This pumpkin coffee cake is incredibly moist and packed with pumpkin spice flavor. Topped with a crunchy brown sugar crumb and drizzled with maple cream cheese frosting, it’s the perfect treat for pumpkin season. Pair it with a pumpkin spice latte for the ultimate fall experience!
WHY YOU’LL LOVE THIS PUMPKIN COFFEE CAKE
- Full of Fall Flavors: Perfectly spiced with pumpkin pie spice, this cake brings out the best of pumpkin flavor.
- Super Soft and Moist: Thanks to the combination of pumpkin and buttermilk, every bite is tender and moist.
- Crunchy Brown Sugar Streusel: The generous streusel topping adds a sweet, crunchy texture to each bite.
- Maple Cream Cheese Frosting: A drizzle of this delicious frosting takes the coffee cake to the next level.
Pumpkin Coffee Cake
Ingredients
**For the Streusel**
- ½ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 cup all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- Pinch of salt
**For the Pumpkin Coffee Cake**
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¾ cup buttermilk at room temperature
**For the Cream Cheese Drizzle**
- 2 oz cream cheese softened
- 2 tablespoons pure maple syrup
- 3-4 tablespoons powdered sugar to taste
- 1 tablespoon whole milk
Instructions
**For the Streusel**
- Mix the butter and brown sugar in a medium bowl with an electric mixer on high speed until combined.
- Add the flour, pumpkin pie spice, and salt. Mix until the mixture resembles coarse crumbs.
- Chill the streusel in the fridge while you prepare the coffee cake batter.
**For the Pumpkin Coffee Cake**
- Preheat the oven to 350°F. Grease a 9×9-inch metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 2 minutes.
- Add the eggs and vanilla, mixing on medium speed until the mixture is pale and smooth, about 1 minute.
- Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The batter may look curdled, but it will smooth out when you add the dry ingredients.
- Add the dry ingredients to the pumpkin mixture and mix on medium-low speed just until combined. Scrape the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and sprinkle the chilled streusel evenly over the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, cover it loosely with aluminum foil.
- Let the cake cool in the pan on a wire rack.
**For the Cream Cheese Drizzle**
- While the cake cools, mix the cream cheese and maple syrup in a small bowl with an electric mixer on medium-high speed until smooth.
- Gradually sift in the powdered sugar, mixing on low speed until fully combined. Then add the milk and mix until smooth.
- Once the cake is cool enough to handle, lift it out of the pan using the parchment paper. Drizzle the cream cheese frosting over the top.
Notes
- For best results, use all-purpose flour and canned pumpkin puree (not pumpkin pie filling).
- Store any leftovers in an airtight container in the fridge for up to three days.