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!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Caytea Irons — November 21, 2020 at 11:15 am

    Delicious! Super moist. We loved the layer of strussel in the middle. Yum!

  2. #
    Ashley — November 21, 2020 at 10:39 am

    This is literally the best coffee cake ever! Not sure what I’m going to do when pumpkin season is over!

    • #
      Tessa — November 23, 2020 at 4:40 pm

      Pumpkin season year round?! 😉

  3. #
    Aimee Grey — November 21, 2020 at 5:53 am

    This was amazing! Even my non-cake husband raves about it every time he ate a piece. I believe his exact words were “this is addicting” and “make sure you save this recipe”.

    • #
      Tessa — November 23, 2020 at 4:38 pm

      Lots of people who are not cake or pumpkin fans have loved this recipe! This makes me so happy!

  4. #
    Katie Jensen — November 21, 2020 at 5:33 am

    Another recipe that I am not sure I would have picked on my own. but I made for the November challenge. My whole family loved it! It was so moist and delicious. Definitely will make again. Thanks, Tessa!

    • #
      Tessa — November 23, 2020 at 4:37 pm

      Ecstatic to hear that, Katie!

  5. #
    Devaki — November 20, 2020 at 4:54 pm

    How can I use substitute egg in this recepie

  6. #
    sharon ennis — November 20, 2020 at 4:40 pm

    It’s phenomenal!!! My husband even really liked it and he’s not much of a cake person. (Oh darn! Less for me!! Lol.). Shared this cake with a friend and she also loved it. Thank you Tessa! You have brought me so many good recipes!

    • #
      Tessa — November 23, 2020 at 4:44 pm

      Ah this makes me so happy, Sharon! Thank you so much for the kind feedback.

  7. #
    Melissa — November 20, 2020 at 2:04 pm

    Wonderful recipe! Couldn’t believe how much we loved this! I’ll be adding it to our thanksgiving breakfast menu

    • #
      Tessa — November 23, 2020 at 4:44 pm

      Yay! Thank you so much for the kind comment, Melissa.

  8. #
    Carolyn Meuleners — November 20, 2020 at 6:07 am

    Absolutely delicious outcome although my cake doesn’t quite look like the photos shown here. The center didn’t quite bake fully and the topping was so thick I had to use milk to thin it. That being said, I’ll certainly make this again! Delish!

    • #
      Tessa — November 20, 2020 at 11:58 am

      So glad you tried this recipe out! What kind of pan did you bake your coffee cake in? Glass pans take 5-15 minutes longer to bake fully through. Have you also checked that your oven temperature is correct?

  9. #
    Joanne Johnsen — November 19, 2020 at 2:45 pm

    Very moist and easy to make. My husband returned for seconds and thirds.

    • #
      Tessa — November 20, 2020 at 11:54 am

      That makes me so happy to hear! So glad you both enjoyed this recipe.

  10. #
    Dawn — November 18, 2020 at 5:44 pm

    Hubby asked me not to make this again. It’s too yummy and he can’t quit going back for another bite.

    • #
      Tessa — November 19, 2020 at 12:31 pm

      Hahaha so glad this recipe was enjoyed!

  11. #
    Jessica Moore — November 18, 2020 at 4:29 pm

    I made this and loved it. I had 8×8 glass pan and it took 55 min at 350*.
    Like some of the other reviews said I would add more struesel, and probably bulk up the spices a bit to 1 tsp instead of 1/2. Overall the cake is moist and awesome.

    • #
      Tessa — November 19, 2020 at 12:31 pm

      So glad you tried this recipe out, Jessica!

  12. #
    Emma — November 18, 2020 at 12:20 pm

    Moist and scrumptious.

    • #
      Tessa — November 18, 2020 at 3:09 pm

      Yay! So glad you think so!

  13. #
    Pam J Neumann — November 18, 2020 at 11:53 am

    This is a keeper recipe. I used home grown pumpkin rather than the stuff in a can. Yumm

    • #
      Tessa — November 18, 2020 at 3:09 pm

      That’s amazing! So glad you loved this recipe.

  14. #
    Dawn mohrbacher — November 17, 2020 at 6:33 pm

    I doubled the recipe so we had one for grandma. I added (to the doubled recipe) one tsp of cloves and one cup of rum soaked raisins (I will post how to in a second)

    I followed the icing but cut the maple in half and used rum sauce from the raisins instead and added half a teaspoon of freshly grated nutmeg. From age 9 to59…we loved it!

    • #
      Tessa — November 18, 2020 at 3:04 pm

      Such delicious additions! Sounds wonderful, Dawn! I’ll have to try adding rum soaked raisins sometime.

  15. #
    Alexis — November 17, 2020 at 4:48 pm

    I’ve tried many recipes of yours and this has to be one of my faves! I didn’t have sour cream so I used whipped cream instead but my goodness! So moist and perfect with a great cup of coffee!

    • #
      Tessa — November 18, 2020 at 3:03 pm

      Hooray! I’m so thrilled you enjoyed this recipe!

  16. #
    Brenda Cubias — November 17, 2020 at 6:14 am

    Not a “pumpkin flavor” lover But this is goooooddddd. So moist and yummy!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Thrilled you loved this coffee cake, Brenda!

  17. #
    Charlotte Reiher — November 16, 2020 at 9:25 pm

    Super yummy! Sweet but not too sweet so perfect to go with coffee. Thanks for the recipe!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Yay! So glad you enjoyed, Charlotte!!

  18. #
    Amy — November 16, 2020 at 4:23 pm

    So moist and delicious! It was still a teeny bit warm when I cut into it, and if I’d only had a little vanilla ice cream to go with it…. Live the texture differences with the nuts in the streusel. This recipe is definitely a keeper!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Vanilla ice cream would go PERFECTLY with this. So glad you tried this recipe out!

  19. #
    Amber cockrum — November 16, 2020 at 3:49 pm

    Nice pumpkin cake!

    • #
      Tessa — November 17, 2020 at 1:50 pm

      Thanks Amber!

  20. #
    Chris — November 16, 2020 at 2:09 pm

    This was absolutely AMAZING! The flavor and texture of the cake with the topping was perfection! I will be making this for years to come – thank you for a fantastic recipe:)

    • #
      Tessa — November 17, 2020 at 1:51 pm

      I’m so glad you found a new staple recipe! Hooray!!

  21. #
    Esther Chow — November 16, 2020 at 12:21 pm

    This cake was moist, delicious and yummy! I added more spices and made these into 17 cupcakes. It took about 22-23 minutes to bake them. The streusel topping was extremely sweet and there was not enough for all of the cupcakes. I added a little of the streusel in the middle and top of the cupcakes but the streusel in the middle kind of disappeared into the cupcake because I didn’t have enough. If you make cupcakes you’d have to double the streusel recipe. Next time I’ll use my own streusel recipe that’s not too sweet because it has more flour than brown sugar and I would add a simple cinnamon and sugar mixture in the middle. My streusel recipe cannot be added into the middle of the cake because of the large amount of flour in it. I had to add 1 1/2 tablespoon of milk to my glaze to thin it because it was a very thick paste and I was unable to incorporate all of the powdered sugar with the maple syrup. I weighed my powdered sugar so I think the issue was the maple syrup was thicker than normal maple syrup. I bought the Target brand Good & Gather maple syrup.

    • #
      Tessa — November 16, 2020 at 12:41 pm

      Good to know this recipe can be made into muffins! So glad you enjoyed this recipe, Esther!

  22. #
    Melissa — November 16, 2020 at 7:34 am

    Delicious! Not difficult to make and was perfect for the season!

    • #
      Tessa — November 16, 2020 at 12:46 pm

      Happy to hear this, Melissa!

  23. #
    Tarra Ashton — November 15, 2020 at 8:23 pm

    Great, great recipe! I made it this morning for the family and they were all huge fans and it’s almost all gone! The moist inside and the nutty topping and inside layer made for the perfect consistency. I can’t wait to wake up tomorrow morning and have this with my coffee 🙂
    The only thing I wondered about is the glaze, I could not get it to be a pourable form so not sure what I’m doing wrong there? I ended up adding more syrup and microwaving it until it was more liquid.

  24. #
    Alexa — November 15, 2020 at 7:31 pm

    There is NO WAY I’m making regular coffee cake ever again. I’m definitely a pumpkin spice fan and this coffee cake is such a game changer. The streusel alone is delicious and addicting. The cake isn’t too sweet and the glaze perfects it.

    • #
      Tessa — November 16, 2020 at 12:48 pm

      YAY! This makes me so happy to hear, Alexa! Thank you so much for the feedback.

  25. #
    Lauren Osnato — November 15, 2020 at 7:12 pm

    The perfect mix of pumpkin and spice! Easy recipe and comes out delicious!

    • #
      Tessa — November 16, 2020 at 12:50 pm

      So happy you loved this recipe!

  26. #
    Claire Gibson — November 15, 2020 at 6:04 pm

    Great recipe and easy to follow. My 9.5 year old did most of it!

    • #
      Tessa — November 16, 2020 at 1:12 pm

      That’s so amazing! Yay!!

  27. #
    Christine LaVanne — November 15, 2020 at 5:20 pm

    This was really simple to make and turned out great! Can be dessert or breakfast!

    • #
      Tessa — November 16, 2020 at 1:06 pm

      Yay! So glad you enjoyed this recipe.

  28. #
    Lauren — November 15, 2020 at 3:31 pm

    This is what fall dreams are made of! The perfect balance of pumpkin and spice! Highly recommend.

    • #
      Tessa — November 16, 2020 at 1:09 pm

      Thanks so much for the feedback Lauren!

  29. #
    Jorjean Murphy — November 15, 2020 at 3:03 pm

    I doubled the recipe because I had a feeling it was going to be delicious. I was right. The crunch from the pecans is perfect with a little added sweetness from the glaze. This is also a super moist cake. Nothing like the coffee cakes I used to make when I was a kid.

    • #
      Tessa — November 16, 2020 at 1:10 pm

      Ah this makes me so happy, Jorjean! So glad you enjoyed this recipe enough to double it! Woohoo!

  30. #
    Claudia Bier — November 15, 2020 at 3:02 pm

    Love it!

    • #
      Tessa — November 16, 2020 at 1:11 pm

      Yay!!

  31. #
    Taylor — November 15, 2020 at 2:58 pm

    This coffee cake is the perfect fall treat! It’s easy to make and tastes wonderful!

    • #
      Tessa — November 16, 2020 at 1:31 pm

      Hooray! So glad you enjoyed this recipe.

  32. #
    Martha — November 15, 2020 at 11:52 am

    Great idea for pumpkin season! The texture was fantastic!

    • #
      Tessa — November 16, 2020 at 1:17 pm

      Hooray!

  33. #
    Carla Franco — November 15, 2020 at 11:46 am

    Super easy recipe for when you’re craving something pumpkin spiced! I especially loved the pecans in the streusel. They added a nice crunch and toastiness.

    • #
      Tessa — November 16, 2020 at 1:17 pm

      I love adding pecans into fall treats as much as possible! Glad you enjoyed this recipe.

  34. #
    Liz Craver — November 15, 2020 at 11:03 am

    So delicious and an easy weekend morning bake. After the 35 min. time, checked doneness at 5 minute increments for a total of 15 more minutes. We didn’t bother with the glaze just gobbled it up still warm from the over.

    This is now my favorite coffee cake!

    • #
      Tessa — November 16, 2020 at 1:13 pm

      Your new favorite coffee cake?! That makes me SO happy!

  35. #
    Kayleigh — November 15, 2020 at 8:15 am

    This recipe is so good I’ve made it a few times already!

    • #
      Tessa — November 16, 2020 at 1:23 pm

      That makes me so happy!

  36. #
    Kathryn A Gorman — November 14, 2020 at 9:26 pm

    So tasty! Reduced the sugar by half and it still turned out fluffy and sweet:)

    • #
      Tessa — November 16, 2020 at 1:23 pm

      Wonderful to hear!

  37. #
    Rachel Morgan — November 14, 2020 at 7:00 pm

    So delicious and easy to make!! I think I might double it for the week of Thanksgiving!

    • #
      Tessa — November 16, 2020 at 1:20 pm

      YAY! That makes me so happy to hear!!

  38. #
    Belinda — November 14, 2020 at 5:05 pm

    This coffee cake was delicious and did not need the glaze. Great pumpkin flavor. It received rave reviews and was gone by the next day.

    • #
      Tessa — November 16, 2020 at 1:19 pm

      This makes me insanely happy!

  39. #
    Marti — November 14, 2020 at 1:49 pm

    Delicious easy to make coffee cake. Especially delicious warm.

    • #
      Tessa — November 16, 2020 at 1:18 pm

      So happy you enjoyed this reicpe!

  40. #
    Lauren — November 14, 2020 at 1:28 pm

    Perfect flavors & texture for a nice fall morning or really warm desert with a scoop of ice cream! Cant go wrong with this one.

    • #
      Tessa — November 16, 2020 at 1:31 pm

      Why have I not tried this recipe with ice cream yet?! YUM!

  41. #
    Sandra D — November 14, 2020 at 1:28 pm

    This recipe was easy to make and made such a lovely and light cake. So glad I bought a thermometer to find out my oven was 50 degrees off. Baking at the right temperature gave me a cake with great height that I can be proud of.

    • #
      Tessa — November 16, 2020 at 1:28 pm

      Oven thermometers are such a life saver! So glad this coffee cake recipe turned out perfect for you.

  42. #
    Stephanie Butler — November 14, 2020 at 1:14 pm

    This is delicious! Not over the top pumkiny… just right! Freezes well! (I stashed extras in freezer and pulled out when I wanted a yummy treat!)

    • #
      Tessa — November 16, 2020 at 1:27 pm

      Hooray! So happy to hear that, Stephanie!

  43. #
    Vicki — November 14, 2020 at 11:54 am

    This was such a simple recipe to make and it taste amazing!

    • #
      Tessa — November 16, 2020 at 1:27 pm

      So glad you loved this recipe!

  44. #
    Cindi — November 14, 2020 at 10:22 am

    Made this for our church coffee cart. It turned out perfect. Will make it again for Holiday gathering.

    • #
      Tessa — November 16, 2020 at 1:26 pm

      Thrilled this recipe was a hit at your church!

  45. #
    Dawn — November 14, 2020 at 9:52 am

    Can this be made in a 9×13 pan? If so, do you know the cooking time, extra ingredients? I would love to make this for Thanksgiving. 🙂

    • #
      Tessa — November 16, 2020 at 1:26 pm

      Yes! Look in the pink box in this recipe post for the directions for this 🙂

  46. #
    Katherine H Mahoney — November 13, 2020 at 2:07 pm

    What a treat this cake is! I have made it twice and the recipe is quick and fool proof! I love how the ingredients are laid out in order of use. I substituted Walnuts for Pecans, just personal preference. So Delish!

    • #
      Tessa — November 16, 2020 at 1:32 pm

      So glad you enjoyed this recipe!

  47. #
    Elisa Marks — November 13, 2020 at 12:07 pm

    Super easy to make! Hoping that mixing pecans and walnuts works out 🙂

    • #
      Tessa — November 16, 2020 at 1:32 pm

      Happy you tried this recipe out!

  48. #
    Elizabeth Vilchock — November 13, 2020 at 9:41 am

    This recipe is AmAzInGgGg!! It barely stayed around our house… my husband and I ate the whole thing in 3 days. It is so delicious and the perfect fall treat (or anytime of year of pumpkin lovers!).

    • #
      Tessa — November 13, 2020 at 11:41 am

      This makes me so happy, Elizabeth! So glad you enjoyed this recipe.

  49. #
    jayne — November 13, 2020 at 6:01 am

    Where is the coffee in this recipe

    • #
      Tessa — November 13, 2020 at 11:42 am

      Hi Jayne! I answer this question in the pink box in the recipe post!

  50. #
    Elizabeth — November 13, 2020 at 5:47 am

    Delicious! What sold me were the spices and the maple glaze – perfect complements to the pumpkin. This is the ultimate fall coffee cake and is permanently in rotation in my house!

    • #
      Tessa — November 13, 2020 at 11:44 am

      Yay! So glad you enjoyed this coffee cake recipe, Elizabeth!

  51. #
    Anisa Siddiqui — November 12, 2020 at 12:16 pm

    I baked this cake tonight and my kids just loved it,
    Combination of moist cake and the crunchy nuts at the top was amazing. I didn’t had pecans so i used half and half almonds and walnut.
    Thanks you for the recipe. ☺

    • #
      Tessa — November 13, 2020 at 11:45 am

      I am so glad you and your kiddos enjoyed this recipe! Hooray!

  52. #
    Karly Miller — November 11, 2020 at 12:45 pm

    Wow! Perfect pumpkin spice flavor, the cake texture is wonderful, the streusel was crunchy/just the right level of sweetness and the recipe was easy to follow. I’ll definitely be making this every fall!

    • #
      Tessa — November 13, 2020 at 11:52 am

      This makes me so happy, Karly! Thank you so much for the kind comment.

  53. #
    Nicole Staudt — November 11, 2020 at 9:43 am

    This recipe was so simple to make!! It tasted delicious and was a big hit at brunch with friends! This recipe is a keeper 🙂

    • #
      Tessa — November 11, 2020 at 11:39 am

      Woohoo! Happy to hear that, Nicole!

  54. #
    Ruth Norman — November 10, 2020 at 3:54 pm

    This pumpkin spice coffee cake is delicious! Super moist and really easy to make. I cannot stop telling people how good the streusel is either! I will 100% be returning to this recipe any time I’m making streusel in the future. Overall another great recipe from Tessa!

    • #
      Tessa — November 11, 2020 at 11:34 am

      I’m so ecstatic to hear that you enjoyed this recipe, Ruth! Hooray!

  55. #
    Jennifer Gould — November 10, 2020 at 3:07 pm

    So delicious!! This is everything fall and tender and oh so good!!

    • #
      Tessa — November 10, 2020 at 3:29 pm

      So happy you enjoyed this recipe!

  56. #
    Abra — November 10, 2020 at 1:33 pm

    I want to bake this in a Bundt pan. Do I double or have the recipe? Thanks

  57. #
    Stephanie — November 9, 2020 at 8:28 pm

    The cake is so delicious. Soft and moist. Love it.

    • #
      Tessa — November 10, 2020 at 3:34 pm

      So happy you enjoyed this recipe, Stephanie!

  58. #
    Donna E Mainetti — November 9, 2020 at 8:22 pm

    I made this twice in October before the baking challenge was announced and again this weekend. Its sooooo good and one of the easiest recipes ever. Super moist and airy. I do add a little more spices than called for because I like the stronger taste and didnt do the maple glaze only because we try to cut down on sugar. This gets five stars all around.

    • #
      Tessa — November 10, 2020 at 3:34 pm

      This makes me so happy! Hooray!!

  59. #
    Nancy — November 9, 2020 at 5:11 pm

    So yummy, so easy.

  60. #
    Deborah — November 9, 2020 at 4:20 pm

    This recipe was AMAZING. I never really considered myself a huge pumpkin spice fan so I was a little skeptical about this recipe but it turned out delicious.

    • #
      Tessa — November 11, 2020 at 11:40 am

      SO glad you loved this recipe!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed