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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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!

305 Comments

Comments are closed.

  1. 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??

    1. 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.

      1. 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!

  2. 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?

    1. 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?!

      1. 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.

      2. Excellent! So glad. Thanks Veronica!

  3. 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.

  4. Reese OBrien says:

    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! 

  5. 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! 

  6. 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! 🙂

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

  8. Sophia Rosario says:

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

    1. Yes, definitely! Though I am unsure of the exact bake time.

  9. 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!!!!

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

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

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

    1. I’d say about 5 more minutes or so, give or take.

  13. 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?

    1. I always prefer it at room temperature.

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

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

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

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

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

  18. Michelle @ Modern Acupuncture says:

    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 🙂 

    1. Thanks so much Michelle. 🙂 I’m so happy you depend on and love my recipes.

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

  20. 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. 

  21. 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 🙂

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

  23. Ellen Thompson says:

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

  24. 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

  25. 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.

  26. 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?

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

  28. Hal Microutsicos says:

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

    1. They’re wonderful as individual cakes!

  29. 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.

  30. No Eggs in this cake? Really

    1. Sally mention this above…no egg needed. 🙂

1 3 4 5 6 7

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×