As the air turns crisp and the leaves begin to change, there’s nothing quite like the comforting aroma of pumpkin spice wafting through the kitchen. And while I love me some pumpkin bread, this pumpkin coffee cake just hits different. It’s the perfect way to celebrate the flavors of fall, combining a moist, tender cake with a sweet and crunchy streusel topping and a drizzle of maple glaze.
Whether you’re serving it at a cozy brunch or enjoying a slice with your afternoon coffee, this cake is sure to become a seasonal favorite. Hit the “jump to recipe” button if you’re ready to get started. Or scroll through below for more tips and tricks.
Why Is It Called “Coffee Cake”
Coffee cakes are called “coffee cakes” because they are traditionally served alongside coffee, rather than containing coffee as an ingredient. The concept originated in Europe, particularly in Germany and Scandinavia, where “Kaffekuchen” (German for coffee cake) was a common treat enjoyed with a cup of coffee during breaks or casual gatherings.
These cakes were typically simple, not overly sweet, and often featured streusel toppings or nuts, designed to complement the flavor of coffee. As the tradition spread to other countries, especially the United States, the term “coffee cake” became associated with any cake suitable for serving with coffee, evolving into the delicious, spiced varieties we enjoy today.
Ingredients For Pumpkin Coffee Cake
This recipe is quick and easy if you measure out your ingredients first. Here’s a list of what you’ll need to gather.
For The Streusel Topping:
- light brown sugar
- all-purpose flour
- cinnamon
- salt
- melted butter
Cake Ingredients:
- all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- salt
- ground cinnamon
- light brown sugar
- granulated sugar
- pumpkin puree
- vegetable oil
- sour cream
- eggs
Glaze Ingredients:
- powdered sugar
- maple syrup
Step-By-Step Pumpkin Coffee Cake Recipe
Now that you have your ingredients gathered, lets get started!
1. Prepare the Streusel
In a small bowl, combine the light brown sugar, flour, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. The streusel is what will give your cake that irresistible crunch on top, so make sure to distribute it evenly for the best texture in every bite. Set the streusel aside while you move on to making the cake batter.
2. Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Alternatively, you can use a round cake pan or even a Bundt pan for a different presentation—just adjust the baking time accordingly.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon. These dry ingredients are the foundation of your cake, and the combination of pumpkin pie spice and cinnamon will infuse the cake with that signature fall flavor.
In a large mixing bowl, whisk together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth and well combined.
The pumpkin puree not only gives the cake its beautiful orange hue but also ensures the cake remains moist. Sour cream adds a slight tanginess that balances the sweetness while contributing to the cake’s tender crumb.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake. You want the batter to be smooth but still light and airy.
3. Assemble the Cake
Pour the batter into the prepared baking pan, spreading it out evenly. This batter is quite thick, so use a spatula to smooth it out and ensure it reaches all the corners. Sprinkle the streusel mixture over the top of the batter, making sure it covers the entire surface. The streusel will create a delicious, crunchy topping that contrasts beautifully with the soft cake underneath.
4. Bake the Pumpkin Coffee Cake
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The streusel should be golden brown and slightly crunchy. Baking times can vary depending on your oven, so start checking the cake around the 30-minute mark to avoid overbaking. If you’re using a different type of pan, such as a Bundt pan, you might need to adjust the baking time slightly.
5. Prepare the Glaze
While the cake is cooling, make the glaze by whisking together the powdered sugar and maple syrup in a small bowl until smooth. The maple syrup adds a warm, rich flavor that complements the pumpkin and spices perfectly. If the glaze is too thick, you can thin it out with a tiny bit of milk or more syrup; if it’s too thin, add a bit more powdered sugar until you reach the desired consistency.
6. Finish and Serve
Once the cake has cooled slightly, drizzle the maple glaze over the top. Allow the glaze to set for a few minutes before slicing and serving. The glaze adds a beautiful finishing touch, both in flavor and appearance, making the cake look as good as it tastes.
Variations to Try
While this pumpkin coffee cake is delightful as is, there are a few variations you can experiment with to suit your taste:
- Add Nuts: For an extra crunch, fold in 1/2 cup of chopped walnuts or pecans into the streusel topping. The nuts add a rich, buttery flavor that pairs wonderfully with the pumpkin and spices.
- Spiced Glaze: Add a pinch of cinnamon or a dash of pumpkin pie spice to the glaze for an extra layer of flavor.
- Chocolate Chips: Mix 1/2 cup of chocolate chips into the cake batter for a sweet surprise. The combination of pumpkin and chocolate is “chef’s kiss” if you’re going for more of a dessert.
A Few Tips for Success
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. The natural flavor of the pumpkin puree is what you want for this recipe.
- Streusel Topping: If you love a thicker streusel layer, feel free to double the streusel recipe! It adds extra sweetness and a delightful crunch that makes each bite more enjoyable.
- Storage: This coffee cake stays moist for days. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, it also freezes well. Simply wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Serving Suggestions
Pumpkin Coffee Cake is incredibly versatile. It’s perfect for a variety of occasions:
- Breakfast or Brunch: Serve it warm with a dollop of whipped cream or a scoop of vanilla yogurt for a cozy breakfast treat.
- Afternoon Snack: Pair it with a hot cup of coffee or tea for the perfect afternoon pick-me-up.
- Dessert: Dress it up with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.
This Pumpkin Coffee Cake is the epitome of fall baking—cozy, spiced, and utterly delicious. Whether you’re enjoying it for breakfast, as a snack, or even as dessert, it’s sure to bring a bit of autumn joy to your day. So, grab a warm cup of coffee, invite some friends over, and savor every bite!
Pumpkin Coffee Cake
With streusel topping and maple glaze.
Ingredients
For The Streusel
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
For The Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 oz sour cream
- 2 large eggs
For The Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350 degrees. Prepare a 8x8” baking dish with pan spray.
- In a small bowl add brown sugar, flour, cinnamon and salt and whisk together with a fork. Add melted butter and mix together. Set in the refrigerator while you mix the cake.
- In a large bowl add flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon and whisk it all together.
- In a medium bowl add light brown sugar, granulated sugar, pumpkin puree, vegetable oil and sour cream and whisk together. Add eggs, one at a time, incorporating each before adding the next.
- Make a well in the dry ingredients and pour your wet ingredients in the well. Mix them all together with a wooden spoon just until batter comes together.
- With the wooden spoon, add half the batter to the prepared pan and spread evenly. Add about half of the streusel to the top (break it up into small chunks). Spread remaining batter over the streusel and then top that batter with the remaining streusel.
- Bake cake for about 35-45 minutes or until the center is done, test with a toothpick to make sure it comes out clean from the center. Cool coffee cake for about 15 minutes.
- While the cake is cooling, in a small bowl add powdered sugar and maple syrup and mix together to make a glaze that is thick but able to pour. Drizzle glaze over the top of the cooled coffee cake. Enjoy!
Notes
- Gather all your ingredients at once and prepare equipment ahead of time. Make sure all your ingredients are at room temperature unless mentioned not to.
- Don’t over mix your batter, just mix until all the flour is incorporated so you don’t have a tough cake crumb.
- Break up your streusel if it’s cooled into large chunks. If it’s crumbly, squeeze in your hands before adding it to batter to get it to stick together in bigger chunks.
- Bake time will depend on how much moisture there is in the batter so testing the center is the best way to make sure it’s done.
MORE FALL RECIPES YOU’LL LOVE
- Pumpkin Cream Cheese Muffins
- One Bowl Pumpkin Bread
- Pumpkin Flan
- French Apple Cake
- German Apple Pancake
- Spiced Apple Bread
SAVORY PUMPKIN RECIPES TOO!
Tried this one this morning. It was super easy to whip up. I got out the stand mixer and realized I didn’t even NEED it! The recipe was clear and the batter came together easily. The kitchen smelled AMAZING while it was in the oven. THE TASTE- god tier, cake is super moist and the streusel topping is *chef’s kiss*. I will for SURE be making this for thanksgiving breakfast!