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

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

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

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

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.



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

Pumpkin Coffee Cake

  • 2 cups (250 grams) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 1 cup (244 grams) pure pumpkin puree
  • 1/2 cup (100 grams) packed 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) milk2

Vanilla Glaze

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


  1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Make ahead tip: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Recipe Notes:

  1. Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.
  2. 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.

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© 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.

This is a MUST try! Moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze!


  1. Sally, although the cake was delicious, it did taste a little salty to me. Was yours like this as well? The only substitution I made was to replace half the oil with extra virgin coconut oil.

    • I don’t think the coconut oil would be the issue. I don’t find it salty at all, especially with all that crumb topping and glaze. Feel free to reduce the salt if you decide to make it again Sarah!

  2. This is one of my favorite pumpkin recipes! One of my coworkers is gluten free and dairy free, and I’d like to make a version that she can eat (especially since the dairy free instructions are already there!). Do you think I can directly substitute gluten free flour for the all purpose flour?

    • It’s worth a try! I’ve never tried it myself but if you find a cup-for-cup GF flour you like a lot, try it out. Let me know!

  3. Just made this and I absolutely love it! I replaced the oil with butter because I find butter compliments the pumpkin amazingly. Definitely making this again! Thanks Sally!!

  4. if I don’t have the baking soda can I double my baking powder amount?

  5. My friend made this for a party last year and it was a huge hit!!! I decided I had to give it a go for myself now. One question though- how linn would you recommend baking if I wanted to make muffins/cupcakes instead of a cake??

    • Hi Pamela! This is great for muffins– simply spoon batter into individual muffin liners. Fill the liners to the top. Bake for around 20 minutes or until baked through.

      • They ended up cooking perfectly at 18 min at 350 degrees!  Thanks so much again for this recipe! I made the muffins this morning and my friends have devoured all 24 already!

  6. Dear Sally. My friend made this cake and it turned out delicious! It had a nice orange pumpkin hue to it. However when I made it, it turned out dark colored inside, molasses color I would say and the batter was never very thick as described. However it was very moist and soft inside. What could have been the problem?

    • So glad you love the cake Veronica– thanks! Did you change anything about the recipe at all? I’m really unsure what it could be if you followed the recipe exactly?!

      • Sally, today I purchased an oven thermometer to confirm accurate oven temp. It turns out that I had to raise my temp by 20 degrees and I merely combined the wet ingredients as oppose to mixing them. I guess a combo of the two made the difference.I made the cake once again and it turned out perfect. Thanks for this delicious recipe.

      • Excellent! So glad. Thanks Veronica!

  7. Just wanted to say I made this yesterday and my coworkers ate the entire thing so quickly! One guy went back three times! Great recipe, easy to make, and great taste. Will make again this fall season.

  8. I’m baking this with my sister when I return home for Thanksgiving. We have a baking marathon prior to all the big holidays. Thanks for sharing! 

  9. Oh, man. I loved this coffee cake so so much! In fact ive probably already commented on this saying so. Cant wait to make it again this year! 

  10. Dear Sally,
    I can’t remember making a cake that had SO MANY fans just after having successfully chewed and swallowed the first crunchy, juicy pieces. Friends, colleagues, family… everybody got seriously addicted to this fabulous pumpkin cake within the first seconds. And I’m not excluding myself – I literally can’t stop baking it!! I guess I made a fair dozen of these orange goodnesses in the last weeks, happily doubling and tripling the recipe whenever necessary 😀 Thank you for this new all-time favourite! ♥
    “Chapeau” from Germany! 🙂

  11. Can I substitute applesauce for the oil to reduce the fat?

  12. Hi Sally,
    The recipe sounds amazing; would it work if I doubled the recipe and baked it in a bundt pan?

  13. WOW!! Made this early this morning for the gang and it was a HUGH hit with everybody.
    Sweet, rich, moist and absolutely DELICIOUS!!! Thanks for the recipe, you made me a STAR!!!!

  14. Excellent!  I used half butter and half coconut oil, and sprinkled chopped pecans on top before baking. Very very good. Thank you

  15. I made this tonight for our school breakfast…had to try it!!  It is absolutely wonderful!!!  Yum!  Thank you!!!  ⭐️⭐️⭐️⭐️⭐️

  16. I only have a 8×8 pan. how much longer do I cook this for?

  17. This looks so good!!! I was just wondering if it would be a good idea to serve the cake chilled, or is it better just to serve it room temperature?

  18. this recipe sounds wonderful. I am gluten free and dairy free, can I substitute with this recipe….I so want to try it! TIA

  19. I made this with wheat flour and added some chopped pecans to the top. Delicious!! Definitely a keeper! 

  20. I need to make this for a crowd; would you recommend doubling it in a 9×13 or just making two 9x9s?

    • Make two 9×9 pans. I always recommend that instead of doubling because working with a higher volume of batter could result in overmixing.

  21. I’ve made this (minus the glaze) twice within the past two weeks.  SO GOOD!  

  22. Just made this cake again this year. Absolutely delicious, again! Last year when I made it sooo many people at work popped into my cubicle to ask me where I got the recipe, so I knew I had to make it again. And I just realized that EVERY special holiday recipe I’ve made since Thanksgiving has been from your website, Sally! Thank you so much for reliable, delicious-every-time recipes 🙂 

  23. Id love to try this recipe! But is it recommended that I sift the flour/dry ingredients together?

  24. I recently did this one, but I had trouble with the crumbs on top. I did everything as indicated, but the crumbs kind of like became part of the cake, you couldn’t really tell it had crumbs because they all became part of the cake. I hope you understand what I mean!! Everything else was fantastic, I loved the flavor. 

  25. Made this cake for my moms birthday….Speechless. I am truly addicted to anything pumpkin, and this is one of the best recipes I’ve made. It’s just perfect!

    I served this warm with some vanilla ice cream, and I REALLY recommend having it this way! The mix of dark brown sugar, maple syrup and vanilla ice cream is just too lush for words 🙂

  26. One of the best coffee cakes I’ve ever made and I’ve made a bunch!  Didn’t change a thing – perfect as is.  

  27. Made this for brunch today. It is delicious! Thank you for sharing!

  28. Looks so good! Can you leave out the maple syrup all together or could I use Aunt Jemima light or Mrs Butterworth in place of the pure maple syrup? 
    Thank you

  29. This was so so so SO delicious! My goal this fall is to make all of your pumpkin recipes that appeal to me– I have quite a long list. I made this cake this morning and it was so good. I only had light brown sugar so I used some molasses to make dark brown sugar and accidentally used twice as much as I should have– oops! Luckily, the cake didn’t have too strong of a molasses taste. I also didn’t have pure maple syrup, so I used sugar free breakfast syrup. And I made my own buttermilk using vinegar and my original unsweetened almond milk. I used that almond milk instead of pumpkin spice creamer for the icing. We don’t drink coffee and I couldn’t justify buying it just for this recipe. However, after tasting this this morning, I might have to go buy some and make several of these as gifts this fall! Thanks for the wonderful recipe, Sally!

  30. Made this and it was so GOOD. super nommy, tasted just like a pumpkin pie cake thanks to all the spices. I was a (minor) doofus and was convinced there was an error in the cake and added 2 eggs. It wasn’t until it was baking I slowly read the content and saw what you wrote. Doy!

    The cake still came out great (I baked it in a loaf pan bc that’s what I had), moist, nice crumby sponge, sweet, but not ooooverly so.

    Gonna add this to my staple fall recipes, the search for pumpkin loaf is over.

  31. Making this for the first time and it is odd to me that there are no eggs in it. Is that a mistake or are there really no eggs?

  32. Has anyone tried adding fresh or dried cranberries to this recipe? If so, how much would I use.

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