Name: Pumpkin Spice Coffee Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (100 grams) light brown sugar; 1/4 cup (32 grams) all-purpose flour; 1/2 cup (60 grams) pecans, finely chopped; 1 teaspoon ground cinnamon; 3 tablespoons (43 grams) unsalted butter, melted; 2 cups (254 grams) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup (100 grams) light brown sugar; 1/2 cup (100 grams) granulated sugar; 1 cup (244 grams) pumpkin puree; 1/2 cup (100 grams) vegetable oil; 4 ounces (113 grams) sour cream, at room temperature; 2 large eggs, beaten; 1/2 cup (63 grams) powdered sugar, sifted; 2 tablespoons maple syrup

If you’re craving that perfect cozy fall treat, you have to try this Pumpkin Spice Coffee Cake Recipe. I absolutely love how this turns out every single time — a moist, tender pumpkin cake loaded with a buttery, crumbly brown sugar streusel and finished with a sweet maple glaze. When I first made this, I was amazed at how simple it was yet totally delicious. Trust me, your kitchen will smell like fall heaven while this bakes, and your friends and family will go crazy for it.

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Why You’ll Love This Recipe

Perfect Fall Flavors: Pumpkin, cinnamon, nutmeg, and ginger come together for a comforting spiced treat.
Moist & Tender Texture: Thanks to sour cream and pumpkin puree, this cake stays irresistibly moist.
Easy To Make: Uses simple pantry ingredients and straightforward steps—even beginner bakers can nail it.
Versatile: Enjoy it for breakfast, dessert, or an afternoon snack with coffee or tea.

The image shows several square pieces of a brown cake with a crumbly, light texture. Each piece has a visible layer of chopped nuts and a drizzle of white icing on top. The cake squares are placed on a surface with white marbled texture. One piece in the front has a bite taken out, showing the soft inside and some nuts inside the cake as well. The other squares are whole and arranged closely behind the bitten piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Pumpkin Spice Coffee Cake Recipe combines classic fall spices with simple, easy-to-find ingredients. The brown sugar and pecans create a perfect crumbly topping, while the pumpkin puree and sour cream keep the cake so moist and flavorful.

Light brown sugar: Adds caramel notes and keeps the streusel rich and moist.
All-purpose flour: The base for both cake and streusel to give structure.
Pecans: Finely chopped for a crunchy, nutty topping—feel free to swap walnuts if you like.
Ground cinnamon: The star spice for warm, cozy flavor.
Unsalted butter: Melted to mix easily with sugars for the streusel and add richness.
Baking powder and baking soda: These leaveners help the cake rise perfectly fluffy.
Fine sea salt: Balances all the sweetness and enhances flavors.
Ground ginger and ground nutmeg: Additional spices that deepen the pumpkin spice profile.
Granulated sugar: Sweetens the cake batter and balances brown sugar’s molasses flavor.
Pumpkin puree: The moist base of the cake—use pure pumpkin, not pumpkin pie filling.
Vegetable oil: Keeps the cake tender without overpowering.
Sour cream: At room temperature, this adds moisture and slight tang, perfect for coffee cake.
Large eggs: Bind everything together and add richness.
Powdered sugar and maple syrup: For a quick, irresistible glaze with a touch of fall sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Spice Coffee Cake Recipe is — it makes a great base for so many tweaks depending on your mood or the season. Don’t hesitate to make it your own.

Add-ins: I sometimes toss in a handful of chocolate chips or dried cranberries for a little surprise in every bite.
Nut-free: If pecans aren’t your thing or you have allergies, simply skip them or substitute seeds like pumpkin seeds.
Dairy-free: Use coconut oil in place of butter and a dairy-free yogurt instead of sour cream — it still keeps the cake moist.
Spice level: Feel free to increase the cinnamon or add a pinch of cloves if you like your pumpkin spice robust and buzzy.

How to Make Pumpkin Spice Coffee Cake Recipe

Step 1: Prep and Make the Streusel Topping

Start by preheating your oven to 350°F and grease an 8-inch square metal pan with nonstick spray. Then, in a bowl, mix 1/2 cup light brown sugar, 1/4 cup flour, 1/2 cup finely chopped pecans, 1 teaspoon ground cinnamon, and 3 tablespoons melted butter. Stir until the mixture clumps up into crumbly, buttery streusel. This topping is what makes the cake absolutely irresistible, so don’t skip it or skimp on the butter!

Step 2: Combine Dry Ingredients for the Cake

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg. Getting those spices evenly mixed throughout your flour will ensure every bite is filled with warm pumpkin spice goodness.

Step 3: Make the Wet Batter

In a separate bowl or stand mixer, beat together 1/2 cup light brown sugar, 1/2 cup granulated sugar, pumpkin puree, vegetable oil, sour cream (remember to bring it to room temp beforehand!), and two large beaten eggs. The pumpkin and sour cream combo makes the batter super moist and tender—so don’t rush through this part.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently just until combined. I like to use a spatula here—over-mixing can make the cake dense, which is the one mistake I’ve learned to avoid from experience.

Step 5: Assemble and Bake

Pour the batter into your prepared pan and gently sprinkle the streusel topping evenly over the surface. Place in the oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are perfect!). When it’s done, the edges will pull away slightly from the pan, and the streusel will be golden brown and fragrant.

Step 6: Prepare the Maple Glaze

While the cake is cooling, whisk together 1/2 cup sifted powdered sugar and 2 tablespoons maple syrup to create a simple glaze. Drizzle this over the warm cake for a sticky-sweet finish everyone will love.

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Pro Tips for Making Pumpkin Spice Coffee Cake Recipe

Room Temperature Ingredients: I always bring my sour cream and eggs to room temp before mixing. It helps the batter come together smoother and rise better.
Don’t Overmix: Combining the wet and dry ingredients just until blended keeps the cake tender—not dense or tough.
Streusel Perfection: Use melted butter to really bind the streusel crumbs and make them deliciously crisp after baking.
Check Early for Doneness: Start testing your cake with a toothpick at 30 minutes to avoid overbaking, which dries it out.

How to Serve Pumpkin Spice Coffee Cake Recipe

The image shows a batch of nine square-shaped dessert bars arranged closely together on a white marbled surface, with two more squares separated slightly at the corner. Each dessert bar has a light brown base layer with a crumbly texture topped with a thick, uneven layer of dark brown nut and spice crumble. Drizzled over the top is a white icing glaze in thin, irregular lines that contrasts with the darker topping. The bars are cut evenly with clean edges, and a few crumbs are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to garnish slices with just a light dusting of cinnamon or a few extra chopped pecans on top to amp up the crunch. Sometimes a little dollop of whipped cream or a swirl of cream cheese frosting adds a lovely creamy contrast for special occasions.

Side Dishes

This coffee cake pairs perfectly with a hot cup of cinnamon latte or chai tea. For brunch, consider serving alongside fresh fruit or a simple yogurt parfait to balance the sweetness.

Creative Ways to Present

For a fall party, I sometimes cut the cake into mini squares and serve them on a wooden board with maple-glazed pecans scattered around—makes for a cozy and beautiful presentation that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin spice coffee cake in an airtight container at room temperature for up to three days. It tends to stay moist and flavorful, but if I don’t plan to eat it quickly, I pop it in the fridge.

Freezing

Freezing works great! I tightly wrap individual squares in plastic wrap and then place them in a freezer-safe bag. When I want a quick treat, I just thaw one overnight in the fridge or for a few hours at room temperature.

Reheating

To warm leftover slices, I microwave them for about 15-20 seconds or heat in a preheated oven at 325°F for 5-7 minutes. It revives that fresh-from-the-oven softness without drying the cake out.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

You want to avoid canned pumpkin pie filling because it’s already sweetened and spiced, which can throw off the recipe’s balance. Use pure pumpkin puree to get the right texture and flavor.
Is this pumpkin spice coffee cake gluten-free?

The original recipe uses all-purpose flour, so it’s not gluten-free. However, you can try substituting a gluten-free baking blend 1:1, but results may vary slightly in texture.
Can I make this coffee cake ahead of time?

Absolutely! You can bake it a day ahead, store it covered at room temperature or in the fridge, and just add the maple glaze right before serving for the freshest taste.
How do I know when the cake is fully baked?

Use a toothpick inserted into the center of the cake; if it comes out clean or with a few moist crumbs (but not raw batter), your coffee cake is ready.
Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt works as a good substitute for sour cream in this recipe and keeps the cake moist with a slightly tangy flavor.

Final Thoughts

This Pumpkin Spice Coffee Cake Recipe is hands down one of my favorites to pull out when the crisp weather hits because it feels like wrapping yourself up in a warm blanket with a cup of your favorite coffee. It’s not just the taste but the whole experience — the aroma filling the kitchen, the tender crumb, the sweet maple finish — it’s pure comfort. I really hope you give it a try and see for yourself why my family asks for it all season long. I promise, once you make this, you’ll be baking it again and again.