Pumpkin Coffee Cake

Pumpkin Coffee Cake – Moist, Spiced, and Perfect for Fall Mornings

There’s nothing quite like the aroma of freshly baked pumpkin coffee cake wafting through the kitchen on a cool morning. This recipe creates a perfectly moist, warmly spiced pumpkin cake topped with a generous crumb layer and finished with a silky maple cinnamon glaze. It’s the kind of treat that feels cozy, comforting, and effortlessly delicious — perfect for breakfast, brunch, or a sweet afternoon pick-me-up.

This Pumpkin Coffee Cake is soft and tender, with just the right amount of pumpkin flavor and spice. The buttery crumb topping adds irresistible texture, while the glaze ties everything together with a hint of maple sweetness. Whether you’re baking for guests, a holiday gathering, or simply to treat yourself, this easy cake will quickly become a seasonal favorite.


Why You’ll Love This Pumpkin Coffee Cake

  • Moist and flavorful: Thanks to pumpkin puree and buttermilk, every bite is tender and rich.
  • Warm fall spices: A blend of cinnamon and pumpkin pie spice brings comforting autumn flavor.
  • Perfect crumb topping: Sweet, buttery, and crunchy — the ultimate finishing touch.
  • Easy to make: Simple ingredients and straightforward steps make this recipe foolproof.

Ingredients

For the Crumb Topping

  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed

For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup light brown sugar
  • ½ cup vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup buttermilk
  • 1 large egg

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon cinnamon
  • ¼ teaspoon maple extract (or vanilla extract)
  • Pinch of salt

Instructions

Step 1: Prepare the Crumb Topping

In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and cut them in using a pastry cutter or fork until the mixture resembles coarse crumbs. Place the bowl in the freezer while you prepare the cake batter. This helps keep the crumb layer firm and crunchy when baked.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly blended.

Step 4: Combine Wet Ingredients

In another bowl, whisk the pumpkin puree, brown sugar, vegetable oil, granulated sugar, buttermilk, and egg until the mixture is smooth and creamy.

Step 5: Make the Batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix — the batter should be thick and slightly lumpy.

Step 6: Add the Crumb Topping

Pour the batter into your prepared baking pan and spread evenly. Take the crumb mixture from the freezer and sprinkle it generously over the top, covering the surface completely.

Step 7: Bake the Cake

Bake for 36–40 minutes, or until a toothpick inserted into the center comes out clean. The crumb should be golden and crisp, and the cake should spring back lightly when touched.

Step 8: Prepare the Glaze

While the cake is baking, whisk together the powdered sugar, milk, cinnamon, maple extract, and a pinch of salt in a small bowl until smooth. Adjust the consistency by adding a little more milk if needed.

Step 9: Glaze and Serve

Once baked, remove the cake from the oven and let it cool for about 10–15 minutes. Drizzle the maple glaze over the top while it’s still slightly warm for a glossy finish. Allow the cake to cool completely before slicing into squares.


Tips for the Perfect Pumpkin Coffee Cake

  • Use pure pumpkin puree for the best texture and natural sweetness.
  • Don’t overmix the batter — this keeps the cake soft and fluffy.
  • Freeze the crumb mixture before adding it to the cake to help it bake into perfect, crunchy clumps.
  • Try adding chopped pecans or walnuts to the crumb topping for extra crunch and flavor.

How to Serve

This coffee cake is best enjoyed slightly warm with a cup of coffee, tea, or hot cocoa. It also makes a wonderful brunch centerpiece, especially during fall or Thanksgiving season.

For an extra indulgent touch, serve it with a dollop of whipped cream or a drizzle of warm caramel sauce.


How to Store

  • At room temperature: Store covered for up to 2 days.
  • In the refrigerator: Keeps well for up to 5 days.
  • To freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

Nutrition Information (per slice)

Approximate values:
Calories: 335 | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Sugar: 32g

 

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