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A slice of pumpkin coffee cake with cinnamon swirl and glaze on a plate with a fork, styled with cinnamon sticks and white pumpkins in the background.
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Pumpkin Coffee Cake

This Pumpkin Coffee Cake has everything you love about fall. Moist pumpkin cake, warm & cozy spices, a crumbly cinnamon streusel topping, and a sweet maple drizzle. It's the perfect excuse to eat cake for breakfast! 🍂
Course Breakfast
Servings 16 servings
Calories 310kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Two side-by-side bowls showing streusel ingredients. On the left: brown sugar, flour, salt, and pumpkin pie spice before mixing. On the right: the same ingredients whisked together into a uniform mixture.
  • 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.
    Two bowls of streusel mixture. On the left: cold cubed butter added on top of the dry ingredients. On the right: the mixture after cutting in the butter, crumbly with pea-sized clumps.
  • Preheat and prep: preheat the oven to 350° and line a 9x9 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
    Two bowls of cake dry ingredients. On the left: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spice before mixing. On the right: dry ingredients whisked together until fully combined.
  • 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
    Two bowls of wet ingredients. On the left: pumpkin puree, egg, oil, sour cream, milk, and vanilla before mixing. On the right: wet ingredients whisked together into a smooth orange mixture.
  • Combine: Add the wet ingredients into the dry, and fold just until combined. The batter will be thick!
    Two bowls of cake batter. On the left: dry ingredients being added into the pumpkin mixture. On the right: the cake batter fully mixed into a smooth, thick consistency.
  • 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.
    Three side-by-side baking pan photos. Left: half the cake batter spread in the pan. Middle: streusel filling evenly layered on top. Right: the remaining cake batter spread over the streusel with an offset spatula.
  • 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
    Two baking pans side by side. On the left: streusel topping sprinkled over the cake before baking. On the right: the cake after baking, streusel topping golden brown and crisp.
  • 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
    Three photos of the maple glaze process. Left: bowl of smooth glaze with a spoon. Middle: glaze being poured in ribbons over the baked coffee cake. Right: cake fully drizzled and covered with glaze.
  • Serve: cut into squares and serve warm or at room temperature.
    Close-up of a baked slice of pumpkin coffee cake with a cinnamon swirl and maple glaze on top, served on a plate with a fork.

Notes

Storage 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

Serving: 1square (cut into 16) | Calories: 310kcal | Carbohydrates: 55g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 221mg | Potassium: 110mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2661IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg