Pumpkin Coffee Cake – Travel Snack

When the air clears and the leaves begin to change, there’s nothing better than the comforting aroma of pumpkin spice wafting through the kitchen. While I love pumpkin bread, this pumpkin coffee cake is something different. It’s the perfect way to celebrate the flavors of fall, combining moist and tender cake with a sweet and crunchy streusel topping and a drizzle of maple glaze.

Whether you enjoy it at a cozy brunch or as a slice with your afternoon coffee, this cake is sure to become a seasonal favorite. If you’re ready to get started, click the “Jump to Recipe” button. Or scroll below for more tips and tricks.

Why is it called “coffee cake”?

Coffee cakes are called “coffee cakes” because they are traditionally served with coffee rather than containing coffee as an ingredient. The concept originated in Europe, specifically in Germany and Scandinavia, where “Kaffekuchen” (German for coffee cake) was a common treat with a cup of coffee during breaks or casual gatherings.

These cakes are usually simple, not too sweet, and often come with a streusel topping or nuts designed to complement the flavor of the coffee. As the tradition spread to other countries, especially the United States, the term “coffee cake” became associated with any cake that goes well with coffee and evolved into the delicious, spiced variety we enjoy today.

Ingredients for pumpkin coffee cake

This recipe is quick and easy if you measure out your ingredients first. Here is a list of items you need to collect.

For the streusel topping:

light brown sugar
all purpose flour
Cinnamon
Salt
butter

Cake ingredients:

all purpose flour
baking powder
baking soda
pumpkin pie spice
Salt
cinnamon powder
light brown sugar
granulated sugar
pumpkin puree
vegetable oil
sour cream
egg

Glaze ingredients:

powdered sugar
maple syrup

Step-by-Step Pumpkin Coffee Cake Recipe

Now that you’ve gathered the ingredients, let’s get started!

1. Prepare the streusel

In a small bowl, combine light brown sugar, flour, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse bread crumbs. The streusel will give your cake an irresistible crunch on top, so be sure to spread it evenly for the best texture in every bite. Set the streusel aside and continue making the cake batter.

2. Make cake batter

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Alternatively, you could use a round cake pan or even a Bundt pan for a different presentation – just adjust the baking time accordingly.

In a medium bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, salt, and cinnamon. These dry ingredients are the base of the cake, and the combination of pumpkin pie spice and cinnamon will infuse the cake with that signature fall flavor.

In a large bowl, whisk light brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth.

The pumpkin puree not only gives the cake a beautiful orange hue but also ensures it stays moist. Sour cream adds a slight sourness that balances the sweetness while softening the cake’s crumb.

Gradually add dry ingredients to wet ingredients, stirring until just combined. Be careful not to overmix as this will cause the cake to become dense. You want the batter to be smooth but still light and airy.

3. Assemble the cake

Pour the batter into the prepared baking pan and spread evenly. This batter is quite thick, so use a spatula to smooth it out, making sure it reaches all the corners. Spread the streusel mixture over the top of the batter, making sure it covers the entire surface. The streusel will create a delicious, crunchy topping that will contrast nicely with the soft cake underneath.

4. Bake Pumpkin Coffee Cake

Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The streusel should be golden brown and slightly crumbly. Baking times may vary from oven to oven, so start checking the cake around 30 minutes to avoid overbaking. If you are using a different type of pan, such as a Bundt pan, you may need to adjust the baking time slightly.

5. Prepare the glaze

While the cake is cooling, make the glaze by whisking the powdered sugar and maple syrup in a small bowl until smooth. Maple syrup adds a warm, tangy flavor that pairs perfectly with pumpkin and spices. If the glaze is too thick, thin it out with a little milk or more syrup; if it’s too thin, add a little more powdered sugar until you reach the desired consistency.

6. Finish and serve

Once the cake has cooled slightly, drizzle the maple glaze over the top. Allow the glaze to set for a few minutes before slicing and serving. The glaze adds a beautiful finishing touch in both flavor and appearance, making the cake look as good as it tastes.

Variations to try

While this pumpkin coffee cake is delicious on its own, there are a few variations you can try to suit your tastes:

Add nuts: For extra crunch, stir 1/2 cup chopped walnuts or pecans into the streusel topping. The nuts add a rich, buttery flavor that pairs perfectly with the pumpkin and spices.
Spiced glaze: Add a dash of cinnamon or a dash of pumpkin pie spice to the glaze for extra flavor.
Chocolate Chips: Mix 1/2 cup chocolate chips into the cake batter for a sweet surprise. If you want something more dessert-y, the combination of pumpkin and chocolate is a “chef’s kiss.”

some tips for success

Pumpkin puree: Make sure to use pure pumpkin puree rather than pre-sweetened and flavored pumpkin pie filling. The natural flavor of pumpkin puree is exactly what you want in this recipe.
Streusel Ingredients: If you prefer a thicker streusel layer, feel free to double the streusel recipe! It adds extra sweetness and a pleasant crunch, making every bite more enjoyable.
Storage: This coffee cake stays moist for days. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well if you want to store it for longer. Simply wrap individual slices in plastic wrap and place in a freezer bag to store for up to 3 months. Thaw overnight in the refrigerator or room temperature and enjoy.

Food recommendations

Pumpkin coffee cake is so versatile. It’s perfect for a variety of occasions:

Breakfast or brunch: Serve warm with a dollop of whipped cream or a scoop of vanilla yogurt for a comforting breakfast treat.
Afternoon tea snacks: Paired with a hot cup of coffee or tea, it’s the perfect afternoon pick-me-up.
dessert: Served with a scoop of vanilla ice cream or drizzled with caramel sauce, it’s a mouth-watering dessert.

This Pumpkin Coffee Cake is the epitome of fall baking—comforting, spiced, and totally delicious. Whether you’re serving it for breakfast, a snack, or dessert, it’s sure to bring a little fall cheer to your day. So grab a hot cup of coffee, invite some friends over, and savor every sip!