If cozy had a flavor, it would be this Pumpkin Spice Coffee Cake. Imagine a warm, tender cake infused with cinnamon, nutmeg, and pumpkin goodness, topped with a buttery crumb that melts in your mouth. It’s the perfect balance of sweet, spiced, and crumbly—ideal for pairing with your morning coffee or as a treat any time of day. Trust me, once you make this, it’ll be a seasonal favorite!
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Why You’ll Love This Recipe
Warm and Cozy Flavors: Every bite is packed with comforting fall spices and rich pumpkin flavor.
Easy to Make: Simple steps and basic pantry ingredients make this a no-fuss bake.
Perfect for Any Occasion: Great for breakfast, brunch, dessert, or even a midday snack with coffee.
Make-Ahead Friendly: Stays moist and delicious for days, so you can enjoy it throughout the week.
Crowd-Pleasing: Everyone will love the soft cake and crunchy topping combo!
Ingredients in Pumpkin Spice Coffee Cake
Pumpkin Purée: The key to a moist, flavorful cake. Make sure to use pure pumpkin, not pumpkin pie filling.
Flour: Provides structure for the cake and crumb topping.
Sugar: A mix of brown sugar and granulated sugar for the perfect sweetness and depth of flavor.
Butter: Adds richness to both the cake and the crumb topping.
Eggs: Helps bind everything together while keeping the cake light and fluffy.
Milk: Ensures a tender texture—dairy or non-dairy options work!
Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves for that classic fall flavor.
Baking Powder & Baking Soda: Help the cake rise and stay soft.
Vanilla Extract: Enhances the overall flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare Your Oven: Preheat the oven to 350°F and grease a baking dish to prevent sticking.
Make the Crumb Topping: In a bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
Combine the Wet Ingredients: In a large bowl, beat sugar and butter until creamy. Add eggs, pumpkin purée, vanilla, and milk, mixing until smooth.
Bring It Together: Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Assemble the Cake: Pour the batter into the prepared baking dish and sprinkle the crumb topping evenly over the top.
Bake: Place in the oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool slightly before slicing. Enjoy warm with coffee or tea!
How to Serve Pumpkin Spice Coffee Cake
With Coffee or Tea: A classic pairing that enhances the cozy flavors.
With Whipped Cream: Adds a light, creamy contrast to the spiced cake.
As a Dessert: Drizzle with caramel sauce for an indulgent treat.
Toasted with Butter: Warm up a slice and spread with butter for extra richness.
Additional Tips
Use Fresh Spices: Fresher spices mean stronger, better flavor.
Make It Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
Add Nuts: Chopped pecans or walnuts in the crumb topping add a nice crunch.
Storage Tips: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freeze for Later: Wrap slices tightly and freeze for up to 2 months.
FAQ Section
Q1: Can I use fresh pumpkin instead of canned?
A1: Yes! Just make sure it’s cooked and puréed until smooth.
Q2: How do I keep the crumb topping from sinking?
A2: Make sure the topping mixture is thick and crumbly before sprinkling it over the batter.
Q3: Can I make this dairy-free?
A3: Absolutely! Swap butter for vegan butter and milk for almond or oat milk.
Q4: Can I use store-bought pumpkin spice?
A4: Yes! But homemade pumpkin spice often has a fresher, stronger flavor.
Q5: How do I make this cake extra moist?
A5: Don’t overbake! Check for doneness with a toothpick at the minimum baking time.
Q6: Can I add a glaze?
A6: Definitely! A simple vanilla or maple glaze takes this cake to the next level.
Q7: What’s the best way to reheat leftovers?
A7: A quick 10-second microwave warm-up will bring back that fresh-baked taste.
Q8: Can I double the recipe?
A8: Yes, just use a larger baking dish and extend the baking time as needed.
Q9: Can I use this batter for muffins?
A9: Yes! Bake at 350°F for about 18-22 minutes in a muffin tin.
Q10: What other spices can I add?
A10: Cardamom or a pinch of black pepper can add a unique twist!
Final Thoughts
This Pumpkin Spice Coffee Cake is everything you love about fall in one delicious bite. Whether you’re enjoying it with your morning coffee or serving it at a holiday brunch, it’s guaranteed to bring warmth and comfort to your table. Give it a try, and let me know how it turns out—I promise, it’s a keeper!
Print
Pumpkin Spice Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Coffee Cake is the ultimate cozy fall dessert, blending warm spices, rich pumpkin, and a buttery pound cake base. A creamy pumpkin cheesecake swirl adds indulgence, while a crumbly cinnamon streusel and maple glaze bring the perfect balance of sweetness and texture. Whether enjoyed as a breakfast treat, afternoon snack, or holiday centerpiece, this cake is guaranteed to be a seasonal favorite.
Ingredients
Pumpkin Spice Coffee Cake Batter
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1 1/2 cups all-purpose flour
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1 cup sugar
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3/4 cup whole milk or buttermilk
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1/2 cup unsalted butter, softened
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2 large eggs
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1 tbsp pumpkin spice blend
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1 tsp vanilla extract
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1 tsp baking powder
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1/4 tsp salt
Streusel Topping
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1 cup all-purpose flour
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1/4 cup dark brown sugar
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1/4 cup melted unsalted butter, at room temperature
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1/2 tsp ground cinnamon
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1/4 tsp salt
Pumpkin Cheesecake Filling
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8 oz cream cheese, softened
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1/4 cup pumpkin purée
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2 tbsp powdered sugar
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1 tsp vanilla extract
Maple Glaze
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1/2 cup powdered sugar
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2 tbsp maple syrup
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1 tsp vanilla extract
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1 tsp milk
Instructions
Prepare the Streusel Topping
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In a bowl, mix flour, brown sugar, melted butter, cinnamon, and salt until small to medium-sized crumbles form.
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If large clumps form, break them up. Set aside.
Make the Maple Glaze
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In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and milk until smooth. Set aside.
Prepare the Pumpkin Cheesecake Filling
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In a separate bowl, mix cream cheese, pumpkin purée, powdered sugar, and vanilla extract until smooth. Set aside.
Make the Coffee Cake Batter
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Preheat oven to 350°F (175°C). Grease and line a 9×6-inch loaf pan with parchment paper.
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In a large bowl, cream together butter and sugar until fully incorporated.
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Add in buttermilk (or whole milk) and vanilla extract, mixing well.
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Whisk in the eggs until combined.
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Gently fold in flour, pumpkin spice blend, baking powder, and salt until smooth.
Assemble & Bake
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Pour half the batter into the prepared loaf pan.
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Swirl in the pumpkin cheesecake filling over the batter.
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Top with the remaining batter, smoothing it out.
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Make a light line down the center for even air circulation.
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Sprinkle streusel topping evenly over the batter.
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Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with loose crumbs (not wet batter).
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Let the cake cool completely before removing from the pan.
Finish with Maple Glaze & Serve
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Drizzle the maple glaze over the cooled cake.
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Slice and enjoy!
Notes
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To check doneness: Insert a toothpick into the center. If it comes out with wet batter, bake for an additional 5-10 minutes.
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For extra moisture: Use buttermilk instead of whole milk.
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Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg