Pumpkin Coffee Cake
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If loving a baked good is wrong, I don’t want to be right, because this Pumpkin Coffee Cake has me absolutely swooning. 🧡
Tender pumpkin cake swirled with a cinnamon-streusel ribbon, topped with even more crunchy streusel, and finished with a sweet maple glaze. Basically, it’s everything fall baking dreams are made of.
This cake is soft, fluffy, and stays moist for days (though let’s be honest… it rarely lasts past Day 1 in my house 😉). Each bite is perfectly spiced, just cozy enough without being overwhelming. And the maple glaze ties it all together in the most delicious way.
Enjoy it with a warm cup of coffee on a crisp fall morning, or sneak a slice in the afternoon when you need a little pumpkin pick-me-up. Either way, this is the cake you’ll be coming back to all season long. 🍂
Table Talk with Tawnie
If you’ve been around Kroll’s Korner for awhile, you know it’s no secret that I LOVE fall baking. From apple to pumpkin, to maple, to cinnamon, I just can’t get enough of all the warm, cozy flavors of fall. When I was thinking up recipes for this year’s Fall Series, I couldn’t believe that I hadn’t yet made one for Pumpkin Coffee Cake, and immediately added it to my recipe testing list. I made a few different variations, and ultimately deciding loving this one that uses the same streusel for the middle layer and top layer! From the tender, moist cake to the crunchy, cinnamon streusel topping, to the sweet maple glaze, this Pumpkin Coffee Cake is just heavenly! 🧡🍂
For the Streusel & Filling
- All-Purpose Flour: This is what gives your streusel its desired crumbly texture and what keeps it from just melting into the cake.
- Brown Sugar: Brings a sweet, cozy, caramel-like flavor to the streusel and gives it those pockets of gooey deliciousness!
- Pumpkin Pie Spice: This is what contributes the warm, cozy, fall flavors to the streusel. Pumpkin pie spice brings together a mixture of spices (cinnamon, nutmeg, ginger, and cloves) but you can use cinnamon in its place if you’d like.
- Unsalted Butter: You will use cold, cubed butter for the streusel. When you cut the cubes of cold butter into the flour and sugar, they create pea-sized bits throughout the mixture. When the coffee cake bakes in the oven, those bits of butter melt and leave behind tiny pockets, which give streusel that crumbly, crunchy, bakery-style texture. If you use soft or melted butter before baking, the streusel will just melt sink into the cake instead of sitting pretty on top.
For the Cake
- Sugars: You will use both granulated (white) sugar and light brown sugar in the cake batter. The white sugar adds sweetness without weighing the cake down, and the brown sugar adds extra depth, moisture, and a tiny bit of molasses flavor.
- Vegetable Oil: Helps make the take soft and tender, which is what keeps it moist and enjoyable for dayyyyyys!
- Egg: Make sure to use a room temperature egg for easier mixing. The egg helps hold everything together and provide structure for the cake.
- Pumpkin Puree: I mean, what is Pumpkin Coffee Cake without pumpkin?! Make sure you’re using pumpkin puree and NOT pumpkin pie filling.
- Sour Cream: Keeps the cake soft and moist. Use full-fat sour cream for richness with a bit of tang.
- Vanilla Extract: Rounds out the flavors and adds a cozy, bakery-style aroma to the cake.
- Other ingredients needed: all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, whole milk
For the Maple Glaze
- Powdered Sugar: Forms the base of the glaze and creates a smooth, sweet drizzle that melts into the warm cake.
- Pure Maple Syrup: Adds a cozy, autumnal twist to the glaze. Its deep, caramel-like flavor pairs perfectly with pumpkin and spice. I’m just obsessed!
- Whole Milk: Helps to thin the glaze to the right consistency for drizzling.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the streusel and filling.
Combine the flour, sugar, pumpkin pie spice, and salt. Cut in the cold butter until small crumbs form (you can use your hands, a pastry cutter, two forks, or a food processor). Place in the fridge.
Prepare the wet & dry ingredients.
Using two different bowls, mix together the dry ingredients in one and the wet ingredients in the other.
Combine the wet & dry ingredients & assemble.
Add the wet ingredients into the dry, and fold just until combined. Then, spoon half of the batter into the prepared pan, carefully spreading out evenly. Add about half of the crumble filling on top of that, and then the remaining batter. This part can be a little tricky because the streusel likes to stick to the batter; I usually use a small offset spatula to spread it evenly over the top. Scatter the remaining streusel on top.
Bake!
Bake for ~35-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for ~10-15 minutes, then use the overhang of the parchment to lift up and out of the pan.
Glaze, serve, & enjoy!
Whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cake (it can still be slightly warm). Then cut into squares and serve warm or at room temperature. Enjoy!
Expert Tips
- Use cold butter for the streusel. Cold, cubed butter creates the bakery-style crumb topping and keeps the streusel from melting into the cake.
- Line your pan with parchment paper. This makes it so much easier to lift the cake out cleanly and cut into neat squares. I like to spray a tiny bit of cooking spray to help the parchment paper stick to the pan and make it easy to line it. You can also use binder clips to help keep the parchment paper flaps in place.
- Don’t overmix the batter. Once you add the dry ingredients to the wet, gently fold until just combined. Overmixing can cause too much gluten to develop, which oftentimes makes cake tough, chewy, or rubbery instead of tender and soft.
Check for doneness with a toothpick. Insert it into the center of the cake. If it comes out with just a few moist crumbs (not wet batter), the cake is ready!
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Variations / Substitutions
- Nutty: Add ½–1 cup chopped pecans or walnuts to the streusel for extra crunch and a nutty flavor.
- Pumpkin-Chocolate Twist: Stir mini chocolate chips into the batter and/or sprinkle some into the streusel for a pumpkin-chocolate combo that’s just heavenly.
- Different Glaze: Instead of maple glaze, try a simple vanilla glaze, a cream cheese drizzle, or even a caramel drizzle for extra indulgence.
- Muffins: Bake the batter in a muffin tin (with liners) for streusel-topped pumpkin coffee cake muffins. Pro tip: Muffins will bake faster than the 9×9 cake, so adjust your bake time to 18-22 minutes if you go this route!
Storage / Freezing
- Store the cake covered at room temperature for 2-3 days.
- Store in the refrigerator in an airtight container for up to 5 days. Let slices come to room temperature before enjoying, or warm slightly in the microwave.
- Freeze the unglazed cake by letting it cool then wrapping tightly in plastic wrap, then foil, and place in a freezer-safe container. It should freeze well for 2-3 months. You can thaw it overnight in the fridge then add the glaze before serving.
- Cut the cake into individual squares, wrap each one, and freeze for an easy grab-and-go treat!
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling has added sugar and spices, which will throw off the flavor and texture of the cake. You want to use 100% pure pumpkin puree for this Pumpkin Coffee Cake recipe!
Do I have to use the maple glaze?
Not at all! The glaze adds a sweet, cozy finish, but the cake is still delicious on its own without it. Or, you could also swap in a simple vanilla glaze, cream cheese glaze, or even a drizzle of caramel sauce if you’re feeling like switching it up!
Can I use a different oil?
Yep! Melted butter, canola oil, or even coconut oil all work here. Just know that each will give the cake a slightly different flavor and texture. If you try one, let me know how it goes in the comments below!
How do I keep the streusel from sinking into the cake batter?
Make sure your butter is cold when making the streusel. That’s what helps it stay crumbly and sit on top instead of melting in. You don’t want softened or melted butter in this step.
Can I double this Pumpkin Coffee Cake Recipe?
While I haven’t personally tried it, you should be able to! I would recommend baking it in a 9×13-inch pan instead of a 9×9. You may need to add an extra 5 to 10 minutes to the overall bake time. Just remember to use a toothpick to check for doneness.
Help! I don’t have pumpkin pie spice? What should I do?!
You can substitute with an equal amount of cinnamon or make your own blend: 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + a pinch of cloves.
Why did my cake sink in the middle?
This could mean that your cake is underbaked or if that too much leavening agent (baking soda or powder) was added. Make sure to double-check your measurements and try not to open the oven door too early when baking!
My glaze isn’t the right consistency. What should I do?
If your glaze is too runny, try adding a little more powdered sugar until it thickens up. If it’s too thick, stir in a tiny splash of milk (½ teaspoon at a time) until it’s more pourable.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Coffee Cake
Ingredients
For the streusel & filling
- 1 ¼ cup all-purpose flour
- 1 cup brown sugar (packed (light or dark))
- 2 Tbsp. pumpkin pie spice or cinnamon
- pinch of salt
- 10 Tbsp. unsalted butter (cold, cut into small pieces)
For the cake
- 1 ¾ cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1/2 cup vegetable oil
- 1 egg (room temperature)
- 1 cup 100% pumpkin puree
- 1/4 cup full-fat sour cream (room temperature)
- 2 Tbsp. whole milk
- 2 tsp. vanilla
For the maple glaze
- 1 cup powdered sugar
- 1 ½ tsp. pure maple syrup
- 1-2 Tbsp. whole milk
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the streusel & filling: In a small bowl, combine the flour, sugar, pumpkin pie spice, and salt.1 ¼ cup all-purpose flour, 1 cup brown sugar, 2 Tbsp. pumpkin pie spice or cinnamon, pinch of salt, 10 Tbsp. unsalted butter
- Cut in the butter: Cut in the cold butter until small crumbs form (you can use your hands, a pastry cutter, two forks, or a food processor). Place in the fridge.
- Preheat and prep: preheat the oven to 350° and line a 9×9 inch pan with parchment paper.
- Dry ingredients: whisk together the flour, sugars, baking powder, baking soda, salt, and pumpkin pie spice.1 ¾ cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp. baking powder, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 tsp. pumpkin pie spice
- Wet ingredients: In another bowl, whisk together the oil, egg, pumpkin, sour cream, milk, and vanilla.1/2 cup vegetable oil, 1 egg, 1 cup 100% pumpkin puree, 1/4 cup full-fat sour cream, 2 Tbsp. whole milk, 2 tsp. vanilla
- Combine: Add the wet ingredients into the dry, and fold just until combined. The batter will be thick!
- Assemble: spoon half of the batter into the prepared pan, carefully spreading out evenly. Add about half of the crumble filling on top of that, and then the remaining batter. This part can be a little tricky because the streusel likes to stick to the batter; I usually use a small offset spatula to spread it evenly over the top. Scatter the remaining streusel on top.
- Bake: Bake for ~35-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start Timer(Cover with foil if tops are browning too quickly). Cool in the pan for ~10-15 minutes while you make the glaze, then use the overhang of the parchment to lift up and out of the pan. Start Timer
- Glaze: whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cake (it can still be slightly warm, mmm)1 cup powdered sugar, 1 ½ tsp. pure maple syrup, 1-2 Tbsp. whole milk
- Serve: cut into squares and serve warm or at room temperature.
Notes
- Room temperature (wrapped) for 2-3 days.
- Fridge (airtight container) for up to 5 days.
- Freezer (unglazed cake wrapped in plastic wrap and foil) for 2-3 months. Thaw overnight in the fridge then add the glaze before serving.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
Woweee this is delicious! I cut the streusel ingredients in half and also used full fat Greek yogurt because I didn’t have any sour cream. Turned out great, even without the glaze. Still added it though 😉
Thank you so much for making && leaving a review! So glad the Greek yogurt worked well 🙂
So yummy! Fluffy & moist! Used Greek yogurt & olive oil instead that’s all I had. It was perfect!! Used muffin pans!
Looks AMAZING! Thank you Erika!!