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.

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

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.

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

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.

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

Stop reading and go make this coffee cake NOW.

Print

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
  • 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

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!

308 Comments

  1. What a gorgeous coffee cake! Beautiful icing, too. I need a piece right now with a hot cuppa tea. <3
    I didn't know today was the first day of fall! It sure feels like it, here. It's a gorgeous season, though. The leaves are finally starting to turn.
    I love this cake, it is beautifully done.
    Pinning! 🙂

  2. Girl I bought that coffee creamer 2 weeks ago, loved it, went back to buy more, and the groc store was sold out. Havent replenished it yet. And have checked 2 other groc stores AND Target – nothing, anywhere. That stuff is amazing good for sugar free and I like a little coffee with my creamer 🙂

    And this crumb cake, oh boy, looks amazing. I have 2 recipes like this in my cookbook. Or I hope they’ll both be kept in 🙂 I love big crumble topping bits and love that you were also able to keep this vegan. Thick batter, oh yes please! Pinned!

    1. Can I use regular maple syrup instead of pure? I’m afraid honey wil,give cake a different consistency.

      Thx. Love your blog! It’s my goto every morning!

  3. Definitely picking up that Pumpkin Spice Coffee Creamer to use as a glaze, what a great idea! This cake looks delicious!

  4. Ahhh, love this!! I held off for awhile but I finally broke down and started using pumpkin last week… I love the idea of using the pumpkin creamer in the icing recipe, never would have thought to use it in anything but my coffee!

    1. So happy you hopped on the pumpkin train. I’ve been pumpkin crazy for a few weeks Liz! I can’t wait to check out your pumpkin treats. 🙂

  5. I’d be willing to get out for a super crumb pumpkin explosion. And now I want some of that pumpkin creamer, too!

  6. That is seriously one gorgeous coffee cake! I would be very happy with a slice of that for breakfast tomorrow.

  7. yumm. yumM. yuMM. yUMM. YUMM!! This reminded me of your super crumb coffee cake – girl, you know crumbs!! I used to hate pumpkin desserts but now they’re one of my faves. Cool idea with the icing, too!

  8. Yay for fall!! So excited! This cake looks amazing!

    I just made a crumb topping for the first time. Holy moly, amazing! It looks like you rocked this cake!! I love it! Oh and now I need to go and search my grocery store high and low for that creamer! 🙂

  9. Ohhh…I am sooo making this tomorrow when everyone leaves for school and work. AND, I’m not telling them. Is that bad? :-):-):-):-) It’s my own little pumpkin secret.

  10. This cake looks amazing, Sally! I looked for pumpkin creamer this weekend and had no luck. I’ll have to check out Tarjay.

  11. THIS LOOKS soooooo Gooooodd!!!!

    my mouth is watering with midnight munchies now.
    Def need to try this out, as I love coffee cake and this is a great twist on it.

    Check out my blog? DeafeatingTheMundane.blogspot.com

    Thanks!

  12. Dude, I think I love you. I saw this recipe this morning and happily for me, had everything I needed to make it, so here I sit with a lovely piece of warm coffee cake and a hot cuppa tea. I didn’t have the pumpkin spice creamer, so I just sprinkled a bit of pumpkin pie spice into the confectioner’s sugar for the glaze. This is awesome!!!

  13. Could you please advise if I can substitute maple syrup with anything? This ingredient is kind of exotic where I am 🙂 It can be found somewhere, sure, but it’ll cost more than all other ingredients combined… so maybe some other liquid wll do? Thank you in advance!

  14. You can see how pumpkin-y this is! What a perfect fall recipe, it looks amazing! I am not the biggest maple fan – do you think substituting honey or agave might work well?

  15. Hahaha i love the way you write. Everything in this post made me smile. The jokes and the cake 😀 It looks delicious (as usual). I can’t wait to try this one out. I love coffee cake and I love crumbs

  16. I think I would grab this cake with my hands, too! It looks AMAZING. What a wonderful way to pumpkin-ize a classic. 🙂 Also, how does Kevin not like pumpkin?! Come on, Kevin, it’s time to jump on board the pumpkin train! 😉

  17. It looks amazing Sally! I’m a huge fan of cakes with oil – not as healthy but I really think they are the moistest!

  18. This cake is happening. It just is. There’s no question about it — I’m not even the biggest fan of pumpkin (I’ve been coming around over the past few years though!) and I need this in my life.

  19. “super crumb pumpkin explosion” – well, now I have to make it. How can I miss out on an EXPLOSION of pumpkin?! 😀 I’m so happy Fall is here because everyone is in pumpkin mode and this coffee cake does NOT disappoint!

  20. This looks so perfect! I’m not really a pumpkin fan either. (I know!) But I could really get behind the “super-crumb pumpkin explosion”. I’m very okay with that. 🙂 I have used that pumpkin spice coffee creamer in a cake before and it was wonderful!

  21. Can you substitute brown rice flour for the white flour???? Thoughts??? I’m new at substituting but my Dr mandates me eating “clean”……

    1. You could try – I’ve never tried it before. All-purpose creates a very soft crumb and I’m not sure how brown rice flour would work. You could try whole wheat flour instead, but again – the crumb wouldn’t be as soft.

  22. I made an incredible spiced pumpkin Bundt cake last week with some almond-maple caramel sauce that was to die for. Now I know what else to make – I can never get enough pumpkin, and this looks wonderful!

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