Spiced Pumpkin Coffee Cake with Greek Yogurt

If you ask me, pumpkin coffee cake is pure fall comfort in every bite.

This moist breakfast treat gets a healthy twist with Greek yogurt that keeps it tender without weighing you down. Warm spices like cinnamon and nutmeg pair with real pumpkin puree for that cozy seasonal flavor we all crave.

It’s topped with a simple crumb topping that adds just the right amount of sweetness and crunch. A dusting of powdered sugar and maybe a hot cup of coffee help the whole thing come together.

It’s a crowd-pleasing recipe that works for breakfast or dessert, perfect for those crisp autumn mornings.

What Kind of Pumpkin Puree Should I Use?

For this coffee cake, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your cake. Look for canned pumpkin puree in the baking aisle, with brands like Libby’s being a reliable choice. If you’re feeling ambitious, you can make your own puree by roasting sugar pumpkins and blending the flesh, but honestly, the canned stuff works just as well and saves you time. Just make sure to give the can a good stir before measuring, as the puree can separate a bit while sitting on the shelf.

Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Greek yogurt: If you don’t have Greek yogurt, regular plain yogurt works fine – just drain it for 30 minutes in a fine mesh strainer. You can also use sour cream or even mashed banana for moisture.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you can substitute with sweet potato puree or butternut squash puree for similar results.
• Almond milk: Any milk works here – regular dairy milk, oat milk, soy milk, or even buttermilk will do the trick. Just stick with the same amount.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves for each teaspoon needed.
• Dark brown sugar: Light brown sugar works just as well, or you can make your own by mixing 1 cup white sugar with 2 tablespoons molasses. Regular white sugar will work too, though you’ll lose some of that rich molasses flavor.
• All purpose flour: For the cake portion, you can substitute with a 1:1 gluten-free flour blend if needed. However, keep the all-purpose flour for the streusel topping as it gives the best texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin coffee cake is overmixing the batter once you add the flour, which can lead to a tough, dense cake instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few streaks of flour.

Another common error is using pumpkin pie filling instead of pure pumpkin puree, which contains added sugars and spices that will throw off your recipe’s balance and make it overly sweet.

Don’t skip letting your Greek yogurt come to room temperature before mixing, as cold yogurt can cause the melted butter to seize up and create lumps in your batter.

For the perfect crumb topping, make sure your butter is melted but not hot when you mix it with the dry ingredients – this creates those lovely clumps that bake into a crispy topping rather than a soggy layer.

What to Serve With Pumpkin Coffee Cake?

This pumpkin coffee cake is perfect for breakfast or an afternoon snack, and it pairs beautifully with a hot cup of coffee or spiced chai tea. The warm pumpkin spices make it a natural match for fall beverages like apple cider or even a pumpkin spice latte if you’re feeling fancy. I love serving it alongside some fresh fruit like sliced apples or pears to balance out the sweetness, or even a dollop of whipped cream for extra indulgence. For a cozy brunch spread, try it with scrambled eggs and crispy bacon – the savory elements really complement the sweet, spiced cake.

Storage Instructions

Keep Fresh: This pumpkin coffee cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The Greek yogurt helps keep it from drying out, so it actually tastes great the next day too!

Refrigerate: If you want to keep your coffee cake longer, pop it in the fridge where it’ll stay fresh for up to a week. Just cover it well with plastic wrap or store in a sealed container. I like to let it come to room temperature for about 20 minutes before serving, or you can warm individual slices in the microwave for 15-20 seconds.

Freeze: You can freeze this coffee cake for up to 3 months! Wrap it tightly in plastic wrap, then in foil, or slice it up and freeze individual pieces in freezer bags. When you’re ready to enjoy it, just thaw overnight in the fridge and it’ll taste almost as good as fresh.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 32-38 g
• Fat: 80-90 g
• Carbohydrates: 400-430 g

Ingredients

For the cake batter:

• 4 tbsp melted butter
• 1/2 cup full-fat greek yogurt
• 1 cup pumpkin puree
• 2 tsp vanilla extract
• 2/3 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup almond milk
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice

For the crumb topping:

• 3 tbsp melted butter
• 1/2 cup dark brown sugar
• 1/2 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt

For the glaze:

• 2/3 cup powdered sugar
• 1 to 1 1/2 tbsp milk or plant-based milk
• 1/4 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Step 1: Prepare the Baking Dish and Preheat Oven

Preheat your oven to 350°F (175°C).

Lightly grease an 8×8-inch square baking dish with butter or line it with parchment paper.

This step ensures your coffee cake doesn’t stick to the pan and will be easy to remove after baking.

Step 2: Make the Crumb Topping

• 3 tbsp melted butter
• 1/2 cup dark brown sugar
• 1/2 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp salt

In a small mixing bowl, combine 3 tablespoons melted butter, 1/2 cup dark brown sugar, 1/2 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Stir the ingredients together until the mixture is well combined and forms a crumbly texture.

Set the crumb topping aside for later.

Step 3: Prepare the Wet Ingredients for the Cake

• 4 tbsp melted butter
• 1/2 cup full-fat Greek yogurt
• 1 cup pumpkin puree
• 2 tsp vanilla extract
• 2/3 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup almond milk

In a large mixing bowl, add 4 tablespoons melted butter, 1/2 cup full-fat Greek yogurt, 1 cup pumpkin puree, 2 teaspoons vanilla extract, 2/3 cup packed dark brown sugar, 2 large eggs, and 1/4 cup almond milk.

Whisk everything together until the mixture is smooth and well combined.

I like to make sure the melted butter is only slightly warm so it blends easily without scrambling the eggs.

Step 4: Combine Dry Ingredients for the Cake

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice

In a separate mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1 tablespoon pumpkin pie spice until fully combined.

Step 5: Mix Batter, Add Topping, and Bake

• Wet ingredients mixture from Step 3
• Dry ingredients mixture from Step 4
• Crumb topping from Step 2

Gently fold the dry ingredients (from Step 4) into the wet ingredients mixture (from Step 3) until a thick, uniform batter forms—be careful not to overmix.

Transfer the batter into the prepared baking dish, smoothing the top.

Evenly sprinkle the reserved crumb topping (from Step 2) over the batter.

Bake the coffee cake in the preheated oven for 30–40 minutes, or until a toothpick inserted into the center comes out clean.

If you use a ceramic baking dish, the cake may take a few extra minutes to bake.

Step 6: Make the Icing

• 2/3 cup powdered sugar
• 1 to 1 1/2 tbsp milk or plant-based milk
• 1/4 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

While the coffee cake is baking, prepare the icing.

In a small bowl, whisk together 2/3 cup powdered sugar, 1 to 1 1/2 tablespoons milk or plant-based milk, 1/4 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract.

Whisk until smooth and pourable.

For a slightly thicker or thinner glaze, adjust the milk as needed.

I personally love to make the icing a little on the thick side for a dramatic drizzle effect.

Step 7: Cool, Drizzle, and Serve

Let the coffee cake cool in the baking dish for 15–20 minutes.

While still warm, drizzle the prepared icing (from Step 6) over the top.

Slice into 9 squares and enjoy!

For an extra touch, I like to enjoy a piece with a hot cup of coffee to really bring out the spices.