Pumpkin Spice Coffee Cake

Recipe By Tessa Arias
October 10th, 2017
Filed Under: cake | Dessert | Fall
5 from 8 votes
5 from 8 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

Prep Time: 15 minutes

Cook: 35 minutes

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. I’ve also 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.

Thought I highly doubt it will last that long.

Homemade pumpkin spice coffee cake with pecan streusel and maple icing

5 from 8 votes

How to make
Pumpkin Spice Coffee Cake

Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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

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

Photos by Sarah Fennel.

About Tessa...

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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  1. #
    Heather — November 17, 2017 at 9:17 am

    I made this recipe last night and it was a huge hit with my friends! I love all your recipes, Tessa! I’ve done quite a few now… you are my go-to for baking! Thank you so much.

  2. #
    Jenna — September 3, 2018 at 4:51 pm

    I have this baking in my oven right now, and it smells divine! This is my first pumpkin recipe of the Fall season! Thank you!

  3. #
    Elizabeth — September 19, 2018 at 2:14 pm

    Can i substitute walnuts for pecans?

  4. #
    Jenifer — October 13, 2018 at 9:49 am

    This looks delicious! Can the recipe be doubled for a 9×13 pan? Perhaps it may not bake through well in the middle in a larger pan?

  5. #
    Donna — October 17, 2018 at 3:37 pm

    This looks amazing, but I need enough for a group. Do you think this recipe would do well doubled in a 9×13 pan?

    • #
      Tessa — October 19, 2018 at 1:52 pm


  6. #
    Wendy — October 20, 2018 at 7:55 pm

    Loved,Loved, Loved, this cake. It is my new favourite pumpkin cake. The streusel is the perfect touch to this moist delicious cake. I am so adding this recipe into my file to make again. And seriously I cannot wait to make it again. Thank you Tessa.

  7. #
    Jonna — October 22, 2018 at 9:57 am

    Awesome recipe! The cake was moist and dense, crunchy in all the right places, and the taste was pure bliss. My family and colleagues left no crumbs.
    I had to modify it a bit, because some ingredients are hard to come by in my country. So I swapped the brown sugar for sugar beet syrup. Instead of canned pumpkin puree, I used freshly cooked pumpkin. For the pecans, I used walnuts.
    By the way, thanks a lot for converting ounces/cups to grams! That was so convenient!
    To all my fellow centigrade users: 180°C will do just fine!:)

  8. #
    Carol Harris — October 24, 2018 at 8:17 am

    Tessa, I made this superb recipe for our Sunday Morning Coffee Service at church. For ease in picking up and eating out of hand, I baked it in a Half Sheet Pan, 18″ x 13″ x 1″. It was perfectly baked at 20 minutes (I checked it at 15 min.). We received many compliments, including one gentleman who confessed he had 6 pieces! Thank you for this perfect Fall coffee cake…I can’t wait to try more of your recipes!

  9. #
    Cindy Walker — November 4, 2018 at 9:11 am

    Hiya – this was the first of your recipes that I’ve tried, and it’s fantastic! Delicate crumb, crunchy streusel, absolutely fabulous 🙂 I had pumpkin puree taking up room in my fridge (Canadian thanksgiving is earlier than yours) and there’s a soft snow falling, so baking first thing in the morning when it was still dark and the house was silent seemed a warm wintry cocoon-y kind of thing to do…the only problem is, I forgot about the daylight savings time switchback, so I was actually baking it at 4 in the morning and my husband is pretty sure I’ve gone mad. PS – I brought the eggs and sour cream to room temp before I added on your advice. Now, I’ve never been that finicky with my baking in my LIFE, and I was certain it wouldn’t matter (because after all, I’ve been baking longer than you have, I can tell by your photo that I have cookie sheets older than you are, and what could this young snip tell me about baking?) – but it DOES. Holy crow, does it EVER! Thank you! Cindy

  10. #
    Joy — November 6, 2018 at 10:11 am

    Have been buying the little pie pumpkins and roasting my own pumpkin all season this year. My two dogs go crazy in the kitchen with the aroma of pumpkin floating all over the place. Made the Pumpkin Chocolate Chip cookies and to be honest, I don’t think we’ll ever eat regular chocolate chip cookies again. They are out of this world good! Made the pumpkin butter to put on rolls last night with dinner – again, amazing. I made it to test it out before considering it for rolls at Thanksgiving in a couple of weeks. Will definitely be making it again for the Thanksgiving dinner! Making this coffee cake today but for some reason I had left out a page with the baking directions when I printed it out so I got back online today to finishing printing the coffee cake recipe. Thank you so much of all of these delicious recipes!!

  11. #
    Darlene — November 6, 2018 at 3:56 pm

    Tessa, I just made your Pumpkin Spice Coffee Cake! It’s absolutely mind blowing delicious!! I linked your FB page on mine as friends are asking about it. I made 2 batches. Thank you so much for a fantastic recipe!!

  12. #
    Carol Harris — November 17, 2018 at 3:49 pm

    In my review on 10/24/18, I forgot to mention I doubled the recipe for the 18″ x 13″ x 1″ pan & it worked perfectly.

  13. #
    Purdey — February 23, 2019 at 8:32 pm

    Wonderful, just absolutely wonderful recipe. Soft and spongy coffee cake. I only had to extend the baking time by about 20 minutes extra…used a metal tin. Other than that, excellent. Love the flavours.

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