Pumpkin Coffee Cake

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Moist, dense, and rich Pumpkin Coffee Cake with a brown sugar streusel and a vanilla glaze. The perfect fall treat!

Make the most of pumpkin season by baking this regular Pumpkin Cake, making these Pumpkin Cookies, and trying these “famous” Pumpkin Cheesecake Bars. Check off baking from your Fall Bucket List!

Delicious slice of pumpkin coffee cake with icing on top ready to be enjoyed.

Pumpkin Coffee Cake

We’re entering my favorite time of the year: back-to-school, pumpkin season, and fall. I’m excited to share my latest creation, Pumpkin Coffee Cake, which has been in development for months, even tested in June! Now, let’s dive in.

Why is it called coffee cake? Coffee cake dates back to the 17th century in Europe, where people enjoyed sweet cakes with coffee. These cakes became popular in American cookbooks by the late 1800s, evolving from Viennese sweet dishes.

Does coffee cake have coffee in it? Contrary to what some might think, coffee cake usually doesn’t contain coffee. They are simple cakes with spices, nuts, or fruit, often topped with streusel or a simple glaze.

Our Pumpkin Coffee Cake follows this tradition, combining a delicious streusel topping and a glaze for the perfect fall treat. Below, you’ll find a brief guide on how to make it.

Prepping and mixing the dry and wet ingredients; pouring the mixture in the prepared baking pan; the crumble topping being made and sprinkled over the batter.


  • Dry Ingredients (Flour, Cinnamon, Pumpkin Pie Spice, Nutmeg, Baking Soda, Salt, Baking Powder): These create the structure of the cake. The spices give the classic pumpkin flavor, while the baking soda and powder ensure it rises properly.
  • Wet Ingredients (Vegetable or Coconut Oil, Brown Sugar, Maple Syrup, Heavy Cream, Vanilla Extract, Canned Pumpkin): These add moisture, richness, and sweetness. The oil keeps the cake moist, sugar and syrup sweeten it, cream adds richness, vanilla enhances flavor, and pumpkin gives the cake its characteristic taste and moisture.
  • Streusel Topping (Flour, Brown Sugar, Cinnamon, Salt, Butter): This mixture provides a sweet, crumbly topping that contrasts with the soft cake. Butter binds the dry ingredients, creating the streusel’s texture.
  • Glaze (Powdered Sugar, Milk, Salt, Vanilla Extract): This simple glaze adds a sweet, creamy finish to the cake.


Use high-quality (not watery) canned pumpkin for this recipe; I recommend Libby’s® (not sponsored). Using watery pumpkin will leave you with a too-moist and bland cake.

How To Make Pumpkin Coffee Cake

  1. Prep: Preheat oven to 350 degrees and grease a 9×13-inch baking pan.
  2. Dry Mix: Whisk flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, salt, and baking powder in a large bowl.
  3. Wet Mix: In another bowl, combine oil, brown sugar, maple syrup, heavy cream, vanilla, and pumpkin.
  4. Combine: Mix wet ingredients into dry, spread in the pan.
  5. Streusel: Mix flour, brown sugar, cinnamon, salt, and butter; sprinkle over batter.
  6. Bake: For 35-40 minutes until a toothpick comes out clean. Cool in pan.
  7. Glaze: Whisk powdered sugar, milk, salt, vanilla; drizzle over cooled cake.

Slice of the finished pumpkin coffee cake recipe topped with sweet icing.

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Pumpkin Coffee Cake

5 from 2 votes
Moist and rich Pumpkin Coffee Cake with a brown sugar streusel and a vanilla glaze is the perfect fall treat!
Delicious slice of pumpkin coffee cake with icing on top ready to be enjoyed.
Print Recipe

Pumpkin Coffee Cake

Delicious slice of pumpkin coffee cake with icing on top ready to be enjoyed.
5 from 2 votes
Moist and rich Pumpkin Coffee Cake with a brown sugar streusel and a vanilla glaze is the perfect fall treat!
Course Breakfast, Dessert, Snack, Vegetarian
Cuisine American
Keyword coffee cake, pumpkin coffee cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 pieces
Chelsea Lords
Calories 277kcal
Cost $4.61


  • 3 cups white all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon EACH: fine sea salt and baking powder
  • ¾ cup vegetable oil (or melted coconut oil)
  • ¾ cup packed dark brown sugar (light brown works, dark makes for richer flavor)
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup +2 tablespoons heavy cream
  • 1 ½ teaspoon pure vanilla extract
  • 1 ½ cups good-quality canned pumpkin (NOT the entire can)


  • 1 cup white all-purpose flour
  • ¾ cup + 2 tablespoons dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold


  • 1 cup powdered sugar
  • 2-3 tablespoons whole milk
  • tiny pinch fine sea salt
  • ¼ teaspoon pure vanilla extract


  • PREP: Preheat the oven to 350 degrees. Lightly grease a 9X13-inch metal baking pan with nonstick cooking spray (or you can line with parchment or foil and then grease for easy cleanup).
  • DRY INGREDIENTS: In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, fine sea salt, and baking powder; set aside.
  • WET INGREDIENTS: In a medium bowl, add the oil (if using coconut oil, make sure it's melted and 100% cooled to room temperature), packed dark brown sugar, maple syrup, and heavy cream. Whisk until smooth. Add the vanilla and pumpkin. If the pumpkin is too wet, dab a few times with paper towel. I know 1 ½ cups is ALMOST the whole can, but refrain from adding in more as it makes the cake too moist. Whisk until smooth.
  • COMBINE: Pour wet ingredients into dry. Mix until just combined, being careful not to overmix the batter. Spread the batter evenly in the prepared pan.
  • STREUSEL: in a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a pastry blender or your fingers until the streusel is evenly combined and forms small clumps. Sprinkle the streusel mixture over the cake batter.
  • BAKE: Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean (or with a few moist crumbs attached) about 35 to 40 minutes (mine is always done at 35 minutes). Cool completely in the pan before icing.
  • GLAZE: Combine all the ingredients in a small bowl (start with 2 tablespoons milk and add more as needed). Whisk with a fork until smooth. Drizzle over the individual pieces and enjoy!


Nutrition Facts

Serving: 24pieces | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2560IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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  1. Just put these in the oven! Hope I did it right. There aren’t any eggs(hope that wasn’t a typo)and it was super thick. We’ll see. They smell good:)

    1. Batter is super thick and yes no eggs 🙂 Pumpkin takes the property of eggs for this recipe. It’s a dense and moist cake too. Hope you love it!

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