Pumpkin Spice Coffee Cake Recipe

If you’re craving a cozy treat that perfectly captures the flavors of fall, you’re in for a real treat with this Pumpkin Spice Coffee Cake Recipe. It’s tender, moist, and bursts with warm spices, brown sugar streusel, and a dreamy maple glaze that makes every bite feel like a mini celebration. I absolutely love how this turns out every time, and I know you’ll find it’s just the kind of perfect thing to enjoy with your morning cup of coffee or afternoon tea. Stick around—I’ll share all my best tips for making this cake simple, scrumptious, and foolproof!

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Ingredients You’ll Need

The magic of this Pumpkin Spice Coffee Cake Recipe really comes down to using fresh, quality ingredients that complement each other perfectly. From sweet brown sugar to aromatic spices and creamy pumpkin, each element plays a big part in the final flavor.

• Light Brown Sugar: Adds that deep, molasses-like sweetness which makes your streusel irresistible.
• All-Purpose Flour: The base for the cake and the crumble topping—soft and sturdy.
• Pecans: Finely chopped for a perfect crunchy texture that balances the softness of the cake.
• Ground Cinnamon: The star spice here—warm, cozy, and essential for pumpkin spice!
• Unsalted Butter: Melted to help the streusel bind and for rich, buttery flavor.
• Baking Powder & Baking Soda: For that perfect rise and crumb texture.
• Fine Sea Salt: Just a pinch to enhance all the other flavors.
• Ground Ginger & Nutmeg: Classic fall spices that deepen the flavor profile.
• Granulated Sugar: Sweetens the batter without weighing it down.
• Pumpkin Puree: Not pumpkin pie filling—just pure pumpkin to keep it moist and vibrant.
• Vegetable Oil: Keeps the cake tender and moist better than butter alone.
• Sour Cream: At room temperature to blend in smoothly, it adds richness and moisture.
• Eggs: Provide structure and richness — make sure they’re beaten well before adding.
• Powdered Sugar: For the glaze, creating that sweet, shiny finish.
• Maple Syrup: Adds a natural, delicious sweetness to the glaze that pairs beautifully with pumpkin.

Variations

Because pumpkin spice and coffee cake are classics, I love to mix things up depending on the season or who I’m serving. Don’t hesitate to make it your own—I’ve found a few tweaks that keep the flavor fresh and exciting.

• Nut Swap: If pecans aren’t your thing, walnuts or almonds work just as wonderfully and give a slightly different bite.
• Gluten-Free: I’ve had success swapping in a 1:1 gluten-free baking flour blend, just watch the bake time if your blend absorbs moisture differently.
• Spice Adjustments: You can amp up the cinnamon or add a pinch of cloves for a deeper, spicier cake.
• Vegan Adaptation: Try using applesauce or mashed banana instead of eggs, and coconut oil instead of vegetable oil, for a delicious plant-based version.

How to Make Pumpkin Spice Coffee Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and giving an 8-inch square metal baking pan a good spray with nonstick cooking spray. I like to focus on the bottom because pecan streusel tends to stick, so this little extra care means your cake comes out clean and perfect every time.

Step 2: Make the Streusel Topping

In a bowl, combine the light brown sugar, flour, chopped pecans, ground cinnamon, and melted butter. Use a fork or your fingers to mix until crumbly and fully combined. This topping is what gives the cake its signature crunch and richness—don’t rush! If your butter is too hot, it can clump, so cool it slightly before mixing.

Step 3: Mix the Dry Ingredients

In a separate large bowl, whisk together your flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, and nutmeg. This ensures the spices and leavening agents are evenly distributed, resulting in a balanced flavor and perfect rise.

Step 4: Blend the Wet Ingredients

In a third bowl, beat together the pumpkin puree, vegetable oil, sour cream, sugars, and eggs until smooth and silky. I like to do this by hand using a whisk for better control—no lumps, no streaks!

Step 5: Combine Wet & Dry

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix here—you want a tender crumb, so stop as soon as everything looks moistened.

Step 6: Assemble and Bake

Spread half of your batter evenly into the prepared pan, sprinkle half of the streusel on top, then add the remaining batter and top with the rest of the streusel. This layered effect creates pockets of sweet crunch throughout the cake. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Add the Maple Glaze

While the cake cools slightly, whisk together powdered sugar and maple syrup until smooth. Drizzle it generously over the warm cake for that sticky-sweet finish that really elevates the whole flavor profile. Trust me, this glaze is the icing on the cake—literally!

How to Serve Pumpkin Spice Coffee Cake Recipe

Garnishes

I love dusting an extra sprinkle of cinnamon on top after glazing for an added spice punch. Sometimes, I add a few toasted pecans on the side for a little crunch contrast that looks beautiful when serving guests.

Side Dishes

This coffee cake pairs wonderfully with a cup of strong black coffee or a creamy latte. For a cozy brunch, I like to serve it alongside fresh fruit like sliced pears or a simple yogurt parfait.

Creative Ways to Present

For holidays or special mornings, arrange the cake slices in a circle on a large platter and drizzle some extra maple glaze over the whole presentation. Add a sprig of rosemary or cinnamon sticks for a rustic, festive vibe that gets compliments every time.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Spice Coffee Cake in an airtight container at room temperature for up to 3 days. I usually cover it with plastic wrap and a lid to keep it fresh and moist. After a day, it’s still delicious—but the texture is best the day you bake it.

Freezing

I’ve had great luck freezing this cake wrapped tightly in plastic wrap and then foil—just slice it first to make thawing and serving easier. It keeps well for up to 2 months. When you want a slice, thaw overnight in the fridge or at room temp for a few hours.

Reheating

To warm leftovers, I pop a slice in the microwave for about 15-20 seconds or reheat gently in a low oven (about 300°F) for 10 minutes. This revives that fresh-baked softness without drying out the cake.

FAQs

Final Thoughts

I used to struggle finding a pumpkin spice coffee cake recipe that wasn’t too dry or overly sweet, but this one changed everything for me. The balance of moist cake, crunchy streusel, and that luscious maple glaze makes it utterly addictive. Honestly, it’s one of those recipes that my family goes crazy for during the fall, and it’s easy enough to keep in rotation all season long. So, next time you want to cozy up with a cup of coffee and something special, give this Pumpkin Spice Coffee Cake Recipe a try—you’ll be so glad you did!

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