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slice of pumpkin coffee cake on a white plate with a cinnamon stick
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5 from 1 vote

Pumpkin Coffee Cake Recipe

A super-moist Pumpkin Coffee Cake recipe with a thick, cinnamon-spiced brown-sugar crumb and a silky cream cheese drizzle. Simple to make, bakery-style results, perfect for breakfast, brunch, or an easy fall dessert.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, brunch
Cuisine: American, Southern
Servings: 12
Author: Kellie
Cost: $10

Equipment

  • mixing bowls
  • spatula
  • whisk
  • measuring cups
  • measuring spoons
  • 9 inch square baking pan

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice or additional cinnamon
  • 1/4 teaspoon kosher
  • 8 Tablespoons unsalted butter melted and slightly cooled
  • 1/2 cup chopped pecans or walnuts optional

For the Pumpkin Coffee Cake

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1/2 cup sour cream or thick Greek yogurt
  • 1/4 cup milk
  • 2 teaspoon vanilla extract
  • 1 teaspoon espresso powder optional

For the Cream Cheese Drizzle

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 3 tablespoons Tablespoon milk as needed for drizzling consistency
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt

Instructions

  • Heat oven to 350°F (177°C). Line a 9-inch square metal pan with a parchment sling and lightly grease.
  • In a large bowl, whisk flour, both sugars, cinnamon, pumpkin pie spice, and salt. Stir in the melted butter until large clumps form (use a fork to encourage chunky bits). Fold in nuts if using. Refrigerate while you mix the batter, this keeps the crumb crumblier.
  • In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a second bowl, whisk melted butter, eggs, pumpkin, sour cream, milk (and espresso powder if using), and vanilla until smooth.
 Pour the wet ingredients into dry ingredients and gently fold just until you no longer see dry streaks.
  • Spread half the batter into the bottom of the pan. Sprinkle about a third of the crumb mixture evenly over the batter. Dollop and spread the remaining batter on top (the batter is thick, an offset spatula helps). Top with the remaining crumb mixture and lightly press it into the top of the cake to help it stick.
  • Transfer the cake to the oven. Bake for 38-46 minutes or until a tester comes out with just a few moist crumbs (or an internal temp around 205°F/96°C in the center of the cake with an instant read thermometer). If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  • Cool the cake in the pan set on a wire rack for 20-30 minutes. Beat the cream cheese until smooth, then beat in the powdered sugar, vanilla, and salt. Add milk, a teaspoon at a time, until it’s thick, yet pourable. Drizzle generously over the warm cake.
  • Slice and serve warm or at room temp.

Notes

  • Use pumpkin purée, not pumpkin pie filling.
  • Internal doneness temp ≈ 205°F; a few moist crumbs on a tester are ideal.
  • Glass pans run slow; add a few minutes as needed.
  • Espresso powder is optional, it deepens the spice without making it taste like coffee.
  • For nut-free, omit the nuts or use pepitas.
  • Drizzle: Add milk a teaspoon at a time until thick yet pourable.

Nutrition

Calories: 508kcal | Carbohydrates: 67g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 246mg | Potassium: 206mg | Fiber: 2g | Sugar: 42g | Vitamin A: 3891IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg