Go Back
–+ servings

Pumpkin Coffee Cake

Megan
Pumpkin coffee cake is a soft, moist and fluffy spiced pumpkin cake layered with a sweet cinnamon sugar, topped with crunchy cinnamon streusel and maple glaze. This pumpkin crumb cake is perfect for fall breakfast, brunch or dessert.
5 from 1 vote
print it pin it
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Holiday
Cuisine American
Servings 16 servings

Equipment

  • 1 9x9 (23 cm) pan
  • 1 sheet parchment paper
  • 4 mixing bowls
  • 1 whisk and flexible spatula or spoon

Ingredients
  

Spiced Streusel Topping

  • 1 cup (120 g) all purpose flour
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (87 g) unsalted butter, melted

Cinnamon Filling

  • 6 tablespoons (75 g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice

Pumpkin Coffee Cake

  • 2 cups (240 g) all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (120 ml) neutral baking oil (canola, avocado, grapeseed, vegetable)
  • ½ cup (100 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 cup (245 g) pumpkin puree
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature

Maple Glaze

  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 ml) maple syrup
  • 1 - 2 tablespoons (15 - 30 ml) milk, as needed

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 9  inch (23 cm) cake pan with parchment paper.
  • In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the melted butter a little at a time until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the coffee cake is ready for topping.
    1 cup (120 g) all purpose flour, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon ground cinnamon, 6 tablespoons (87 g) unsalted butter, melted
  • In another bowl whisk the light brown sugar, cinnamon and pumpkin spice together until well combined. Set the cinnamon filling aside for now.
    6 tablespoons (75 g) light brown sugar, 1 teaspoon ground cinnamon , 1 teaspoon pumpkin spice
  • In a medium bowl whisk the all purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
  • In a large mixing bowl, whisk the oil, light brown sugar, sugar, pumpkin puree, eggs, vanilla extract and buttermilk until well combined. Whisk in the dry ingredients until just combined.
    ½ cup (120 ml) neutral baking oil , ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 cup (245 g) pumpkin puree, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 ml) buttermilk, room temperature
  • Evenly spread half pumpkin cake batter into the prepared pan. Top the pumpkin cake layer with the cinnamon sugar.  Repeat with a second layer of pumpkin cake. Top with the streusel.
  • Bake the coffee cake for 45 - 60 minutes or until a toothpick inserted into the center of the pumpkin crumb cake comes out clean or with a few moist crumbs.
    Cool the cake pan in the pan for 15 - 20 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.
  • Make the maple glaze by whisking powdered sugar with maple syrup and milk or heavy cream. Top the pumpkin cake coffee cake with the glaze, slice and enjoy.
    1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) maple syrup, 1 - 2 tablespoons (15 - 30 ml) milk, as needed

Notes

Store: Place the slices of the pumpkin coffee cake in an airtight container for up to 3 days. Then the pumpkin crumb cake should be transferred to the fridge for up to another 2 - 3 days.
See the Variations section of the blog post to make this pumpkin coffee cake in a bundt pan or in a 9 inch (23 cm) springform pan. 
Keyword pumpkin coffee cake, Pumpkin Coffee Cake Recipe, Pumpkin Crumb Cake
did you make this recipe?tag @olivesnthyme on Instagram