This Pumpkin Spice Coffee Cake is moist, fluffy, and filled with pumpkin puree, pumpkin pie spices, crumbly cinnamon streusel topping, and drizzled with a sweet glaze. This pumpkin cake smells amazing as it bakes and tastes even better!
It looks like a lot of ingredients but you will probably have most of them in your pantry and spice rack already.
This fall coffee cake recipe makes a small batch of four pieces and goes perfectly with your morning coffee for breakfast, mid-day brunch, or an impressive evening dessert.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Pumpkin Coffee Cake
Preheat the oven to 375 degrees F.
Prepare a round 6-inch cake pan by spraying it with cooking spray. Click for a round 6-inch cake pan.
Cut a piece of parchment paper into a 6-inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.
For the Streusel Crumble Topping
Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture. Set Aside.
For the Coffee Cake
In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten egg. Beat on low with the paddle attachment until smooth and combined.
Spread the coffee cake batter into the prepared cake pan. Place on a small baking sheet.
Sprinkle the streusel topping evenly over the batter.
Bake for about 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 20 minutes.
Loosen the edges of the cake from the pan with a knife and transfer to a plate.
For the Glaze
Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
Drizzle the glaze over the coffee cake.
Cut the cake into four equal slices and serve.
You may also enjoy
Pumpkin Spice Coffee Cake
Equipment
Ingredients
For the Streusel Topping:
- ¼ cup granulated sugar
- ⅛ cup brown sugar
- ¼ cup all purpose flour
- ¼ teaspoon ground cinnamon
- 3 Tablespoons butter, softened
For the Coffee Cake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup vegetable oil
- ¼ cup sour cream, at room temperature
- 1 large egg, beaten
For the Glaze:
- ¼ cup powdered sugar
- 1 teaspoon milk
- ¼ teaspoon vanilla extract
Instructions
How to make Pumpkin Coffee Cake:
- Preheat the oven to 375 degrees F (190 C).
- Prepare a round 6 inch cake pan by spraying it with cooking spray. Click for a round 6 inch cake pan.
- Cut a piece of parchment paper into a 6 inch circle. Place it in the bottom of the cake pan and spray again with cooking spray. Set aside.
For the Streusel Crumble Topping:
- Combine the sugar, brown sugar, flour, cinnamon, and butter in a small mixing bowl with a fork until everything is combined and it forms a crumbly mixture. Set Aside.
For the Coffee Cake:
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten egg. Beat on low with the paddle attachment until smooth and combined.
- Spread the coffee cake batter into the prepared cake pan. Place on a small baking sheet.
- Sprinkle the streusel topping evenly over the batter.
- Bake about 50 – 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 20 minutes.
- Loosen the edges of the cake from the pan with a knife and transfer to a plate.
For the Glaze:
- Combine the powdered sugar, milk, and vanilla in a small bowl until mixed well. Add more milk if it is too thick to drizzle.
- Drizzle the glaze over the coffee cake.
- Cut the cake into four equal slices and serve.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Addie
Thursday 10th of August 2023
Love your recipes, Zona! Does the 6-inch round cake pan have to be 3-inches deep? I have a 6-inch round pan that is 2-inches deep…..but it looks like that pumpkin coffee cake sure rises up really high. What about using an 6-inch square pan instead, if my round 6-inch pan isn’t deep enough? Or even a 7-inch square pan? (I know it will affect the baking time slightly.) Sorry about all the questions….hope I haven’t made your head ache, lol.
Zona
Friday 11th of August 2023
Hi Addie, you can use the 6-inch round with that is 2 inches deep or the 6-inch square. I also used the 6-inch round with 2-inch sides even though I linked to the one with higher sides. I linked to the 3-inch deep because it would contain it a little more and make it easier to remove from the pan. Thanks for your question and enjoy, this coffee cake is delicious :)
Jeanette
Sunday 9th of January 2022
A home run spice cake! I added sliced almonds to the crumble topping and didn't use a glaze. Thanks for another great recipe!
Zona
Monday 10th of January 2022
Sounds delicious, glad you liked it!
Jan Cook
Sunday 17th of October 2021
Love this, thank you for working so hard for helping us who only need small portion recipes.
Zona
Sunday 17th of October 2021
Jan, awww thank you that means so much to me and you're very welcome :)