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This Pumpkin Coffee Cake is soft, fluffy, and layered with cozy fall flavors. A cinnamon-sugar swirl runs through the middle, topped with a buttery streusel and finished with a sweet maple glaze!
If you love fall baking like me, this one’s a must! The warm pumpkin spices, rich brown sugar cinnamon ribbon, and golden streusel topping create an irresistible flavor combo. Plus, it’s easy to make and perfect for weekend brunch, holiday mornings, or cozy coffee breaks.
I find myself making this pumpkin coffee cake multiple times each autumn season, because it’s make-ahead friendly, freezer-friendly, and can be served for a sweet breakfast or dessert! I just know that your family and friends are going to love it just as much as mine.
Pumpkin Coffee Cake Ingredients
Cinnamon Ribbon:
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Brown Sugar | Sweetens and adds moisture with a light molasses flavor | Use dark brown sugar for a richer flavor |
| Ground Cinnamon | Adds bold, cozy spice to the ribbon layer | Pumpkin pie spice for a blended flavor |
Streusel Topping:
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| All-Purpose Flour | Provides structure and crumbly texture | Use 1:1 gluten-free flour blend if needed |
| Brown Sugar | Sweetens the topping and depth of flavor | Coconut sugar or maple sugar |
| Ground Cinnamon | Brings more warm spice to the topping | Apple pie spice or pumpkin spice blend |
| Unsalted Butter | Helps create that buttery, golden streusel | Melted coconut oil (texture will vary) |
Pumpkin Cake:
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Pumpkin Purée | Use 100% canned pumpkin purée (not pumpkin pie filling). Adds moisture and earthy pumpkin flavor | Homemade pumpkin purée (well-drained) or sweet potato purée |
| Vegetable Oil | Keeps cake tender and moist | Canola oil or melted coconut oil |
| Granulated Sugar | Sweetens without overpowering the spices | Raw sugar or mix with coconut sugar |
| Brown Sugar | Deepens sweetness and adds moisture | Maple sugar or dark brown sugar |
| Eggs | Bind the batter and add richness | 2 flax eggs (1 tbsp flax + 3 tbsp water per egg) |
| Vanilla Extract | Enhances all the warm flavors | Almond extract or vanilla bean paste |
| Sour Cream | Makes the cake extra moist and tender | Plain Greek yogurt (full-fat for best results) |
| All-Purpose Flour | Gives structure to the cake | 1:1 gluten-free flour substitute |
| Baking Powder & Soda | Help the cake rise and get fluffy | Use both for proper lift—no swaps recommended |
| Salt | Balances the sweet and spices | Just a pinch – skip only if needed for dietary reasons |
| Cinnamon, Nutmeg, Cloves | Classic fall spice trio | Use pumpkin pie spice for an easy shortcut |
Maple Glaze:
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Powdered Sugar | Base of the glaze – smooth and sweet | Sift for a smoother texture |
| Maple Syrup | Adds natural sweetness and warm fall flavor | Honey or agave (flavor will differ slightly) |
| Milk or Cream | Thins the glaze to pourable consistency | Use plant-based milk or half & half |
Recipe Variations
- Swap the glaze: Skip the glaze or swap it with a cream cheese drizzle for a richer topping.
- Add-ins: Fold in ½ cup chopped toasted pecans or walnuts into the batter or sprinkle on top for crunch.
- Pumpkin spice shortcut: Replace the cinnamon, nutmeg, and cloves with 2½ teaspoons of pumpkin pie spice.
How To Make the Best Pumpkin Coffee Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Cinnamon Ribbon
Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper and set aside.
In a small bowl, mix together the brown sugar and cinnamon. Set aside.
Step 2 | Make the Streusel Topping
Combine the flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until clumps form. Set aside.
Step 3 | Prep the Pumpkin Cake Batter
Use a medium bowl to whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth.
Add the eggs, vanilla, pumpkin, and sour cream. Mix until well combined.
Gradually mix in the dry ingredients until just combined, do not overmix.
Pour half of the pumpkin batter into the prepared pan and spread evenly. Sprinkle all of the cinnamon ribbon evenly over the batter.
Add the remaining batter on top and smooth it out. Sprinkle the streusel topping evenly over the batter.
Step 4 | Bake & Make the Glaze
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes before glazing.
Whisk together the powdered sugar, maple syrup, and just enough milk to reach a pourable consistency.
Drizzle over the slightly warm coffee cake. Slice and enjoy!
Recipe Tips
- Don’t skip the sour cream! It keeps the cake extra moist without making it soggy.
- Use canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which throws off the balance of flavors here.
- Dollop and spread carefully. When layering the second half of the batter over the cinnamon sugar, use spoonfuls and smooth gently to avoid mixing the layers.
- Real maple syrup only! For the glaze to have that cozy, rich maple flavor, skip pancake syrup and go for the real stuff.
- Since this is an oil-based batter, you don’t need a mixer. A whisk helps prevent over mixing, which can make the cake tough.
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Recipe FAQs
Absolutely! Use a 9×13 pan and double all ingredients. You may need to extend the bake time slightly.
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (but no wet batter). The top should look set and the edges slightly golden. Start checking around the 40-minute mark.
A dense cake is often the result of over-mixing the batter, not enough leavening, or using cold, wet ingredients that don’t incorporate well. Be sure to mix just until combined, measure your flour correctly (spoon and level!), and use room temperature eggs and sour cream for the best texture.
Storage
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature or microwave for 10–15 seconds to soften before serving.
Freeze: This cake can also be frozen for up to 2 months. Thaw and add glaze before serving.
What to Serve with Pumpkin Coffee Cake
Pumpkin coffee cake can be served as a sweet addition to brunch or as a fall-inspired dessert! As part of a brunch spread, serve it with a savory croissant breakfast casserole, glazed pumpkin donut muffins, and mixed berry parfaits. If you’re serving it for dessert, I recommend serving it with a warm drink like a cup of hot coffee, chai, or a biscoff cookie butter latte!
Other Recipes to Try
- Pumpkin French Toast Casserole
- Apple Butter Cheesecake Tart
- Pumpkin Butter Recipe
- How to Toast Pecans
- Cinnamon Toast Crunch Cake
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Pumpkin Coffee Cake with Maple Glaze
Ingredients
For the Cinnamon Ribbon
- ¼ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
For the Streusel Topping
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
For the Pumpkin Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ⅓ cup sour cream
For the Maple Glaze
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk or cream, as needed
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper and set aside.
- For the cinnamon ribbon: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- For the streusel topping: Combine the flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until clumps form. Set aside.
For the Pumpkin Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla, pumpkin, and sour cream. Mix until well combined.
- Gradually mix in the dry ingredients until just combined, do not overmix.
- Pour half of the pumpkin batter into the prepared pan and spread evenly. Sprinkle all of the cinnamon ribbon evenly over the batter. Add the remaining batter on top and smooth it out. Sprinkle the streusel topping evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes before glazing.
- For the glaze: Whisk together the powdered sugar, maple syrup, and just enough milk to reach a pourable consistency. Drizzle over the slightly warm coffee cake. Slice and enjoy!
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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