinegar
  • ⅓ cup (70 g) packed brown sugar
  • ⅓ cup (80 ml) neutral oil
  • 1 cup (245 g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • ½ teaspoon salt

For the optional streusel

  • ½ cup (63 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57 g) melted vegan butter

For the optional glaze

  • 1 cup (120 g) powdered sugar sifted
  • 2 teaspoons pumpkin spice
  • 2 Tablespoons (30 ml) plant-based milk plus more as needed

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on 2 sides.
  • In a large bowl, whisk the plant-based milk and apple cider vinegar until the mixture begins to thicken.
  • Add the brown sugar, oil, pumpkin puree, and vanilla, and whisk until smooth.
  • In a medium bowl, mix the flour, baking soda, baking powder, pumpkin spice, and salt.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  • If making the streusel, mix the streusel ingredients in a bowl with a fork until crumbly.
  • Spread the batter evenly in the pan. Sprinkle the streusel over the top, if using.
  • Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. With the streusel, bake for 35 to 40 minutes.
  • Cool in the pan for 20 minutes, then lift the cake out and finish cooling on a wire rack.
  • If glazing, whisk the powdered sugar, pumpkin spice, and 1 Tablespoon of plant-based milk in a small bowl. Add the second Tablespoon and whisk until smooth, then drizzle the glaze over the fully cooled cake.

Notes

  • Use plain canned pumpkin puree, not pumpkin pie filling.
  • Spoon the flour into the measuring cup and level it off, since scooping adds extra flour and makes the cake dry.
  • Mix the batter only until just combined to keep it tender.
  • For crispier streusel crumbs, chill the streusel in the freezer for 15 minutes before sprinkling it on.
  • Add a glaze, like the Pumpkin Spice Glaze, only after the cake has cooled.
  • Store at room temperature for 1 to 2 days, in the fridge for up to a week, or in the freezer for up to 3 months.

Nutrition

Calories: 332kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 425mgPotassium: 170mgFiber: 2gSugar: 14gVitamin A: 6408IUVitamin C: 3mgCalcium: 70mgIron: 3mg

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
4 from 2 votes

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Comments

  1. Followed the recipe to a tee and bake regularly, but the cake came out really soggy. In particular, the streudel collapsed into the top of the cake. The interior was fine but the top was soupy. Confused?

    Reply

    1. Hi Emily, I’m sorry the top turned out soggy! A few things can cause that. The recipe is written for an 8-inch square pan, and a smaller or deeper pan keeps the top from baking through. Ovens can also run cool, so an oven thermometer helps, and the cake is ready when a toothpick in the center comes out clean. If the top browns before the center is set, cover it loosely with foil and keep baking. Thank you for letting me know, and I hope you give it another try!

      Reply

    1. Hi Robin! Thanks so much for asking. I just added both to the recipe card: an optional cinnamon streusel and an optional pumpkin spice glaze, with all the amounts and steps. I hope you love it!

      Reply

    1. Hi Jamie! Great news: the streusel is now in the recipe card with all the amounts. Sprinkle it over the batter right before baking and add about 5 minutes to the bake time. Enjoy!

      Reply

    1. We on the PBOAB team haven’t tried subbing out oil just yet so can’t guarantee the results but I’d say applesauce or vegan butter would be great subs to try! Please let us know how it turns out for you 🙂

      Reply

    1. Thank you for the honest feedback, Pamela! I’ve updated the recipe with a little more plant-based milk for a moister cake, plus a tip in the post on spooning and leveling the flour, since packed flour can make it dry. I’d love to hear how it turns out if you give it another try!

      Reply