Pumpkin Spice Coffee Cake Recipe

If you love cozy flavors and the warm scent of fall spices, then this Pumpkin Spice Coffee Cake Recipe is going to be your new go-to treat. I absolutely love how moist and tender this cake turns out, thanks to the pumpkin puree and sour cream, and that cinnamon-pecan crumble on top? It’s pure magic. Trust me, once you try this, you’ll find it hard to wait for autumn to roll around again.

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Ingredients You’ll Need

The magic of this Pumpkin Spice Coffee Cake Recipe really comes down to the cozy ingredients you use — warm spices, rich pumpkin, and just the right amount of brown sugar for that classic autumn sweetness. Make sure to use fresh spices for the best flavor punch and real pumpkin puree instead of pumpkin pie filling.

• Light brown sugar: Adds moistness and caramel notes to both the streusel and cake.
• All-purpose flour: The base that holds everything together — measuring carefully is key here.
• Pecans: Finely chopped for just the right amount of crunch in the streusel topping.
• Ground cinnamon: You can’t have pumpkin spice without this classic warming spice.
• Unsalted butter: Melted for the streusel so it coats the ingredients perfectly.
• Baking powder & baking soda: These give the cake a light and fluffy rise.
• Fine sea salt: Just a pinch to balance and highlight the sweetness.
• Ground ginger & nutmeg: Essential spices that give this coffee cake its signature pumpkin spice flavor.
• Granulated sugar: Because who doesn’t want that perfect hint of sweetness throughout?
• Pumpkin puree: Use canned 100% pumpkin – it’s what keeps the cake moist and flavorful.
• Vegetable oil: Keeps the texture tender without weighing it down.
• Sour cream: At room temp to blend seamlessly, it adds incredible moisture and slight tang.
• Large eggs: For structure and richness.
• Powdered sugar: For the glaze – sifted to avoid any lumps.
• Maple syrup: The finishing touch, lending a luscious sweetness and subtle depth to the glaze.

Variations

One of the things I love about this Pumpkin Spice Coffee Cake Recipe is how easily you can switch things up to suit your tastes or dietary needs. Whether you want a nut-free version or a richer glaze, you can make it your own.

• Nut-Free Variation: I’ve made this without pecans and swapped in toasted oats for a similar crunch – still delicious, especially for nut-sensitive friends.
• Gluten-Free Twist: Using a gluten-free all-purpose flour blend works wonderfully — just make sure it contains xanthan gum for best texture.
• Spice Adjustment: If you’re really craving pumpkin spice punch, add a pinch of cloves or cardamom to the batter, like I sometimes do for the holidays.
• Vegan Version: I’ve tried replacing eggs with flax eggs and swapping sour cream for coconut yogurt – although the texture is a little different, it’s still tasty and moist.

How to Make Pumpkin Spice Coffee Cake Recipe

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F (175°C). I like to spray the bottom of an 8-inch square metal pan with nonstick cooking spray — this helps your coffee cake slip out easily later, which I always appreciate after baking.

Step 2: Make the Streusel Topping

Mix the light brown sugar, flour, chopped pecans, and cinnamon in a small bowl. Then, stir in the melted butter until everything is well combined and crumbly. This topping is where the crunch and flavor party starts, so take your time to get all those bits coated perfectly with butter.

Step 3: Combine Dry Ingredients for the Cake

In a larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. This spice blend is the soul of your coffee cake, so make sure it’s evenly mixed for consistent flavor with every bite.

Step 4: Mix Wet Ingredients

In a separate bowl, combine the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs. This wet mix is what creates the moist and tender crumb I love so much — especially that pumpkin puree, which keeps it soft and delicious.

Step 5: Bring It All Together

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix here — you’ll want to stop as soon as you no longer see flour. Overmixing can make the cake tough, and that’s the last thing we want.

Step 6: Assemble and Bake

Pour half the batter into your prepared pan, then sprinkle half the streusel topping over it. Add the rest of the batter, smoothing it out, and finish with the remaining streusel on top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. When you see that golden-brown top and the wonderful pumpkin spice aroma fills your kitchen, you know it’s done.

Step 7: Prepare the Maple Glaze

While the cake cools, whisk together the sifted powdered sugar and maple syrup until smooth. Once your coffee cake is at least warm (not piping hot), drizzle the glaze over the top. This sweet finish is what takes this coffee cake from great to unforgettable.

How to Serve Pumpkin Spice Coffee Cake Recipe

Garnishes

I like to sprinkle just a pinch of extra cinnamon on top after glazing for that visual warmth, and sometimes I add a few whole toasted pecans for decoration. It’s simple but adds a nice touch that guests always comment on.

Side Dishes

This coffee cake pairs beautifully with a hot cup of your favorite coffee or chai latte. For brunch, I often serve it alongside scrambled eggs or fresh fruit to balance the sweetness and keep things light.

Creative Ways to Present

For holiday gatherings, I’ve arranged the coffee cake squares on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks—super festive and inviting. You could also drizzle extra glaze artistically or even add dollops of whipped cream for an extra special touch.

Make Ahead and Storage

Storing Leftovers

After the cake cools completely, I wrap it tightly with plastic wrap and store it at room temperature for up to 2 days. It stays wonderfully moist, so there’s no rush to eat it all immediately unless you just want to!

Freezing

I’ve frozen this coffee cake both before and after baking. To freeze before baking, cover tightly with foil and then place in a freezer bag. When I freeze after baking, I slice it first, wrap individual pieces, and thaw them as needed. This cuts down on waste and keeps the cake fresh for weeks.

Reheating

Reheating is easy and I usually pop a slice in the microwave for about 20 seconds — just enough to warm it up without drying it out. If you want a crispier top, a quick 5-minute toast in a 325°F oven works great too.

FAQs

Final Thoughts

This Pumpkin Spice Coffee Cake Recipe is truly a special one for me — it brings back memories of cozy fall mornings and family gatherings filled with laughter and cinnamon-scented kitchens. It’s simple, dependable, and bursting with those classic flavors we all love. I hope you’ll give it a try and make it your own little autumn tradition too.

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