When autumn arrives we crave those warm spiced flavors that make our kitchens smell like pure comfort. This pumpkin spice coffee cake combines the best of fall baking with a tender crumbly texture that’s perfect for breakfast or an afternoon treat with your favorite hot beverage.
Our recipe creates a moist cake infused with real pumpkin puree and aromatic spices like cinnamon nutmeg and cloves. The secret lies in the cinnamon streusel topping that adds delightful texture and extra warmth to every bite. We’ve perfected this recipe to deliver bakery-quality results in your own kitchen.
Whether you’re hosting a fall gathering or simply want to treat yourself to something special this coffee cake delivers impressive flavor without complicated techniques. The combination of pumpkin and warming spices creates an irresistible aroma that’ll have everyone asking for the recipe.
Ingredients
This pumpkin spice coffee cake combines warm autumn spices with rich pumpkin flavor in three distinct components. Each element works together to create the perfect balance of moist cake, crunchy topping, and sweet glaze.
For the Coffee Cake
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- ⅓ cup water
For the Streusel Topping
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
- ¼ cup chopped pecans (optional)
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Equipment Needed
Creating our pumpkin spice coffee cake requires exact tools to achieve the perfect texture and presentation. We recommend gathering all equipment before starting to ensure a smooth baking process.
Essential Baking Equipment:
- 9-inch round springform pan or 9×9 baking pan
- Large mixing bowls (at least 2)
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula for folding ingredients
- Wire whisk
- Fork for streusel preparation
Preparation Tools:
- Nonstick baking spray
- Toothpick for doneness testing
- Spatula for smooth mixing
The springform pan works exceptionally well for this recipe because it allows easy removal without damaging the delicate streusel topping. We find that using a 9×9 baking pan creates slightly thicker slices that showcase the beautiful layers of cake and topping.
Our electric mixer ensures the butter and sugars cream properly for optimal texture. The rubber spatula becomes crucial when folding dry ingredients into wet ingredients without overmixing. We always keep a toothpick handy to test the center of the cake since the streusel topping can make visual doneness assessment challenging.
Having these tools ready before beginning ensures our pumpkin spice coffee cake turns out perfectly moist with that signature crumbly streusel topping that makes this recipe so irresistible.
Instructions
We’ll guide you through creating this irresistible pumpkin spice coffee cake step by step. Our method ensures perfectly moist cake with a delightfully crumbly streusel topping.
Prep the Pan and Oven
We start by preheating our oven to 350°F for optimal baking temperature. Next, we butter and flour our 8×8 or 9×9 inch square pan thoroughly, ensuring every corner is coated. Alternatively, we can spray the pan with nonstick cooking spray for easy cake release after baking.
Make the Streusel Topping
We combine flour, brown sugar, cinnamon, and pumpkin pie spice in a medium bowl. Our cold or melted butter gets added to this mixture, and we stir with a fork until the texture becomes crumbly. For extra texture and flavor, we fold in chopped pecans if desired.
Prepare the Coffee Cake Batter
We whisk together our wet ingredients in a large bowl: pumpkin puree, eggs, vegetable oil, vanilla extract, and sour cream for added moisture. Our dry ingredients get mixed separately in another bowl, including flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger, nutmeg, and both brown and granulated sugars. We combine the wet and dry ingredients until just mixed, being careful not to overmix to maintain the cake’s tender texture.
Assemble the Cake
We spoon half of our batter into the prepared pan, spreading it evenly. Next, we sprinkle half of our streusel mixture over this first layer of batter. Our remaining batter goes on top, followed by the rest of our streusel topping for that perfect crumbly finish.
Bake the Coffee Cake
We place our assembled cake in the preheated oven and bake for 25 to 45 minutes, depending on our pan size. Our toothpick test determines doneness when inserted into the center, it should come out clean.
Make the Glaze
We melt butter and whisk it with powdered sugar, milk, and vanilla extract until smooth. This optional glaze adds an extra touch of sweetness to our finished cake.
Finish and Serve
We allow our cake to cool slightly before serving, though it tastes wonderful while still warm. Our pumpkin spice coffee cake pairs perfectly with coffee or tea, making it ideal for fall gatherings or cozy mornings.
Make-Ahead Instructions
We love that this pumpkin spice coffee cake works beautifully for advance preparation. The cake actually tastes even better the next day as the flavors have time to meld together.
Preparing the Night Before
Bake the coffee cake completely according to our recipe instructions. Allow it to cool entirely in the pan before covering tightly with plastic wrap or aluminum foil. Store at room temperature for 1-2 days for optimal freshness and texture.
Extended Storage Options
For longer storage we recommend refrigerating the covered cake. The refrigerated version stays fresh for up to one week. When ready to serve simply remove from refrigeration and let it come to room temperature for about 30 minutes.
Reheating Instructions
We suggest warming individual slices in the microwave for 15-20 seconds to restore that fresh-baked warmth. Alternatively you can reheat the entire cake in a 300°F oven for 8-10 minutes covered with foil to prevent the streusel from over-browning.
Glaze Timing
Add the optional glaze just before serving rather than ahead of time. The glaze maintains its perfect consistency and appearance when applied fresh. Store any leftover glaze separately in the refrigerator for up to 3 days.
Serving Temperature Guide
| Storage Method | Serving Temperature | Reheating Time |
|---|---|---|
| Room Temperature | Serve directly | No reheating needed |
| Refrigerated | Warm slightly | 15-20 seconds microwave |
| Day-old | Room temperature | 30 minutes to warm |
This make-ahead capability transforms our pumpkin spice coffee cake into the perfect solution for busy mornings or planned brunches.
Storage Tips
Proper storage keeps our pumpkin spice coffee cake fresh and delicious for days. We recommend several storage methods depending on how quickly you plan to enjoy your cake.
Room Temperature Storage
Store the cake at room temperature by wrapping it tightly in plastic wrap or placing it in an airtight container. This method preserves freshness for 3-4 days and maintains the cake’s moist texture perfectly. Keep the cake away from direct sunlight and heat sources to prevent the glaze from melting.
Refrigeration Method
For extended freshness, wrap the cake well and store it in an airtight container in the refrigerator. Refrigerated storage extends the cake’s life up to one week while maintaining optimal flavor and texture. Allow refrigerated cake to come to room temperature before serving for the best taste experience.
Freezing Options
We can freeze the entire cake or individual slices for longer storage. Wrap the whole cake tightly in plastic wrap and place it in a freezer-safe container for 2-3 months. For individual portions, wrap each slice separately in plastic wrap and store in an airtight freezer bag.
| Storage Method | Container Type | Duration |
|---|---|---|
| Room Temperature | Plastic wrap or airtight container | 3-4 days |
| Refrigeration | Airtight container | Up to 1 week |
| Freezing (whole cake) | Tightly wrapped, freezer container | 2-3 months |
| Freezing (slices) | Individual wrap, airtight bag | 28-60 days |
Thawing and Reheating
Thaw frozen cake or slices at room temperature before serving. We recommend reheating individual slices in the microwave using 30-second increments until warmed through. The glaze may melt slightly during reheating but will reset as the cake cools. For whole cake reheating, use a 300°F oven for 10-15 minutes covered with foil.
Pro Storage Tips
Make the crumb topping ahead and store it in the refrigerator up to 2 days before baking. This advance preparation saves time on baking day. Apply glaze while the cake is still warm so it melts slightly and sets properly as the cake cools.
Serving Suggestions
We recommend serving this pumpkin spice coffee cake warm or at room temperature to fully appreciate its moist texture and aromatic spices. The cake pairs beautifully with a hot cup of coffee or tea, making it an ideal choice for breakfast or an afternoon snack.
Perfect Beverage Pairings
Coffee enthusiasts will find this cake complements their morning brew exceptionally well. Tea lovers can enjoy it alongside chai or black tea for a comforting combination. For a truly seasonal experience, we suggest pairing it with spiced cider or a pumpkin spice latte to echo the autumn flavors in the cake.
Improving the Experience
The optional vanilla glaze adds both sweetness and moisture, transforming this coffee cake into a delightful dessert. We love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for special occasions. These additions create a temperature contrast that highlights the warm spices.
Occasion-Exact Serving Ideas
This versatile treat works wonderfully for holiday breakfasts and fall gatherings. We find it particularly appealing at brunch tables where guests can enjoy it throughout the morning. The cake’s rich aroma and crumbly streusel topping make it an impressive centerpiece that encourages conversation and recipe requests.
Presentation Tips
Dust the top with powdered sugar for an elegant finish before serving. Cut generous squares to showcase the beautiful layers of cake and streusel. We recommend using a sharp knife to maintain clean edges and preserve the delicate crumb topping.
Recipe Variations
Our pumpkin spice coffee cake recipe offers several delicious variations that enhance the autumn flavors with unique twists. Each variation maintains the moist texture and warm spices while adding distinctive elements that create new flavor profiles.
Maple Pumpkin Spice Coffee Cake
We love this maple variation that transforms our basic recipe into a rich fall dessert with deep caramel notes. The cake incorporates brown sugar instead of granulated sugar and vegetable oil for enhanced moisture. We create a brown sugar cinnamon streusel that adds complexity to the topping while the maple syrup glaze provides a sophisticated finishing touch.
| Key Modifications | Details |
|---|---|
| Sugar Type | Brown sugar replaces granulated sugar |
| Fat Source | Oil instead of butter for moisture |
| Streusel | Brown sugar and cinnamon mixture |
| Glaze | Maple syrup based instead of vanilla |
We add sour cream to the batter for extra tenderness and replace the vanilla glaze with a maple syrup glaze made from powdered sugar and pure maple syrup.
Cream Cheese Swirl Version
This variation creates individual mini coffee cakes with a luxurious cream cheese filling that swirls throughout each bite. We prepare a sweetened cream cheese mixture using cream cheese, sugar, and vanilla extract. The mini cakes bake in muffin tins for perfect portion control and elegant presentation.
We layer the pumpkin cake batter with dollops of cream cheese filling and gently swirl with a knife before baking. The cream cheese adds richness and balances the warm spices with its tangy flavor. Each mini cake becomes tender and moist with beautiful marbled patterns throughout.
Mini Coffee Cake Muffins
Our mini muffin version transforms the traditional coffee cake into convenient individual servings perfect for breakfast or snacking. We use the same pumpkin spice batter but adjust the baking time for the smaller format. The streusel topping distributes evenly across each muffin creating the perfect crunch to cake ratio.
We bake these muffins in standard muffin tins lined with paper cups or greased wells. The smaller size allows for faster baking and easier serving at gatherings. We can add instant espresso powder to the streusel for enhanced coffee flavor that complements the pumpkin spice profile beautifully.
Conclusion
We’ve created the perfect autumn treat that combines the warmth of pumpkin spice with the comforting texture of coffee cake. This recipe delivers everything you’d want in a fall dessert – moist cake layers and a delightfully crunchy streusel topping that’ll have your kitchen smelling amazing.
The beauty of this pumpkin spice coffee cake lies in its versatility. Whether you’re hosting a holiday brunch or simply craving something special with your morning coffee we’ve got you covered. The make-ahead options mean you can enjoy this delicious cake whenever the mood strikes.
With our storage tips and serving suggestions you’ll be able to share this seasonal favorite with friends and family all autumn long. Trust us – once you try this recipe it’ll become your go-to dessert for every fall gathering.
Frequently Asked Questions
What makes this pumpkin spice coffee cake so moist?
The cake’s exceptional moistness comes from real pumpkin puree combined with vegetable oil and eggs. The pumpkin puree adds natural moisture while enhancing the autumn flavor profile. The blend of warm spices like cinnamon, nutmeg, and cloves creates depth without drying out the cake, resulting in a perfectly tender crumb.
What equipment do I need to make this coffee cake?
You’ll need a 9-inch round springform pan or 9×9 baking pan, large mixing bowls, an electric mixer, measuring cups and spoons, and a rubber spatula. The springform pan is recommended for easy removal without damaging the streusel topping. Don’t forget a toothpick for testing doneness.
Can I make this pumpkin spice coffee cake ahead of time?
Yes! The cake actually tastes better the next day as flavors meld together. Bake it in advance and store at room temperature for 1-2 days or refrigerate for up to a week. You can reheat individual slices or the whole cake. Add the optional glaze just before serving.
How should I store leftover coffee cake?
Store at room temperature wrapped in plastic wrap or in an airtight container for 3-4 days. For longer storage, refrigerate for up to a week. The cake can also be frozen whole or in individual slices for up to 3 months with proper wrapping.
What are some serving suggestions for this coffee cake?
Serve warm or at room temperature with coffee, tea, spiced cider, or pumpkin spice latte. The optional vanilla glaze adds sweetness and moisture. For extra indulgence, serve with whipped cream or vanilla ice cream. It’s perfect for holiday breakfasts and fall gatherings.
Can I make variations of this recipe?
Absolutely! Try the Maple Pumpkin Spice version with brown sugar and maple syrup glaze, or the Cream Cheese Swirl version with sweetened cream cheese filling. You can also make Mini Coffee Cake Muffins for individual servings, with optional instant espresso powder for enhanced coffee flavor.
What’s in the streusel topping?
The streusel topping includes flour, brown sugar, granulated sugar, cinnamon, butter, and optional pecans. This mixture creates a delightful crunchy texture that contrasts beautifully with the moist cake. The topping can be made ahead of time to save on baking day.
How do I know when the coffee cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The streusel topping should be golden brown and the cake should spring back lightly when touched. Avoid overbaking to maintain moisture.
