Pumpkin coffee is more than just a fall drink—it’s also the heartwarming inspiration behind this soft, spiced, and irresistibly tender Pumpkin Coffee Cake. Bursting with cinnamon warmth, rich pumpkin flavor, and topped with a buttery streusel crunch, this cake is a must-have treat for crisp autumn mornings or relaxed weekend brunches. Whether paired with your favorite latte or served as a dessert, this recipe delivers comforting texture and flavor in every bite.
This version is bakery-worthy yet simple enough for any home baker. It’s layered with a sweet cinnamon filling and crowned with a golden maple glaze—every forkful a little moment of fall perfection.
Table of Contents
Why You’ll Love This Recipe
- Pure fall in every bite – Pumpkin, warm spices, and maple glaze hit all the right seasonal notes.
- Easy but impressive – While it looks like something from a bakery, it’s surprisingly easy to assemble at home.
- Layered texture – You get moist pumpkin cake, a ribbon of cinnamon sugar, and a crispy streusel topping.
- Crowd-pleaser – Perfect for brunch, dessert tables, potlucks, or gifting during the holidays.
- Great make-ahead option – Keeps beautifully for several days and freezes well.
Looking for more cozy treats? You might also love Cream Cheese Coffee Cake, or our [Pumpkin Bread with Cream Cheese Frosting].
Ingredients
For the Streusel Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Filling
- 6 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
For the Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup neutral oil (canola, avocado, or vegetable)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin purée (not pie filling)
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup buttermilk, room temp
For the Maple Glaze (Optional but highly recommended)
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp milk or cream
Instructions
- Preheat the Oven
Set oven to 350°F (177°C). Grease and line a 9×9-inch square pan with parchment paper. - Make the Streusel
In a bowl, combine flour, sugars, and cinnamon. Drizzle in melted butter and mix until crumbly. Chill while you prepare the rest. - Prepare Cinnamon Filling
Mix brown sugar, cinnamon, and pumpkin spice in a small bowl. Set aside. - Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. - Whisk the Wet Ingredients
In a large bowl, whisk oil, sugars, pumpkin purée, eggs, vanilla, and buttermilk until smooth. - Combine Wet and Dry
Fold dry ingredients into wet just until combined—do not overmix. - Layer the Cake
Spread half the batter in the pan. Sprinkle evenly with the cinnamon filling. Top with remaining batter. Gently spread into an even layer. - Add Streusel & Bake
Sprinkle streusel topping over the cake. Bake for 45–60 minutes, until a toothpick comes out with a few moist crumbs. - Cool & Glaze
Let cake cool for 20 minutes in the pan. Lift out using parchment. Drizzle with maple glaze once fully cooled.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 16 slices
Nutrition Facts (Approximate, per serving)
- Calories: 310
- Fat: 14g
- Carbohydrates: 42g
- Sugar: 22g
- Protein: 3g
Tips & Variations
- Go gluten-free: Use a 1:1 gluten-free flour like Bob’s Red Mill.
- No buttermilk? Use Greek yogurt or sour cream.
- Want more spice? Add a pinch of cardamom or increase pumpkin spice to taste.
- Bundt it up: Double the recipe and bake in a well-greased 10-cup Bundt pan for 50–60 minutes.
- Storage: Keeps at room temp for 2–3 days or refrigerate for up to 5 days. Freeze slices for up to 2 months.
Pumpkin Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment.
- Mix streusel topping ingredients. Set in fridge.
- Mix cinnamon filling ingredients. Set aside.
- Whisk dry ingredients in a medium bowl.
- In a large bowl, whisk wet ingredients until smooth.
- Fold dry into wet until just combined.
- Pour half the batter in pan. Add cinnamon filling. Top with remaining batter.
- Add streusel topping. Bake 45–60 min until toothpick comes out clean.
- Cool 20 min. Remove, glaze, slice, and serve.
Notes
– Optional: Double recipe for 9×13 or Bundt pan.
FAQs
Does pumpkin coffee cake contain coffee?
Nope! It’s called coffee cake because it’s meant to be enjoyed with coffee.
Can I make this in a different pan size?
Yes. Double the recipe for a 9×13-inch pan or use a springform pan for easy serving.
Can I make it eggless?
We recommend checking out a specific vegan recipe for the best texture.
Should I refrigerate leftovers?
Store at room temp for 2–3 days, then refrigerate for freshness.
Conclusion
Pumpkin Coffee Cake is a fall classic that brings together everything we love about the season—cozy spices, tender crumb, and a buttery topping that melts in your mouth. Whether you serve it with a hot mug of pumpkin coffee or wrap up slices for a neighborly gift, it’s a guaranteed crowd-pleaser.