Tessa's Recipe Rundown
Taste: Perfectly sweet with just the right amount of pumpkin spice complemented by the maple glaze.
Texture: The cake is super moist, fluffy, and light, while the streusel brings a heavenly subtle crunch.
Ease: Super easy and ready in only 1 hour!
Why You’ll Love This Recipe: Easy and crazy delicious fall recipe.
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This Pumpkin Spice Coffee Cake recipe is about to make all your pumpkin spice dreams come true.
This coffee cake has truly converted some pumpkin spice haters into total PSL lovers! In fact, it’s reigned supreme as my most popular fall recipe for years!
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.
What’s better than streusel?! TWO LAYERS of the stuff. One in the middle and one on top.
Then there’s the icing on top… literally. Just a simple powdered sugar and maple syrup icing does the trick. All of these flavors together are an autumn dream.
You can have a batch of this coffee cake cooling on your counter in about one hour. It’s extra cozy served warm.
The cake itself can be covered and stored for up to 4 days and it somehow still stays moist while the pumpkin spice flavors intensify over time.
Though I highly doubt it will last that long…
Sprinkle of Science
The Best Pumpkin Coffee Cake
The Star of the Show: The Pumpkin Puree!
- I used store-bought canned pumpkin puree for this Pumpkin Spice Coffee Cake recipe.
- If you’d like, you could use homemade pumpkin puree in this recipe. Use a paper towel to blot off as much excess moisture as possible.
- Note: Don’t use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
- If you’re curious, here’s my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin – and to learn how to make your own!
Why is There No Coffee in This Coffee Cake?
Generally, coffee cake is meant to be served with coffee, so it doesn’t typically 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 amazingly moist texture and flavor. If you don’t have sour cream, you can use plain full-fat yogurt instead.
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. Learn more about Glass vs. Metal Baking Pans in my article here.
My Coffee Cake Sank in the Middle. Why?
- This cake is very rich, so it may dip 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. Or, you used a glass or ceramic pan instead of metal (see above).
- Check your baking time and that your oven is properly heating with an oven thermometer.
- Learn more about ovens here.
Can You Double This Coffee Cake Recipe?
Yes! Simply double all ingredients and bake in a metal 9 by 13-inch baking pan and add about 5 minutes to the baking time.
How Long Can You Store Coffee Cake?
The Pumpkin Spice Coffee 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?
Slices of this coffee cake freeze well – just wrap each slice well in plastic wrap and place inside an airtight container or freezer bag, to prevent freezer burn. Allow slices to defrost at room temperature before icing and serving.
I’ve had surprisingly good results from freezing the entire baked Pumpkin Spice Coffee Cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.
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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
- Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
Make the cake:
- 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.
- 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.
- 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:
- 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.
Notes
This recipe was published in 2017 and recently updated with additional recipe tips. Photos by Sarah Fennel.
This looks so yummy! Would I be able to substitute 1 tsp of pumpkin pie spice for the cinnamon, ginger and nutmeg in the cake? I only have pumpkin pie spice and cinnamon on me at the moment
Yes, that should work!
I made so much of this pumpkin spice coffee cake this weekend. I made the recipe times 4 twice! I baked in smaller pans and shared! It is very east to make, delicious to eat and happily received by all the recipients. Thank you for an easy, delicious recipe!
I’m excited to make this one, but just wanted to know if I could turn this into a bundt cake??
We haven’t tried that, so I can’t say for sure! Let us know how it goes if you give it a try 🙂
Hello! I love your recipes! I know I can trust your site and I have bought your books! I made this as is and it was phenomenal! My question is…. Can I make this into muffins?
We’re so glad you loved the coffee cake! And thank you so much for the kind words 🙂 We haven’t tried turning this recipe into muffins yet, so let us know how it goes if you do! You’ll likely need to reduce the baking time since muffins bake faster than a full cake.
Hello, I just wanted to say this cake is THE BEST. We just got out of a heatwave and I needed a little taste of fall- this hit the spot and then some! One thing of note- I used Mexican crema instead and it needed to be baked a little longer, or maybe it’s because I baked it in an air fryer. Either way, just something to note for the people thinking of giving this recipe a try! Highly highly recommend, my entire house smells fantastic.
Hello, can you substitute butter for the vegetable oil? At this point I’m not sure which is worse – but I think the vegetable oil? Thank you!
Hi Lilith! We wouldn’t recommend substituting butter for the oil; otherwise, the taste and texture will change. I’d suggest making the recipe as written first, then feel free to experiment with the ingredients, just so you have something to compare it to. Can’t wait for you to try this recipe—it’s one of our most popular fall recipes! 🙂
Not that this is a “healthy” recipe, veg oil is super bad for anyone. I substitute olive oil (Extra Virgin) with good success.
Remember though that extra virgin olive oil will alter the taste a little.
I use organic unflavored coconut oil instead of the “bad oils” such as vegetable or canola.
This cake is very moist. The spice level is medium. I will bump that up because I adore the spices used. The crumb is good. I will double it as the crumb in the middle is not very detectable. I needed to bake the full time recommeded.
All said this pure heaven for pumpkin or spice lovers.
Incredible recipe! It’s already the third time I’m baking this, even some of my friends who all loved, asked me for the recipe 😉
Thank you so much for sharing this so yummy cake with us ♡
I didn’t have sour cream twice, I remplaced with a mix of yogurt and full cream, it works very well each time 🙂
Sorry, the uploading of my photo didn’t work, even when it was under 2Mo ;(
I made this delicious recipe, I doubled it and used a glass 9×13 baking pan note that I had to cook it for about an hour and 15 minutes. Keep checking the centre to make sure it’s cooked. Ultimately it is a great recipe will be making it again
Would this bake up well in a metal Bundt pan?
We haven’t tried that, so I can’t say for sure! Let us know how it goes if you give it a try.
Can you recommend a replacement for pumpkin as my family doesn’t care for it. Thanks.
Rather than substituting, I’d recommend making another coffee cake recipe instead. How about Brown Butter Coffee Cake, Cranberry Orange Coffee Cake, or Chocolate Chip Coffee Cake? 🙂
Your answer is so kind. I would have been upset.
This is an amazing coffee cake!