There’s something magical about waking up to the smell of warm spices and pumpkin drifting through the house—especially when it’s in the form of a Pumpkin Spice Coffee Cake that doubles as dessert for breakfast. Trust me, once you try this, you’ll never reach for a plain muffin again. Whether you’re feeding a crowd or treating yourself, this recipe hits all the right notes: tender pumpkin cake, a ribbon of pecan-studded streusel, and a sweet maple glaze that ties it all together in one glorious bite.
Why You’ll Flip for This Coffee Cake
Imagine a soft Pumpkin Breakfast Cake that’s moist enough to rival your favorite loaf of Fall Baking Bread, with a crunchy layer of brown-sugar pecan streusel nestled in the center—and then more streusel on top because, why not? It’s basically your favorite Pumpkin Baked Recipes mashed into one loaf pan. This cake has converted skeptics into certified PSL addicts—no coffee necessary (but you should still serve it with one, IMO).
Taste & Texture Rundown
- TASTE: Sweet pumpkin puree, warm cinnamon and nutmeg, plus a buttery brown-sugar pecan streusel that’ll have you licking the spatula.
- TEXTURE: Ultra-moist crumb thanks to sour cream (hello, tangy richness!) meets delicate crunch of crumb topping.
- EASE: Ready in about one hour—no stand mixer required, just a couple of bowls and a whisk. Perfect for busy fall mornings or last-minute brunch invites.
Ingredient Highlights
- Pumpkin Purée: Use pure canned or homemade pumpkin—do not grab pie filling off the shelf.
- Sour Cream: The secret to dreamily moist coffee cakes. Greek yogurt works as a Baking Substitute, too.
- Brown Sugar Streusel: Melted butter binds brown sugar, cinnamon, and pecans into a “damp sand” crumble that bakes into crisp clusters.
- Maple Glaze: A simple drizzle of powdered sugar thinned with maple syrup and milk or cream brings it home.
Bold Tip: Whisk dry ingredients first to prevent spice clumps—nobody wants a single super-spiced bite!
Step-by-Step Magic
- Make the Streusel
- In a bowl, combine brown sugar, cinnamon, and chopped pecans (optional but highly recommended). Stir in melted butter until the mixture resembles damp sand. Set aside.
- Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, salt, and pumpkin-spice blend (cinnamon, nutmeg, ginger, cloves) in a medium bowl.
- Blend Wet Ingredients
- In a large bowl, whisk together pumpkin purée, sour cream, oil, eggs, vanilla extract, and a touch of maple syrup if you’re feeling extra cozy.
- Combine & Layer
- Gently fold dry mix into wet until just combined (overmixing = tough cake).
- Spread half the batter into a greased 9″ square pan. Sprinkle the streusel evenly in the center, then top with the remaining batter.
- Bake & Cool
- Bake at 350°F for 35–40 minutes, until a toothpick comes out clean. Let the cake rest in the pan for 10 minutes, then cool completely on a wire rack.
- Glaze & Serve
- Whisk powdered sugar with maple syrup and a splash of milk to your desired drizzle consistency. Pour over cooled cake, slice, and watch it disappear.
Feed a Crowd—No Problem
This Pumpkin Spice Baking Recipes gem scales beautifully. Double everything and bake in a 9×13 pan for Fall Treats For A Crowd, adding a few extra minutes to the bake time. Your brunch table will look (and taste) like a bakery window.
Beyond the Classic—Variations to Try
- Pumpkin Streusel Muffins: Divide the batter into a muffin tin and top each cup with streusel for portable Fall Breakfast Baked Goods.
- Nut-Free: Swap nuts for oats in the streusel for extra chew without the allergens.
- Gluten-Free: Use a 1:1 gluten-free flour blend—same recipe, no gluten drama.
- Vegan Twist: Replace eggs with flax “eggs” and sour cream with coconut yogurt for a fully plant-based version.
FAQ Corner
- Why no coffee in coffee cake? Coffee cake traditionally refers to a cake served alongside coffee, not flavored with it!
- Can I make it ahead? Absolutely. Bake the night before, cover with foil, and add the glaze just before serving to keep it fresh.
- Storage: Store covered at room temperature for up to 4 days—cake actually tastes better on day two as the flavors meld! Freeze slices for up to 3 months; thaw, then glaze.
Final Thoughts
Whether you’re craving a slice for breakfast, an afternoon pick-me-up, or a show-stopping Classic Family Recipes heirloom to pass down, this Pumpkin Spice Coffee Cake checks every box. It marries the coziness of autumn in one delectable bar and earns its place among the best Fall Breakfast Sweets you’ll ever bake. Ready to make your house smell like fall in under an hour? Let’s get whisking! 🍁🍂
Pumpkin Spice Coffee Cake – Classic Family Recipes for Fall
- Total Time: 1 hour
Description
A tender pumpkin–spiced cake, swirled with a buttery pecan streusel and finished with a sweet maple icing. Ready in about an hour!
Ingredients
Streusel Layer
- ½ cup (100 g) light brown sugar
- ¼ cup (32 g) plain all-purpose flour
- ½ cup (60 g) pecans, finely chopped
- 1 tsp ground cinnamon
- 3 Tbsp (43 g) unsalted butter, melted
Pumpkin Cake Batter
- 2 cups (254 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (244 g) pure pumpkin purée
- ½ cup (100 g) neutral-flavored oil (vegetable or canola)
- 4 oz (113 g) sour cream, room temperature
- 2 large eggs, lightly beaten
Maple Glaze
- ½ cup (63 g) powdered sugar, sifted
- 2 Tbsp pure maple syrup
Instructions
- Preheat & Prep Pan
- Heat the oven to 350°F (175°C).
- Lightly grease an 8″ square metal baking pan with nonstick spray.
- Streusel Mix
- In a small bowl, whisk together brown sugar, flour, chopped pecans, and cinnamon.
- Stir in melted butter with a fork until the mixture forms damp crumbs. Set aside.
- Dry Ingredients
- In a large bowl, combine flour, baking powder, baking soda, salt, and spices.
- Add both sugars and whisk until evenly distributed.
- Wet Ingredients
- In a separate bowl, whisk together pumpkin purée, oil, sour cream, and eggs until smooth.
- Assemble Batter
- Make a well in the center of the dry mix and pour in the pumpkin mixture.
- Gently stir just until no streaks of flour remain—avoid overmixing.
- Layer & Bake
- Spread half the batter into the prepared pan.
- Scatter half of the streusel mixture over the cake layer.
- Dollop and gently smooth the remaining batter on top, then finish with the rest of the streusel.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. (If using glass or ceramic, you may need an extra 5–10 minutes.)
- Let the cake rest for 15 minutes in the pan.
- Maple Icing
- In a small bowl, whisk powdered sugar and maple syrup until you achieve a thick but pourable glaze.
- Drizzle the warm cake generously with the maple icing.
- Serve & Store
- Slice into squares and enjoy warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
Tips & Notes
- Pan Choice: A light-colored metal pan bakes more evenly and yields a better streusel texture.
- Ingredient Temperatures: Using room-temperature sour cream and eggs helps the batter come together smoothly.
- Pumpkin Purée: Be sure to use 100% pumpkin purée—not pie filling.
- Avoid Overmixing: Stir the batter just until combined to keep the cake soft and tender.
- Prep Time: 15 minutes
- Inactive Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts