Nothing says fall like the warm, cozy flavors of pumpkin spice. If you're looking for the perfect autumnal bake to pair with your morning coffee, this Pumpkin Spice Coffee Cake is a must-try. It’s soft, moist, and bursting with pumpkin flavor—plus, it’s topped with a buttery, spiced crumble that takes it to the next level. Whether you’re hosting a brunch, need a quick snack, or just want to enjoy something sweet with your coffee, this coffee cake is your new go-to recipe.
Why You'll Love Pumpkin Spice Coffee Cake
- Tastes like fall: each bit tastes like fall
- Easy to prepare: This pumpkin coffee cake requires mixing and adding. The streusel does take up another bowl but it is worth it!
- 3 yummy parts: cake, cinnamon streusel topping, vanilla icing. It isn't a coffee cake without these three parts in my humble opinion!
- Delicious: This cake is moist and so delicious! The crumble top and the soft cake is heaven in your mouth.
Pumpkin Spice Coffee Cake Ingredients
- Butter: I use unsalted butter so I can control the salt! Make sure it is softened.
- Pumpkin: I always opt for canned pumpkin. If you want to make your own puree that is fine. Also make sure it is puree and not pumpkin pie filling.
- Brown sugar: light brown sugar is what I used in this recipe. Dark sugar would also work.
- Vanilla extract: make sure you use a good brand!
- Granulated sugar: mixing with brown sugar gives the best texture and flavor!
- Eggs: try to use room temp eggs. This will help the cake rise better.
- All purpose flour: I haven't tested any other flour in this recipe
- Spices: I used a combination of pumpkin pie spice and cinnamon. You cna also just use nutmeg and cinnamon.
How to Make Pumpkin Spice Coffee Cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.
Make the Batter: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes. Add the rest of the wet ingredients.
Prepare the Crumble Topping: In a small bowl, combine flour, brown sugar, pumpkin spice, and salt.
Assemble and Bake: Pour the batter into your prepared baking pan, spreading it out evenly. Sprinkle the crumble topping over the batter.
Streusel Topping
To get the best crumble, cold butter is better to start with. You can use a cheese grated to grate the butter or pastry cutter or fork to mix it all together.
Vanilla Glaze
This glaze is SUPER simple to make! You just need powdered sugar, milk, and vanilla extract. You can adjust the milk to give yourself thicker or thinner glaze.
Recipe Tips!
- Nutty Addition: Add 1/2 cup of chopped pecans or walnuts to the streusel topping for a nutty crunch.
- Glaze Variations: For a more decadent treat, consider making a cream cheese glaze by mixing softened cream cheese with powdered sugar, milk, and vanilla extract.
- Spice Adjustment: Feel free to adjust the amount of spices according to your taste preferences. If you like it spicier, add a pinch more cinnamon or nutmeg.
Storage
- Room Temperature: Store any leftover coffee cake in an airtight container at room temperature for up to 3 days.
- Freezer: This cake can be frozen for up to 3 months. Wrap individual slices in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature or warm in the microwave before serving.
If you make these Pumpkin Spice Coffe Cake , I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Spice Coffee Cake
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1 1/2 cups all purpose flour
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Crumble
- 1 cup flour
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1 tsp ground cinnamon
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk (more as needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round or square baking pan and set aside.
- In a medium bowl, whisk together the flour, salt, cinnamon, pumpkin spice, baking soda, and baking powder.
- In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated.
- Add the pumpkin puree and Greek yogurt to the wet mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Spread the cake batter evenly into the prepared baking pan.
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- While that is baking, make your glaze. Once the cake has cooled for 10 minutes drizzle the vanilla glaze over the cake.
