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If you’re craving something cozy, this Pumpkin Coffee Cake is it. Think soft, tender pumpkin cake with warm spices, layered with buttery cinnamon streusel, and finished with a sweet maple glaze that melts into every crumb. It’s the ultimate fall breakfast treat or afternoon snack! It’s spiced and completely irresistible.
One bite and you’ll see why this easy pumpkin coffee cake recipe is on repeat all season long. Grab your fork and let’s get started!
We all know my coffee cake obsession runs deep after sharing the best coffee cake and coffee cake muffins, so of course I had to make a pumpkin version. Inspired by our beloved pumpkin pie cake, it’s the kind of cozy, from-scratch breakfast recipe that turns into a family tradition, one you’ll look forward to baking.
This pumpkin coffee cake is everything you love about fall baking. It’s soft, moist, and topped with a thick cinnamon crumb and sweet maple glaze. It’s easy to make, full of warm flavor, and perfect for breakfast or dessert. I can’t wait for you to tast
Ingredients for Pumpkin Spice Coffee Cake
Here’s a quick glimpse at the ingredients needed for the three parts of this recipe. Most of the ingredients overlap between the three components, so the list isn’t really as long as it looks.
Streusel
- Flour: Creates the crumbly base for the streusel topping. All-purpose flour or Cake Flour works great!
- Brown Sugar: Adds a deep, caramel-like sweetness.
- White Sugar: Balances the flavor and adds crispness.
- Ground Cinnamon: Brings warm, cozy spice to every bite.
- Pumpkin Pie Spice: A mix of cinnamon, cloves, ginger, nutmeg, and allspice. Enhances the fall flavor profile.
- Kosher Salt: Balances the sweetness and sharpens flavor.
- Butter: Melts into the streusel for that perfect crumbly texture.
Cake
- Unsalted Butter: Gives the cake a rich, buttery flavor.
- White Sugar: Adds sweetness and keeps the crumb light.
- Brown Sugar: Adds depth and moisture.
- Vegetable Oil: Keeps the cake soft and tender.
- Eggs: Provide structure and help the cake rise.
- Vanilla Extract: Rounds out the flavor with a hint of sweetness.
- Maple Extract: Adds a subtle maple flavor that pairs perfectly with pumpkin.
- Flour: The foundation of the cake’s structure.
- Baking Powder: Helps the cake rise beautifully.
- Salt: Balances the sweetness.
- Pumpkin Pie Spice: Gives the cake that classic pumpkin spice flavor.
- Buttermilk: Keeps the crumb tender and moist.
- Pumpkin Puree: The star ingredient, adding flavor, color, and rich moisture.
Maple Glaze
- Flour: Helps thicken the glaze just slightly.
- Pure Maple Syrup: Brings natural sweetness and warm maple flavor.
- Water: Thins the glaze to the perfect drizzle consistency.
The measurements for each ingredient are listed in the recipe card at the end of the post.
Get Nutty!
While this recipe does not call for nuts, they go great when the cinnamon strusel. Add toasted chopped pecans, walnuts, or even almonds!
How to Make Pumpkin Coffee Cake
I said this recipe was easy to make, so now let me prove it to you!
- Prep: Heat the oven to 350°F and grease a 9×13 baking dish. In a small bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice; set aside.
- Make the Streusel: In a separate bowl, combine the streusel ingredients (except butter), then pour in the melted butter. Stir until crumbly and use your hands to form clumps for that perfect texture.
- Mix: In a large bowl, beat together the butter, white sugar, and brown sugar until smooth. Add the oil, pumpkin, eggs, vanilla, and maple extract, mixing until creamy. Gradually add the dry ingredients, alternating with the buttermilk, and stir just until combined—don’t overmix.
- Bake: Spread the batter evenly into the pan, then sprinkle the streusel over the top. Bake for 45–55 minutes, tenting with foil after 40 if the top is browning too quickly.
- Cool & Glaze: Let the cake cool completely. In a small bowl, whisk maple syrup, flour, and water until smooth, then drizzle over the cooled cake. Slice and enjoy every soft, spiced, maple-drizzled bite!
Now get baking and prepare for your kitchen to smell like fall!
Does Coffee Cake Contain Coffee?
In the US, coffee cake does not generally contain coffee. Coffee cake is a crumb cake with a streusel topping.
Storing and Reheating Pumpkin Coffee Cake
This pumpkin coffee cake keeps well for up to a week at room temperature, or a little longer in the fridge when stored in an airtight container. To freeze, first freeze your leftovers uncovered so the maple glaze sets, then wrap it tightly in plastic and foil. It will stay fresh for up to 3 months. When ready to enjoy, thaw in the fridge overnight or let it sit at room temperature for a couple of hours.
Are you ready for pumpkin? Ready for fall flavors? Ready for the best pumpkin coffee cake recipe of your lifetime? Then this cinnamon streusel and maple glaze-topped cake is for you!
Other Fall Recipes You’ll Love
- Pumpkin Pie
- Chocolate Chip Pumpkin Muffins
- Cinnamon Roll Cookies
- Apple Cider Donut Muffins
- Homemade Apple Pie
Watch How This Recipe is Made…
Pumpkin Coffee Cake
Ingredients
Streusel
- 1 ½ Cups Flour
- ½ Cup Dark Brown Sugar, (light is fine)
- ¼ Cup White Sugar
- ½ teaspoon Cinnamon
- ¾ teaspoon Pumpkin Pie Spice
- ½ teaspoon Kosher Salt, or 1/4 teaspoon table salt
- ½ Cup Butter, melted
Cake
- ½ Cup Unsalted Butter
- 1 ½ Cups Sugar
- ½ Cup Brown Sugar
- ½ Cup Vegetable Oil
- 4 Cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 ½ teaspoons Pumpkin Pie Spice
- 1 ½ teaspoons Cinnamon
- 2 Large Eggs
- 1 ½ teaspoons Vanilla
- ½ teaspoon Maple Extract
- ½ Cup Buttermilk
- 2 Cups Pumpkin Puree
Maple Glaze
- 1 ½ Cups Powdered Sugar
- 3 teaspoons Maple Syrup, optional
- 1-2 Tablespoons Whole Milk, as needed
Instructions
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish.
For The Streusel
- In a bowl, stir together the flour, sugars, spices and salt.1 ½ Cups Flour, ½ Cup Dark Brown Sugar, ¼ Cup White Sugar, ½ teaspoon Cinnamon, ¾ teaspoon Pumpkin Pie Spice, ½ teaspoon Kosher Salt
- Add in the melted butter and stir until just combined. Squeeze the streusel in your hands to make clumps.½ Cup Butter
For The Cake
- In a bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, blend together the butter and both sugars until smooth, about 1-2 minutes. Add the oil and beat again.½ Cup Unsalted Butter, 1 ½ Cups Sugar, ½ Cup Brown Sugar, ½ Cup Vegetable Oil
- In a medium bowl, whisk together all the cake's dry ingredients then set aside.4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, 1 ½ teaspoons Cinnamon
- Crack in your eggs and add the vanilla and maple and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and pumpkin and stir until barely combined.2 Large Eggs, 1 ½ teaspoons Vanilla, ½ teaspoon Maple Extract, ½ Cup Buttermilk, 2 Cups Pumpkin Puree
- Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until incorporated, being careful not to overmix.
- Spread the batter evenly in the pan and sprinkle generously with the streusel. Bake 50-60 minutes, tenting with foil after 40-45 minutes if it's browning too quickly, or until a toothpick in the center comes out clean.
- Remove from the oven and allow to cool completely. While cooling, make the glaze.
For The Glaze
- Mix all the ingredients in a small bowl until smooth and then drizzle over the cake and serve. Sometimes I prefer to do a regular glaze and not add the maple syrup.1 ½ Cups Powdered Sugar, 3 teaspoons Maple Syrup, 1-2 Tablespoons Whole Milk
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HOLY MOLY – delicious!!! So easy and so very good (even though I forgot to add the buttermilk until after I already added the dry to the wet!). Family LOVED it and unfortunately only left us a few pieces to enjoy with coffee tomorrow morning….oh well, will just have to make again:)). Thank you and happy holidays!!
Thank you so much Anne Beth! I’m so glad you and your family enjoyed this recipe! It is one of my favorites! Happy holidays to you as well!