Pumpkin Spice Coffee Cake

4.95 from 273 votes
4.95 from 273 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

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!

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.

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.

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!



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.

Handle The Heat

Sprinkle of Science
Baking Tips

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

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How to make
Pumpkin Spice Coffee Cake

4.95 from 273 votes
Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive Time 10 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!


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


  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
Author: Tessa Arias

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. #
    erin — October 24, 2022 at 5:55 pm

    I’ve made this in cake format and it’s insanely good. Has anyone tried cupcake format? Was going to bring it to the office so smaller portions seemed easier. Could I just adjust the baking time?

    • #
      Emily — October 25, 2022 at 7:24 am

      Hi Erin! We haven’t tried making this into cupcakes so I can’t say for sure how it would turn out, but you’re welcome to give it a try! The baking time would need to be reduced. Please let us know how it goes!

  2. #
    Cynde — October 15, 2022 at 1:31 pm

    Made this yesterday and it was absolutely delicious! I didn’t add the drizzle (not a fan of maple), but the flavor and texture were perfect. Will definitely make this again.

  3. #
    Debra — October 14, 2022 at 6:32 pm

    Served this a dessert last night when company came over for dinner. It was a huge hit. Everyone LOVED it!!

  4. #
    Pumpkingal — October 12, 2022 at 4:57 am

    I was wondering if this is stored at room temp? Also, should I save the glaze to put in day of just before serving? I wanted to make this the night before for my dad’s celebration of life. Thank you!

    • #
      Kiersten @ Handle the Heat — October 12, 2022 at 10:39 am

      Hi there! As mentioned in the recipe, you can store leftovers, covered, at room temperature for up to 4 days. It’s totally up to you when you glaze it – it will absorb slightly into the cake once it’s sat for awhile, but it’s fine to do it an advance regardless. Let us know what you think once you’ve given this a try! Happy baking!

  5. #
    Roddy — October 9, 2022 at 7:37 pm

    I made this today. It was incredibly easy and VERY tasty!!! This will now officially be an annual treat I bake for me and my wife every Fall season. Thank you!!!

  6. #
    Cristina — October 7, 2022 at 6:20 am

    Hi! I love pecans but my daughter can’t eat them so I’m wondering if it’s something else I can use instead ?
    Thank you!

    • #
      Kiersten @ Handle the Heat — October 7, 2022 at 11:01 am

      Hi Cristina! We haven’t tried this coffee cake with anything else, but you could try substituting any other kind of nut (I’d suggest chopped walnuts), or you could leave then out completely. Let us know what you think once you’ve given this recipe a try! Happy baking 🙂

  7. #
    Kate — October 4, 2022 at 4:39 pm

    This pumpkin coffee cake was outstanding! I accidentally used a 9×9 pan, but they were still high and fluffy. My maple syrup seemed a little suspect, so I did not add the glaze, but nobody missed it! I will absolutely make these again! I decided not to double the recipe. Instead I made the pumpkin chocolate chip cookies with the leftover canned pumpkin. What a great fall twist on a classic! Thank you!!

  8. #
    Kate — October 2, 2022 at 6:18 am

    I would love to make a double batch of this coffee cake. But I only have 1 can of pumpkin, and it isn’t quite enough for a double batch (about 1.74 instead). That makes for some crazy measurements if I multiply everything else by 1.74. Or could I double everything and just use less pumpkin (it would be 63g short!).

    • #
      Kiersten @ Handle the Heat — October 4, 2022 at 8:50 am

      Hi Kate! Unfortunately, I cannot really answer your question, as we have not attempted this recipe with less than the full quantity of pumpkin! Feel free to experiment with the lower quantity you have on hand (though your coffee cake might not be as deliciously moist or flavorful), or alternatively grab another can next time you’re at the supermarket 🙂 Let us know what you think once you’ve had a chance to try this coffee cake!

    • #
      Barbie Riggleman — October 23, 2022 at 2:30 pm

      I doubled the recipe and just used a 15 oz. can of pumpkin. No one will miss the missing 2 Tbsp. I was like you & wasn’t sure, but when in doubt, I see what the baking experts at King Arthur Baking say & this was their advice. Mine turned out perfectly. Happy baking!

  9. #
    Shannon — September 25, 2022 at 7:24 pm

    This was delicious! The soft, moist texture couldn’t be more perfect. It was right between a crumb cake and pumpkin bread—a nice light pumpkin flavor that wasn’t full on pumpkin overload. Highly recommend! Next time I make it I’ll double or triple the crumb streusel part because you can’t have too much of that!

  10. #
    Janet — September 16, 2022 at 2:30 pm

    Has anyone made this without the pecans or successfully substituted the nuts with something else? We have allergies to nuts and peanuts

    • #
      Kiersten @ Handle the Heat — September 19, 2022 at 9:32 am

      Hi Janet! We haven’t tried that, but I don’t see why you couldn’t replace the nuts with chocolate chips or another sort of chip (butterscotch, white chocolate, anything similar you can find) if you prefer! Let us know how it goes if you give this a try 🙂

    • #
      doris — October 11, 2022 at 5:54 pm

      omit the nuts cuz thats what I would do

  11. #
    Shayna — September 15, 2022 at 3:52 pm

    delicious!! I doubled the recipe and swapped the vegetable oil out for coconut oil which I melted before adding and it still turned out perfect! since I doubled it I think it took a little longer to cook, after the 35 min at 350 I turned it down to 340 and cooked for another 10 min (in a metal pan) and it was cooked perfectly, moist (but cooked) in the middle and not crunchy on the edges!! but it was also really easy to make!!! 10/10 would recommend, especially if you like pumpkin spice but don’t want it to be overwhelming!!!

  12. #
    Layla — September 7, 2022 at 8:05 am

    Can I use a bundt pan for this?

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