Description
This Pumpkin Coffee Cake is a moist and flavorful autumn treat, featuring a spiced pumpkin batter topped with a buttery cinnamon crumble and finished with a smooth pumpkin spice glaze. Perfect for breakfast, brunch, or dessert, it combines classic fall spices with the comforting warmth of pumpkin for a delicious seasonal delight.
Ingredients
Scale
Crumble Topping
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
Dry Ingredients for Cake
- 2 cups (252 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients for Cake
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
Glaze
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) and allow it to warm fully. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray. Set aside.
- Make the Crumble Topping: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set aside.
- Prepare Dry Ingredients: In a large bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger together until evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup pure maple syrup, and 1/4 cup milk until smooth and combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick. Avoid overmixing to keep the cake tender.
- Assemble Cake: Pour or spoon the thick batter into the prepared baking pan. Spread evenly to create a smooth surface.
- Add Crumble Topping: Evenly sprinkle the crumb topping over the batter. Gently press the crumb mixture down into the batter. It is acceptable if some batter remains visible under the topping.
- Bake: Bake for 30-35 minutes at 350°F (177°C). At 30 minutes, insert a toothpick into the center of the cake. If it comes out clean or with a couple moist crumbs, the cake is done. If batter clings, bake an additional 5 minutes or until the toothpick comes out properly clean. If edges brown too much before the center is done, cover top loosely with foil after 30 minutes to prevent burning.
- Prepare Glaze: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or milk), and 1/4 teaspoon pure vanilla extract until smooth. Add an extra splash of creamer or milk if thinning is desired for easier drizzling.
- Serve: Drizzle icing over warm or cooled cake. Serving warm is recommended.
Notes
- Do not overmix the batter to ensure a tender cake texture.
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- If you prefer a thicker or thinner glaze, adjust the amount of creamer or milk accordingly.
- Cover with foil if edges brown too quickly during baking to prevent burning.
- This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
