This totally decadent Pumpkin Coffee Cake is topped with a sprinkle of cinnamon sugar streusel and drizzled in a sweet vanilla glaze. It’s perfect for serving with coffee, tea, hot cocoa, or straight up as a delicious dessert!
Since falling face-first in love with pumpkin a few years ago, it’s been gracing my baked goods on a regular basis.
I’m not once to pumpkin spice my coffee (I prefer mine black and assaultingly hot) but the second September hits I’m all about pumpkin spicing my cornbread, muffins, and cupcakes all Fall and Winter long.
My 7 year old could care less about seasonal trends and has basically decreed that all pancakes must be pumpkin pancakes.
I basically keep a can or two of orange goodness in the pantry year round.
My latest baking adventure has (TA-DAHHHH!) resulted in this pumpkin coffee cake and HOLY COW WHY DID I NOT MAKE THIS SOONER?!
Inspired and adapted from my beloved Pumpkin Bread recipe, this coffee cake has it all: tender and fluffy pumpkin kissed cake, a crumbly cinnamon sugar streusel in EPIC proportions, and a sweet vanilla glaze to make it over-the-top finger-licking deeeeelicious.
That above paragraph is a grammatical nightmare but this coffee cake is a DREAM! So let’s proceed, shall we?
The Pumpkin Coffee Cake Recipe You Need to Make Right MEOW:
Seriously. What are you waiting for?
Grab a can of pumpkin and meet me in the kitchen!
Pumpkin Coffee Cake
This totally decadent Pumpkin Coffee Cake is topped with a sprinkle of cinnamon sugar streusel and drizzled in a sweet vanilla glaze. It's perfect for serving with coffee, tea, hot cocoa, or straight up as a delicious dessert!
- 1 cup all-purpose flour (120 grams)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 TBSP avocado oil or coconut oil
- 1 cup unsweetened canned pumpkin puree (226 grams)
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp pumpkin pie spice blend
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup light brown sugar , packed (100 grams)
- 2 oz cream cheese (cut into 6 pieces)
- 2 large eggs
- 1/8 cup milk
- 1/3 cup granulated sugar (131 grams)
- 2/3 cup all-purpose flour (82 grams)
- 4 TBSP melted unsalted butter
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup powdered sugar (75 grams)
- 1 TBSP milk
- 1/4 tsp pure vanilla extract
Adjust oven rack to the center position and preheat oven to 350°F. Grease a metal 8×8-inch baking pan. For easy coffee cake removal, cut a strip of parchment paper that is long enough to hang over the sides a little to make a sling. Once slightly cooled you can lift the coffee cake out of the pan using the parchment sling – easy peasy!
Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight (my go-to) or use the spoon and sweep method.
Heat a medium-large pot to medium heat (my dial was at 6) and add a TBSP of oil.
One heated, add pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice blend. Cook, stirring often, for approx. 5-6 minutes.
Remove pot from heat and add granulated sugar, brown sugar, and cream cheese. Stir and allow to cool for 5 minutes, then use a metal whisk to whisk well until ingredients are completely incorporated.
In a small bowl whisk together milk and eggs, then add to the pumpkin mixture.
Gently fold in flour mixture until combined (some small lumps are totally okay) and pour into prepared 8×8 pan.
To make the streusel, combine ingredients and mix together with a fork until crumbly. Sprinkle on top of batter.
Bake for 35 minutes. Test with a butter knife for doneness. A knife inserted into center of the loaf will come out clean when the bread is cooked through. Allow to cool in pan for 5-10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
To make the glaze, whisk together powdered sugar with milk and vanilla. Drizzle over coffee cake once cooled and enjoy!
Curious why I’m cooking the pumpkin puree first? It’s my FAVORITE trick for making canned pumpkin taste amazing! The spices get extra time to mingle and jazz up the pumpkin and it’s just glorious.
Recipe yields 9 large servings or 12 smaller slices.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try this pumpkin coffee cake, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Crazy for Pumpkin? Try These Recipes Next!
- NEW! Pumpkin Cornbread Muffins
- Cranberry Orange Pumpkin Bread
- Small Batch Pumpkin Cupcakes
- Brown Butter Pumpkin Grits
For more pumpkin recipes check out my tasty round up of recipes to make with a can of pumpkin puree. Enjoy!