Jump to Recipe Print RecipeAs the leaves turn golden and the air fills with a crispness that signals the onset of fall, there’s nothing quite like the magic of baking to warm the heart. This Ultimate Pumpkin Coffee Cake with Maple Cream Cheese Drizzle is my go-to recipe for embracing the cozy vibes of the season. Not only is it incredibly moist and brimming with warm pumpkin spice, but it’s also quick to prepare—perfect for last-minute gatherings or those cozy Sunday mornings. The crunchy brown sugar streusel topping adds a delightful texture, while the sweet, creamy drizzle perfectly enhances each slice. This cake captures the essence of autumn, making it an irresistible treat for any occasion. Are you ready to fill your kitchen with the comforting aroma of pumpkin spice? Let’s dive into this delicious adventure! Why Is This Pumpkin Coffee Cake Irresistible? Moist and Flavorful: This cake is ultra-moist, thanks to the pumpkin puree and buttermilk, resulting in a tender crumb that practically melts in your mouth. Quick and Easy: With straightforward steps, this recipe is perfect for both seasoned bakers and newcomers looking to impress. Crunchy Topping: The brown sugar streusel adds a satisfying crunch, creating a perfect contrast to the soft cake beneath. Fall Delight: Bursting with warm pumpkin spice, it’s a seasonal favorite that captures the essence of autumn in every bite. Perfect Pairing: Serve it fresh with a cup of coffee or tea for a delightful breakfast, dessert, or cozy afternoon snack. You could even try it alongside my Fried Strawberry Cheesecake for a truly indulgent treat! Pumpkin Coffee Cake Ingredients For the Cake Unsalted Butter (1/2 cup, 112 g) – Adds moisture and richness; ensure it’s softened for easy mixing. Brown Sugar (1 cup, 220 g) – Provides sweetness and a deep caramel-like flavor; can substitute with granulated sugar if needed. All-Purpose Flour (1 3/4 cups, 219 g) – Forms the structure of the cake; weigh for accuracy. Pumpkin Pie Spice (2 tbsp total, 1 tbsp for streusel + 1 tbsp for cake) – Delivers essential fall flavor; substitute with cinnamon, nutmeg, and ginger if you’re out. Salt (1/2 tsp + pinch for streusel) – Enhances overall flavor balance; it’s essential for taste. Granulated White Sugar (1 1/4 cups, 250 g) – Adds sweetness; can be reduced for a lighter cake. Eggs (2, at room temperature) – Provides structure and moisture; room temperature ensures better emulsification. Vanilla Extract (1 tsp) – Adds depth of flavor; use pure vanilla for the best taste. Canned Pumpkin Puree (1 cup, 244 g) – The main flavor; Libby’s brand is recommended for consistency. Buttermilk (3/4 cup, 180 ml, at room temperature) – Adds moisture and activates baking soda; can substitute with milk + vinegar. For the Streusel Topping Additional Unsalted Butter (1/4 cup, 56 g) – Creates a crumbly texture; keep it cold for best results when mixing. Flour (1/2 cup, 60 g) – Essential for streusel consistency; helps achieve that crumbly topping. Pumpkin Pie Spice (1 tbsp) – Adds warm spices directly to the streusel; can’t have enough fall flavor! Brown Sugar (1/2 cup, 110 g) – Enhances the sweetness and crunch; feel free to use light or dark sugar. For the Maple Cream Cheese Drizzle Cream Cheese (2 oz, 56 g) – Provides richness and creaminess; soften before mixing for a smooth texture. Pure Maple Syrup (2 tbsp, 30 ml) – Sweetens the drizzle with a distinct flavor; can swap with honey if desired. Powdered Sugar (3-4 tbsp, 25-32 g) – Adjust thickness and sweetness; add to taste. Whole Milk (1 tbsp, 15 ml) – Adds fluidity to the drizzle; adjust for desired consistency. Dive into the cozy charm of this Pumpkin Coffee Cake—you won’t want to miss it! Step‑by‑Step Instructions for Pumpkin Coffee Cake Step 1: Make the Streusel In a medium bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of brown sugar until smooth. Then, gradually mix in 1/2 cup of flour, 1 tablespoon of pumpkin pie spice, and a pinch of salt until the mixture becomes crumbly. Chill this streusel mixture in the refrigerator while you prepare the rest of the Pumpkin Coffee Cake, allowing it to firm up for the perfect crunchy topping. Step 2: Prep Dry Ingredients In another bowl, whisk together 1 3/4 cups of all-purpose flour, 2 tablespoons of pumpkin pie spice, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. This mixture creates a flavorful base for the cake. Set it aside while you work on the wet ingredients, ensuring a cohesive blend when combined later. This step is crucial for the perfect texture in your Pumpkin Coffee Cake. Step 3: Cream Butter and Sugar In a large mixing bowl, beat 1/2 cup of softened unsalted butter and 1 1/4 cups of granulated sugar together for about 2 minutes until light and fluffy. You’ll know it’s ready when the mixture appears pale and airy. This step incorporates air into the butter, which is essential for a light, tender cake. Step 4: Add Eggs and Vanilla Add 2 eggs, at room temperature, and 1 teaspoon of vanilla extract into the creamed butter and sugar. Beat the mixture for around 1 minute until fully combined and smooth. This integration contributes to the cake’s richness and enhances flavors, creating a well-emulsified batter for your delightful Pumpkin Coffee Cake. Step 5: Combine Wet Ingredients Next, mix in 3/4 cup of room-temperature buttermilk and 1 cup of canned pumpkin puree, stirring until just combined. The batter may appear somewhat curdled at this point, but that’s perfectly fine—it’s the sweet, moist blend of flavors that will shine through. This combination is the heart of your Pumpkin Coffee Cake, bringing warmth and autumnal essence to the recipe. Step 6: Combine Dry and Wet Mixtures Gradually fold the reserved dry ingredient mixture into the pumpkin mixture. Be careful not to overmix; stir just until you see no more flour streaks for a tender, moist cake. This step is crucial; overmixing can lead to a dense texture. Prepare to channel those pumpkin spice vibes through your cake! Step 7: Bake Pour the batter into a greased and lined 9×9 inch pan, spreading it evenly. Generously sprinkle the chilled streusel topping over the batter. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown. If it browns too quickly, cover it loosely with foil. Step 8: Cool and Drizzle Allow your Pumpkin Coffee Cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. While it cools, prepare the maple cream cheese drizzle by mixing 2 ounces of softened cream cheese, 2 tablespoons of pure maple syrup, 3-4 tablespoons of powdered sugar, and 1 tablespoon of whole milk until smooth. Drizzle this rich frosting generously over the cooled cake before slicing and serving. What to Serve with Ultimate Pumpkin Coffee Cake As the sweet aroma of pumpkin spice lingers in your home, let’s explore delightful accompaniments that elevate this cozy pumpkin treat. Freshly Brewed Coffee: The comforting warmth of a cup of coffee perfectly complements the cake’s spiced flavors, making each bite even more scrumptious. Maple Glazed Ham: For a savory twist, serve with thin slices of maple glazed ham. The rich sweetness complements the Pumpkin Coffee Cake beautifully. Spiced Apple Cider: A warm mug of spiced apple cider adds a fruity note, enhancing the autumn vibes while pairing seamlessly with the cake’s texture. Cranberry Sauce: A dollop of tart cranberry sauce can balance the sweetness, providing a vibrant contrast that excites the palate. Whipped Cream: Light, fluffy whipped cream can be dolloped atop each slice for an indulgent dessert experience that feels luxurious. Chocolate Chunk Ice Cream: For dessert lovers, a scoop of chocolate chunk ice cream creates a delightful contrast of flavors and temperature against the warm cake. Pecan Pralines: Their crunchy, sweet, and nutty profile pairs wonderfully, adding another layer of deliciousness with each bite of Pumpkin Coffee Cake. Pumpkin Spice Latte: To create a full pumpkin experience, pair it with a seasonal pumpkin spice latte. The creamy richness echoes the cake’s flavors, offering a comforting treat. Caramel Drizzle: Drizzle some warm caramel over the cake for an extra touch of sweetness that creates an irresistible indulgence. Storage Tips for Pumpkin Coffee Cake Room Temperature: Store the Pumpkin Coffee Cake covered at room temperature for up to 3 days. This keeps it fresh and delicious for those cozy fall snacking sessions. Fridge: For longer freshness, wrap the cake tightly in plastic wrap or place it in an airtight container. It will last for up to 5 days in the fridge. Freezer: To freeze, slice the cake and wrap each piece in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving. Reheating: Enjoy it warm by gently reheating individual slices in the microwave for 10-15 seconds or warming in a preheated oven at 350°F (175°C) for about 10 minutes. Make Ahead Options These delightful Pumpkin Coffee Cake treats are perfect for busy home cooks! You can prepare the batter up to 24 hours in advance by mixing all wet ingredients, then covering and refrigerating it. To maintain the cake’s light texture, avoid folding in the dry ingredients until just before baking. The streusel topping can also be prepped ahead; simply store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, preheat your oven, combine the dry ingredients with the wet batter, and follow the baking instructions for a warm, fresh cake that tastes just as divine as if it were made from scratch that day! Pumpkin Coffee Cake Variations & Substitutions Feel free to explore these delicious options that elevate your Pumpkin Coffee Cake experience! Alternative Sweeteners: Use honey or agave syrup instead of maple syrup in the drizzle for a different sweetness. This change can add a unique twist that still complements the flavors beautifully. Different Frosting: Swap cream cheese frosting for a simple vanilla glaze if you’re in the mood for a lighter touch. A vanilla glaze can bring a freshness that contrasts delightfully with the warm spices of the cake. Nutty Delight: Throw in some chopped walnuts or pecans directly into the batter for added crunch and flavor. The nuts introduce an enjoyable texture contrast that can make each bite even more satisfying. Spicy Kick: Add a touch of cayenne pepper or extra ginger to the batter for an unexpected heat. This subtle warmth enhances the cozy spices, creating a marriage of flavors that dance on your palate. Chocolate Twist: Consider adding chocolate chips to your batter for a rich contrast to the pumpkin. The melty chocolate creates pockets of sweetness, perfect for chocolate lovers seeking a seasonal treat. Buttermilk Alternative: If you don’t have buttermilk, use a mix of regular milk and a splash of lemon juice or vinegar. This easy substitute will activate the baking soda and keep your cake tender. Fruit Bliss: Toss in some diced apples or cranberries alongside the pumpkin for a fruity burst. These additions can bring a delightful tartness that complements the sweetness of the cake. Flavorful Spice Options: Experiment with cardamom or allspice as a complement to the pumpkin pie spice. These aromatic spices can elevate the flavor profile, adding a warm and inviting essence. Remember, you can always try combinations from the suggestions. Looking for more indulgent recipe inspirations? Check out my delightful Butterfinger Cheesecake Sweet or delight in the comforts of a Jiggly Japanese Cheesecake for a sweet escape! Expert Tips for Pumpkin Coffee Cake Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and a smoother batter that leads to a perfectly fluffy Pumpkin Coffee Cake. Don’t Overmix: Gently folding the dry ingredients into the wet mixture helps keep the cake tender. Overmixing will make it dense and less enjoyable. Measure Flour Accurately: Spoon flour into the measuring cup and level it off without packing to achieve the right consistency. This is vital for a light cake texture. Chill Streusel Topping: Always chill the streusel mixture before adding it on top; this helps create a delightful crunch after baking. Watch Baking Time: Keep an eye on the time and use the toothpick test to check for doneness, as ovens can vary. Cover with foil if browning too quickly. Pumpkin Coffee Cake Recipe FAQs What type of pumpkin puree should I use? I recommend using Libby’s canned pumpkin puree for consistent results, as it has the right texture and flavor. If you opt for homemade puree, be mindful that it may alter the cake’s moisture content and texture. For best results, ensure that your pumpkin puree is smooth and free of any excess liquid. How do I store leftover Pumpkin Coffee Cake? You can store the Pumpkin Coffee Cake covered at room temperature for up to 3 days. For longer freshness, wrap it tightly in plastic wrap or transfer it to an airtight container and refrigerate, where it will keep for up to 5 days. Just make sure to bring it back to room temperature before serving to enjoy that delightful moisture. Can I freeze Pumpkin Coffee Cake? Absolutely! Slice the cake and wrap each piece tightly in plastic wrap, then follow with aluminum foil. It can be frozen for up to 3 months. To enjoy, simply thaw it overnight in the refrigerator. When you’re ready to eat, you can reheat by microwaving for 10-15 seconds per slice, or bake in a preheated oven at 350°F (175°C) for about 10 minutes—perfect for waking up those cozy flavors! What if my Pumpkin Coffee Cake turns out dense? If your cake ends up dense, it likely was overmixed during the combining of wet and dry ingredients. Remember to fold until just combined—no more flour streaks, and you’re good! Also, ensure you are measuring your flour accurately by using the spoon-and-level method to avoid packing it into the cup. Is this Pumpkin Coffee Cake safe for my pet? It’s best to keep this Pumpkin Coffee Cake away from pets. Ingredients like sugar and cream cheese may not be good for them. If you want to treat your furry friend, consider pure pumpkin puree (without spices) as a safe alternative, which they often love! Pumpkin Coffee Cake That Will Make You Fall in Love This Pumpkin Coffee Cake is ultra-moist, quick to prepare, and perfect for fall gatherings with its crunchy streusel topping. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 10 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 8 slicesCourse: CakesCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1/2 cup Unsalted Butter Softened for easy mixing.1 cup Brown Sugar Substitutable with granulated sugar.1 3/4 cups All-Purpose Flour Weigh for accuracy.2 tbsp Pumpkin Pie Spice 1 tbsp for cake, 1 tbsp for streusel.1/2 tsp Salt1 1/4 cups Granulated White Sugar Can be reduced for a lighter cake.2 Eggs At room temperature.1 tsp Vanilla Extract Use pure for best flavor.1 cup Canned Pumpkin Puree Libby's is recommended.3/4 cup Buttermilk At room temperature.For the Streusel Topping1/4 cup Unsalted Butter Keep it cold for best results.1/2 cup Flour1 tbsp Pumpkin Pie Spice1/2 cup Brown Sugar Feel free to use light or dark sugar.For the Maple Cream Cheese Drizzle2 oz Cream Cheese Soften before mixing.2 tbsp Pure Maple Syrup Can swap with honey.3-4 tbsp Powdered Sugar Adjust to taste.1 tbsp Whole Milk Adjust for consistency. Equipment Mixing bowlsWhiskMeasuring cupsMeasuring spoons9×9-inch baking panElectric mixer Method Step-by-Step Instructions for Pumpkin Coffee CakeMake the Streusel: Cream 1/4 cup of softened unsalted butter and 1/2 cup of brown sugar until smooth. Mix in flour, pumpkin pie spice, and a pinch of salt until crumbly. Chill the mixture.Prep Dry Ingredients: Whisk together flour, pumpkin pie spice, salt, and baking soda in another bowl. Set aside.Cream Butter and Sugar: Beat 1/2 cup of butter and 1 1/4 cups of granulated sugar until light and fluffy.Add Eggs and Vanilla: Incorporate eggs and vanilla into the mixture, beating until smooth.Combine Wet Ingredients: Mix in buttermilk and pumpkin puree until just combined.Combine Dry and Wet Mixtures: Fold the dry mixture into the wet mixture until no flour streaks remain.Bake: Pour batter into a greased pan, sprinkle streusel on top, and bake at 350°F for 60-70 minutes, until done.Cool and Drizzle: Cool the cake for 15 minutes, prepare the drizzle, and drizzle over the cooled cake before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesStore at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months. 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