Pumpkin Spice Coffee Cake Recipe

I just made a Pumpkin Spice Coffee Cake With Brown Sugar Glaze that stays perfectly moist, pulls apart in generous streusel-topped slices, and will make your morning coffee jealous.

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I’m obsessed with this Pumpkin Spice Coffee Cake With Brown Sugar Glaze because it nails everything I want in a fall dessert. I love the way the sour cream keeps the crumb absurdly tender, and that streusel?

Messy, buttery, and packed with brown sugar. I always make it in a Pumpkin Coffee Cake 9×13 because more cake equals no sharing awkwardness.

I adore how the maple glaze soaks into edges and leaves sticky, sweet spots you fight over. It’s loud on spice, soft in texture, and ridiculously good with a mug of strong coffee.

I eat the whole pan daily.

Ingredients

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Cake
- Flour: gives structure so it holds that tender pumpkin crumb.
- Baking powder/soda: lightens it up, so it’s not dense.
- Salt: wakes up the sweetness, don’t skip it.
- Pumpkin spice: cozy warmth, like a sweater in your mug.
- Pumpkin puree: moistness and pumpkin taste without extra sugar.
- Sour cream: keeps it tender and slightly tangy, so it’s not cloying.
- Sugars: brown adds caramel notes, white keeps it balanced.
- Eggs/butter/oil: richness and moisture, silky mouthfeel you’ll love.
- Vanilla: rounds flavors, makes it smell like fall mornings.
Streusel
- Brown sugar: deep, caramel-y crunch that sticks to every bite.
- Flour/cinnamon: cinnamon gives warmth, flour makes the crumble hold.
- Butter: cold cubes create flaky, buttery pockets of crunch.
- Nuts: basically optional, but they add great texture and nuttiness.
Maple glaze
- Powdered sugar: smooth sweetness that clings to slices.
- Maple syrup: adds real maple depth, not just sweetness.
- Milk/cream: thins it so it drizzles perfectly.
- Vanilla/salt: tiny accents that make the glaze sing.

Ingredient Quantities

Cake:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/2 tsp ground ginger)
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 cup sour cream, full fat works best
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup neutral oil (vegetable or canola) or extra melted butter if you prefer
- 1 teaspoon pure vanilla extract

Streusel:
- 1 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup chopped pecans or walnuts, optional but recommended
- Pinch of salt

Maple glaze:
- 1 cup powdered sugar, sifted if lumpy
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk or heavy cream to thin to drizzling consistency
- 1/4 teaspoon vanilla extract
- Pinch of salt

How to Make this

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1. Preheat oven to 350 F and grease and flour a 9×13 inch pan or line it with parchment, it makes removing the cake way easier.

2. Make the streusel first so it can chill: in a bowl combine 1 cup packed light brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, a pinch of salt and 6 tablespoons cold cubed butter. Use a fork or your fingers to rub the butter into the dry ingredients until you have pea sized crumbs, then stir in 1 cup chopped pecans or walnuts if using. Put it in the fridge while you make the batter.

3. Whisk dry cake ingredients in a medium bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt and 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon plus 1/2 tsp ginger).

4. In a large bowl whisk together wet ingredients: 1 cup pumpkin puree, 1 cup sour cream, 3/4 cup granulated sugar, 1 cup packed light brown sugar, 2 large eggs, 1/2 cup melted and slightly cooled unsalted butter, 1/4 cup neutral oil (or extra melted butter) and 1 teaspoon vanilla extract. Make sure eggs are room temp for a smoother batter.

5. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix, a few streaks of flour are okay. Overmixing makes the cake dense.

6. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chilled streusel evenly over the batter pressing lightly so it adheres.

7. Bake at 350 F for 35 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. If the streusel is browning too quickly tent loosely with foil for the last 10 minutes.

8. While the cake cools a bit, make the maple glaze: whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1/4 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or cream a little at a time until you get a drizzling consistency.

9. Let the cake cool in the pan for about 15 minutes, then poke a few holes with a skewer for the glaze to settle in if you like extra moistness. Drizzle the glaze over the warm cake. If you want thicker glaze wait until it’s cooler.

10. Let cake cool until the glaze sets, slice and serve. Store any leftovers covered at room temp for 2 days or refrigerated up to 5 days. Reheat gently if you want it warm.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or greased and floured)
2. Large mixing bowl and 1 medium bowl
3. Measuring cups and spoons
4. Whisk (for dry ingredients and glaze)
5. Rubber or silicone spatula (for folding and smoothing batter)
6. Fork or pastry cutter (to make the streusel crumbs)
7. Cutting board and chef knife (to chop nuts)
8. Wire cooling rack
9. Oven mitts and a sheet of foil (to tent if streusel browns too fast)

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you gotta cook and puree it first so it's smooth and not watery. Roast or boil diced pumpkin, drain well, then mash or blend. Measure after draining so you still use 1 cup of thick puree.

My cake came out dense. What did I do wrong?

Common causes: overmixing after adding the flour, too much liquid, or your baking powder/soda is old. Mix just until the dry stuff disappears and make sure your leavening is fresh. Also don't skimp on the sour cream – it keeps the crumb tender.

Can I skip the nuts or use different ones?

Absolutely. Nuts are optional. Pecans or walnuts are classic, but almonds or hazelnuts work too. If you skip them, add a little extra crumble by increasing flour or brown sugar in the streusel.

How do I store leftovers and how long will it stay good?

Keep the cake in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. If glazed, chill it so the maple topping stays set. Warm slices briefly in the microwave before serving.

Can I make this ahead or freeze it?

Yes. Bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temp before glazing. You can also freeze unfrosted slices and add glaze after thawing.

My streusel melted into the cake. How do I keep it crunchy?

Use cold butter and cut it into the dry ingredients until you have pea sized bits. Chill the assembled pan for 10 minutes before baking so the butter firms up. Also, adding nuts helps keep texture.

Pumpkin Spice Coffee Cake Recipe Substitutions and Variations

All purpose flour: swap with equal parts cake flour for a softer crumb, or use 100% whole wheat pastry flour if you want more nuttiness and fiber — add 2 to 3 tablespoons extra liquid if the batter feels too thick.
Sour cream: plain Greek yogurt (full fat) works great 1 for 1, or use buttermilk if you want a tangier, thinner batter; reduce any added milk by a tablespoon or two.
Butter / neutral oil: replace the 1/2 cup melted butter plus 1/4 cup oil with 3/4 cup melted unsalted butter for richer flavor, or use light olive oil or coconut oil 1 for 1 for a dairy free option.
Chopped pecans or walnuts: toasted pumpkin seeds or sunflower seeds are a good nut free swap, or use rolled oats (toasted) for extra chew and crunch instead of nuts.

Pro Tips

1) Chill the streusel well, seriously. Cold butter = flaky, crunchy crumbs. If it softens while you’re assembling pop it back in the fridge for 10 minutes so it doesn’t sink into the batter.

2) Bring eggs and sour cream to room temp, this helps the batter blend smooth and bake up lighter. If you forget, stick the eggs in warm (not hot) water for 5 minutes and whisk the sour cream a bit to loosen it.

3) Fold, dont stir. Mix until you just dont see big pockets of flour, a few streaks are fine. Overmixing makes the cake dense and gummy, so stop sooner rather than later.

4) For extra moistness poke a few holes after 10 to 15 minutes of cooling and drizzle some glaze into them. Make the glaze slightly thinner than you think you want so it soaks in, then add a little thicker drizzle on top for looks.

Pumpkin Spice Coffee Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made a Pumpkin Spice Coffee Cake With Brown Sugar Glaze that stays perfectly moist, pulls apart in generous streusel-topped slices, and will make your morning coffee jealous.

Servings

servings

Calories

569

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or greased and floured)
2. Large mixing bowl and 1 medium bowl
3. Measuring cups and spoons
4. Whisk (for dry ingredients and glaze)
5. Rubber or silicone spatula (for folding and smoothing batter)
6. Fork or pastry cutter (to make the streusel crumbs)
7. Cutting board and chef knife (to chop nuts)
8. Wire cooling rack
9. Oven mitts and a sheet of foil (to tent if streusel browns too fast)

Ingredients

Cake:
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/2 tsp ground ginger)
1 cup canned pumpkin puree, not pumpkin pie filling
1 cup sour cream, full fat works best
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup neutral oil (vegetable or canola) or extra melted butter if you prefer
1 teaspoon pure vanilla extract
Streusel:
1 cup packed light brown sugar
1/2 cup all purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small cubes
1 cup chopped pecans or walnuts, optional but recommended
Pinch of salt
Maple glaze:
1 cup powdered sugar, sifted if lumpy
2 tablespoons pure maple syrup
1 to 2 tablespoons milk or heavy cream to thin to drizzling consistency
1/4 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350 F and grease and flour a 9×13 inch pan or line it with parchment, it makes removing the cake way easier.
Make the streusel first so it can chill: in a bowl combine 1 cup packed light brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, a pinch of salt and 6 tablespoons cold cubed butter. Use a fork or your fingers to rub the butter into the dry ingredients until you have pea sized crumbs, then stir in 1 cup chopped pecans or walnuts if using. Put it in the fridge while you make the batter.
Whisk dry cake ingredients in a medium bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt and 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon plus 1/2 tsp ginger).
In a large bowl whisk together wet ingredients: 1 cup pumpkin puree, 1 cup sour cream, 3/4 cup granulated sugar, 1 cup packed light brown sugar, 2 large eggs, 1/2 cup melted and slightly cooled unsalted butter, 1/4 cup neutral oil (or extra melted butter) and 1 teaspoon vanilla extract. Make sure eggs are room temp for a smoother batter.
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix, a few streaks of flour are okay. Overmixing makes the cake dense.
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the chilled streusel evenly over the batter pressing lightly so it adheres.
Bake at 350 F for 35 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. If the streusel is browning too quickly tent loosely with foil for the last 10 minutes.
While the cake cools a bit, make the maple glaze: whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1/4 teaspoon vanilla extract and a pinch of salt. Add 1 to 2 tablespoons milk or cream a little at a time until you get a drizzling consistency.
Let the cake cool in the pan for about 15 minutes, then poke a few holes with a skewer for the glaze to settle in if you like extra moistness. Drizzle the glaze over the warm cake. If you want thicker glaze wait until it's cooler.
Let cake cool until the glaze sets, slice and serve. Store any leftovers covered at room temp for 2 days or refrigerated up to 5 days. Reheat gently if you want it warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.