Pumpkin Coffee Cake

This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.

pumpkin coffee cake

Thanks to trends like pumpkin spice lattes (PSL), pumpkin season has extended long past October to become a sweater weather necessity. And this pumpkin coffee cake with streusel and glaze is a great way to enjoy the flavor everyone associates with fall — pumpkin pie spice.

This pumpkin pie spice coffee cake is incredibly tender, moist and perfectly spiced. The streusel on top is crisp, crunchy and sweet and is the perfect topping for this coffee cake. After the cake comes out of the oven I make a simple glaze to drizzle on top! It is the perfect breakfast or dessert to serve during Thanksgiving or during the holidays!

Key Ingredients for Pumpkin Coffee Cake

  • All purpose flour: Is used in this recipe, but you can make this a gluten free pumpkin coffee cake by substituting gluten free flour.
  • Butter: You can’t have a cake recipe without butter. Consider browning it via my tips below!
  • Light brown sugar and granulated sugar: Sweetens up the cake and adds a light caramel flavor without making the cake too dark in color.
  • Milk: We usually use 2% however whole milk or even buttermilk can be used.
  • Baking powder and baking soda: Helps the batter rise and makes it fluffy.
  • Pumpkin puree: Do NOT use pumpkin pie filling! This is a completely different ingredient. Opt for high-quality canned pumpkin, like Libby’s.
  • Pumpkin pie spice: Gives this coffee cake the quintessential flavors of fall — nutmeg, cinnamon, ginger, allspice, and cloves. Yum!
  • Canola oil: Keeps the cake moist without making it dense.
  • Salt: Balances out the sweetness of the sugars and the glaze.

Step by step pictures of pumpkin coffee cake | chefsavvy.com

How To Make Pumpkin Coffee Cake

  • Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
  • Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
  • Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
  • Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
  • Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!

Don’t Skip the Streusel Topping or the Glaze

The crunchy streusel topping and sweet glaze MAKE this recipe. You do not want to leave them out! Here’s what you’ll need for them:

Streusel Topping

  • All Purpose Flour
  • Unsalted butter
  • Light brown sugar
  • Pumpkin pie spice

Glaze

  • Powdered Sugar
  • Milk

Instructions for glaze: Combine powdered sugar and milk in a smooth bowl until smooth, set aside.

Instructions for streusel topping: Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.

pumpkin coffee cake

Tips for Making the Best Pumpkin Coffee Cake

  • Add a splash of vanilla to the batter or the glaze (or do both) to amp up the flavor. A teaspoon will do the trick.
  • Add chopped nuts like pecans or walnuts to your streusel topping or the cake batter for additional flavor and texture.
  • Take the glaze up a notch by making a bourbon vanilla glaze. Simply combine 1/2 cup powdered sugar, 2 teaspoons bourbon, 1 teaspoon vanilla, 1 teaspoon heavy cream (or milk), and 1/2 teaspoon salt, and set aside. Pour it over the cake before serving after it has had time to cool.
  • Brown your butter! This will add a rich, nutty, caramel flavor to your cake. To do so, melt your butter in a small saucepan over medium heat until it starts to crackle and pop, 5-10 minutes. You’ll see it quickly start to turn brown and smell nutty, as well as browned bits appearing in the bottom. These are the caramelized milk proteins. Don’t walk away from your butter while it’s browning! It will burn quickly, so monitor this closely. It also helps to use a light colored saucepan for this. Remove from heat when you see the color change to brown and when it smells nutty. Let it cool before using for the cake batter.

pumpkin coffee cake

Storage, Reheating, and Freezing Instructions

  • Store leftover pumpkin coffee cake in an airtight container in the refrigerator for up to 5 days. Store glaze separately and leave stored cake unglazed. Re-glaze before serving.
  • To Reheat leftovers, simply warm up in the microwave or reheat the whole casserole covered in foil in a 350 degree oven until warmed through 15-20 minutes. Reheat glaze in the microwave until it is pourable, then drizzle on cake.
  • Freezing: Store baked coffee coffee cake in the freezer for up to 3 months. Just make sure to wrap it really good in foil then store in an airtight container.

pumpkin coffee cake

More Dessert Recipes To Try This Fall

If you loved this pumpkin coffee cake, then you’ll love these dessert recipes:

Pumpkin Coffee Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9

This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.

Ingredients

Pumpkin Coffee Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup milk

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup unsalted butter
  • 1/3 cup light brown sugar
  • 1/2 tsp pumpkin pie spice

Glaze

  • 1/2 cup powdered sugar, sifted
  • 1 tbsp milk

Instructions

Images:

Pumpkin Coffee Cake

  • Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
  • Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
  • Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
  • Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
  • Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
  • Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!

Glaze

  • Combine powdered sugar and milk in a smooth bowl until smooth, set aside.

Streusel Topping

  • Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.
Nutrition Facts
Pumpkin Coffee Cake
Amount Per Serving
Calories 424 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 282mg12%
Potassium 162mg5%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
Vitamin A 4405IU88%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Fall Baking, Pumpkin Coffee Cake, Thanksgiving recipes

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