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Pumpkin Coffee Cake | Moist, Spiced & Maple-Glazed

This Pumpkin Coffee Cake is soft, moist, and packed with cozy fall spices. A buttery cinnamon streusel adds a sweet, crumbly layer throughout the cake, while a simple maple glaze gives it the perfect finishing touch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 2 cups 240 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup 150 g granulated sugar
  • ½ cup 100 g packed light brown sugar
  • ½ cup 120 ml vegetable oil
  • 2 large eggs
  • 1 cup 240 g 100% pumpkin puree
  • ½ cup 120 g full-fat sour cream
  • ¼ cup 60 ml whole milk
  • 2 teaspoons vanilla extract
Cinnamon Streusel
  • ¾ cup 95 g all-purpose flour
  • ½ cup 100 g packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 6 tablespoons 85 g cold unsalted butter, cubed
Maple Glaze
  • 1 cup 120 g powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 –2 tablespoons whole milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper.
  2. Make the streusel by combining flour, brown sugar, pumpkin pie spice, and salt. Cut in the cold butter until crumbly. Refrigerate while preparing the batter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, sour cream, milk, and vanilla until smooth.
  5. Add the dry ingredients to the pumpkin mixture and gently stir until just combined. Do not overmix.
  6. Spread half of the batter into the prepared pan.
  7. Sprinkle half of the streusel evenly over the batter.
  8. Carefully spread the remaining batter over the streusel layer.
  9. Sprinkle the remaining streusel evenly over the top.
  10. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 10–15 minutes, then transfer to a cooling rack.
  12. For the glaze, whisk powdered sugar, maple syrup, vanilla, and enough milk to create a smooth drizzle.
  13. Drizzle the glaze over the cooled cake.
  14. Slice into squares and serve.

Notes

Use 100% pumpkin puree, not pumpkin pie filling.
Keep the butter cold when making the streusel for the best crumbly texture.
Don't overmix the cake batter.
Spoon and level flour when measuring to prevent a dry cake.
If the top browns too quickly, loosely cover with foil during the final baking time.
Allow the cake to cool slightly before adding the glaze.