Pumpkin Coffee Cake

Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
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This irresistible Pumpkin Coffee Cake is extra moist, full of fall spices, and loaded with pumpkin flavor! With a crunchy crumb topping and a sweet maple cinnamon glaze drizzled on top, it’s perfect with a hot cup of coffee!

Why You’ll Crave This Fall-Tastic Pumpkin Coffee Cake Recipe

Here are five reasons why you will love this pumpkin coffee cake!

  • Fall Flavor: Pumpkin coffee cake is just the essence of fall, y’all. Made with warm fall spices, plenty of pumpkin flavor, cinnamon crumb topping and a sweet maple glaze… need I say more?
  • Moist and Indulgent: Adding pumpkin puree to the batter adds tons of moisture and a subtle sweetness, making this coffee cake that much more amazing.
  • Perfect for Any Occasion: Pumpkin coffee cake can be enjoyed as a snack, dessert, or even for breakfast or brunch. Yum!
  • Oh-So-Easy: It’s so simple to make this treat, you could whip it up in your sleep! There are a few steps since we are creating three different layers, but I promise each step is simple to do.

Watch How To Make It

Want to see how to make this pumpkin coffee cake from start to finish? Here’s a step-by-step video:

(For another take on this decadent treat, be sure to check out this Sour Cream Pumpkin Coffee Cake!)

Overhead shot of pumpkin coffee cake squares drizzled with glaze.

What Makes Coffee Cake Different from Cake?

Coffee cake is a little different from regular cake in a few different ways. For one thing, it’s got a denser, crumblier texture, while a regular cake is lighter and fluffier.

Coffee cakes also have a milder sweetness, making them more of a breakfast sweet than a typical cake. Additionally, you’ll usually find some crumb topping (AKA streusel) on top like on my favorite blueberry coffee cake – and I don’t know about you, but if streusel is involved, I’m sold!

Ingredients for pumpkin coffee cake, arranged on a work surface.

The Ingredients You’ll Need

You’ll need some basic baking items to make this masterpiece, and you probably already have most of them. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

For the Cake

  • Flour: I use all-purpose flour in this cake.
  • Pumpkin Pie Spice: You can use store-bought, or make your own. 
  • Baking Soda and Baking Powder: Most recipes use one, but this recipe uses both for lightness.
  • Salt
  • Butter: Unsalted butter that is softened to room temperature.
  • Sugar: Granulated sugar is my go-to, but you could also use raw sugar or brown sugar.
  • Eggs: Large, whole eggs.
  • Vanilla: Pure vanilla extract.
  • Pumpkin Puree: Canned pumpkin puree or homemade pumpkin puree, but do not use canned pumpkin pie mix as it is pre-sweetened.
  • Sour Cream: Plain or vanilla greek yogurt will also work.
  • Milk: Whole milk is best.

For the Crumb Topping

  • Flour: Again, nothing fancy, just all-purpose flour.
  • Sugar: Granulated sugar or brown sugar will both work in the crumb topping.
  • Cinnamon
  • Butter: Melted.

Cinnamon Maple Glaze

  • Powdered Sugar: Don’t use granulated sugar here – powdered sugar dissolves into a perfect creamy glaze. 
  • Maple Syrup: 100% pure maple syrup, not pancake syrup or table syrup. If you do not have maple syrup, you could add 1/4 to 1/2 teaspoon of maple extract instead.
  • Water: Or milk, however, if you use milk, keep in mind that you will need to refrigerate the cake when storing.
  • Vanilla Extract: Pure vanilla extract, or you could use vanilla bean paste. 
  • Cinnamon
A portion of pumpkin coffee cake.

Is Canned Pumpkin the Same as Pumpkin Puree?

Sure is! Canned pumpkin is the same as pumpkin puree, but be careful about pumpkin pie filling – it’s different. Pumpkin pie filling includes added ingredients like dairy, sugar, and spices. Regular canned pumpkin and pumpkin puree have no added ingredients.

A serving of coffee cake on a plate, with more squares in the background.

How to Make Pumpkin Coffee Cake

Making this recipe is so simple! All you have to do is mix up the cake batter, top it with the streusel crumb mixture, bake, and enjoy.

  • Make the Crumb Topping: Mix the flour, sugar, and cinnamon in a bowl. Add the melted butter, and stir until it’s nice and crumbly.
  • Make the Cake Batter: Combine the dry ingredients in one bowl, and the liquid ingredients in another. Combine the two mixtures, alternating in the milk.
  • Bake the Cake: Pour the cake batter into a greased pan, and then sprinkle the topping over it in an even layer. Gently press in the crumbs with your hands. Bake for about 50 minutes, or until done.
  • Cool and Glaze. Cool the cake for 15 minutes (or completely, if you like). While it cools, you can make the optional glaze by whisking the ingredients together until smooth. Drizzle the glaze over the top of the cake, slice, and serve. 

Tips and Variations

Certainly! Here are some tips and variations for making pumpkin coffee cake:

  • Double Streusel: If you’re like me and you live for the crumb topping, you can try making a double batch and layering a portion of it in the middle of your cake. Yum!
  • Add Crunch: Ingredients like chopped nuts or pepitas can be added to the crumb topping for a satisfying crunch. I like using finely chopped pecans.
  • Baking Time: Since the moisture content of pumpkin can vary, keep an eye on the baking time. Use a toothpick or cake tester to ensure the center is cooked through.
  • Mini Cakes: You can also make individual-sized coffee cakes by using muffin tins instead of a regular cake pan. Adjust the baking time as needed – mini cakes usually bake up much faster!
Squares of coffee cake drizzled with glaze.

How to Store Pumpkin Coffee Cake

This cake can be stored for up to five days. If you use milk in the glaze, it should be kept in the fridge for food safety purposes. You can let it sit at room temperature for a short time before serving so that it’s not cold. Either way, be sure to keep it tightly covered or store it in an airtight container.

Can I Freeze This?

Yes, you can! If you want to freeze pumpkin coffee cake, be sure to cool it down first, and then wrap it tightly or store it in an airtight container. Mark with the date, and freeze for up to three months. Thaw in the refrigerator before serving.

A square of pumpkin coffee cake, with a bite cut from it.

More Perfect Pumpkin Recipes

Landscape shot of pumpkin coffee cake.
5 from 3 votes
Print Pin Recipe
Yield: 12

Pumpkin Coffee Cake

This irresistible Pumpkin Coffee Cake is extra moist, full of fall spices, and loaded with pumpkin flavor! With a crunchy crumble topping and maple cinnamon glaze, it’s perfect for brunch or dessert, with a hot cup of coffee or tea.
Prep Time20 minutes
Cook Time50 minutes
Resting Time15 minutes
Total Time1 hour 25 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • cup sour cream, or plain greek yogurt
  • 1 cup whole milk

Crumb Topping:

  • 2 cups all-purpose flour
  • 1 ⅓ cup granulated sugar
  • 1 ½ teaspoon cinnamon
  • 1 ½ sticks (3/4 cup) unsalted butter, melted

Cinnamon Maple Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon water, or milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions 

  • Preheat oven to 350°F. Grease a 9X13-inch baking pan with non-stick baking spray. Set aside.
  • Crumb Topping: In a medium-sized bowl, combine the flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
  • In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  • In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
  • Beat in flour mixture alternating with milk, until batter is well combined.
  • Pour batter into prepared 9×13 baking pan. Top batter with prepared crumb topping and spread into an even layer. Gently press into top of cake with your hands.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into center of cake comes out clean. (If your cake starts to brown too much on top, cover lightly with foil to prevent browning.)
  • Let cake rest for 15 minutes (or cool completely if you prefer).
  • Cinnamon Maple Glaze: Whisk to combine all ingredients in a small bowl until smooth. Drizzle over the top of a warm or cooled cake. Slice and serve as desired.

Video

Notes

Storage: This cake can be stored for up to five days. If you use milk in the glaze, it should be kept in the fridge for food safety purposes. You can let it sit at room temperature for a short time before serving so that it’s not cold. Either way, be sure to keep it tightly covered or store it in an airtight container.
Freezing: If you want to freeze pumpkin coffee cake, be sure to cool it down first, and then wrap it tightly or store it in an airtight container. Mark with the date, and freeze for up to three months. Thaw in the refrigerator before serving.
Maple Syrup: 100% pure maple syrup, not pancake syrup or table syrup. If you do not have maple syrup, you could add 1/4 to 1/2 teaspoon of maple extract instead.
Add Crunch: Ingredients like chopped nuts or pepitas can be added to the crumb topping for a satisfying crunch. I like using finely chopped pecans.
Baking Time: Since the moisture content of pumpkin can vary, keep an eye on the baking time. Use a toothpick or cake tester to ensure the center is cooked through.
Mini Cakes: You can also make individual-sized coffee cakes by using muffin tins instead of a regular cake pan. Adjust the baking time as needed – mini cakes usually bake up much faster!

Nutrition

Calories: 605kcal, Carbohydrates: 110g, Protein: 8g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 78mg, Sodium: 301mg, Potassium: 203mg, Fiber: 3g, Sugar: 68g, Vitamin A: 6005IU, Vitamin C: 2mg, Calcium: 91mg, Iron: 3mg

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Post may contain affiliate links. Read my disclosure policy.

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.