Pumpkin Spice Coffee Cake

Warm, cozy Pumpkin Spice Coffee Cake made with pumpkin puree, pecans, warm spices, and maple glaze. It’s like fall on a plate.

this Recipe

Let me take you back to last October. It was one of those days where the air smells like leaves and you can just get away with wearing a sweater without sweating to death—basically, perfection. I had my favorite oversized mug of coffee in hand, but I was missing something. You know that feeling? Like you need a little snack to go with your drink, but not just anything… something warm, cozy, fall-y. That’s when I remembered this Pumpkin Spice Coffee Cake recipe tucked in an old notebook I found while cleaning out my kitchen drawer (aka, the junk drawer of doom).

I dusted it off (literally), and with a few tweaks (because why not), this beauty was born. I made it while my kids painted pumpkins on the back porch, and the whole house smelled ridiculous in the best way. My husband walked in and said, “Is it Thanksgiving already?” Nope. Just me. Being extra.

Why You’ll Love This Pumpkin Spice Coffee Cake Recipe?

First of all, it’s ridiculously easy. No fancy gadgets, just a bowl and a whisk. Second, it’s packed with cozy spices that’ll make you want to put on fuzzy socks and rewatch Gilmore Girls. Third, there’s a pecan streusel that gets all golden and crunchy while the cake stays soft and moist underneath. And the maple glaze? Yeah, that’s the mic drop.

Plus, it’s a coffee cake, which makes it 100% acceptable to eat for breakfast, lunch, or when you’ve had a rough day and need a pick-me-up. Sound familiar?

Ingredient Notes:

I love sharing why we use certain ingredients. It’s not just about tossing stuff in a bowl!

• Pumpkin Puree: Not pumpkin pie filling! You want pure, simple pumpkin to keep it moist and earthy. I use canned because I’m a mom of three. If you’ve got homemade puree, more power to you!
• Vegetable Oil: Oil keeps this cake super tender. Butter adds flavor, but oil keeps it soft, even days later (if it lasts that long).
• Sour Cream: Trust me on this. Sour cream gives it that subtle tang and makes the crumb just melt in your mouth.
• Warm Spices: Cinnamon, ginger, and nutmeg. You know them, you love them. They’re the heroes of this recipe.
• Pecans: Optional? Maybe. But they add a lovely crunch that balances the soft cake. And they make it look fancy.
• Maple Syrup: For the glaze. I’m begging you—use the good stuff. Aunt Jemima won’t cut it here.

How To Make Pumpkin Spice Coffee Cake?

Step 1: Get Your Oven Ready

Preheat to 350°F (175°C). Grease an 8-inch baking pan. I use butter because I like that buttery edge. You do you.

Step 2: Make the Streusel

In a bowl, mix ½ cup brown sugar, ¼ cup flour, ½ cup chopped pecans, 1 teaspoon cinnamon, and 3 tablespoons melted butter. Stir until crumbly. Try not to eat it with a spoon. No judgment if you do.

Step 3: Whisk the Dry Stuff

Grab a big bowl. Whisk 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and both sugars. It already smells like fall.

Step 4: Mix the Wet Ingredients

In another bowl (yep, two bowls… it’s baking), combine 1 cup pumpkin puree, ½ cup oil, 4 oz sour cream, and 2 beaten eggs. Stir until it’s nice and smooth.

Step 5: Bring It Together

Pour the wet into the dry. Stir gently—just until combined. No overmixing, okay? We’re going for tender, not tough.

Step 6: Layer It

Spoon half the batter into your pan. Sprinkle half the streusel. Repeat. More layers, more love.

Step 7: Bake

Pop it in the oven for 35 minutes. Your house will smell insane. Do the toothpick test. If it comes out clean, you’re good.

Step 8: Glaze It

Mix ½ cup powdered sugar with 2 tablespoons maple syrup. Drizzle over the cooled cake. Try not to lick the spoon. (Or do.)

Storage Options:

• Room Temp: Cover it up and leave it on the counter for up to 4 days.
• Fridge: Want it to last longer? Pop it in the fridge. It’ll stay fresh for about a week.
• Freezer: Slice it, wrap it, freeze it. Thaw it on the counter when you need a little fall magic.

Variations and Substitutions:

• Gluten-Free: Use a 1:1 gluten-free flour blend. Easy peasy.
• Nut-Free: Skip the pecans. Add pumpkin seeds for crunch, or leave them out altogether.
• Add Chocolate Chips: I mean, why not? Chocolate and pumpkin are BFFs.
• Dairy-Free: Swap sour cream for a dairy-free yogurt. Still awesome.

What to Serve with Pumpkin Spice Coffee Cake?

You really can’t go wrong here. But if you want to get fancy:

• A hot cup of coffee (duh).
• Chai latte for double the spice.
• Vanilla ice cream if you’re feeling indulgent.
• Whipped cream and an extra dash of cinnamon. Because you deserve it.

Frequently Asked Questions:

Can I make this ahead of time?
Yep! It’s actually better the next day. Let those flavors mingle.

Can I skip the glaze?
Sure. But why would you? It’s maple syrup and sugar. Just saying.

What’s the texture like?
Moist, tender, with a little crunch from the streusel. Basically heaven.

And there it is! My cozy, comforting, smells-like-fall Pumpkin Spice Coffee Cake. If you try it, I have to know—did you make any fun twists? Did it become your new favorite breakfast-slash-dessert-slash-anytime snack?

Drop me a comment. I can’t wait to hear all about it!

Keep the Flavor Coming – Try These:

Crock Pot Chicken Pot Pie

Georgia Pecan Upside Down Cake

Slow Cooker Ravioli Lasagna Recipe

Pumpkin Spice Coffee Cake

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

This Pumpkin Spice Coffee Cake whispers tales of the magical autumn season in every piece. Its moist pumpkin-infused crumb, richly comforting, feels like a hug, on a cool fall day. Topped with a streusel that adds a satisfying crunch to each morsel and drizzles with a delicate maple glaze reminiscent of the first gentle rain of the season this cake celebrates the flavors of harvest. It's more than a cake; it transforms your kitchen into the heart of your home filling it with the inviting aroma of pumpkin spice and the joyful conversations of loved ones coming together to enjoy its splendor.

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9 Servings

Ingredients

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For the streusel:

• 1/2 c light brown sugar
• 1/4 c all-purpose flour
• 1/2 c pecans finely chopped
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter melted

For the cake:

• 2 c all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 c light brown sugar
• 1/2 c granulated sugar
• 1 c pumpkin puree
• 1/2 c vegetable oil
• 4 oz sour cream at room temperature
• 2 large eggs beaten

For the glaze:

• 1/2 c powdered sugar sifted
• 2 tbsp maple syrup

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Instructions

 

1. Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan. Set it aside.

To make the Streusel:

1. In a bowl combine sugar, flour, chopped pecans, cinnamon and melted butter. Mix until the mixture becomes crumbly.

For the Cake:

1. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and both sugars.
2. In another bowl stir together pumpkin puree, oil, sour cream and beaten eggs until you achieve a smooth consistency.
3. Create a well in the center of the dry ingredients and pour, in the wet mixture. Stir gently until everything is just combined.
4. Spoon half of the batter into the pan followed by half of the streusel. Repeat this step with the remaining batter and streusel.

Baking:

1. Place it in your preheated oven. Bake for 35 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for 10 minutes.

For the Glaze:

1. Mix sugar and maple syrup together until you get a glaze consistency.
2. Pour the glaze over your cooled cake.

Serving:

1. Cut your cake into squares before serving. If there are any leftovers store them at room temperature in a covered container for, up to 4 days.

Notes

You can easily turn your Pumpkin Spice Coffee Cake into a treat by making a few adjustments. Instead of using all-purpose flour use a gluten-free flour blend that can be substituted in a 1:1 ratio. Look for a blend that contains xanthan gum, which helps copy the binding properties of gluten and guarantees your cake keeps its texture. For the streusel topping consider using gluten-free graham crackers or almond meal to add a nutty crunch that complements the pumpkin flavor perfectly. Don't forget to check that your baking powder and baking soda are also gluten-free.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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