Iced Pumpkin Coffee Cake

Each bite of pumpkin coffee cake is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup, and cozy spices. Piled high with a crumb topping and drizzled with a simple glaze, this is the fall breakfast of your dreams.

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

Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make this season. Heavy on the crumb topping, this is a fall version of my New York-style crumb cake and tastes just like my pumpkin crumb cake muffins but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week!

This Pumpkin Coffee Cake Is:

  • Simple and quick to prepare
  • Ultra soft and moist
  • Incredibly pumpkin-y
  • A perfect fall breakfast indulgence
  • Wonderfully spiced with cozy fall flavors
  • Piled high with crumb topping
  • Garnished with a sweet vanilla icing

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

3 Parts to Pumpkin Coffee Cake

  1. Coffee Cake: There’s incredible flavor in each soft, moist bite of the pumpkin cake layer.
  2. Crumb Topping: Top today’s coffee cake with a thick layer of cinnamon-spiced crumbs.
  3. Vanilla Icing: It’s not coffee cake without a drizzle of icing!

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

Coffee Cake

Made with pantry basics, this cake comes together in minutes without a mixer. Ingredients like oil, maple syrup, brown sugar, and pumpkin puree make this the moistest coffee cake I’ve ever tasted. Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe. (This cake is vegan-friendly as well– use dairy free milk in the cake and dairy free butter in the crumb topping.) Make sure you’re using real pumpkin puree (I like canned puree), not pumpkin pie filling. We’ll use a little brown sugar and maple syrup to sweeten– not too much of either though. The crumb topping and glaze sweeten the cake, so there is no need for more sugar in the cake itself. You’ll love how the sweet maple flavor pairs with real pumpkin and warm spices!

Be prepared, this is a super, super thick batter. Why? We’re using lots of heavy, wet ingredients to yield an incredibly moist and soft cake.

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

Crumb Topping

We can all agree that the crumbs are the best part of any coffee cake, so we’re going heavy on the crumb topping today. (For more recipes loaded with crumbs, try apple crumb cake, zucchini crumb cake, apple crumb muffins, and super crumb coffee cake.) Today’s crumb topping is cinnamon-spiced– you’ll need 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. So easy!

Vanilla Icing

While the cake bakes, make the icing. For even more pumpkin flavor, I like to use pumpkin spice coffee creamer instead of milk in the icing. If you have any leftover pumpkin puree, make homemade pumpkin coffee creamer to use here. Milk works just as well, though. Mix the coffee creamer or milk with a little confectioners’ sugar and vanilla extract, then pour the glaze on top of the warm coffee cake. Instead of vanilla icing, try a drizzle of salted caramel or dollop of homemade whipped cream.

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

More Fall Breakfast Ideas

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slice of iced pumpkin coffee cake on a white plate with a fork

Iced Pumpkin Coffee Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: serves 9
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Crumb-Topping

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

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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 (244g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk*

Vanilla Glaze

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  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.

Notes

  1. Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
  2. Spices: Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.
  3. Milk: 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.
  4. Vegan: To keep vegan, use dairy-free butter and milk/coffee creamer.

Keywords: pumpkin coffee cake

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

319 Comments

Comments are closed.

  1. Lynnette K. Latchford says:

    Hi Sally, I made this cake and about 10 minutes after taking it out of the oven the middle fell. It looked beautiful when I took it out of the oven. I even took a picture of it. It was very delish but I was wondering why after 10-15 minutes the middle fell. Did I do something wrong? I hand mixed the wet with the dry ingredients. Should I have used an electric mixer or baked it longer. I baked it for 32 minutes and my toothpick came out clean.

    1. Hi Lynnette, it’s normal for some crumb cakes to sink a little in the middle (due to the crumb topping) but it could simply mean that the cake wasn’t actually completely done in the center. If you decide to try the recipe again, you can try baking it a few minutes longer. Thank you so much!

  2. This was delicious! I don’t have a 9 inch anything, so I used an 8 inch round pan, baking an additional 5 minutes. So moist… yum. I’m wondering, as I’m looking for things to bake for an upcoming bake sale, would these work as muffins? These would be phenomenal muffins!

  3. This is a spectacular recipe. I made it last year exactly as written and it was gone in about an hour.

    This year, I thought, well, I’ll make it with less saturated fat, so I used oil instead of butter for the crumb, and almond milk in place of regular milk elsewhere. It was even better, and as I was offering it to some folks at work, one said, “I can’t. That doesn’t look vegan.”

    I thought for a second and said, “But yes, it actually is! I inadvertently made a vegan coffee cake!” Hahah! What a great recipe!!

  4. This is amazing…so flavorful and delicious! I doubled the recipe and baked it in a 9×13 pan, which took 35 min. in my oven. My whole family loved this and we’ll be making it again and again. Thanks for the recipe!

    1. I’m so happy to hear it was a hit, Becky!

  5. I made this pumpkin coffee cake and it was delicious! I am lactose intolerant so I used margarine in the topping and made my own “buttermilk” with vinegar & lactose free milk. Didn’t seem to effect the result at all!

  6. This is delicious. I doubled it and put it in a 9×13 pan. It was done in 35 minutes.

  7. Best pumpkin cake recipe I’ve ever found, and our family pumpkin bread is basically a trade secret!

  8. It was so delicious but i shoud use less suger for next time

  9. Kate Stevens says:

    This cake was amazing! I substituted gluten-free flour and oat milk to make the recipe gluten free and dairy free. I also baked my cake in a bundt pan so it took closer to 40 minutes. My one taste observation is that the spices are too mild but it could be due to how fresh my spices are.

  10. Has anyone tried this using their cast-iron skillet? Would that work?

  11. I’ve made this recipe several times and every time it has come out amazing!! Love this recipe!

  12. Just wanted to check that I’m not missing something…I don’t see any eggs in this recipe. Sounds amazing and looking forward to trying it!

    1. Before the recipe sally says pumpkin takes the place if eggs

  13. This coffee cake is moist and delicious! I doubled the recipe and baked it in a 9×13 pan this morning. My family loved it! I am so happy that there’s enough left over to enjoy tomorrow! This is the perfect fall treat that I will make again and again! Thank you for such a great recipe!

  14. Literally a dream

  15. Omgosh! What have you done! I cannot stop devouring this! I followed the recipe exactly using buttermilk for cake mixture and pumpkin spice coffee creamer for icing. So moist and just the perfect amount of spice and everything nice. This is incredible as is every other cake recipe I have tried of yours. I don’t even bother with any other website for cakes and breads. Yours are amazingly delish and hands down the absolute best. Always so well received by anyone who is quick enough to grab a slice before my guy takes it all for himself!

  16. The cake turned out good; however, I used an 8×8 pan and baked for 30 mins. Is the cake suppose to be a bit doughy? It came out clean with no batter. It seemed like it didn’t have that “cake” texture.

  17. The cake itself is DELICIOUS – very moist and subtle, warms spices – a great recipe and highly recommend! I found, however, the bake time + toothpick test to be quite misleading (perhaps due to the amount of oil?). I checked after 30 minutes and the toothpick came out absolutely clean…no crumbs whatsoever. Put it in for another couple of minutes given the recipe directive, then drizzled on icing. As I began to cut in toward the middle, I came up with quite a bit of cake like it wasn’t quite done. So I put the cake back in for another 2 minutes, again for 4, and yet again another 2. Perhaps it’s a matter of allowing the cake to cool for 15-20 minutes before cutting? Would love to try this recipe again with some more patience before digging in 😉

  18. I also found that I only used half of the icing and it was PLENTY – could potentially halve the recipe and be perfectly fine.

  19. My daughter made this today. We love all your recipes. It is outstanding!!

  20. Phenomenal cake. Easy to make, super easy to eat. My family whose Italian and haven’t eaten any type of pumpkin cake/dessert in their lives loved it too, and I was so pleased as I was trying to find the right intro to pumpkin for them. Thanks for another wonderful recipe Sally!

  21. This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!

  22. Ryan Armstrong says:

    I was looking at the ingredients, and there’s no coffee! How is this a coffee cake? Excited to try it nonetheless!

    1. Coffee cake doesn’t contain coffee. It is intended to be eaten while drinking coffee.

  23. I made this last weekend, and plan to make it again this weekend. I used vegan substitutes, and it was delicious. The baking time was SO off; the center was wet when it came out. It took an hour to cook through. I bought an oven thermometer after that, and found my oven cooks at 25 degrees below the setting! I’m going to put it in at 375 for 35 minutes this time to see if that goes better. If anyone has that issue though, I’d recommend getting an oven thermometer because I was surprised by how off my oven is! The good thing is that it miraculously didn’t dry out from the extended baking time, and it was great! My husband and I finished it too fast!

  24. Best recipe!! So easy to make, and so delicious. Family loved it

  25. This is one of the best pumpkin desserts I’ve ever made….and I bake often! It is moist, flavorful, and just bursting with classic fall flavors! I used a 9×13 sized dish and just reduced baking time. As an addition, I used 1.5 teaspoons of maple flavoring in the glaze. We love maple and pumpkin together. It was a HIT with everyone. I’ve made it 3 times in the past 2 weeks and have handed out the recipe every time! Thank you so much for sharing!

  26. LOVED this recipe. I used the pumpkin spice and buttermilk alternatives as described. Gave some to a friend and she just called….her family also loves it and wants the recipe. Any suggestions for cooking time if these are made into muffins?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Terri, We are so happy this was a hit! 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.

  27. This is a great tasting coffee cake! But my crumb topping didn’t crumb sort of melted into the cake top with a little crunch. Any suggestions, maybe add 1/4 oatmeal?

  28. this recipe is absolutely delicious! i made it for halloween and it was a quick and easy recipe that didn’t disappoint! it’s very moist and packed full of flavor. the cake itself isn’t that sweet so it’s perfectly balanced by the sweet topping & glaze. it also tastes just like a pumpkin muffin from dunkin’! which i love.

  29. Just made this, and it’s absolutely delicious. Moist in the middle, crunchy & sweet on top, and spicy. I used honey instead of maple syrup, and used homemade pumpkin puree, homemade buttermilk & pumpkin spice, and I baked it in a round 9 inch spring form pan, and it took 30 min. So, it turned out pretty much perfect, even with the substitutions. And for the glaze I added some lemon juice and pumpkin puree instead of milk, so the colour on top is gorgeous, though I halved the glaze recipe. I’ll probably make this again. Thank you for the amazing cake recipe.

  30. This recipe is fantastic! I normally like to follow recipes exactly the first time. But after reading yours this morning, I craved it so badly I didn’t even pause first and make sure I actually had all the ingredients. So I ended up subbing 1/4 cup of the oil for greek yogurt, and didn’t make the glaze. It was AMAZING! It was so good I’m tempted to sub out the whole 1/2 c oil next time, but I’m afraid to mess with perfection. Have you ever tried using orange juice instead of milk? My favorite pumpkin bread uses orange, but I wonder how different that would react with everything compared to the milk. But seriously, anyone on the fence about making this recipe should go for it. I doubt I’ll ever go back to normal coffee cake!

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