Filed Under: cake | Cakes & Cupcakes | Dessert | Fall

Pumpkin Spice Coffee Cake

Recipe By Tessa Arias
  |  
October 10th, 2017
4.95 from 252 votes
4.95 from 252 votes

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

Yield: 9 squares

Prep Time: 15 minutes

Cook: 35 minutes

I have to admit, I never liked coffee cake until recently. Every slice I had was always dry, bland, and boring. I couldn’t understand why anyone would want the stuff!

That was until I started making my own coffee cake from scratch. Oh so much better than the artificially sweet and drab store-bought stuff!

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

I took this Pumpkin Spice Coffee Cake to a new place in heavenly world of fall baking. The cake is of course made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in coffee cake.

Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded up with more cinnamon. Really my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

The streusel doesn’t just go on top of this cake. There’s a layer in the center that provides a flavorful crunchy ribbon of goodness to each and every bite.

Then there’s the icing on top… literally. Just a simple powdered sugar maple syrup icing does the trick. All of these flavors together are an autumn dream.

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

But the best part?

How quick and easy this recipe is. You can have a batch of this Pumpkin Spice Coffee Cake cooling on your counter in about one hour. I think it tastes amazing still warm. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist.

Thought I highly doubt it will last that long.

The Best Pumpkin Spice Coffee Cake

How to make coffee cake:

  1. Make the streusel: Combine light brown sugar, all-purpose flour, chopped pecans, cinnamon, and melted butter for the most delicious streusel crumb topping.
  2. Make the pumpkin coffee cake: Combine the dry ingredients in a large bowl and stir. In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined. Overmixing will result in a tough and rubbery cake. In an 8-inch square pan coated with nonstick cooking spray, pour half your coffee cake batter in, then sprinkle half your streusel on top. Pour the remaining batter on top of that, and then sprinkle with the remaining streusel. Bake for 35 minutes, then allow to cool before glazing.
  3. Make the maple glaze: Powdered sugar and maple syrup form the most delicious icing to drizzle over the top of your coffee cake.

How to make pumpkin puree:

I used store-bought canned pumpkin puree for this recipe, but if you’d like, you could use homemade pumpkin puree in this recipe. Check out this article to see how to make your own! Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.

Why is there no coffee in this coffee cake?

Generally, coffee cake is meant to be served with coffee. So it doesn’t always contain coffee as an ingredient! Especially in this recipe where we want the pumpkin spice flavor to shine.

Why is there sour cream in this coffee cake recipe?

Sour cream in coffee cake creates the most amazing moist texture and flavor. If you don’t have sour cream, you can also use plain full fat yogurt.

What baking pan is best for coffee cake?>

This recipe was tested with an 8-inch square metal baking pan. If you’re using a glass or ceramic pan, you may need to extend the baking time by 5 to 15 minutes as those materials cook more slowly than metal.

My coffee cake sank in the middle. Why?

This cake is very rich so it may sink very slightly in the middle. It shouldn’t be dramatic. If you do have a dramatic caving in the center, you may not have baked the cake for long enough. Check your baking time and that your oven is properly heating with an oven thermometer.

Can you double this coffee cake recipe?

Yes! Simply double all ingredients and bake in a 9 by 13-inch baking dish and add about 5 minutes to the baking time.

How long can you store coffee cake?

The cake itself can be covered and stored for up to 4 days. This cake stays very moist and the pumpkin spice flavor actually improves over time! Make this cake the night before serving it to save yourself time.

Can you freeze coffee cake?

I’ve had surprisingly good results from freezing the entire baked cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.

 

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

More Delicious Fall Breakfast Recipes to Try:

4.95 from 252 votes

How to make
Pumpkin Spice Coffee Cake

Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Such a family favorite!

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) finely chopped pecans
  • 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 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

Directions

  1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
Course: Dessert
Cuisine: American

Photos by Sarah Fennel.

November 2020 Baking Challenge

This recipe was the November 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s coffee cakes:

Although there’s no buttercream in this cake recipe, you might want to check out my free Buttercream guide below:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Shahanny — November 24, 2021 at 11:10 pm

    Sooooo Amazing!! I will definitely be making this again! I can’t imagine anyone not loving this coffee cake

  2. #
    Kristina — November 23, 2021 at 4:44 pm

    Amazing!! Made this for my daughter to take to school, also took some to work. Everyone loved it. Plan on making more for thanksgiving breakfast. I used pumpkin pie spice for the apices since I had it on hand and left out the pecans per my daughter. Can’t wait to try it with them. Thank you for a wonderful recipe.

    • #
      Emily — November 24, 2021 at 7:08 am

      So happy everyone enjoyed this recipe! And what a perfect treat to start out Thanksgiving with. Happy Thanksgiving to you and yours!

  3. #
    Hope — November 21, 2021 at 1:50 pm

    Great recipe! I used olive oil instead of vegetable, walnuts for the pecans, and changed the spice mixture to cardamom, clove and cinnamon. Swapped vanilla and milk for the maple syrup in the glaze. @icravephilly

    • #
      Emily — November 22, 2021 at 11:57 am

      Ooo love cardamom and cloves, such warm spices and would be delicious with this recipe!

  4. #
    Lena — November 20, 2021 at 11:43 pm

    Made a couple changes. Reduced the oil by half and simply replaced it with an equal portion of pumpkin puree. Reduced the sugar by half and added 5 pitted medjool dates, finely chopped, instead. Doubled the amount of cinnamon because we like cinnamon. =) Turned out beautifully and received rave reviews from family and friends.

    • #
      Emily — November 22, 2021 at 3:34 pm

      So happy your substitutions worked well, Lena! Thanks so much for sharing 🙂

  5. #
    Diane — November 17, 2021 at 10:54 pm

    Delicious! I used homemade pumpkin purée. My family really liked it and asked me to make sure I keep the recipe. Next time I may thin the glaze a bit by using an extra teaspoon of maple syrup.

    • #
      Emily — November 18, 2021 at 3:57 pm

      Happy to hear it was such a hit! Thanks for sharing 🙂

  6. #
    Alemuz — November 16, 2021 at 8:24 pm

    Your 1/2 cup in grams seem to all be different depending on ingredientes. You also have flour 254g/ 2 cups then pumpkin pureee 244 is 1 cup. Please advise.

    • #
      Emily — November 17, 2021 at 9:49 am

      Hi Alemuz! The recipe is correct, keep in mind that different ingredients have different densities! Think of it like this: 1 cup of feathers would not weigh the same as 1 cup of rocks. Pumpkin is a heavier ingredient than flour, thus it has a higher gram amount for a smaller amount. I hope that helps!

  7. #
    Lynne — November 5, 2021 at 3:28 pm

    So delicious! Has a nice light texture and wonderful flavor. Husband even liked this cake and he’s not a fan of pumpkin. Will definitely make this cake again. Thanks for sharing!

    • #
      Emily — November 9, 2021 at 12:06 pm

      Amazing! So happy to hear it was such a hit!

  8. #
    Stephanie — November 2, 2021 at 11:49 pm

    Omg!! Loved it
    Just finished making it and me and my boyfriend absolutely love it. I told him he would fall in love with me again and he did. Lol

    • #
      Emily — November 3, 2021 at 9:58 am

      Aw, that’s so sweet haha! So happy you both enjoyed this recipe, thanks so much for sharing! 🙂

  9. #
    Ashley — October 31, 2021 at 10:29 am

    So delicious and not too sweet

  10. #
    Haley — October 29, 2021 at 3:33 pm

    OMG!!! Me and my family have fallen head over heels in love with this!! I love coffee cake and I love pumpkin flavored things, so the two together? LIFE CHANGING!!!

    • #
      Haley Wehner — October 29, 2021 at 4:23 pm

      Haha YAY! So glad you loved this coffee cake so much.

  11. #
    Dawn — October 28, 2021 at 10:49 pm

    Can you make this all gluten-free with just substituting the flour equally with a gluten-free brand

  12. #
    Alyssa Williams — October 28, 2021 at 10:54 am

    Doubled this recipe for a 9×13 pan and it was amazing! Everyone at work loved it. Could have used a few more minutes in my oven with the additional 5 minutes!

    • #
      Haley Wehner — October 29, 2021 at 1:52 pm

      So thrilled this coffee cake was a hit at work!

  13. #
    Meredith — October 28, 2021 at 10:10 am

    Can we prep this the night before, put in the fridge and just pop the pan into the oven in the morning?

    • #
      Haley Wehner — October 29, 2021 at 1:55 pm

      I wouldn’t recommend that, as your coffee cake wouldn’t get the rise needed if the batter is refrigerated overnight. I’d recommend baking the recipe fully the night before as it stores very well for up to 4 days! You could also freeze ahead of time as well.

  14. #
    Sue — October 26, 2021 at 7:20 am

    This was a simple to follow recipe and the cake was SO moist, but well balanced with the crunchiness throughout from the streusel. In one word – delicious! First time I’ve made this cake (but won’t be the last) and it was a huge hit with many asking for the recipe!

    • #
      Haley Wehner — October 26, 2021 at 12:14 pm

      So thrilled to hear this recipe was enjoyed!

  15. #
    John DeVore — October 25, 2021 at 6:04 am

    Can this receipt be used in a 10 cup bundt pan? If so, any special instructions in doing so?

    • #
      Haley Wehner — October 25, 2021 at 9:36 am

      Hi John! We haven’t tried this recipe in a bundt pan before. If you have success with that, we’d love to hear about it!

  16. #
    Julia — October 22, 2021 at 6:11 pm

    Are you able to add instant coffee to the coffee cake for that little taste of coffee? If so, how much?

    • #
      Haley Wehner — October 25, 2021 at 9:50 am

      I haven’t personally tried that before! If you give that a try, let us know how it turns out!

  17. #
    Cindy B. — October 22, 2021 at 5:40 am

    Have made this three times this Fall!!! Amazing!!!!!

    • #
      Emily — October 22, 2021 at 8:55 am

      YAY!! So happy to hear how much you love this coffee cake, thanks for sharing 🙂

  18. #
    Carla J Friesen — October 21, 2021 at 9:26 pm

    Incredibly delicous and moist;)

  19. #
    Anoush — October 21, 2021 at 5:40 pm

    This looks amazing! Could I bake this in a loaf pan?

    • #
      Emily — October 22, 2021 at 8:51 am

      We haven’t tried that, though a couple reviewers had success halving the recipe in a loaf pan. Please let us know how it goes if you give it a try 🙂

  20. #
    Laurel — October 18, 2021 at 9:25 pm

    Have you ever prepped the cake and put in fridge to bake the next day?

    • #
      Emily — October 19, 2021 at 12:09 pm

      While this recipe does contain both baking powder and baking soda, we don’t recommend refrigerating the batter overnight as you will not get the rise needed for this coffee cake. This coffee cake can be stored at room temperature for up to 4 days, and honestly, the pumpkin spice flavor actually improves over time and the cake stays very moist. We would suggest baking in advance instead. Hope that helps!

  21. #
    Kelsey — October 15, 2021 at 3:48 pm

    Perfection! Super moist and flavorful. Perfect blend of sweet and spice. Loved the streusel and pecan layering.. it adds a great texture. Everyone loves it.. will make again!

    • #
      Emily — October 18, 2021 at 2:51 pm

      Hooray!! So happy to hear that 🙂

  22. #
    Samantha — October 13, 2021 at 11:06 am

    I love everything about this cake recipe! Easy enough, i am not a baker, & so so good! Hits all the fall spots. Can’t recommend enough. Cheers, folks! ☕ Happy fall

    • #
      Emily — October 13, 2021 at 11:14 am

      So happy you loved this recipe, Samantha!

  23. #
    Liz — October 4, 2021 at 7:38 pm

    I doubled the recipe and baked it in a 9×13 glass pyrex. It took about 20 minutes longer to bake. It is delicious. The only change I made was to add some cloves to the batter. Next time I think I will add pecans to the batter as well. I shared it with family and friends. Everyone enjoyed.

    • #
      Emily — October 5, 2021 at 11:09 am

      Love your addition! And the pecans sound delicious too, yum! So happy to hear it was a hit, thanks for sharing, Liz! 🙂

  24. #
    Grace — September 28, 2021 at 1:56 pm

    While I liked the streusel and thought the texture of the cake to be nice, the cake itself was quite bland. Next time, I would double maybe even triple the amount of spices. Those proportions are what I generally find in flavorful pumpkin recipes.

    • #
      Emily — September 29, 2021 at 9:31 am

      Sorry to hear that! You’re more than welcome to experiment with the spices to perfect it for your preference. I hope you give this recipe another try!

  25. #
    Beth Graffius — September 26, 2021 at 9:57 am

    Cannot wait to eat this coffee cake…as I write this it is baking in the oven..love the combination of pumpkin, pecans and maple…those flavors are my favorite.

    • #
      Emily — September 27, 2021 at 12:03 pm

      I’m sure it smelled amazing while it was baking, please let us know how it turned out! 🙂

  26. #
    Jackie — September 23, 2021 at 11:53 am

    This was the best coffee cake I have made. My three year old son asked for it for his birthday! Can’t wait to make it again!

    • #
      Emily — September 23, 2021 at 2:42 pm

      Amazing!! So happy it was such a hit, what a compliment that he’d like it for his birthday! Thanks for the rave review 🙂

  27. #
    Rachel Rumschlag — September 22, 2021 at 9:25 am

    This is so good. It really is moist and delicious and that streusel is to die for.

    I wanted to make another pumpkin recipe on the same day (and in the same pan…) so I ended up using just a half can of pumpkin (212 g) for each recipes and it worked beautifully. So, one can of pumpkin will make this twice which is very handy.

    • #
      Emily — September 23, 2021 at 2:23 pm

      So glad you enjoyed it, Rachel, and love how you incorporated two recipes into the same pan! So creative!

  28. #
    Kelly — September 6, 2021 at 5:09 pm

    The beginning of September and the first cool day after a heat wave so obviously something pumpkin spice was needed. This cake did not disappoint! It was so delicious and very easy to make. Can’t wait to make it again!

    • #
      Emily — September 7, 2021 at 2:44 pm

      So happy you loved this cake, Kelly! I don’t think there’s anything better than cooler days and pumpkin desserts 🙂

  29. #
    Sally — September 6, 2021 at 3:30 am

    I made this yesterday. It’s good. Pumpkin flavor is subtle. I used a metal 9×9 plan and still had to cook longer than the recipe states. I’ve had this issue with other recipes on this site too. I don’t know what’s up with your oven, but I find the cooking times to be unreliable and have noticed other comments to that effect so I know it’s not just me.

    • #
      Emily — September 7, 2021 at 3:46 pm

      Thanks for your feedback, Sally! Many home ovens aren’t accurately calibrated and can be off by 10, 20, even 40°F! That means when your oven says it’s preheated to 350°F, it may be incorrect and actually need more time to get to that temperature. Do you have an oven thermometer to check its accuracy? Here at Handle the Heat, we’ve noticed even with our own ovens that our temperatures can be off, so we always suggest using an oven thermometer. My personal oven takes an extra 15 minutes to get up to temp after it beeps stating it’s at the correct temperature, and if I bake anything before that, it does take longer. So happy your cake still turned out well 🙂

  30. #
    Shamistha — September 2, 2021 at 1:09 am

    Hi we don’t get canned pumpkin purée here can I just boil it and put it in the blender ?

    • #
      Emily — September 2, 2021 at 8:19 am

      Hi Shamistha! You are welcome to use homemade pumpkin puree instead, that will work just fine! Here is a great recipe on how to make it (though there are many online). Please let us know what you think of this recipe when you have a chance to make it! 🙂

  31. #
    Dayris Andrade — May 28, 2021 at 6:54 am

    Oh my god!!.. Thanks a lot for this recipe Tessa.. It was so god.. so moist that my Dad specifically required me to use this recipe for his birthday cake.. it was incredible moist and loaded with the amazinf spices.. my godness.. dellicious… thanks so much!!… PD: I had to used plain yogurt (because here it is very dificult to find sour cream), and still was a hit!!.. thanks..

    • #
      Tessa — May 28, 2021 at 10:15 am

      So awesome to hear, Dayris! I’m thrilled your dad loved this coffee cake so much he wants it again for his birthday! 🙂

  32. #
    Lynda — April 6, 2021 at 11:24 am

    Hi, Tessa.

    I would like to make this cake, except I don’t have sour cream. I have greek yogurt, but it’s no fat. Can I sub that yogurt for the sour cream, or would the lack of fat not work so well? If it won’t work, I’ll just wait until I can buy the sour cream.

    Thanks so much.

    • #
      Tessa — April 7, 2021 at 9:41 am

      I haven’t tried a non-fat yogurt in this recipe, so I can’t say for sure! I’d personally recommend waiting-the sour cream really gives it that moist tang that you look for in coffee cake 🙂

      • #
        Lynda — April 7, 2021 at 3:27 pm

        Hi, Tessa,

        Thanks for that. I’ll take your advice and use sour cream.

        I appreciate it.

  33. #
    Lindsey M — February 2, 2021 at 3:43 pm

    This cake was delicious! I made a few changes as I am at higher altitude and I don’t like ginger, I used cloves instead. I also added more cinnamon and nutmeg than called for 1 tsp and 3/4 tsp because we love spices! Overall, very much a hit at my house!

    • #
      Tessa — February 3, 2021 at 2:54 pm

      So glad you enjoyed this coffee cake recipe!

    • #
      Lynda — April 6, 2021 at 11:54 am

      Hi,
      Could you tell me what changes you made for higher altitude, please? I am at 3500 ft, so I am at a loss as to what I need to change.
      Thanks very much,

      • #
        Tessa — April 7, 2021 at 9:37 am

        Hi Lynda, I’m not really sure because I’ve never baked at a higher altitude. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. Good luck!

        • #
          Lynda — April 7, 2021 at 3:26 pm

          Oops sorry, Tessa, I didn’t mean for this question to go to you. I meant for it to go to the person above my question….Lyndsey M. She mentioned that she made changes for high altitude.

          Thanks for responding, though. I appreciate it.

  34. #
    Joanna — January 11, 2021 at 9:39 am

    SO GOOD!!! 10/10. I omitted the glaze drizzle and the streusel filling to manage the overall sweetness. My fam devoured this and could not get enough…even my mom who supposedly said she didn’t like pumpkin asked me for the recipe. Thank you for sharing this delight!

  35. #
    Joanna — January 11, 2021 at 9:39 am

    SO GOOD!!! 10/10. I omitted the glaze drizzle and the streusel filling to manage the overall sweetness. My fam devoured this and could not get enough…even my mom who supposedly said she didn’t like pumpkin asked me for the recipe. Thank you for sharing this delight!

  36. #
    Donna — January 7, 2021 at 11:54 am

    Tessa, I made this recipe. It looked great and smelled wonderful, and when I did my toothpick test it came out clean. However, as the coffee cake was cooling, the middle started sinking; and when I cut into it later the middle wasn’t cooked all the way. I have tested my oven temperature and it is fine, and I even added 10 more minutes to the bake time. My question is how can I know that a coffee cake like this is really fully cooked if the toothpick test isn’t reliable?

  37. #
    Donna Roe — December 15, 2020 at 9:01 am

    Absolutely delicious. I did only make 1/2 of the recipe for the drizzle topping.

    • #
      Tessa — December 15, 2020 at 10:39 am

      So glad you tried this recipe out!

  38. #
    Carin S. — December 2, 2020 at 1:50 pm

    I swapped a few ingredients and it came out smelling, looking, and (hopefully) tasing pretty good!
    I used gluten free 1:1 flour in place of wheat flour, 1/2 cup of softened butter (that I mixed directly into the sugars before adding the other wet ingredients), plain Greek yogurt in place of sour cream, and the full 15 oz. can of pumpkin purée (because gluten free flour sucks up a lot of moisture!).
    So excited to eat it once it cools down. Seriously a pregnancy craving!

    • #
      Tessa — December 2, 2020 at 4:58 pm

      Good to know this recipe still works with substitutions! So glad you were able to enjoy this coffee cake recipe. Hooray!

  39. #
    Laura — December 2, 2020 at 10:50 am

    I made this last night, and it is spectacular! I’m a baker, so my standards are high. Did omit the glaze because I’m not big on super sugary taste.

    • #
      Tessa — December 2, 2020 at 4:57 pm

      So happy to hear this, Laura!

  40. #
    Cindy Wall — December 1, 2020 at 12:05 pm

    Soooo good! I’ve made this several times. The first time I followed the recipe. It was great. But because I love a good streusel crumb on top and in the middle, I did increase that part of the recipe by 50%. I also roasted my own pumpkin and pureed which really increased the flavor. (Tessa has a great video tutorial on this: canned versus fresh). I recommend making 2 at one time as they tend to disappear! 🙂

    • #
      Tessa — December 1, 2020 at 3:53 pm

      Hooray! I’m so glad you loved this recipe, Cindy!

  41. #
    Jennifer — November 30, 2020 at 9:58 pm

    Yummy!! I added just a little orange zest to the cake because I needed to use up an orange, but other than that, I followed the recipe to a T. The cake was moist and the cinnamon struesel is to die for!

    • #
      Tessa — December 1, 2020 at 3:58 pm

      Love the addition of orange zest! So glad you tried this recipe out.

  42. #
    Cremepotsde — November 30, 2020 at 8:12 pm

    I’m not usually a big fan of pumpkin but this pumpkin coffee cake is absolutely AMAZING!!!!

    • #
      Tessa — December 1, 2020 at 3:58 pm

      Hooray!!

  43. #
    Becky L Rudella — November 30, 2020 at 6:44 pm

    So moist with a warm cinnamon flavor throughout. Delicious, but the crunch of the streusel inside and out puts it over the top!

    • #
      Tessa — December 1, 2020 at 3:57 pm

      I’m thrilled you love this coffee cake!

  44. #
    C Ford — November 30, 2020 at 5:04 pm

    Oh my…best coffee cake I’ve tried this year, even without icing!! Good flavor and nice consistency. I used garden pumpkin and cooked it just prior to using in this recipe. I did not use the nuts due to family preference.

    • #
      Tessa — December 1, 2020 at 3:57 pm

      Hooray! Thank you so much for the kind comment.

  45. #
    Meena Patel — November 30, 2020 at 3:09 pm

    Love this cake! Super simple but delicious and flavourful. I used chopped walnuts instead of pecans since that’s what I had. I’ll definitely be making this again!

  46. #
    Sherry S — November 30, 2020 at 1:41 pm

    This is the first time I made coffee cake. I was intimidated at first but Tessa made it super easy. I made it twice. Once with a friend and it was gone the same day. And another time with my mom and she shared it at work. Everyone loved it!! 🙂 I did have to leave it in longer bc it was not done at 35 minutes. I did what she said and waited longer with the tooth pick method. 🙂

    • #
      Tessa — December 1, 2020 at 4:14 pm

      This makes me super happy! I’m so glad you enjoyed this coffee cake recipe.

      • #
        Michaela — November 17, 2021 at 10:27 am

        Hi there! I’m thinking about making this recipe for Thanksgiving next week. I’ve noticed that you said it keeps for 4 days. Should it be stored at room temperature or in the fridge?

        Thanks!

        • #
          Emily — November 18, 2021 at 3:45 pm

          Hi Michaela! Store leftovers, covered, at room temperature for up to 4 days. This recipe is perfect for a relaxing and delicious Thanksgiving breakfast since you can make it ahead of time! Enjoy 🙂

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