This Pumpkin Coffee Cake features an incredibly moist and tender pumpkin cake layered with cinnamon sugar, topped with a buttery cinnamon streusel, and finished with a drizzle of sweet maple glaze. It's the perfect cozy treat to enjoy with a warm cup of coffee for a fall breakfast or as a decadent dessert after dinner.
This Pumpkin Coffee Cake with Streusel Topping is the ultimate fall baking treat. Easy spiced pumpkin cake topped with a crunchy brown sugar streusel and finished with a maple glaze. It comes together in under an hour with a pantry staples and best part you can make it without a mixer. Whether you're hosting for the holidays or just want a seasonal afternoon pick-me-up, this recipe is simple, delicious, and sure to impress.
Perfect for breakfast, brunch, or dessert, this cozy cake captures everything we love about autumn-pumpkin, spice, and a little sweetness in every bite.
For more pumpkin desserts pumpkin cupcakes with cream cheese frosting, pumpkin bread with streusel topping or brown butter pumpkin cookies.
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Why You Will Love This Pumpkin Coffee Cake
- Moist & Tender Crumb: Pumpkin purée keeps the cake soft and flavorful for days!
- Crisp, Buttery Streusel: Adds sweetness and crunch in every slice.
- Perfect Fall Flavors: Pumpkin, cinnamon, and warm spices make it irresistibly cozy.
- Easy to Make: No mixer required, just simple pantry ingredients.
- Versatile Treat: Great for breakfast, brunch, dessert, or holiday gatherings.
For the pumpkin coffee cake
For the streusel topping and glaze
Ingredient Notes
- Canned Pumpkin Puree: Make sure to use 100% pure pumpkin (not pumpkin pie filling) for the best texture and flavor.
- Flour: All-purpose flour provides structure for the cake and streusel.
- Light Brown Sugar: Adds sweetness and a rich, caramel-like depth to both cake and topping.
- Spices: I like to use a premade pumpkin pie spice. You can also use a mix of ground cinnamon, nutmeg, ginger, and cloves.
- Eggs: Provide structure and help the cake rise. Room temperature works best.
- Butter: Used to both the cake and crumb topping. Melted butter makes the streusel crumbly and crisp. You can also use a neutral-flavored oil like vegetable or canola oil for the cake.
- Milk: Helps create a tender cake crumb and balances the batter. You can use buttermilk as well.
- Vanilla Extract: Enhances both the pumpkin and spice flavors.
- Powdered Sugar: Used for the glaze. Make sure its sifted to prevent any lumps in the glaze.
- Maple syrup: Use pure maple syrup for the best flavor.
Step-by-Step Instructions
Here is how to make this pumpkin coffee cake.You can use a large bowl with a sturdy whisk. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan, or line with parchment paper for easy removal.
Step 1. Make the Streusel: In a small bowl, combine the flour, light brown sugar, granulated sugar and cinnamon. Stir in the melted butter using a fork until the mixture resembles coarse crumbs. Set aside.
Step 2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices until well combined.
Step 3. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, melted butter, sugar, eggs, milk, and vanilla extract until smooth.
Step 4. Mix Cake Batter: Pour the wet ingredients into the flour mixture. Using a rubber spatula, mix until the flour streaks have just disappeared. Do not overmix.
Step 5. Assemble & Bake: Pour half of the batter into the prepared pan and spread the cinnamon sugar evenly.Top with the remaining batter. Sprinkle the streusel topping over the top of the batter in an even layer. Bake for 40-45 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean.
Step 6. Make the Glaze: While the cake cools, whisk together the powdered sugar and maple syrup in a small bowl until smooth.
Step 7. Cool & Glaze: Let the cake cool in the pan for at least 30 minutes. Once cooled, drizzle the glaze over the top. Serve warm or at room temperature.
Tips & Tricks
- Blot the Pumpkin: Not all pumpkin purees are the same. If your pumpkin puree is too watery then remove the excess water to prevent the cake from turning gummy.
- Don’t Overmix the Batter: Mix the wet and dry ingredients only until the flour streaks have just disappeared. Overmixing develops gluten, which can lead to a tough, dense cake.
- Check for Doneness Early: Insert a toothpick at 45 minutes; it should come out clean or with a few moist crumbs.
- Cool Before Glazing: Let the cake cool for at least 30 minutes before drizzling with the glaze. If you glaze it while it’s too hot, the glaze will melt and be absorbed into the cake.
FAQ's
Yes, you can make your own pumpkin puree. but make sure to roast, puree, and drain it well to remove excess moisture.
Absolutely-pecans or walnuts add crunch and pair beautifully with the pumpkin flavor.
Yes, bake in a 9×13-inch pan and increase the bake time to 50-55 minutes.
Use a mix of 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves instead.
The glaze is optional but adds a touch of sweetness and makes the cake look bakery-style.
Storage & Freezing
- Storage: Store any leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for up to a week.
- Freezing: This coffee cake freezes beautifully! Once completely cooled, wrap the entire cake or individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
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Recipe
Pumpkin Coffee Cake with Streusel Topping
Equipment
- 1 9*9 Baking Pan
Ingredients
For the pumpkin coffee cake:
- ½ cup (113 grams) butter melted
- 1 cup (200 grams) white sugar
- 2 large eggs at room temperature
- 1 ¼ cups pure pumpkin puree
- ¼ cup (60 ml) milk
- 2 cups (250 grams) All-Purpose Flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger Optional
- 1 teaspoon pure vanilla extract
- ½ cup (110 grams) light brown sugar + 2 tsps cinnamon
For the crumb layer:
- ½ cup (60 grams) all purpose flour
- 4 tbsp (50 grams) white sugar
- 3 tbsp (40 grams) light or dark brown sugar
- 5 tablespoon (75 grams) unsalted butter melted
- ½ teaspoon ground cinnamon
For the glaze:
- ½ cup (60 grams) powdered or confectioner's sugar sifted
- 1-2 tablespoon (15-30 ml) pure maple syrup
Instructions
- Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 9 inch square pan.
- For the streusel topping, combine the flour, both sugars and cinnamon in small bowl. Drizzle the melted butter over top and stir with a fork to combine. Set aside.
- For the pumpkin coffee cake, In a large bowl, add the white sugar and melted butter and whisk well to combine. Whisk in the eggs, pumpkin puree, and vanilla extract.
- To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined.Do not over mix.
- Pour half of the batter into the prepared pan and spread the brown sugar cinnamon mixture evenly.
- Top with the remaining batter. Sprinkle the prepared streusel topping over the top of the batter in an even layer.
- Bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the pan on a wire rack and let cool for about 15-20 minutes before removing from the pan using the parchment paper overhang.
- For the maple glaze, stir the powdered sugar and maple syrup until it reaches a thick pouring consistency.
- Drizzle the glaze over the cooled pumpkin coffee cake and slice. Enjoy!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
- Do not overmix the batter, stir until just combined for a soft and tender crumb.
- Start checking for doneness at 40 minutes, as ovens can vary. The cake is ready when a toothpick comes out with only a few moist crumbs.
- Allow the coffee cake to cool before drizzling with maple icing so it sets nicely.
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