This pumpkin spice coffee cake is the ultimate cozy fall treat, featuring a tender, spiced cake layered with crunchy pecan streusel and finished with a drizzle of sweet maple glaze. It’s perfect for breakfast, dessert, or an afternoon coffee break.
Last fall, I made this coffee cake for a family brunch, and it instantly became a seasonal favorite. The warm spices, moist pumpkin cake, and buttery streusel create that magical autumn combination we all crave.
Plus, it’s easy to make and uses simple pantry ingredients, so you can whip it up anytime you’re in the mood for a comforting slice of fall!
What’s Inside This Recipe?
My Take on Pumpkin Spice Coffee Cake with Streusel & Maple Glaze
I love this recipe because it’s a one-bowl wonder that doesn’t require fancy tools or complicated techniques.
- The pumpkin puree keeps the cake wonderfully moist, while the sour cream adds just the right amount of richness.
- Let’s talk about the streusel, it’s packed with cinnamon-sugar flavor and crunchy pecans, making every bite irresistible.
- The maple glaze is the perfect finishing touch, adding just the right amount of sweetness without overpowering the warm, spiced flavors of the cake.
- Whether you’re serving this for a weekend brunch, a holiday gathering, or a cozy afternoon snack, it’s guaranteed to impress.
Ingredients
To make this pumpkin spice coffee cake, you’ll need these simple ingredients:
For the streusel:
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (60 grams) pecans, finely chopped
- 1 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, melted
For the cake:
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 cup (244 grams) pumpkin puree
- 1/2 cup (100 grams) vegetable oil
- 4 ounces (113 grams) sour cream, at room temperature
- 2 large eggs, beaten
For the glaze:
- 1/2 cup (63 grams) powdered sugar, sifted
- 2 tablespoons maple syrup
How to Make Pumpkin Spice Coffee Cake
This recipe comes together quickly and easily—perfect for busy fall days. Here’s how to make it step by step:
1. Prepare the oven and pan
Preheat your oven to 350°F. Spray the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
2. Make the streusel
In a small bowl, combine the light brown sugar, all-purpose flour, finely chopped pecans, ground cinnamon, and melted butter. Stir with a fork until the mixture is crumbly and set it aside.
3. Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, light brown sugar, and granulated sugar. This ensures the spices and leavening agents are evenly distributed.
4. Combine the wet ingredients
In a separate small bowl, stir together the pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth.
5. Assemble the batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix, as this can make the cake dense.
6. Layer the cake and streusel
Spoon half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, spreading gently, and finish with the remaining streusel.
7. Bake to perfection
Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean. If using a glass or ceramic pan, note that the baking time may be slightly longer. Allow the cake to cool in the pan for 15 minutes.
8. Add the maple glaze
While the cake is still slightly warm, whisk together the powdered sugar and maple syrup in a small bowl until smooth and pourable. Drizzle the glaze over the top of the cake, letting it seep into the streusel for extra flavor.
How to Serve Your Pumpkin Spice Coffee Cake
- This coffee cake is best served slightly warm, so the glaze is gooey and the spices are fragrant.
- Pair it with a hot cup of coffee or tea for the perfect cozy moment.
- For a festive touch, sprinkle a few extra chopped pecans on top before serving. It’s also a great addition to any fall brunch spread or dessert table.
Storing and Enjoying Leftovers
- Store any leftovers in an airtight container at room temperature for up to four days.
- If you’d like to keep it longer, the cake can be wrapped tightly and frozen for up to three months.
- To reheat, simply thaw overnight in the fridge and warm individual slices in the microwave for about 15 seconds.
Top Tips for Customizing Your Pumpkin Spice Coffee Cake
- Want to make it nut-free? Simply omit the pecans from the streusel.
- For an extra flavor boost, try using brown butter in the streusel instead of melted butter.
- Swap the maple glaze for a cream cheese glaze if you’re a fan of tangy-sweet toppings.
- To make this recipe even easier, use store-bought pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.
Your Questions About Pumpkin Spice Coffee Cake Answered
Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works wonderfully in this recipe. Just make sure it’s thick and not too watery.
Can I make this coffee cake gluten-free?
Absolutely! Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour, and you’ll have a delicious gluten-free version.
Can I double the recipe for a larger crowd?
Yes, just double all the ingredients and bake the cake in a 9×13-inch pan. You may need to adjust the baking time slightly.
What’s the best way to tell if the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.
The fall coffee cake you’ll crave all season.
This pumpkin spice coffee cake with streusel and maple glaze is everything you love about fall baking: warm, spiced, and oh-so-cozy. It’s easy to make, perfect for sharing, and guaranteed to become a seasonal favorite. I can’t wait for you to try it!
Be sure to leave a comment and let me know how it turned out, or tag me on social media so I can see your beautiful creations. If you’re looking for more fall baking inspiration, check out my other pumpkin dessert recipes on WandaRecipes.com.
Happy baking!
Pumpkin Spice Coffee Cake with Streusel & Maple Glaze
Ingredients
For the streusel:
- 1/2 cup 100 grams light brown sugar
- 1/4 cup 32 grams all-purpose flour
- 1/2 cup 60 grams pecans, finely chopped
- 1 teaspoon ground cinnamon
- 3 tablespoons 43 grams unsalted butter, melted
For the cake:
- 2 cups 254 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup 100 grams light brown sugar
- 1/2 cup 100 grams granulated sugar
- 1 cup 244 grams pumpkin puree
- 1/2 cup 100 grams vegetable oil
- 4 ounces 113 grams sour cream, at room temperature
- 2 large eggs beaten
For the glaze:
- 1/2 cup 63 grams powdered sugar, sifted
- 2 tablespoons maple syrup
Instructions
Prepare the oven and pan
- Preheat your oven to 350°F. Spray the bottom of an 8-inch square metal baking pan with nonstick cooking spray to prevent sticking.
Make the streusel
- In a small bowl, combine the light brown sugar, all-purpose flour, finely chopped pecans, ground cinnamon, and melted butter. Stir with a fork until the mixture is crumbly and set it aside.
Mix the dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, light brown sugar, and granulated sugar. This ensures the spices and leavening agents are evenly distributed.
Combine the wet ingredients
- In a separate small bowl, stir together the pumpkin puree, vegetable oil, sour cream, and beaten eggs until smooth.
Assemble the batter
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—be careful not to overmix, as this can make the cake dense.
Layer the cake and streusel
- Spoon half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, spreading gently, and finish with the remaining streusel.
Bake to perfection
- Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean. If using a glass or ceramic pan, note that the baking time may be slightly longer. Allow the cake to cool in the pan for 15 minutes.
Add the maple glaze
- While the cake is still slightly warm, whisk together the powdered sugar and maple syrup in a small bowl until smooth and pourable. Drizzle the glaze over the top of the cake, letting it seep into the streusel for extra flavor.
Notes
How to Serve Your Pumpkin Spice Coffee Cake
This coffee cake is best served slightly warm, so the glaze is gooey and the spices are fragrant. Pair it with a hot cup of coffee or tea for the perfect cozy moment. For a festive touch, sprinkle a few extra chopped pecans on top before serving. It’s also a great addition to any fall brunch spread or dessert table.Storing and Enjoying Leftovers
- Store any leftovers in an airtight container at room temperature for up to four days.
- If you’d like to keep it longer, the cake can be wrapped tightly and frozen for up to three months.
- To reheat, simply thaw overnight in the fridge and warm individual slices in the microwave for about 15 seconds.
Top Tips for Customizing Your Pumpkin Spice Coffee Cake
- Want to make it nut-free? Simply omit the pecans from the streusel.
- For an extra flavor boost, try using brown butter in the streusel instead of melted butter.
- Swap the maple glaze for a cream cheese glaze if you’re a fan of tangy-sweet toppings.
- To make this recipe even easier, use store-bought pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.
