Spiced Pumpkin Coffee Cake

As the leaves begin to turn and a crispness fills the air, there’s an undeniable charm that pumpkin-flavored treats bring to our kitchens. This Pumpkin Coffee Cake recipe is more than just a seasonal delight; it’s a celebration of autumn, designed to fill your home with comforting aromas and your palate with exquisite flavors. Imagine a cake that’s incredibly moist, infused with just the right balance of warming spices, generously crowned with a buttery, sweet crumb topping, and finished with a delicate drizzle of maple cinnamon glaze. This isn’t just a coffee cake; it’s an experience, a perfect companion to your morning coffee or a delightful dessert for any gathering.

For me, pumpkin everything is a cherished tradition, and this particular Pumpkin Coffee Cake has quickly ascended to the top of my list of fall favorites. While I adore the timeless appeal of a classic coffee cake, introducing the rich, earthy notes of pumpkin and the fragrant embrace of pumpkin spices elevates it to an entirely new level of irresistible. Each bite offers a harmonious blend of textures and tastes: the tender cake, the crunchy streusel, and the sweet, aromatic glaze. It’s a simple pleasure that beautifully captures the essence of the season.

Beyond its incredible flavor, one of the most appealing aspects of this Pumpkin Coffee Cake is its straightforward preparation. Don’t let the multiple components intimidate you; each step is manageable, leading you to a truly rewarding baking experience. The pumpkin cake itself strikes a wonderful balance, being perfectly moist without being overly sweet, allowing the vibrant flavors of the pumpkin and spices to truly shine. This gentle sweetness is then perfectly complemented by a decadent, thick layer of crumb topping, ensuring every forkful is a symphony of sweetness and spice. Finishing it all with a luscious maple cinnamon glaze adds that final touch of seasonal magic, making it an ideal treat to welcome the cozy days of autumn.

Why This Pumpkin Coffee Cake Will Be Your New Fall Favorite

There are countless reasons why this particular pumpkin coffee cake stands out. Here’s what makes it an absolute must-try this autumn:

• Unbelievably Moist Texture: Thanks to the generous amount of pumpkin puree and the inclusion of vegetable oil, this cake stays wonderfully moist and tender for days, never drying out.
• Perfectly Spiced Flavor Profile: We’ve crafted a thoughtful blend of cinnamon and pumpkin pie spice to ensure a comforting, aromatic profile that celebrates fall without being overpowering. It’s a warm hug in every bite.
• Generous, Crunchy Crumb Topping: A hallmark of any great coffee cake, our recipe features a thick, buttery streusel that adds a delightful crunch and a contrasting sweetness to the soft cake base. It’s the texture combination you crave!
• Irresistible Maple Cinnamon Glaze: The delicate hint of maple extract, perfectly paired with cinnamon, creates a signature glaze that provides the ultimate finish. It ties all the flavors together with a touch of seasonal elegance.
• Surprisingly Easy to Make: Despite its impressive appearance and layered components, this recipe is incredibly simple and approachable, making it perfect for bakers of all skill levels, from beginners to seasoned pros.
• Versatile Seasonal Treat: Whether you’re looking for a delightful breakfast, a satisfying brunch centerpiece, a cozy afternoon pick-me-up with tea, or a comforting dessert, this cake fits every occasion during the fall season.
• Ideal for Sharing: This recipe yields a generous 9×9-inch cake, making it perfect for sharing with family and friends at gatherings, potlucks, or simply as a thoughtful homemade gift.

If you’re looking for more delicious coffee cake ideas to brighten your mornings, you might also enjoy this Sour Cream Coffee Cake or a delightful Banana Coffee Cake with Honey Glaze.

Essential Ingredients for Your Pumpkin Coffee Cake

Creating this spectacular Pumpkin Coffee Cake begins with a selection of high-quality ingredients, each playing a crucial role in achieving that perfect moist texture, rich flavor, and delightful crunch. Here’s a closer look at what you’ll need and why:

• All-Purpose Flour: The foundational dry ingredient for both the tender cake base and the irresistible crumb topping. Using standard all-purpose flour ensures a balanced structure and a soft, consistent crumb throughout the cake.
• Sugars – Brown Sugar & Granulated Sugar: A harmonious blend of sugars is key to the cake’s flavor and moisture profile. Light brown sugar brings a subtle, molasses-rich caramel note and added moisture to both the streusel and the cake itself, contributing to its tender texture. Granulated sugar, on the other hand, provides the primary sweetness and helps with the cake’s structure.
• Aromatic Spices – Ground Cinnamon & Pumpkin Pie Spice: These are the heart and soul of any autumnal pumpkin recipe. Cinnamon is generously used in all three components – the crumb, the cake, and the glaze – for its universally loved warm, sweet, and comforting aroma. Pumpkin pie spice, a pre-blended mix typically containing cinnamon, nutmeg, ginger, and cloves, adds that quintessential autumnal depth and complexity exclusively to the cake layer.
• Cold Unsalted Butter: This is a non-negotiable for achieving the perfect crumb topping. Using very cold butter, cut into small pieces, and working it into the dry ingredients prevents it from melting too quickly. This method creates those distinct, desirable crumbles that get wonderfully crispy and golden when baked. Unsalted butter allows you complete control over the overall saltiness of your recipe.
• Leavening Agents – Baking Soda & Baking Powder: These two work in tandem to give the cake its light, airy, and fluffy texture. Baking soda primarily reacts with acidic ingredients (like buttermilk and pumpkin puree) to create carbon dioxide, resulting in lift. Baking powder provides additional leavening, ensuring a beautifully risen and tender cake.
• Salt: A small but mighty ingredient, salt plays a crucial role in enhancing all the other flavors in the cake and glaze, balancing the sweetness and making the warming spices truly pop. Never omit the salt in baking!
• Pumpkin Puree: The undeniable star ingredient! You’ll need precisely one cup of pure pumpkin puree (be sure it’s not pumpkin pie filling, which is pre-sweetened and spiced). If you opt for homemade pumpkin puree, remember to drain it very well beforehand to prevent the cake from becoming too wet or dense. This ingredient is vital for both its distinctive flavor and its incredible moisturizing properties.
• Vegetable Oil: This is a secret weapon for an incredibly moist and tender cake. Unlike butter, which can sometimes make cakes denser when cooled, vegetable oil ensures a consistently tender crumb that stays fresh and soft for a longer period.
• Buttermilk: While regular milk can be used in a pinch, buttermilk is highly recommended for this recipe. Its natural acidity reacts beautifully with the baking soda, creating a more tender and finely textured cake crumb. If you don’t have buttermilk, you can easily make a substitute: add a tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes until it slightly curdles.
• Large Egg: The single large egg in this recipe binds all the cake ingredients together, adds richness, and contributes significantly to the overall structure and texture of the cake, ensuring it holds its shape perfectly.
• Powdered Sugar: This finely milled sugar is the ideal base for our luscious maple cinnamon glaze. Its smooth texture dissolves effortlessly, creating a silky, pourable glaze without any grittiness.
• Milk (for glaze): Just a small amount of milk is needed to thin the powdered sugar into a pourable glaze consistency. Feel free to use whatever type of milk you have on hand – 2%, almond, oat, or coconut milk are all suitable options.
• Maple Extract: This ingredient is what truly elevates the glaze from good to extraordinary, imparting a delightful, warm, and authentic maple flavor that pairs exceptionally well with pumpkin and cinnamon. Its subtle sweetness and distinct aroma create an unforgettable, seasonal finish. If you’re a fan of maple and pumpkin together, you will absolutely adore this combination!

Baking Your Perfect Pumpkin Coffee Cake: A Step-by-Step Guide

While this Pumpkin Coffee Cake boasts impressive layers and flavors, the process of making it is surprisingly straightforward and enjoyable. Just follow these simple steps to create a beautiful and delicious treat that will earn rave reviews. Remember, attention to detail at each stage will ensure your coffee cake turns out perfectly every time.

1. Prepare the Crumb Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, ground cinnamon, and salt designated for the crumb mixture. Whisk them together thoroughly until uniformly mixed. Add the very cold unsalted butter, which you should have cut into small cubes. Using a pastry cutter, your fingertips, or a sturdy fork, work the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The key is to avoid overmixing, as excessive handling can make the topping tough. Once combined, place the bowl of crumb topping in the freezer until it’s needed later. Chilling the crumb topping is essential as it helps it maintain its distinct, crumbly texture and prevents it from melting too quickly into the cake during baking.
2. Preheat Oven and Prepare Pan: Begin by preheating your oven to a precise 350°F (175°C). Next, prepare a 9×9-inch baking dish. The easiest method is to line it with parchment paper, allowing an overhang on two sides; this creates “handles” for effortless removal of the cooled cake. Alternatively, you can thoroughly grease the pan with nonstick cooking spray. This crucial step ensures your beautiful coffee cake won’t stick and makes slicing and serving a breeze.
3. Combine Dry Ingredients for the Cake: In a large mixing bowl, meticulously whisk together the two cups of all-purpose flour, baking soda, baking powder, 1/2 teaspoon salt, two teaspoons of cinnamon, and the pumpkin pie spice until they are thoroughly combined. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, guaranteeing a consistent rise and flavor in every bite.
4. Mix Wet Ingredients for the Cake: In a separate, medium-sized bowl, combine the pumpkin puree, 1/2 cup light brown sugar, vegetable oil, 1/4 cup granulated sugar, buttermilk, and the large egg. Whisk these wet ingredients together vigorously until the mixture is completely smooth and well emulsified. This ensures all liquid components are fully integrated before combining with the dry.
5. Combine Wet and Dry Ingredients: Pour the entire wet pumpkin mixture directly into the bowl containing the dry ingredients. Using a spoon or rubber spatula, stir the batter gently and carefully, just until the flour streaks disappear and everything is combined. It’s vitally important not to overmix at this stage, as overworking the gluten can lead to a tough, dense cake. The resulting batter will naturally be quite thick.
6. Assemble and Top the Cake: Pour the thick pumpkin cake batter evenly into your prepared 9×9-inch baking pan, spreading it to the corners with your spatula. Retrieve the chilled crumb topping from the freezer and generously sprinkle it evenly over the entire surface of the cake batter. Ensure good coverage for that signature crunch.
7. Bake to Perfection: Carefully place the baking pan in the preheated oven. Bake the cake for approximately 36-40 minutes. The exact time may vary slightly depending on your oven, so rely on a visual check and the toothpick test. Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, with no wet batter attached, your cake is perfectly baked. The crumb topping should be beautifully golden brown and incredibly fragrant.
8. Prepare the Maple Cinnamon Glaze: About 5-10 minutes before the cake is anticipated to be done baking, begin preparing the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, 1/4 teaspoon cinnamon, maple extract, and a tiny pinch of salt. Adjust the milk gradually, adding a few more drops if needed, to achieve a smooth, pourable consistency that’s neither too thick nor too runny. If it’s too thin, stir in a touch more powdered sugar.
9. Glaze and Cool: Once the cake is baked, remove it from the oven. Immediately drizzle the freshly prepared maple cinnamon glaze generously over the warm coffee cake. The residual warmth of the cake will help the glaze set slightly and adhere beautifully. Allow the cake to cool completely in the pan, preferably on a wire rack, before slicing and serving. This patience allows the cake to set properly, firms up the glaze, and permits the flavors to meld beautifully for the best possible taste and texture.

Expert Tips for the Best Pumpkin Coffee Cake

Achieving bakery-quality pumpkin coffee cake at home is easier than you think with these helpful tips and tricks:

• Don’t Overmix the Batter: This is a golden rule in baking, especially for cakes. Overmixing develops gluten, which can make your cake tough and chewy instead of tender and moist. Mix only until the ingredients are just combined and no dry streaks of flour remain. A few small lumps are perfectly fine!
• Ensure Crumb Topping is Cold: The absolute secret to a distinct, buttery, and beautifully crumbly streusel is using very cold butter and keeping the mixture chilled. Chilling the prepared crumb mixture in the freezer while you make the cake batter ensures that the butter remains solid, creating those distinct crumbles that crisp up delightfully during baking, rather than melting into the cake layer.
• Accurately Check for Doneness: Oven temperatures can vary, so always rely on a visual check combined with the toothpick test. Insert a wooden skewer or toothpick into the very center of the cake; if it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is perfectly baked. Avoid overbaking, which is the quickest way to end up with a dry cake.
• Cool Completely Before Slicing: While it’s incredibly tempting to dig into a warm, fragrant cake immediately, allowing the coffee cake to cool entirely on a wire rack is crucial. This patience allows the flavors to fully meld, the cake structure to set properly, and the glaze to firm up. The result will be clean, neat slices and a superior overall texture and taste experience.
• Drain Homemade Pumpkin Puree: If you opt to use homemade pumpkin puree, make sure to drain it thoroughly beforehand. Pumpkin can hold a lot of moisture, and excess water can make your cake dense, gummy, or prolong baking time. Place it in a fine-mesh sieve lined with cheesecloth and let it drain for at least 30 minutes.

Storage and Make-Ahead Tips

This Pumpkin Coffee Cake is not only delicious freshly baked, but it also stores remarkably well, making it a fantastic option for meal prepping or enjoying over several days:

• Room Temperature Storage: This cake keeps beautifully at room temperature. Once completely cooled, simply cover it tightly with plastic wrap or store it in an airtight container. It will remain wonderfully moist and fresh for up to 3-4 days. The vegetable oil in the cake batter is key to its extended freshness at room temperature.
• Refrigeration: For extended freshness beyond a few days, you can store the cake in the refrigerator for up to a week. Be aware that refrigerated cakes can sometimes dry out slightly faster than those stored at room temperature due to the cold air. For the best flavor and texture, allow individual slices to come to room temperature for about 15-30 minutes before serving.
• Freezing Instructions: This coffee cake freezes exceptionally well, making it perfect for future cravings! Once the cake is completely cooled and the glaze has set, wrap individual slices or the entire cake tightly first in plastic wrap, then with an additional layer of heavy-duty aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. To thaw, simply transfer it to the refrigerator overnight, or let individual slices come to room temperature on the counter for a few hours.
• Make Ahead Prep: To save time on baking day, you can prepare the crumb topping in advance. Store the prepared crumb mixture in an airtight container or a freezer-safe bag in the freezer for up to a week. When you’re ready to bake, simply take it out and sprinkle it over the batter as directed.

Creative Variations to Customize Your Coffee Cake

While this Pumpkin Coffee Cake recipe is deliciously perfect as is, it also serves as a fantastic canvas for your culinary creativity. Don’t hesitate to personalize it with these delicious variations to make it uniquely your own:

• Less Sweet Option: If you prefer a less sweet treat, you have a couple of options. You can reduce the amount of brown sugar in the crumb topping by a few tablespoons, or for a more significant reduction in sweetness, skip the maple cinnamon glaze entirely. The cake itself has a balanced sweetness that can stand alone.
• Add-Ins for Extra Flavor and Texture: Elevate the cake by folding in 1/2 to 3/4 cup of your favorite add-ins into the cake batter just before pouring it into the pan. Popular choices include mini chocolate chips (dark, milk, or white), chopped pecans, walnuts, or even dried cranberries for a touch of tartness.
• Different Glaze Flavors: Not a fan of maple? No problem! Easily swap the maple extract for vanilla extract in the glaze for a classic, comforting vanilla cinnamon finish. For an extra touch of decadence, consider preparing a simple cream cheese glaze to drizzle over the cooled cake.
• Spice it Up: For an even bolder and more complex spice profile, consider adding a tiny pinch of ground cloves or ginger to the cake batter alongside the other spices. Remember that these spices are potent, so start with 1/4 teaspoon and adjust to your taste.
• Using Melted Butter Instead of Oil (for cake): While vegetable oil ensures maximum moisture and a tender crumb, you can substitute melted unsalted butter for the vegetable oil in the cake batter for a richer, more pronounced buttery flavor. Just note that the texture might be slightly denser, and the cake may not stay as moist for as long.

Frequently Asked Questions (FAQs)

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s crucial to use pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is a pre-sweetened and pre-spiced mixture, which will significantly alter the flavor, sweetness balance, and potentially the texture of your coffee cake. Pure pumpkin puree allows you to control the exact flavors and spices.

My crumb topping disappeared or melted into the cake! What went wrong?

This is a common issue and usually happens if the butter in your crumb topping wasn’t cold enough when you started, or if the prepared topping wasn’t sufficiently chilled before being sprinkled on the batter. Cold butter helps the crumbs maintain their distinct shape and prevents them from melting and blending into the cake during baking. Ensure your butter is straight from the fridge and your crumb mixture spends time in the freezer!

Can I make this in a different size pan?

A 9×9-inch baking pan is highly recommended for achieving the ideal cake thickness and baking time described in this recipe. If you use a different size pan (e.g., an 8×8-inch or a 9×13-inch), you will need to adjust baking times accordingly. An 8×8-inch pan will result in a thicker cake, requiring a longer bake time, while a 9×13-inch pan will yield a thinner cake that bakes much faster. Always keep an eye on it and perform the toothpick test!

Is this coffee cake suitable for breakfast or just dessert?

Absolutely! Coffee cake is traditionally enjoyed as a wonderful breakfast or brunch item, especially alongside a warm cup of coffee or tea. Its balanced sweetness and comforting flavors make it an ideal morning treat, but it’s equally delightful as an afternoon snack or a light dessert.

What’s the best way to cut clean slices?

For the neatest slices, ensure the cake is completely cooled before cutting. Using a sharp, serrated knife works best. For even cleaner cuts, you can wipe the knife clean with a damp cloth after each slice.

More Delightful Pumpkin Recipes to Try

If you’ve fallen in love with the flavors of pumpkin, here are some other fantastic recipes to explore and enjoy:

• Pumpkin Roll: A classic fall dessert featuring a soft pumpkin cake rolled with luscious cream cheese frosting.
• Pumpkin Cupcakes with Cream Cheese Frosting: Individual portions of moist pumpkin goodness, topped with tangy-sweet cream cheese frosting.
• Pumpkin Cake with Cinnamon Cream Cheese Frosting: A show-stopping layer cake perfect for special occasions, boasting rich pumpkin flavor and a spiced frosting.
• Pumpkin Chocolate Chip Bread: A comforting quick bread studded with chocolate chips, ideal for snacking or a simple breakfast.

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Pumpkin Coffee Cake

No ratings yet

Author:
Deborah Harroun

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

Servings:
16 servings

Course:
Breakfast

Cuisine:
American

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This Pumpkin Coffee Cake consists of a moist, perfectly spiced pumpkin cake topped with a thick layer of crumb topping. Top it all off with a maple cinnamon glaze for the perfect treat.

Ingredients

Crumb

• 1 cup all-purpose flour
• 1 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter cold

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 1/4 cup buttermilk
• 1 egg

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon maple extract
• Pinch of salt

Instructions

1. In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the crumb. Add in the cold butter and cut it in with a pastry cutter or a fork until you have a crumb mixture. Place the bowl in the freezer until needed.
2. Preheat the oven to 350ºF (175°C). Line a 9×9-inch pan with parchment paper or spray with nonstick cooking spray.
3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk to combine.
4. In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, sugar, buttermilk and egg. Whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
6. Pour the batter into the prepared baking pan. Take the crumb mixture from the freezer and sprinkle it evenly over the top.
7. Bake the cake until a tester inserted in the center comes out clean, about 36-40 minutes.
8. When the cake is almost done, make the glaze by whisking together the powdered sugar, milk, cinnamon, maple extract, and pinch of salt.
9. Once the cake is finished, remove it from the oven. Drizzle the glaze over the top, then allow the cake to cool completely before serving.
10. Once cool, cut the cake into squares to serve.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

• Serving: 1 slice
• Calories: 335 kcal (17% Daily Value)
• Carbohydrates: 50g (17% Daily Value)
• Protein: 3g (6% Daily Value)
• Fat: 14g (22% Daily Value)
• Saturated Fat: 5g (31% Daily Value)
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 29mg (10% Daily Value)
• Sodium: 248mg (11% Daily Value)
• Potassium: 101mg (3% Daily Value)
• Fiber: 1g (4% Daily Value)
• Sugar: 32g (36% Daily Value)

Keywords:
pumpkin breakfast, pumpkin recipe, coffee cake, fall baking, streusel cake