Pumpkin Spice Coffee Cake
This pumpkin spice coffee cake is about to make your mornings so much sweeter! The cake is fluffy and soft, filled with sweet pumpkin puree and warm autumn spices, covered with a crumbly streusel topping and finished with a classic icing.
Coffee cake is good, but pumpkin spice coffee cake is incredible, especially during the fall and winter months! This coffee cake is made with sweet pumpkin puree and a cozy pumpkin pie spice blend, then topped with a classic streusel and icing combo. It’s melt-in-your-mouth delicious, with a moist, fluffy base and a crunchy, crumbly topping, and it’s the ultimate pairing for your coffee or tea once the weather gets a bit chilly. Plus, it takes under an hour to make, so you can surprise your family (or treat yourself) with a freshly made, bakery-worthy breakfast any day of the week!
Here are some more autumn dessert recipes you’ll love: Apple Crisp for Two, Pumpkin Spice Cupcakes, and Dark Chocolate Tahini Banana Bread.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this pumpkin spiced coffee cake:
- Square baking pan
- Parchment paper
- Flour
- Granulated sugar
- Powdered sugar
- Butter
- Pumpkin puree
- Eggs
- Milk
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Baking powder
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add more spices. This recipe uses a classic pumpkin pie spice blend, but you can really up the autumn coziness by adding extra cinnamon, nutmeg, allspice, cloves, and more!
- Flavor the icing. A traditional icing tastes delicious on top of this coffee cake, but you can get creative and add maple syrup, vanilla, honey, or any other sweet fall flavor!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to get clean slices: Run a sharp knife under hot water before cutting into your coffee cake, and keep cleaning the knife and running it under water between each slice for clean edges!
FAQ
I personally like to line my baking pan with two perpendicular layers of parchment paper, letting a little bit of parchment hang over the edges on every side to help pull out the cake seamlessly when done baking. You can also spray/grease the pan before adding the parchment paper to really avoid any sticking!
You should mix your streusel topping by hand and stop once the mixture is crumbly and resembles wet sand. You don’t want to fully mix the sugar into the butter because it will be too smooth and paste-like, and it won’t crumble onto the top of your coffee cake nicely!
You can store this pumpkin spice coffee cake in a sealed container at room temp or in the fridge for up to about a week, or in the freezer for 2-3 months.
More cake and cupcake recipes:
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Pumpkin Spice Coffee Cake
Ingredients
For the cake:
- ½ cup unsalted butter room temp
- 1 cup granulated sugar
- 2 eggs
- ½ cup pumpkin puree
- ½ tbsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¼ cup milk
For the streusel:
- ¼ cup unsalted butter room temp
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 1 tsp cinnamon
For the icing:
- ½ cup powdered sugar
- 2 tsp milk
Instructions
For the cake:
- Preheat the oven to 350ºF and prepare an 8in square pan with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy and combined. Add in the eggs one at a time, beating each until fully combined.
- Add in the pumpkin puree and vanilla extract, mixing until fully combined.
- In a small bowl, mix together the flour, baking powder, pumpkin pie spice, and salt, then add the dry ingredients to the wet ingredients. Mix until combined.
- Slowly pour in the milk and mix until just combined.
- Pour the cake batter into the prepared baking pan and set aside until use.
For the streusel:
- Add butter, flour, sugar, and cinnamon to a small bowl and mix together with your hands until the mixture is crumbly and resembles wet sand.
- Sprinkle the streusel evenly over the top of the cake batter in the pan, then bake for 30-35 minutes, or until a toothpick comes out clean.
For the icing:
- While the cake cools slightly, mix the powdered sugar and milk together in a small bowl. Drizzle the icing over the coffee cake before slicing and serving warm.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to get clean slices: Run a sharp knife under hot water before cutting into your coffee cake, and keep cleaning the knife and running it under water between each slice for clean edges!
- Add more spices. This recipe uses a classic pumpkin pie spice blend, but you can really up the autumn coziness by adding extra cinnamon, nutmeg, allspice, cloves, and more!
- Flavor the icing. A traditional icing tastes delicious on top of this coffee cake, but you can get creative and add maple syrup, vanilla, honey, or any other sweet fall flavor!
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