Pumpkin Espresso Cake – Dessert for Two

September 4, 2025

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It’s lastly Fall, and we’re baking fast and straightforward treats to share on a lazy afternoon. This Pumpkin Espresso Cake is so easy, and is made in an 8-inch cake pan (the identical one you utilize for brownies)!

Squares of pumpkin coffee cake on table with a mini pumpkin.

In the event you suppose it’s too quickly for pumpkin, can I remind you that recipe testing on my finish begins in the summertime? I made this cake in June and July, and we loved it. It’s now Fall and I’m sharing it with you, however I’ve already moved onto Christmas cookies for Santa with no regrets!

In the event you haven’t already secured your first can of pumpkin for the season, please accomplish that now! Please purchase canned pumpkin, not pumpkin pie filling that accommodates sugar and spices, okay?

This cake comes collectively in simply minutes, however is fancy sufficient to serve at a brunch or tea due to the oatmeal streusel topping.

Elements

Bowl of oats, brown sugar, diced butter, egg and vanilla on marble counter.

Brown Sugar. We want 6 tablespoons of brown sugar for the streusel topping, and one other 1/2 cup (110 grams) for the precise cake half. It may be gentle or darkish, however I examined most ceaselessly with gentle brown sugar.
Flour. The streusel topping accommodates 1/4 cup of all-purpose flour, and the cake half requires 1 1/4 cups.
Oats. The topping (and filling) for this pumpkin espresso cake is similar to my plum cake topping, besides 1/4 cup of rolled oats replaces the cornmeal right here.
Pumpkin Pie Spice. You may make your personal pumpkin pie spice utilizing this do-it-yourself pumpkin spice latte recipe, however store-bought is okay, too! We want 1/2 teaspoon for the oat streusel and one other full teaspoon for the cake portion.
Salt. A pinch of salt for the topping and 1/4 teaspoon for the cake, simply to stability the sweetness.
Butter. We’ll cube up 6 tablespoons of butter for the crumb topping, after which soften 4 tablespoons for the cake!
Baking Soda. Three-quarters of a teaspoon of baking soda.
Baking Powder. One-quarter of a teaspoon of baking powder.
Granulated Sugar. One-half cup (110 grams) of granulated white sugar.
Pumpkin. Three-quarters of a cup of pumpkin puree from the can. No have to dry it or blot it earlier than utilizing it.
Milk. One-quarter cup of complete milk to make the cake tremendous gentle. It’s finest to make use of complete milk, however 2% is okay. Don’t use skim milk or any milk various as a result of we want the protein for the cake batter!
Egg. One massive egg.
Vanilla Extract. One teaspoon of vanilla extract balances the pumpkin pie spice.

Find out how to Make Pumpkin Espresso Cake

First, preheat the oven to 350-degrees F and calmly spray or line an 8-inch sq. cake pan.

Make the crumb topping: mix the brown sugar, flour, oats, pumpkin pie spice, and salt in a bowl.

Add the diced chilly butter, and work it in with a pastry blender or two forks till it’s crumbly. Put aside.

For the cake: whisk collectively the flour, baking soda, baking powder, salt, pumpkin spice, and each sugars.

In a separate bowl, whisk collectively the pumpkin, melted butter, milk, egg, and vanilla.

Pour the moist cake elements over the dry, and stir till no streaks of flour stay (however strive to not over-mix!)

Pour half of the cake batter into the ready pan, and high with half of the oat-streusel combination.

Unfold the opposite half of the cake batter on high, adopted by the remaining streusel.

Bake for 34-37 minutes, till a toothpick tester comes out with solely moist crumbs. Let cool barely, slice, and serve.

Two square slices of orange pumpkin cake stacked on top of each other.

Make Forward/ Storage Directions

You may make this pumpkin espresso cake someday forward of time. Maintain it tightly wrapped on the counter, and it’s even higher the subsequent day when the spices have settled a bit. In the event you want to make it 2 days upfront, retailer it tightly wrapped within the fridge. Don’t refrigerate it for longer than 2 days or it would dry out, nonetheless.
You possibly can freeze this pumpkin espresso cake for as much as 6 months, tightly wrapped. Let it thaw at room temperature on the counter for a couple of hours.
When you slice the pumpkin espresso cake, it may possibly sit on the counter for a day, if tightly wrapped. Past that, refrigerate it.

Macro image of pumpkin cake with one slice turned up to show inside crumb.

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