Name: Pumpkin Spice Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup light brown sugar; 1/4 cup all-purpose flour; 1/2 cup pecans, finely chopped; 1 teaspoon ground cinnamon; 3 tablespoons unsalted butter, melted; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1 cup pumpkin puree; 1/2 cup vegetable oil; 4 ounces sour cream, at room temperature; 2 large eggs, beaten; 1/2 cup powdered sugar, sifted; 2 tablespoons maple syrup

Jump to Recipe

There’s just something irresistible about a slice of Pumpkin Spice Coffee Cake—especially when the leaves start turning and cozy mornings call for a comforting treat! This wonderfully moist cake brings together classic fall spices and pumpkin, all topped with a buttery, cinnamon-pecan crumble that gives every bite a gentle crunch. Not only is it easy to whip up for any weekday breakfast, but it’s also impressive enough to serve as a brunch centerpiece or as an after-dinner sweet treat with coffee. Did you know that coffee cake actually doesn’t have coffee in it—it’s simply meant to be enjoyed alongside a good cup of joe? That little twist often surprises people! What makes this Pumpkin Spice Coffee Cake stand out is how incredibly simple it is—just a few steps and pantry staples, and you’re on your way to something special. If you’ve loved my Apple Cinnamon Crumble Cake, you’ll adore the warmth and spice of this autumn-inspired bake. Ready to fill your kitchen with the delicious aroma of pumpkin spice? Let’s get started!

What is Pumpkin Spice Coffee Cake?

Pumpkin Spice Coffee Cake—what a mouthful, right? If you’re wondering whether there’s coffee in it, don’t worry—you’re not alone! Despite the name, this scrumptious cake isn’t made with coffee but is perfectly crafted for snacking with your morning (or afternoon) brew. The real magic is in the pumpkin and aromatic spices mingling together to create a treat that feels like a hug in every bite. Why call it “coffee cake”? Well, as the old saying goes, the way to a man’s heart is through his stomach—and trust me, this sweet, spicy cake will find its way to everyone’s heart at the breakfast table! Don’t just take my word for it—give this recipe a try and taste the cozy, fall-inspired deliciousness for yourself.

Why You’ll Love This

The shining star of this Pumpkin Spice Coffee Cake is its moist, tender crumb packed with warm cinnamon, nutmeg, and ginger, all complemented by the natural sweetness of pumpkin puree. Making it at home not only saves you money compared to bakery-bought treats, but also lets you control the ingredients—meaning more pumpkin, less sugar if you prefer, and always that fresh-baked magic. The pecan-cinnamon streusel on top creates a crave-worthy crunchy layer that elevates each bite, making it both comforting and indulgent. If you’ve enjoyed the Spiced Banana Nut Loaf from my blog, you’ll find this cake just as satisfying, with an autumnal twist that’s perfect for chilly mornings. Don’t wait—bring these cozy fall flavors into your kitchen today and see just how easy and delicious homemade coffee cake can be!

How to Make

Quick Overview

This Pumpkin Spice Coffee Cake is a dream for busy bakers who want maximum flavor with minimal fuss. With a moist base, crunchy streusel, and sweet maple glaze, every layer is bursting with warmth and comfort. Best of all, you don’t need any fancy equipment or special skills—it’s just simple mixing and baking, ready in about an hour from start to finish. Whip this up in the morning for a special breakfast, or bake it ahead to enjoy throughout the week!

Ingredients

For the Streusel Topping:

1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup pecans, finely chopped
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

For the Maple Glaze:

1/2 cup powdered sugar, sifted
2 tablespoons maple syrup

Step-by-Step

Preheat your oven.
Set your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal later.
Make the Streusel.
In a medium bowl, combine the light brown sugar, flour, pecans, and ground cinnamon. Stir in the melted butter until the mixture is crumbly and resembles wet sand. Set aside.
Mix the Dry Ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Blend the Wet Ingredients.
In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth and well combined.
Combine and Assemble.
Add the wet mixture to the dry ingredients and stir gently until just combined—don’t overmix, or your cake could turn dense. Pour the batter into your prepared pan and smooth the top.
Add the Streusel.
Evenly sprinkle the streusel topping over the batter. Lightly press it in with your hands to help it stick.
Bake.
Place the pan in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent it with foil for the last 10 minutes.
Cool and Glaze.
Let the cake cool in the pan for at least 20 minutes. In a small bowl, mix the powdered sugar with the maple syrup until smooth. Drizzle over the warm cake before slicing and serving.

What to Serve Pumpkin Spice Coffee Cake With

Pumpkin Spice Coffee Cake pairs beautifully with a strong cup of coffee or a creamy chai latte for the ultimate fall-inspired breakfast or snack. Try it alongside vanilla Greek yogurt or a dollop of whipped cream for an extra treat. For a festive brunch, serve slices with fresh fruit or a savory egg bake to balance out the sweet and spice. If hosting, consider offering caramel apple cider or a pumpkin spice latte to complete the cozy autumn vibe.

Top Tips for Perfecting

Use pure pumpkin puree for the best flavor—avoid pumpkin pie filling, which contains added spices and sugar.
Want nut-free? Omit the pecans or substitute with sunflower seeds for crunch.
Don’t overmix the batter; gently fold until just combined to keep the cake light and tender.
Bake until a tester comes out mostly clean—overbaking can dry out the crumb.
If you like an extra thick streusel, double the topping ingredients for an even more indulgent finish.

Storing and Reheating Tips

After baking, let the cake cool to room temperature before covering. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. To reheat, microwave individual slices for 10–15 seconds until just warm. For longer storage, wrap well and freeze for up to 2 months. Thaw overnight in the fridge and warm slices before serving for that fresh-baked taste.

FAQs

Can I make this recipe ahead of time?
Absolutely! You can prepare and bake the coffee cake a day in advance. Just store it covered at room temperature or refrigerate and warm individual slices before serving for the best texture.

Can I freeze Pumpkin Spice Coffee Cake?
Yes, this cake freezes beautifully. Once cooled, wrap slices tightly in plastic wrap and freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave when ready to eat.

What’s the best way to keep the cake moist?
Make sure not to overbake the cake, and keep it well covered to retain moisture. Adding the sour cream also helps create a soft, tender crumb.

Can I use a different oil or substitute the sour cream?
Yes, you can use canola or melted coconut oil if needed. Greek yogurt makes a great sour cream substitute and keeps the cake equally moist.

What if I don’t have pecans for the streusel?
No problem! Walnuts, almonds, or even oats make a great crunchy swap in your streusel topping—or simply leave them out for a nut-free option.

Conclusion

If you’re searching for the ultimate fall breakfast or a crowd-pleasing brunch addition, you can’t go wrong with Pumpkin Spice Coffee Cake. It’s easy, flavorful, and made with simple, wholesome ingredients you already have at home. Between the spiced pumpkin crumb, crunchy pecan streusel, and sweet maple glaze, every bite feels like cozy autumn comfort. Whether you’re sharing with friends, family, or simply treating yourself, this recipe brings the warmth and enchantment of the season right to your table. So grab your apron and enjoy a little slice of fall magic—you’ll be glad you did!