Glazed Pumpkin Coffee Cake – Moist pumpkin cake finished with a cinnamon-butter streusel and a simple powdered sugar glaze.
This glazed pumpkin coffee cake combines tender, moist cake with warm autumn spices and a crunchy cinnamon streusel. The cake’s pumpkin purée keeps it soft and flavorful while the streusel adds texture, and the sweet glaze ties everything together. It makes a lovely breakfast treat, afternoon snack, or easy dessert for gatherings.
If you enjoy pumpkin desserts, consider adding other seasonal favorites to your baking list for variety and inspiration.
- Pumpkin Coffee Cake Cookies
- Pumpkin Oreo Cake
- Caramel Pumpkin Sheet Cake
- Pumpkin Oreo Cookies
Why You’ll Love This Recipe
- Balanced pumpkin spice: Ground cinnamon, ginger, nutmeg and a touch of cardamom blend with pumpkin purée for a classic fall flavor.
- No decorating required: Baked in an 8×8 pan with a streusel topping and glaze—beautiful and ready to serve with minimal fuss.
- Versatile for any occasion: Works for weekend brunches, holiday breakfasts, potlucks, or a cozy coffee break at home.
- Crunchy streusel: The topping of butter, brown sugar and flour adds a pleasant contrast to the tender cake below.
- Beginner friendly: Straightforward steps and common ingredients make this a reliable recipe for bakers of all skill levels.
Ingredients – Pumpkin Coffee Cake
Below are key ingredients and helpful notes for the glazed pumpkin streusel cake. For precise measurements, see the recipe card in this article. These tips will help you choose the right pumpkin purée, sugars, and spices so the cake turns out perfectly.
- Canned pumpkin purée: Use pure pumpkin purée (not pumpkin pie filling) for the best texture and control over sweetness.
- Unsalted butter: Cold, unsalted butter is used for the streusel topping to achieve a crumbly texture; unsalted butter in the cake lets you control salt levels.
- Ground spices: Cardamom, cinnamon, ginger, nutmeg and pumpkin pie spice create a rich, warm profile—adjust to taste.
- Light brown sugar: Adds moisture and caramel notes; dark brown sugar can be substituted if preferred.
- Eggs: Large eggs at room temperature help with texture and aeration—take them out of the fridge before baking.
- Powdered sugar: Sift powdered sugar before making the glaze for a smooth, lump-free finish.
Step by Step – Glazed Pumpkin Coffee Cake
Follow these clear steps to make the cake. A stand mixer with the paddle attachment speeds the process, but a hand mixer or sturdy whisk will also work.
1. Cinnamon Streusel:
- Whisk together brown sugar, flour, pumpkin pie spice, ground cinnamon and a pinch of salt.
- Work in cold butter with a pastry cutter or your fingers until the mixture forms coarse crumbs. Set aside; you can prepare this topping a few days ahead and refrigerate it in an airtight container.
2. Cake Batter:
- Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment and spray the bottom and sides for easy release.
- Whisk the dry ingredients—flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg and salt—then set aside.
- Cream granulated and brown sugar with the eggs on medium speed until light and fluffy, about five minutes.
- Add the vegetable oil and vanilla, mixing until incorporated. Fold in the pumpkin purée on low speed until combined.
- With the mixer on low, add the dry ingredients gradually and mix until just combined to avoid overworking the batter.
3. Assemble and Bake:
- Pour the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula.
- Evenly sprinkle the cinnamon streusel over the batter.
- Bake for 35–38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan before glazing.
4. Glaze and Serve:
Whisk 1 cup sifted powdered sugar with about 3 tablespoons milk to make a smooth glaze. Adjust the milk to reach desired drizzle consistency. Drizzle the glaze over the cooled cake, slice, and serve. The glaze gives a sweet finishing touch without overpowering the pumpkin spice.
Expert Baking Tips
- Spice swaps: If you don’t have cardamom, a pinch of allspice or slightly more cinnamon will maintain the warm profile.
- Cold butter for streusel: Keep the butter chilled for the best crumbly texture—warm butter will make the topping greasy instead of crisp.
- Parchment paper hack: Use binder clips to hold parchment in place while pouring the batter; this keeps edges neat and makes removal easier.
- Avoid overmixing: Mix the batter only until the dry ingredients disappear—overmixing can yield a dense cake.
FAQ – Pumpkin Coffee Cake
Can I make this as cupcakes?
Yes. This batter yields about 18–20 cupcakes. Fill liners about two-thirds full and bake for 20–22 minutes, checking for a few moist crumbs on a toothpick.
Can I turn it into a layer cake?
Yes. Multiply the recipe as needed for multiple layers; a four-layer 6-inch or a three-layer 8-inch cake is possible. Double the glaze if you plan to spread or drizzle between layers.
Can I make it ahead?
Yes. Bake the cake a day ahead, store it covered in the refrigerator, and add the glaze just before serving. Bringing it to room temperature before serving improves flavor and texture.
Is pumpkin pie filling an acceptable substitute?
No. Pumpkin pie filling contains added sugar and spices that will change the cake’s texture and taste. Use plain pumpkin purée for best results.
Can I freeze the cake?
Yes. Wrap the cooled cake tightly in plastic wrap and place in a freezer-safe container for up to three months. Thaw overnight in the refrigerator and warm slices briefly if preferred.
What other pans can I use?
If you don’t have an 8×8 pan, a 9-inch round or a similar-sized baking dish will work. Baking time may vary slightly; test with a toothpick for doneness.
Storing and Freezing Glazed Pumpkin Coffee Cake
- To freeze: cool completely, wrap tightly in plastic wrap, and place in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight and warm individual slices if you like.
- To store at room temperature: keep leftovers in an airtight container for up to 3 days. Refrigerate for longer storage and add the glaze before serving if preferred.
FOR MORE FALL RECIPES HERE ARE SOME YOU SHOULD TRY
- Apple Cider Donut Cake
- Apple Crumb Cookies
- Biscoff Apple Cake
- Cinnamon Roll Caramel Cake
If you try this recipe, please leave a review and comment to share your experience or questions. Enjoy baking and savor each slice with coffee or tea.
Recipe
Pumpkin Coffee Cake with Cinnamon Topping
Molly Murphy
Ingredients
For the Cinnamon Topping:
- ¼ cup light brown sugar, packed
- ⅔ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, cold
For the Pumpkin Cake:
- ⅔ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin purée (not pie filling)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cardamom
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
Instructions
Make the Cinnamon Spiced Topping:
- In a bowl, whisk brown sugar, flour, pumpkin pie spice, cinnamon and salt.
- Add cold butter and use a pastry cutter or your fingers until the mixture is crumbly with no streaks of flour. Set aside. The topping can be made ahead and stored airtight for up to 5 days.
Prepare the Cake:
- Preheat oven to 350°F (175°C). Spray an 8×8 metal pan, line with parchment, and spray again. Use binder clips to keep parchment in place if needed.
- Whisk flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg and salt in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle, cream granulated and brown sugar with eggs on medium speed until light and fluffy, about 5 minutes.
- Add vegetable oil and vanilla, beat to combine about 30 seconds.
- Add pumpkin purée and mix on low until combined.
- With the mixer on low, gradually add the dry ingredients and mix until just combined.
Assemble and Bake:
- Pour batter into the prepared pan and smooth the top.
- Evenly sprinkle the cinnamon topping over the batter.
- Bake 35–38 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely in the pan.
Finish and Serve:
- When ready to serve, whisk 1 cup sifted powdered sugar with 3 tablespoons milk to make a glaze. Drizzle over the cooled cake and slice.