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

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

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

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

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

More Fall Breakfast Ideas

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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


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



  • 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


  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.


  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!


Comments are closed.

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

    1. Rachel Sturtevant says:

      Yes, I had to bake it 10 minutes extra.

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

  3. 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.

    1. THANK YOU! I came to the comments hoping someone had tried it

  4. 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?

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

    1. Hi Lola! If I remember correctly, I think 10-12 🙂

  6. I did 50/50 oil and apple sauce…but then added a 1/4 C of sour cream to make sure it won’t be too low fat 😉 Amazing!! It took about 40 min in my oven. I added 1/4 t of pumpkin spice into the powdered sugar and then 2.5 T French vanilla coffee creamer. I will for sure make this again! Thank you 🙂

  7. This recipe is so easy and it is absolutely delicious! I highly recommend it!

  8. Frances Dorland says:

    This was absolutely delicious. Used dark brown sugar for cake and streusel and definitely added drizzle. Can’t stop eating it. It is a keeper and will definitely be making it many more times!!

  9. I made this cake for a picnic gathering out in the country and it was a great success! Thank you Sally for sharing! I didn’t have the syrope so I tried honey and it was wonderfull. I was worried about the no eggs as well but it’s incredibly moist and rose quite a bit. Will try muffin version next time. Definitely a keepers recipie!!!

  10. Hi Sally, I’m looking forward to making this in a couple days for my husbands office party. However, I’d like to make a 9×13 pan size. Can you list the measurements for this size? Thanks so much!

    1. I’m unsure. I’d make the batter twice (instead of doubling) and fill the 9×13 halfway. Or use this larger pumpkin cake recipe and top with the crumbs. (double the crumb portion) 🙂

  11. Great coffee cake. I thought the cake was more fluffy than dense though. When forming the crumb topping, it didn’t clump up as much as I wanted, but I did my best to squeeze it into chunks before scattering over the cake. Luckily after baking it formed a solid, toothsome crumb layer. Baked in an 11″x7″ baking dish and was done after 30 min. Served with vanilla ice cream. Freezing individual portions for enjoying later!

  12. Sally, I love every recipe of yours that I have tried, but I have to tell you that THIS is the cake that made my husband a believer. He has always turned his nose up at anything pumpkin and has never understood the hype. I think it was three years ago when I told him I was making this pumpkin cake and he gave me a look that said, why on earth would you do a thing like that?? Well, he has never looked back and now this is the cake he most requests, even for Thanksgiving! He even tells me we don’t need to wait for fall to have pumpkin cake…hint,hint. I won’t bother trying any other pumpkin cake recipes, because this is honestly the tastiest one I have ever tried. It is equally delicious with a cup of coffee in the morning or with a scoop of ice cream for dessert.
    I have your book and there are so many goodies on my list to try. I’ll be baking your carrot cake this weekend. Thank you for always being a source for such wonderful and creative recipes!

    1. I’m glad to hear this changed his mind and love that he doesn’t want to wait until fall! 🙂 Enjoy the carrot cake and let me know how it turns out!

  13. I bake all the time, and basically give it away to neighbors and friends. I made this and was told by a few people that it is the best thing that I have ever made, and I bake these (Sally’s) recipes regularly, so that’s high praise. 🙂

  14. I just want to add (if no one else has), that I made this gluten free by using a GF flour substitute for half the flour in both the topping and the cake, and the other half I used almond meal, for added protein. I used semi-solid coconut oil for the topping and liquid coconut oil in the cake, and coconut milk for the milk, AND I somehow forgot to add the maple syrup and only realized it after I put it in the oven, so I added a little bit to the glaze, and wow! It was so amazing! The maple syrup wasn’t even missed in the cake. Thank you so much for this amazing recipe. We ate it all last night and I’m making some more today!

  15. I made this coffee cake this morning and it was SO good! Next time I think I’ll add a little pecan to the crumble. My kiddos and I always make cinnamon rolls on Christmas morning, and we’ve now decided to make this each thanksgiving morning! Thanks for the new family tradition!

    1. I love that you are making new family traditions!

  16. This will be a go to pumpkin recipe from now on! I love when a recipe is from scratch but not complicated. My toddler and I accomplished this from start to finish in about an hour! When I filed the recipe away in my binder, I found an old one for pumpkin coffee cake with boxed cake mix – and threw that away since this one was tastier and easier. ☺ Thank you, Sally!

  17. Hello ! I wanted to know: if I bake this cake without the topping to make a layer cake, is it sweet enough ? Is it a good option or should I bake “The Best Pumpkin Cake I’ve Ever Had” ? I want to make a swiss meringue buttercream to coat the layer cake…And I don’t want it to be sickly-sweet. I wanted to have your opinion 🙂 .

    1. Hi Emilie! The best cake for a pumpkin layer cake is this pumpkin cake. See recipe notes about the layer cake option.

      1. Thank you ! I will share you the final result 🙂

  18. Sally, I’ve baked several of your recipes over the past couple of years so when I had the thought to bake something pumpkin this weekend I came to your site and found this. Oh my. Seriously good! I did substitute applesauce for the oil and added cinnamon to the glaze (I love cinnamon). I had to get it out my house so I brought it to work. Everyone that got a piece loved it! Thanks for sharing your recipes!

    1. I’m thrilled it was a hit, Jennifer! And you can never go wrong with cinnamon glaze! 🙂

  19. I am dying to make this for Thanksgiving! If I subbed coconut sugar in the cake and the topping would it work or would it be a different result?

    1. Hi Liv! The taste and texture will slightly differ. Let me know how it turns out!

  20. I love this recipe and look forward to my 2nd attempt at it. Question – who does double-dark brown sugar in the recipe AND who else prefers light brown sugar in the cake and only dark in the topping? My taste-testers were a complete tie-breaker!

    Also, does it work in your recommended bundt pan?

    1. Hi Ashley! I’m not sure I understand your question, but you can use light or dark brown sugar in both the cake and the topping.

  21. I made this cake for a friends, one of whom is vegan, but it was loved by everyone! The feedback I got was that they loved the moist texture and spiced flavor. Unlike some of the other comments, mine didn’t even take 30 minutes to bake, but that was the only difference I found from the recipe. It was really easy to make (this coming from someone who doesn’t cook) and worked like a charm!

  22. Just wow! I’ve been craving pumpkin like crazy but didn’t want anything over-the-top or too intensive. I have a vegan coworker who’s birthday is coming up, and was thrilled when I saw how easy this recipe was to adapt to his dietary preferences. This coffee cake was so moist and fluffy, with just the right amount of spice and sweetness. Thank you once again, Sally!

  23. Hi Sally! I can’t get Pumpkin Spice creamer where I live. How would your Homemade Pumpkin Coffee Creamer do here instead?

    1. My homemade pumpkin creamer would would great!

  24. This cake is heavenly PERFECTION! So moist and fluffy with a perfect blend of spices. I took a chance and made it last night for my ladies Bible study where it got rave reviews. Since I’ve made other recipes from Sally’s Baking Addiction, I knew I could trust this one. It came together easily and baked in exactly 30 minutes. I didn’t have pumpkin spice creamer so I substituted the French vanilla I already had and added a little pumpkin pie spice. If you need a fall treat, look no further. This is the one! Thank you, Sally! And, you’re right, I have to restrain myself from eating the whole thing myself!

    1. I’m thrilled that this was such a hit!

  25. Pamela Hickey says:

    Do you think this could be made into cake pops with a maple frosting?

    1. I can’t see why not! Remember to use less frosting than you think– cake pops don’t require a ton of frosting. Enjoy!

  26. This cake is what fall dreams are made of!! It looks like there’s just the right amount of crumb topping and the pumpkin cake looks so beautifully moist!!

  27. Our family absolutely gobbled this up! I’d have to say, the recipe says it serves 9, but in our home of 7, we finished off a double batch in no time. But honestly, it’s just that good, we all kept going back for more. And I don’t really even like pumpkin! Thank you, Sally!

  28. I baked this Sunday it was gone Monday night & my family has requested another. I almost always “doctor” the 2nd time I make a recipe but with yours they already have the “extras” I like to put in. You are a baker after my own heart. Keep up the excellent work.
    Ive made other recipes from your site & I love telling people where I get them.

    1. So sweet, Amy! I loved reading this 🙂 Thanks for your positive feedback and baking my recipes!

  29. Hi. I made this coffee cake on Sunday. When I was assembling it I noticed the absence of eggs. I added two to the wet ingredients and it baked perfectly in about 22 minutes. Very tasty as I also added pumpkin pie spice to the icing because I didn’t have the creamer.

    Hope this helps, best Darci

  30. YUUUUM!!! Made this yesterday and it is pretty much all gone!!!! Excellent!!!

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