Pumpkin coffee cake is one of those things I like baking when the weather starts cooling down. It has soft pumpkin cake, a crumbly streusel layer, and a simple glaze on top. I also like adding a little coffee to the batter so it actually tastes like a real coffee cake and not just pumpkin cake. It’s the kind of recipe that works well for breakfast, brunch, or an afternoon snack with a cup of coffee.

Why You Will Love This Pumpkin Coffe Cake Recipe

This pumpkin coffee cake is easy to make and has great flavor. The pumpkin keeps the cake soft while the warm spices give it that classic fall taste. The pecan streusel adds a little crunch and sweetness on top, which makes every bite better. Another reason I like this pumpkin coffee cake is that the batter comes together quickly and the coffee flavor adds a nice depth without overpowering the pumpkin.

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What You Will Need for this Pumpkin Coffee Cake

You will need pumpkin puree, which keeps the cake soft and adds the pumpkin flavor. Vegetable oil helps keep the cake moist, while sour cream adds richness and makes the texture tender.

Eggs help hold the batter together and give the cake structure. Granulated sugar and light brown sugar sweeten the cake and add flavor.

For the dry ingredients you will use all-purpose flour, which forms the base of the cake. Baking powder and baking soda help the cake rise, and a little salt balances the sweetness.

The warm flavor in the cake comes from cinnamon, ginger, and nutmeg, which pair really well with the pumpkin.

To add the coffee flavor you will mix in a small amount of strong brewed coffee, which deepens the flavor of the cake without making it taste too strong.

For the streusel topping you will need brown sugar, flour, chopped pecans, cinnamon, and melted butter. These ingredients mix together to form the crumbly topping.

The glaze is made with powdered sugar and maple syrup, which creates a simple icing that gets drizzled over the cake.

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

• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 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 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
• 1/4 cup strong brewed coffee

For the glaze

• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

How to Make Pumpkin Coffee Cake

Start by heating your oven to 350°F and lightly spraying an 8-inch square metal pan with nonstick cooking spray.

To make the streusel, place the brown sugar, flour, chopped pecans, cinnamon, and melted butter in a small bowl. Mix everything together with a fork until the mixture becomes crumbly. Set it aside.

In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar and stir to mix.

In another bowl mix together the pumpkin puree, vegetable oil, sour cream, eggs, and brewed coffee until smooth.

Make a space in the center of the dry ingredients and pour the wet mixture into it. Stir gently until the batter just comes together.

Spread half of the batter into the prepared pan.

Sprinkle half of the streusel evenly over the batter.

Carefully spread the remaining batter over the streusel layer, then sprinkle the remaining streusel on top.

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for about 15 minutes.

To make the glaze, stir together the powdered sugar and maple syrup in a small bowl until it forms a thick but pourable icing.

Drizzle the glaze over the warm cake, cut into squares, and serve.

Store leftovers covered at room temperature for up to 4 days.