Iced Pumpkin Coffee Cake.

An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze.

Iced Pumpkin Coffee Cake - super moist, bursting with fall spices, and easy to make! Recipe by sallysbakingaddiction.com

Happy Fall Equinox! Today, the night and day are nearly exactly the same length – 12 hours – all over the world. I’m such a nerd.

No matter what time of day it is though, I could happily gobble up this entire fall-spiced coffee cake. It has got to be one of the best things to have EVER come out of my kitchen. Kevin (who doesn’t even like pumpkin – I know. I KNOW!) actually enjoyed it. It’s the epitome of autumn on a breakfast plate. Or dessert plate… or midnight snack plate.

Iced Pumpkin Coffee Cake - super moist, bursting with fall spices, and easy to make! Recipe by sallysbakingaddiction.com

It took me a couple tries to get this pumpkin coffee cake to be perfect.  The first one? Not too pumpkin-y.  I want an in-your-face pumpkin explosion.  So, I added more pumpkin.  The second cake? Not enough crumbs on top!  You all know how crumbs are the best part… right?

Third times a charm.  This super-crumb pumpkin explosion will have you jump out of bed and race to the kitchen table any morning of the week.  Oh, and it gets even better.  This is the moistest coffee cake I’ve ever had!  You can thank the oil, pumpkin, brown sugar, and maple syrup for that. I loathe dry, bland baked goods.  None of that nonsense here.

Iced Pumpkin Coffee Cake - super moist, bursting with fall spices, and easy to make! Recipe by sallysbakingaddiction.com

Let’s see how you can make this beauty at home this fall. You’ll need a round-up of super simple ingredients like flour, brown sugar, cinnamon, oil, and milk.  The cake is sweetened with brown sugar and maple syrup.  Not too much of either though. The crumb topping and glaze sweeten the cake, so there was no need for more sugar in the cake itself.  Maple and pumpkin flavors complement each other so well. You will just love it!

There are no eggs in the cake batter. Pumpkin will act as a binder, so there really wasn’t a need for them in this particular coffee cake. That means this cake is vegan-friendly as well. (As long as you are using a dairy-free milk in the cake & icing and dairy-free butter in the crumb topping.)

The batter is super thick. You might question yourself. Did I do something wrong here?! No, you didn’t.  The batter is very, very thick.

Iced Pumpkin Coffee Cake - super moist, bursting with fall spices, and easy to make! Recipe by sallysbakingaddiction.com

The crumb topping? Easy-peasy. Flour, brown sugar, salt, cinnamon, and cold butter.  Cut the cold butter in with a fork or pastry cutter until it begins to clump together and form crumbs.  Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking.  The cake takes about 32-35 minutes.  It’s easy to overbake this cake because you can’t really see if it’s browning underneath all the crumb topping.  Check the cake with a toothpick at the 30 minute mark. If it comes out clean, the cake is done.  A few moist crumbs are ok.  Wet batter on the toothpick? That cake needs more bake time.

As the cake bakes, make the icing.  I recently bought pumpkin spice coffee creamer from Target for my morning java. I mixed the creamer with a little confectioners’ sugar. Boom! Pumpkin-spice glaze to drizzle on top of my coffee cake. If you can’t find pumpkin coffee creamer, no problem! Just use milk instead.

I love cutting into this cake when it’s nice and warm. Pour the glaze on top and watch it drip down the sides and seep into the crumbs. So good, it should be illegal. Kevin’s old coworkers were VERY pleased when he dropped off extra slices to them last week. When they heard the cake was pumpkin-flavored, they literally grabbed pieces with their hands.

Sugar-free Pumpkin Spice Coffee Creamer - love this stuff!

Stop reading and go make this coffee cake NOW.  Fall just got a huge kick in the pumpkin pants. I don’t even know what that sentence means! This cake is making me crazy.

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Iced Pumpkin Coffee Cake

An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze. To keep vegan, use dairy-free butter and milk/coffee creamer.

Yield: 9 servings

Ingredients:

Crumb-Topping

  • 1/2 cup (62 grams) all-purpose flour
  • 1/4 cup (4 Tablespoons or 60 grams) unsalted butter, cold
  • 1/2 cup (100 grams) dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Pumpkin Coffee Cake

  • 2 cups (250 grams) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1 cup (244 grams) pure pumpkin puree
  • 1/2 cup (100 grams) dark brown sugar
  • 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (82 grams) pure maple syrup
  • 1/4 cup (60ml) milk*

Vanilla Glaze

  • 1 cup (120 grams) confectioners' sugar
  • 1-2 Tablespoons Pumpkin Spice Coffee Creamer or milk

 

Directions:

Preheat the oven to 350F degrees. Generously spray a 9x9 baking pan with nonstick spray. Set aside.

Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.  Cut in the cold butter  using a pastry blender or a fork.   Mix to create clumps and crumbs. Set aside.

Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface.  Pour the crumb topping evenly on top and gently press them down into the batter.

Bake the cake for 30 minutes.  Check the cake's doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick has wet batter on it, bake the cake for 5 more minutes.  The cake takes 32 minutes in my oven.

Make the glaze:  Whisk the confectioners' sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake.  Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.  Cake may be frozen for up to 2 months.

*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.

*I prefer to use buttermilk in this coffee cake.  Buttermilk makes the cake even moister than any other kind of milk.  I highly recommend it.  However, regular cow's milk or dairy-free milk would be just fine. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

A homemade Pumpkin Spice Frappuccino would go wonderful with your pumpkin coffee cake. PS: my version saves you a ton of calories!

Skinny Frappuccino - Pumpkin Spice

 

Lover of coffee cakes? Try my Super-Crumb Coffee Cake next!

Super Crumb Coffee Cake

 

 

Use the rest of  your pumpkin can in any of these recipes.

Iced Pumpkin Coffee Cake

 

 

 

   

197 Responses to “Iced Pumpkin Coffee Cake.”

  1. #
    61
    Hollyposted October 10, 2013 at 9:32 pm

    AMAZING recipe. Just made it, and cannot stop eating it. My husband and I, BY OURSELVES, just ate half of the cake. All I can say is thank goodness I run as much as I do, because I can’t stop making your delicious goodies!!!

    Reply

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    Kara Cposted October 12, 2013 at 9:52 am

    Hello Sally! Helping a good friend out with a bake sale this coming Friday & need ur expertise in how in advance goodies can be made. I know I’m definitely making ur banana chocolate chip muffins w/cinnamon streusel (gonna mk them into mini loaves-so deliciously cute!) & the iced pumpkin coffee cake, I will mk it in a disposable pan so the whole cake can be sold. By the way just gotta tell u my husband tells me how much he loves it every time I make it. Can u give me some other suggestions that pack & transport well & that everybody would love? Actually I know EVERYONE will love whatever I make from your recipes cuz they ARE SIMPLY THE BEST :)
    Thanks so much!
    ~Kara

    Reply

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    Christinaposted October 13, 2013 at 1:12 pm

    Oh-my-gosh this is amazing. I doubled the recipe and baked it in a 9×13 glass pan (forgot to double the crumb topping but there was plenty) to take to work tomorrow, but the boyfriend and I each had a (large) piece as soon as it was cool enough to drizzle the icing on. It’s soooo good, I’m contemplating not taking it to work, but I know my coworkers will love it, and there’s way too much for the two of us to eat. Thanks for another wonderful recipe :)

    Reply

    • Sallyreplied on October 13th, 2013 at 8:39 pm

      Hey Christina! I am so happy that you love this coffee cake. :) It’s honestly one of my very favorite breakfast recipes. I could eat it every single day. ;) I just know your coworkers will love it too.

      Reply

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    Christineposted October 13, 2013 at 2:00 pm

    I made this coffee cake this morning and the flavour is excellent!
    Just one caveat: I will invert the proportions of baking powder/soda next time. Despite 40 minutes in a new oven, it never rose in the center :(

    Reply

    • Sallyreplied on October 13th, 2013 at 8:33 pm

      Sorry to hear that Christine! Do you feel you underbaked the cake? Sometimes when I use different ovens for my coffee cakes, I need to bake them a bit less/a bit more than what the recipe states. Regardless, I’m happy you love the flavor.

      Reply

  5. #
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    Melissaposted October 13, 2013 at 9:24 pm

    I made this coffee cake on Friday, and it is absolutely delicious! Everyone loved it!
    We don’t have the pumpkin pie spice creamer here in Canada, so I used milk, and added about 1/4- 1/2 a teaspoon of pumpkin pie spice to the icing sugar before mixing the milk in.

    Reply

  6. #
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    Crissy Hposted October 14, 2013 at 7:43 pm

    Just made this and I was blown away on how amazing it was. This would have to be one of the best things I have ever baked. YUM!!

    Reply

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    Christineposted October 16, 2013 at 9:42 pm

    I made this over the weekend, it was incredible! I’d like to make small cakes as take homes for a party, any advice on bake times for a mini loaf pan? Any suggestion for another smaller size pan to use if you don’t think the mini loaf would turn out well. Thanks for any advice!

    Reply

    • Sallyreplied on October 16th, 2013 at 9:46 pm

      Hi Christine! Glad you liked this coffee cake recipe. Since I’ve never tried baking it in a smaller size pan, I am unsure of the exact baking times and don’t want to give you any wrong information.

      Reply

      • Christinereplied on November 7th, 2013 at 2:27 pm

        Just wanted to provide an update on this – I did make this yummy cake in mini loaf pans as gifts. Each batch of batter made 4 mini loaves and believe it or not they took the same amount of time to bake (28 minutes in my oven). They were SO perfect and moist just like the original. I wrapped them in saran and added ribbon and gift tags for perfect little take home gifts. I gave out 10 and got 10 calls & texts the next morning asking for the recipe! Thanks Sally, another winner!!

        • Sallyreplied on November 7th, 2013 at 4:54 pm

          Sounds like the perfect little gift to give away, Christine! Sounds like they were a hit. :) Thanks for reporting back!

  8. #
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    Leahposted October 21, 2013 at 5:51 pm

    Hi Sally! Just wanted to let you know that I made this recipe and posted it on my blog and it was amazing! Thank you so much for the wonderfully creative recipes! You are very talented.

    – Leah

    Reply

    • Sallyreplied on October 21st, 2013 at 5:58 pm

      Hey Leah! I just checked it out and yours looks fabulous. (Love all the candy corns you used as decor!) I love this easy pumpkin coffee cake and happy you did too.

      Reply

      • Leahreplied on October 21st, 2013 at 8:13 pm

        Thank you so much – I’m so glad you think it looks good! It is a great recipe and I’ll definitely be making it again soon :)

  9. #
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    Connieposted October 27, 2013 at 4:14 pm

    Seriously good coffee cake! Recipe keeper :)

    Reply

  10. #
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    Emma Sposted October 28, 2013 at 11:37 am

    This cake has made me very popular with my colleagues! So moist and so wonderfully spicy… it’s like a little slice of Autumn. I made my own pumpkin puree and ended up having so much left over. Was planning to make a hearty pumpkin soup with the left-overs, but I’ve a feeling that I might just accidentally wake up to find another cake in the oven, ooops!

    Reply

    • Sallyreplied on October 28th, 2013 at 2:31 pm

      An accidental pumpkin cake int he oven sounds mighty fine to me. Especially right now. I’m craving a huge slice with my afternoon coffee Emma! So happy you loved it. And yes, it’s the perfect slice of autumn.

      Reply

  11. #
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    Kat von Hausposted October 28, 2013 at 2:08 pm

    I doubled this recipe and baked it in a 9×13 pan to take to church yesterday morning. Before I took it to church, I posted a picture of it on my Facebook page. People rushed over to try it as soon as we put it out. It vanished quickly as I heard, “kat, this is amazing!”, “This is so good!” and many more comments. I love the amount of crumb topping that your recipe called for. It is the perfect amount! Thanks , Sally, for another winning recipe!

    Reply

    • Sallyreplied on October 28th, 2013 at 2:29 pm

      That is wonderful! I’m glad this cake was a hit. It always is! And it’s not at all hard to make. Thanks for taking the time to let me know my recipe is loved!

      Reply

  12. #
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    Janelleposted November 1, 2013 at 2:53 pm

    Sally this cake is wonderful – my family loved it and finished it by the 2nd day! Going to make it again this weekend. Congrats on another fabulous recipe!

    Reply

    • Sallyreplied on November 1st, 2013 at 7:27 pm

      Thanks Janelle! This is my favorite breakfast cake this time of year! (well any time of year.) Happy you love it!

      Reply

  13. #
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    Alisaposted November 2, 2013 at 7:04 pm

    Just made your pumpkin coffee cake! Ah SOOOO yummy! Best coffee cake I’ve had in a long time! I made my icing with tangerine juice instead of milk ( didn’t have pumpkin creamer) … but the citrus made the pumpkin pop even more! (Strangely ) . Anyways Love your blog Sally and love everything I’ve made from it! YUM! Thanks

    Reply

    • Sallyreplied on November 2nd, 2013 at 9:31 pm

      I bet that citrus glaze was incredible, Alisa! What a great idea. I’m so happy you enjoy my blog. Thank you!

      Reply

    • Morgan LaRuereplied on October 4th, 2014 at 1:43 am

      I also used a little meyer lemon juice (we have a prolific tree), a little pineapple-orange juice (because I had it in the fridge), and some maple syrup to moisten the powdered sugar in the glaze and yes – the citrus really made the pumpkin flavor pop. Seriously delicious cake recipe! Next time I will gently press about 3/4 of the strudel into the cake and then sprinkle the rest so my cake looks like yours in the picture.

      Reply

  14. #
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    Claireposted November 3, 2013 at 12:04 pm

    I’ve just made this cake with homemade pumpkin puree and it’s fabulous! I was a little sceptical about the lack of eggs in the recipe, but the texture is lovely and soft and it puffed up nicely. I’ll be taking it into work for my colleagues tomorrow and have no doubt it will disappear quickly! Thanks for the great recipe!

    – Claire (UK)

    Reply

    • Sallyreplied on November 3rd, 2013 at 12:08 pm

      Hi Claire! Pumpkin replaces the need for eggs in the recipe. I’m so glad you enjoy the texture. The pumpkin taste will be intensified tomorrow (sort of like how banana bread’s flavor gets better the next day). Enjoy!

      Reply

  15. #
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    Samanthaposted November 4, 2013 at 8:22 am

    Hi sally! I am thinking about making this coffee cake later but i was wondering if it would be okay to make it in a loaf pan?

    Reply

    • Sallyreplied on November 4th, 2013 at 11:37 am

      Hi Samantha! This would be wonderful baked in a 9×5 loaf pan. What a great idea! Unfortunately, I am unsure of the exact baking time. But it will be longer than the coffee cake. Enjoy!

      Reply

  16. #
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    Aviposted November 4, 2013 at 12:02 pm

    Hi Sally-

    Made this over the weekend for a small gathering and it was a HUGE success, many have asked for the recipe!! I LOVE it and can’t wait to make it again, definitely going to be on the table at my brother’s home day after Thanksgiving for breakfast!!! Thanks for sharing, I love your recipes!! :)

    Reply

    • Avireplied on November 5th, 2013 at 10:17 am

      Funny thing-

      Last time I was at my brother’s he RAVED about the best cookies he EVER had that my sister-in-law made…when I asked her what kind and where she got the recipe, I got SO excited!!! It was this: http://sallysbakingaddiction.com/2012/10/08/death-by-chocolate-peanut-butter-chip-cookies/

      :) I couldn’t stop talking about how much I enjoyed your blog and what other recipes I have made from it….I plan to make the above cookies next!! :)

      Reply

      • Sallyreplied on November 5th, 2013 at 8:43 pm

        That is so funny, Avi!! Yes, those cookies are so darn good. I’m a sucker for peanut butter chocolate anything.

  17. #
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    Elise @ Combination for Queensposted November 5, 2013 at 12:11 am

    Okay this looks DIVINE! I can’t wait to try it! Starting out on the blogging world myself….but I am not as avid a baker as you are…more on the savory side. I work in a restaurant so my baking posts are not as cool and intricate. Instead I look to you for ideas! Maybe you could check out my blog :)

    Reply

  18. #
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    Crystalposted November 7, 2013 at 2:45 pm

    I made this coffee cake for a fellow pumpkin loving co-worker and for our office. Everyone absolutely loved it!! They only wanted to eat half and save the rest for the following morning coffee at work!! It was the first time I had made it, and I have to say, it was fantastic!! I used regular milk, even though buttermilk is preferred, and it was still so moist and absolutely yummy!! Thanks for sharing!!

    Reply

  19. #
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    Janetposted November 13, 2013 at 9:42 am

    Sally~ This is by far my favorite recipe from you. I have made it numerous times and am dreading the day that I run out of pumpkin creamer!! Im thinking of freezing some in an ice cube tray so that I can have it for this crazy delish glaze!! I made jumbo muffins out of this the last time and oh my Lord it was so good. The best part of this cake is its not only amazing crumbs… The cake is to die for. That syrup really sets this cake apart from any ordinary crumb cake. Thanks again for doing what you do!!

    Reply

    • Sallyreplied on November 14th, 2013 at 7:27 am

      Janet, thank you! Thank you for (1) taking the time to comment about this cake and (2) trying this coffee cake!

      Your favorite recipe from me? That’s so great to hear. I love, love (LOVE!) this coffee cake so much. And it’s really not that hard to make at all. I love your idea of freezing some of that creamer. I’m typing this as I drink a huge cup of coffee with it. I have gone through almost 3 bottles of them by myself in the past 2 months. And the bottles I buy are HUGE!

      Reply

  20. #
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    Megsposted November 13, 2013 at 1:43 pm

    This is hands down the best pumpkin coffee cake I’ve ever had! I will join the chorus in singing your praises! :-) excellent recipe! I made this the first time last week and my husband discovered it the 2nd day, so as the story goes, it was devoured by the days end (and the man doesn’t even like pumpkin supposedly! Ha). The point: we both loved it! I’m making another batch and doubling it so I have some to share with my mom, who requested a piece of the first batch, but alas, she was not quick enough to get even a sliver. Oh and the pumpkin spice creamer is spectacular for the glaze. If I pace myself from using it all in my coffe, I might be able to use it on this batch coming out of the oven! Thanks for your genius masterpieces in the kitchen!

    Reply

    • Sallyreplied on November 14th, 2013 at 7:49 am

      Thanks Megs! I am so happy to read that this coffee cake is a hit with you and your non-pumpkin-loving husband. This is, by far, my favorite way to enjoy pumpkin for breakfast. And it’s so easy to make! Thanks for the report back, I really appreciate it!

      Reply

  21. #
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    Dianaposted November 14, 2013 at 9:42 pm

    oh…my…great goodness…. this looks so yummy! I’ve been dying to try one of your recipes but I’m only one person here, can’t finish it all lol Omg, it seems like you bake like every day, your recipes seem great and pictures too! They’re tempting! Never stop ;) I’m going to try one of your confetti recipes for the holidays :)

    Reply

  22. #
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    Katieposted November 18, 2013 at 7:29 am

    I made the vegan version of this yesterday for a dinner party! It took 30 minutes to bake, and I let it sit for about 30 minutes before drizzling the icing. This cake is fantastic! So moist and delicious, and I love the crunchy-crumbly topping. Even though it’s a coffee cake, it was a huge hit at dinner. Will definitely make this again.

    Reply

  23. #
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    Ashley @ Power, Love, and Self-Disciplineposted November 18, 2013 at 3:30 pm

    Sally, I made this cake today for the office and I’ve gotten rave reviews! Even my Mom who is not a huge sweets person and crumb topping is never her favorite part of a cake, ooed and ahhed over it!! It left me very chagrined that I could not taste it because of allergies. It smelled so heavenly!!
    Thank you for a great recipe!

    Reply

    • Sallyreplied on November 18th, 2013 at 3:48 pm

      Woohoo! I am so happy everyone (especially your mom) loved this coffee cake! The crumbs are my favorite part. Actually, the glaze is. Wait, I can’t choose favorites. It’s all so good!

      Reply

  24. #
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    Jodiposted November 23, 2013 at 8:45 am

    Thank you for replying! I will try it again!

    Reply

  25. #
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    Melodyposted November 26, 2013 at 12:55 pm

    My husband absolutely loved this cake, as did his co-workers…despite my little ‘oops’. Things were going along fine. Crumb topping…check. Buttermilk set aside (actually milk and white vinegar) ‘working’…check. Dry ingredients in one bowl and wet in another…check. Since I was prewarned that this would be thick, I didn’t panic. Sprinkled on the topping, pressed it down lightly. Into the oven…check, check and check.

    Then I turned around and noticed the buttermilk still sitting on the counter. Ack! I immediately took the pan back out of the oven, scraped off as much crumb as I could, and dumped the batter back into the bowl and stirred in the buttermilk (cringing the whole time). Sprinkled on the salvaged crumb and stuck it back in the oven.

    If it is this good with such an error, can’t wait to make it again because it must be stupendous!

    Reply

    • Sallyreplied on November 26th, 2013 at 5:09 pm

      Haha! Melody – knowing that my recipe STILL turns out fabulous with that little error makes my day. This honestly is one of the best things I have ever baked. And now I know it’s foolproof! What a compliment. Thanks for reporting back! Happy Thanksgiving.

      Reply

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    Charity N.posted November 27, 2013 at 4:51 pm

    I will be making this for Thanksgiving morning…I’m about to get started on it right now so my oven will be free for turkey in the morning! :)

    Reply

    • Sallyreplied on November 27th, 2013 at 8:17 pm

      Perfect. Enjoy, Charity!

      Reply

  27. #
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    Kimposted November 29, 2013 at 11:22 am

    Well, this is just about the best thing I’ve ever been able to make. It came out absolutely perfect, and was a hit at Thanksgiving! Thank you!

    Reply

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    Lisaposted November 29, 2013 at 11:39 pm

    Wow! Delicious! We’re having this for post-Thanksgiving Dinner. I used a little eggnog in the frosting drizzle. Yum! Thank you for sharing this.

    Reply

  29. #
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    Cynthiaposted November 30, 2013 at 9:49 pm

    I made this cake tonight and it is absolutely one of the most delicious things I’ve ever tasted. Only care and effort can create a recipe this wonderful, and I thank you for sharing it.

    Reply

    • Sallyreplied on December 1st, 2013 at 9:45 am

      Cynthia, this comment makes my morning. Thank you so, so, SO much for reporting back! I love this coffee cake so much.

      Reply

  30. #
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    Melissaposted December 5, 2013 at 10:45 am

    I made this last night so we could eat it this morning. I didn’t have a 9 x 9 pan, so I used an 8 x 11.5. Turned out amazing! Thank you for the recipe!

    Reply

  31. #
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    Carrieposted December 10, 2013 at 11:57 am

    I made this for a few special occasions that I needed to bring something for and every single time people have begged me for the recipe. I think it has definitely been a hit! I made one small modification. I added a teaspoon of brown sugar cream cheese to the icing and used amaretto creamer since that is what I had on hand, and I loved how it turned out!

    Thanks for the great receipt!

    Reply

    • Sallyreplied on December 10th, 2013 at 2:39 pm

      Wonderful, Carrie! So happy this has been such a huge hit. It’s truly a favorite of mine. Thanks for taking the time to write me about it!

      Reply

  32. #
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    Hannahposted December 22, 2013 at 3:44 pm

    Hi Sally! I made this cake this morning and it was delicious! I used maple extract in the glaze since I didn’t have the pumpkin coffee creamer and it paired well with the flavor of the pumpkin! So good with a cup of coffee. I adapted the recipe a bit since I’m at high altitude and it was perfect! No sunken middle :). Thanks for all your hard work making fool proof recipes!

    Reply

  33. #
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    Trixie in CTposted December 27, 2013 at 2:02 pm

    Dear Sally:

    I made this yesterday and am blown away by how delicious this is! I doubled the recipe – except for the topping – and made 2 8×8 pans, baked about 35 minutes. I didn’t have pure maple syrup so I used regular pancake syrup, reducing the amount a bit because I was afraid it would be sweeter than the real stuff – also, I used buttermilk, which I think made the texture ultra-velvety.

    This was the first recipe of yours I’ve tried and now I have the daunting task of choosing another one – where do I start? I’m thinking alphabetically? Ha!

    Thanks for a great coffee cake. I’m a new fan!!!

    Reply

    • Sallyreplied on December 27th, 2013 at 2:53 pm

      Hi Trixie! So glad you tried my pumpkin coffee cake. It’s my favorite recipe. One of them at least. I love using buttermilk as well.

      Let’s see – I think going down the recipe list alphabetically would be best. ;) Let me know what you make next! Happy new year!

      Reply

      • Trixie in CTreplied on December 27th, 2013 at 3:13 pm

        Thanks so much Sally! You really are a talented lady – the photographs are so beautiful!

        Since you’ve put me in a Pumpkin state of mind, I’ll try your Pumpkin Cheesecake Muffins next….. I’m sure they’ll be as fantastic as this coffee cake (no joke, this cake is seriously GREAT).

        Happy New Year to you as well, and Happy Baking! See you in the Muffin section…

        • Sallyreplied on December 27th, 2013 at 3:24 pm

          Love those muffins! Great choice Trixie.

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    Emmaposted March 19, 2014 at 6:32 pm

    Are you allowed to make pumpkin cake in March?! This looks like it would really hit the spot right now… :)

    Reply

    • Sallyreplied on March 19th, 2014 at 7:31 pm

      YES!

      Reply

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    Daniela Alcalaposted April 16, 2014 at 1:32 pm

    Hi Sally! I would love to make this coffee cake, but is not easy for me to find Maple syrop, is there any substitute that I can use instead?
    Thank you so much!

    Reply

    • Sallyreplied on April 17th, 2014 at 6:27 am

      You may try using brown sugar instead – maybe even honey. Enjoy!

      Reply

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    Andrea Jonesposted April 25, 2014 at 12:10 pm

    This is amazingly good – used fresh pumpkin with no problems. 1 cup of confectioners sugar was a bit much – maybe 1/2 cup and 1 Tbspn+ of half & half would be better. I admit to being skeptical about no eggs, but it turned out terrific – you’d never guess.

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    Jonathanposted May 20, 2014 at 4:48 pm

    Sally – This recipe is fantastic. Have you tried without the pumpkin puree? Just as a regular coffee cake? If so, did you just omit the puree, or what did you use to substitute?

    Thanks!

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    kye feaselposted July 12, 2014 at 9:11 am

    I didn’t have pumpkin, subbed a mashed banana + non fat plain yogurt to equal 1 cup. Turned out great! Very moist and wonderful texture, the crumbs actually stay on instead of falling all over when you eat some :)
    Looking forward to doing another w/the pumpkin…..

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    Jenposted September 4, 2014 at 5:48 pm

    Hi Sally! This is the very first recipe of yours that I ever made, and your blog has been my “go-to” for desserts ever since! Last fall, I made 2 versions of this coffee cake–one using gluten free flour plus some xanthan gum (my sister and I are both gluten intolerant), and one with regular flour. Both turned out AMAZING, and apparently no one could tell the difference between the regular and gluten free versions–they were both THAT good :) Can’t wait to make this coffee cake (plus many more of your desserts) again this fall! Thanks for all of the great recipes!

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    Caityposted September 9, 2014 at 6:23 pm

    Hello!!
    I was wondering if this could be done in a standard bundt pan? I would like to make it that was instead! Any thoughts?
    I am very excite to try it out! It looks amazing!

    Reply

    • Sallyreplied on September 9th, 2014 at 6:34 pm

      I would assume doubling the recipe would be required to fill the large pan. I’m unsure of the bake time. Hope you enjoy!

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    Tammyposted September 13, 2014 at 7:18 pm

    I made this coffee cake and it is as amazing as you described it! I did not glaze. The crumb topping was so delicious we didn’t need any more sweetness. Love it, love it, love it! Thanks so much!

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    Lorileeposted September 13, 2014 at 7:39 pm

    So I’m on a baking spree here in Brookyn. So far all if your recipes have been a successful hit. Pumpkin chicolate chip bread, chiocolate chip pumpkin cookies., A++++. Question, pure maple syrup, can I substitute, let’s say molasses or just reg pancake syrup instead?? Pure maple syrup only ingredient not in he house at the moment.

    Reply

    • Sallyreplied on September 14th, 2014 at 1:56 pm

      pancake syrup would be best, but the pure maple flavor won’t be strong.

      Reply

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    Raeposted September 18, 2014 at 10:18 am

    This was amazing! I’ll definitely be making it again. I didn’t have the pumpkin coffee creamer so I added some cinnamon to the glaze. I also substituted the oil for applesauce because ya know, it’s important to save those calories for when I eat the whole cake in one sitting. Which I almost did.

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    Donnaposted September 26, 2014 at 9:20 pm

    So here is how this went down.

    I found your site and this pumpkin iced coffee cake high up on a Google search. I checked that I had all the ingredients – even the buttermilk left over from another recipe. Needed to buy DARK brown sugar, since I don’t always stock that.
    Great. Time to bake. I read over the recipe and realize that eggs have obviously been forgotten on the ingredients list. But, then I read all your notes (I had only breezed through them the first time) and see where you clearly mention “no eggs.”
    Hmmm?
    Should I believe this young woman, who I have never seen before, when she swears that it is the moistest, pumpkiniest, most delicious pumpkin cake recipe around – even without any eggs? No, I thought this can’t be so. Every pumpkin, apple, carrot, and zucchini cake or bread I ever made had EGGS in it. Some just one egg, others 3 or 4. But, NEVER, “0” eggs.

    What to do? What to do? What to do? Do I take a chance?
    Well, I did it YOUR way – no eggs!

    I NOW HAVE A GIRL CRUSH ON YOU! (Seriously, don’t tell our husbands!)

    Now, I consider myself a pretty decent and prolific baker. I have been asked to “please sell us your baked goods” so we can give them as gifts. But, I must pass my 55 year old baton to you dear Sally – I am in awe of you!

    I am the lover of all things PUMPKIN. (I practically camp out at the local Trader Joe’s waiting for them to get their seasonal pumpkin items.) My family just tolerates my love of all things pumpkin and eats whatever I serve. But, YOUR pumpkin iced coffee cake really turned their heads.

    Kudos to you! You have a new fan who will be checking out some more of your yummy recipes.

    Then we need to work on getting you TV show.

    Reply

    • Sallyreplied on September 28th, 2014 at 3:25 pm

      This comment made me smile – for like an hour. Loved reading it. Thank you so much for trying this recipe out and taking the time to leave this story and comment, Donna!

      Reply

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    Staceyposted September 27, 2014 at 1:37 pm

    So I just made this coffee cake and…WOW! This is the moistest cake EVER! Sally, your recipes never disappoint. This is definitely a winner! I think I might have to take it out of the pan and make another one because it’ll be gone quickly and I’ll want some more. Thanks again!

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    Kariposted September 30, 2014 at 1:16 pm

    I found this recipe after it was featured on BuzzFeed, and the pictures looked amazing, so I gave it a whirl last night. I didn’t have a 9X9 pan, so I decided to make muffins instead, and I brought them to work with me this morning. They disappeared almost instantly. :)

    Thanks for the great recipe! I can’t wait to make something else!

    And congratulations on your wedding!

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    karenposted October 2, 2014 at 8:22 am

    I am going to make this for my MOPS meeting tomorrow. Do you know if it can be assembled in the evening and baked in the morning? I do this with some other coffee cakes, but wasn’t sure if it would work with this one! Thanks!

    Reply

    • Sallyreplied on October 13th, 2014 at 9:06 am

      Hi Karen! Sorry for the delay responding, I was on vacation. Unfortunately, the batter – once prepared – must be baked right away.

      Reply

    • karenreplied on October 13th, 2014 at 9:29 am

      I just mixed everything up in separate bowls the night before and then combined it in the morning and baked so I could take it nice and warm to my meeting. It was a hit! Everyone loved it and my kids made me bake another one just for them.

      Reply

      • Sallyreplied on October 13th, 2014 at 9:54 am

        I’m so glad! Thanks Karen.

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    shawnposted October 11, 2014 at 6:09 am

    I did a search for Pumpkin coffee cake and your recipe popped up. Even though it the clock said it was time for bed, I couldn’t resist making this quick and easy cake so I could have it for breakfast in the morning. Well, it smelled so wonderful coming out of the oven I just had to do a little ‘quality control’ tasting in advance- It’s delicious! I substituted half of the oil with apple sauce. This cake has a nice texture and wonderful flavor. Thanks for sharing your recipe :)
    Shawn

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    Dani Conleyposted October 13, 2014 at 7:42 pm

    This Pumpkin Coffee Cake was AMAZING!!! I was craving something pumpkin today and this totally hit the spot. It was so unbelievably good, I am beyond impressed with your recipes!

    Just a quick note, I ended up using honey in place of the maple syrup since I had run out and it worked perfectly. The cake was so moist, perfect flavor and texture!

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    Michelle @ Modern Acupunctureposted October 18, 2014 at 10:36 pm

    Hi Sally! I made this Iced Pumpkin Coffee Cake as a “Thank You” cake for some of my coworkers this past week and it went down like a house on fire! Someone who is not known for being chatty even came into my cubicle to ask for the recipe! I made it again two days later because it was just so good. I also gave the recipe to my mom and she just made one today and loved it! So thank you for this amazing recipe! So divine :)

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    Noelle Wposted October 22, 2014 at 8:41 pm

    I’ve made this cake twice now…once for work and another time for a neighbor. I’ve gotten so many complements on it. Plus while this cake is baking, it makes my house smell better than any pumpkin-whatever candle I have ever bought.

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    Lindsayposted October 24, 2014 at 3:01 pm

    Amazing!!! I substituted milk for plain Greek yogurt and it was delish! Thank you for such a fab recipe :)

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    Annabelleposted October 28, 2014 at 10:36 am

    Hello,I was wondering if this would do well frozen you think? I try to make things ahead for my wonderful family to have a fabulous breakfast before school and work. Thanks so much!

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    Jenposted November 2, 2014 at 4:59 pm

    I made this for a new mom after the baby was born and she said it was the best cake she ever had! I just made a batch for my family and can’t wait to try it! I added a dash of cinnamon to the glaze for an added touch. Also, I think the crumb topping would be greatly enhanced with some pecans! Next time. ..

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    Sarahposted November 22, 2014 at 4:40 pm

    Hi! I just wanted to say this coffee cake is so good. I made them twice as mini loaves for a charity bake sale. I first followed the other posters instructions about baking 28 minutes, and I found it was too long for mini loaves. So the first batch was over baked, but still good. I checked before that, but not in time to catch them from when they went from batter to moist crumb. I keep an oven thermometer in my oven, so I know I am at the right temperature. I found for true mini loaves (8 to a pan) it’s about 15 minutes. The difference in the quality of this cake not over baked was huge! Also, it was a perfect amount of batter for either 5 small loaves, or 8 mini loaves. Great recipe!

    Reply

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