Pumpkin Spice Coffee Cake

Yield: 9 squares

Prep Time: 15 minutes

Cook: 35 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!

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.

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

Although there’s no buttercream in this cake recipe, you might want to check out my free Buttercream guide below:

Pumpkin Spice Coffee Cake

000
Yields 9 squares     adjust servings
Prep Time 15 minutes Cook Time 35 minutes Total Time 50 mins
Pumpkin Spice Coffee Cake - the ultimate fall treat!

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

Preheat the oven to 350Β°F. Spray the bottom of an 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.

by

Photos by Sarah Fennell.

How to make
Pumpkin Spice Coffee Cake

Recipe By Tessa Arias, Handle the Heat
Prep Time: 15

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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