Pumpkin Coffee Cake

If you’re looking for a cozy fall bake to enjoy with your morning coffee, this Pumpkin Coffee Cake is a perfect choice. It’s soft and tender, filled with warm pumpkin spice flavor, layered with buttery cinnamon streusel, and finished with a simple maple glaze.

The pumpkin adds moisture and richness to cake, while brown sugar streusel gives you sweet, buttery crumbs in every bite. It’s easy enough for a weekend breakfast but special enough for a fall brunch or holiday gathering.

Why You’ll Love This Pumpkin Coffee Cake

• Soft and moist pumpkin cake
• Plenty of warm cinnamon and pumpkin spice flavor
• Buttery cinnamon streusel
• Sweet maple glaze
• Easy homemade recipe
• No complicated decorating required
• Perfect for breakfast, brunch, or dessert
• Great for fall gatherings and holidays

Ingredients You’ll Need

For Pumpkin Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup 100% pumpkin puree
• ½ cup full-fat sour cream
• ¼ cup whole milk
• 2 teaspoons vanilla extract

For the Cinnamon Streusel

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons whole milk
• ½ teaspoon vanilla extract

How to Make Pumpkin Coffee Cake

1. Prepare Streusel

Start with the streusel so it has a chance to stay chilled while you make the cake batter.

Add flour, brown sugar, pumpkin pie spice, and salt to a bowl. Add cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients.

Stop when you have a crumbly mixture with some pea-sized pieces of butter remaining. Place the streusel in the refrigerator while you prepare the cake.

2. Prepare the Oven and Pan

Preheat your oven to 350°F.

Grease a 9 × 9-inch baking pan and line it with parchment paper, leaving some overhang on the sides. The parchment makes it much easier to lift the finished cake from the pan.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Set the mixture aside.

4. Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, sour cream, milk, and vanilla extract.

Whisk until smooth and evenly combined.

The sour cream helps create a tender, moist crumb while the pumpkin gives the cake its signature fall flavor.

5. Combine the Batter

Add the dry ingredients to the pumpkin mixture.

Use a rubber spatula or wooden spoon to gently stir until the flour is just incorporated.

Don’t overmix. Once you no longer see large streaks of flour, stop stirring.

6. Layer the Cake

Spread half of the pumpkin batter evenly into the prepared baking pan.

Sprinkle about half of the chilled streusel over the batter.

Carefully spread the remaining pumpkin batter over the streusel layer. Finish with the remaining streusel on top.

The batter will be thick, so an offset spatula can make spreading easier.

7. Bake

Place the cake in the preheated oven and bake for approximately 35–45 minutes.

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins to brown too quickly, loosely cover the pan with aluminum foil during the final part of baking.

8. Cool Cake

Allow the coffee cake to cool in the pan for about 10–15 minutes.

Use the parchment paper to carefully lift it from the pan and transfer it to a cooling rack.

Let it cool further before adding the glaze.

9. Make Maple Glaze

In a small bowl, whisk together powdered sugar, maple syrup, vanilla, and enough milk to create a smooth drizzle.

If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

10. Glaze and Serve

Drizzle the maple glaze over the cooled or slightly warm coffee cake.

Let the glaze set for a few minutes, then cut the cake into squares and serve.

Tips for Best Pumpkin Coffee Cake

Use Pure Pumpkin Puree

Use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the flavor and texture of the cake.

Keep the Streusel Butter Cold

Cold butter creates those chunky, buttery crumbs that make the topping so delicious. If your kitchen is warm, keep the prepared streusel refrigerated until you’re ready to use it.

Don’t Overmix the Batter

Overmixing can make the cake dense. Stir just until the dry ingredients disappear.

Measure Flour Properly

Too much flour can make the cake heavy. For the best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the flour container.

Let the Cake Cool

Allow the cake to cool slightly before glazing. If it’s piping hot, the glaze can melt and disappear into the cake.

Easy Variations

Pumpkin Pecan Coffee Cake

Add ½ cup chopped pecans to the streusel for extra crunch.

Pumpkin Chocolate Chip Coffee Cake

Fold ½ cup mini chocolate chips into the cake batter.

Cream Cheese Pumpkin Coffee Cake

Add a thin layer of sweetened cream cheese between the pumpkin batter and streusel for a cheesecake-like center.

Cinnamon Apple Pumpkin Cake

Add finely diced apples to the batter for an extra fruity fall twist.

Vanilla Glaze

Replace the maple syrup with additional milk and a little extra vanilla for a simple vanilla icing.

Can I Make Pumpkin Coffee Cake Ahead?

Yes. This cake is a great make-ahead breakfast.

Bake it the day before, allow it to cool completely, and cover it tightly. Add the maple glaze shortly before serving for the freshest presentation.

How to Store It

Store the coffee cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Let slices sit at room temperature for a few minutes before serving, or warm them gently.

Can I Freeze Pumpkin Coffee Cake?

Yes. For the best results, freeze the cake without the glaze.

Wrap individual slices or the entire cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container.

Freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature, then add fresh maple glaze before serving.

What to Serve With Pumpkin Coffee Cake

A slice of this cake pairs beautifully with:

• Hot coffee
• Pumpkin spice latte
• Chai tea
• Hot apple cider
• Vanilla latte
• Fresh berries
• Whipped cream

For dessert, try serving a warm slice with a scoop of vanilla ice cream.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works as long as it’s thick and not excessively watery.

Can I use a different pan?

Yes, but the baking time will change. A larger pan will produce a thinner cake and may bake faster, while a smaller pan may require additional baking time.

Why is my coffee cake dry?

Overbaking or adding too much flour are the most common causes. Start checking the cake around the 35-minute mark and remove it once the center is fully baked.

Can I leave out the maple glaze?

Absolutely. The cinnamon streusel provides plenty of flavor on its own. The glaze simply adds another layer of sweetness and maple flavor.