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. 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?

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

  3. Just made these in a cupcake version…so good! Going to make a full sized version for thanksgiving!!

  4. I made this recipe and added 2 eggs to make muffins. I found that they were perfectly light and fluffy, but could have used more salt, or used salted butter instead of oil which I will try next time.

  5. No Eggs in this cake? Really

  6. Felt 30 minutes was too short of a bake time as the cake was still wet inside.  Did anyone else have this problem?

  7. I also had to bake it at least 10 minutes longer.  I live at 6500ft…don’t know if that made a difference?

  8. I made this using Bob’s Red Mill 1to1 gluten free baking flour and it came out GREAT. I just had to add a bit more milk. Even the gluten eaters liked it 😀 and yes, it doesn’t need eggs. The pumpkin works kinda like eggs in the recipe.

  9. Hi Sally,
    I have made this pumpkin crumb cake before and loved it! I was wondering if I can add a cream cheese layer to it? Would that work?

  10. Hi Sally!! I love your recipes so much! How many normal sized muffins would this make though? Thank you!

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