This Pumpkin Spice Coffee Cake is moist and delicious and full of sweet fall flavors. It’s sprinkled with a crumbly pecan topping then drizzled with a vanilla glaze. It’s the perfect treat for the holidays or year round!
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It’s Pumpkin Spice season, y’all!
What kind of recipe blogger would I be if I didn’t give you a pumpkin spice recipe here in the height of the season? I don’t know, but it just wouldn’t feel quite like October without at least one new pumpkin recipe to share.
And I have a feeling you’re going to really enjoy this one, because it is seriously one of my new favorites! I’ll be making this year round from here on out, not just in the fall.
This recipe would be fabulous for the holidays. Thanksgiving, Christmas, brunches, get togethers, lazy weekend mornings, etc. Ours ended up making an awesome grab and go breakfast for the week, too!
Tips and Recommendations for making Pumpkin Spice Coffee Cake
- My preferred vessel for baking coffee cakes is a 9 inch springform pan. It makes serving easy, and also makes for a lovely presentation. If you don’t have a springform pan, you can use a regular, deep baking dish. If you use a 13×9 inch pan, your baking time will be shorter.
- I also like to make my streusel using my food processor. Within seconds my streusel is the perfect consistency and it takes minimal effort on my part! You can also do this without a food processor by using a pastry cutter or a fork to cut the cold butter into your dry ingredients. Sometimes I use my hands to mix it up, too!
More Awesome Fall Recipes
- Pumpkin Cheesecake Sugar Cookie Bars
- Caramel Pumpkin French Toast Casserole
- Instant Pot Apple Butter
- Crockpot Pumpkin Dump Cake
- The Best Chocolate Pecan Pie
- Spiced Pumpkin Donuts
If you share this recipe or any other from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
Pumpkin Spice Coffee Cake
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 cups all purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Streusel filling/topping:
- 1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1/4 teaspoon pumpkin pie spice
- 3 Tablespoons cold butter
- 1/2 cup pecans
Vanilla Glaze:
- 2 Tablespoons butter,, melted
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease and flour a springform pan with nonstick spray and set aside. Mix together all streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
- Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and pumpkin puree and mix until smooth.
- In a medium sized bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
- Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
- Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!
Ashley says
How well does this cake freeze? Thank you!
Ashlyn Edwards says
Hi Ashley, I haven’t frozen this before but I think it would freeze nicely!
Lisa says
Thanks so much for this recipe. This coffee cake is amazingly addictive and tasty! I especially loved the smell of my kitchen as it was baking. Definitely smelled like fall.
Elinor Joyce Diercksmeier says
EXCELLENT! Moist, totally ready for thanksgiving
Amanda says
Not sure what happened here. This is my second time making it (been about a year) and it’s delicious– but the crumble top seemed creamy and difficult to separate to form a nice even strudel this time. It baked down into the crust. I used cold butter, and kept it in the fridge while making the cake since the kitchen is warm. Any suggestions everyone?
Also, this is a dense cake and I live below sea level in DC which technically is a swamp/humid. It takes about 20 minutes longer than stated for me.
Deb B says
This looks absolutely DELISH! All my favorite ingredients in one cake! My kiddos and my hubs would go crazy for this
rachel says
This looks SO good! I’m obsessed with pumpkin and have a can in my cupboard right now. Guess I know what I’ll be making tomorrow!
Jennifer Cowan says
This would be perfect for fall. Pinning for later!
Amber Myers says
I love all things pumpkin spice. I am excited about this coffee cake.
Peachy @ The Peach Kitchen says
I love anything Pumpkin Spice! I’m gonna try this recipe
Rachel says
This sounds SO DARN GOOD! I can’t wait for pumpkin season!
Nadalie Bardo says
Oh my is it pumpkin spice time already! You can always tell what time of year it is. Bring on the pumpkin everything, I’m ready!
Mimi says
I love pumpkin spice cake, I’m listening to T Swift new album which is very fall and I could use a slice of cake
Gabriella M. says
First time using a spring form pan. I bought it just for this recipe and it came out perfectly. I made it for mother’s day because pumpkin is mom’s favorite. Perfect spring time pumpkin recipe, not too pumpkiny.
Emily Liao says
This coffee cake is so delicious and perfect for when I’m craving a crumbly, warm dessert!
Sisley White says
Pumpkin spice and coffee is a winning combination. What a treat!
Sandhya Ramakrishnan says
My boys love coffee cake and the first thing they ask me to bake is a coffee cake for dessert. I am yet to try the pumpkin spice. It looks so delicious and the flavors would be amazing. Will give this a try soon.
Paddy Bateman says
Made your Pumpkin Spice Coffee Cake tonight, could not wait until it completely cooled….it is amazing! The flavour and spice makes this a year round favourite for this family. My husband is already on his 2nd piece. Just like your Greek Yoghurt Coffee Cake, they both look like you purchased them at the bakery! Delicious! Thank you very much.
Sara Welch says
Such a delicious dessert and perfect for fall! Looking forward to enjoying this all season long!
Erin | Dinners,Dishes and Dessert says
This cake couldn’t look any more perfect!
Chrissie Baker says
Oh my goodness! I love any kind of pumpkin flavor, so this would be such a hit in our home! So delish!
Dorothy Reinhold says
I love your tips. I have got to try the spring form pan. The food processor is genius for the topping!