Some bakes feel like a warm scarf and a long walk through crisp leaves. This Pumpkin Spice Coffee Cake Recipe is one of them deeply aromatic, gloriously tender, and crowned with a generous cinnamon streusel that shatters softly beneath a drizzle of vanilla icing. It’s the kind of cake that invites slow mornings, second cups, and quiet smiles at the table. Tested for reliable moisture and lift, it brings that café-style crumb home balanced sweetness, NATYRALI ingredients, and a comforting aroma that lingers long after the pan is empty. Whether you love classic Streusel Coffee Cake or crave modern Pumpkin Coffee Cakes with maple and spice, this one becomes a ritual the first time you bake it.
Table of Contents
🎃 Why You’ll Love It
- Tender, plush crumb with concentrated pumpkin flavor from real puree and warm spices.
- Thick, cinnamon-forward crumb topping for a true Crumb Coffee Cakes finish.
- Simple to make no mixer needed and bakes in about 30–35 minutes for quick autumn comfort.
🛒 Ingredients (cups + grams)
Pan: 9-inch square or 9-inch springform
Serves: 9–12
Bake: 30–35 minutes
Temp: 350°F (177°C)
Crumb Topping
- All-purpose flour: 1/2 cup (63 g)
- Light or dark brown sugar, packed: 1/2 cup (100 g)
- Ground cinnamon: 1 1/2 tsp
- Unsalted butter, cold: 1/4 cup (56 g), diced
- Fine sea salt: pinch
Pumpkin Coffee Cake
- All-purpose flour: 2 cups (250 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Pumpkin puree (not pie filling): 1 cup (226 g)
- Light or dark brown sugar, packed: 1/2 cup (100 g)
- Neutral oil (canola/veg) or melted coconut oil: 1/2 cup (120 ml)
- Pure maple syrup: 1/4 cup (82 g)
- Milk (dairy or non-dairy): 1/4 cup (60 ml)
- Vanilla extract (optional but lovely): 1 tsp
Vanilla Icing
- Confectioners’ sugar: 1 cup (120 g)
- Milk, half-and-half, or pumpkin spice coffee creamer: 2 tbsp (30 ml), more as needed
- Pure vanilla extract: 1/4 tsp
- Pinch of salt, to balance
Optional mix-ins (choose up to 1 cup total):
- Mini chocolate chips: 1/2 cup (85 g)
- Toasted walnuts or pecans, chopped: 1/2 cup (55 g)
- Extra cinnamon or pumpkin spice: 1/2 tsp
- Orange zest: 1 tsp, for a citrusy lift
👩🍳 Step-by-Step Instructions
- Prep the pan and oven
- Heat oven to 350°F (177°C). Grease a 9-inch square or springform pan and line the base with parchment for clean release.
- Make the crumb topping
- Whisk flour, brown sugar, cinnamon, and a pinch of salt. Cut in cold butter with a fork or pastry cutter until sandy clumps form. Chill while you make the batter to keep the streusel crisp.
- Combine dry ingredients
- In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
- Combine wet ingredients
- In a medium bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, milk, and vanilla until smooth and glossy.
- Bring it together
- Pour wet into dry and fold with a spatula until just combined. The batter will be thick this ensures a plush, tender crumb. Avoid over-mixing to keep the cake soft.
- Pan and top
- Spread batter evenly into the prepared pan. Sprinkle chilled crumb topping over the surface and gently press to adhere.
- Bake
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the crumb browns too quickly, tent loosely with foil for the last 5–7 minutes.
- Ice the cake
- Whisk confectioners’ sugar, milk/creamer, vanilla, and a pinch of salt until pourable and silky. Drizzle over the warm or cooled cake in slow ribbons. Slice and serve.
Tips for perfect moisture and texture:
- Use real pumpkin puree and measure accurately; too much puree can make the cake dense.
- Thick batter is expected resist adding extra milk unless extremely dry.
- Let the cake rest 10 minutes before slicing so the crumb sets under the streusel.
🎨 Customizations & Variations
- Pumpkin Spice Latte Cake Recipe
Replace milk with strong, cooled espresso or use half-and-half plus 1 tsp instant espresso dissolved; top with a coffee-kissed glaze for café vibes. - Pumpkin Spice Coffee Cake Bundt
Bake in a well-greased 10-cup Bundt; skip the crumb layer (it will bake on the bottom). Swirl in a cinnamon-brown sugar ribbon; finish with vanilla or maple glaze. - 3-ingredient Pumpkin Spice Cake (shortcut idea)
For a minimalist version: boxed spice cake mix + 1 can pumpkin puree + 1/2 cup water or milk. Bake per pan guidelines; glaze with vanilla icing for a low-fuss treat. - Nut-Free Cozy Crunch
Add cinnamon sugar to the crumb (extra 1 tbsp sugar + 1/4 tsp cinnamon) and finish with a light dusting of confectioners’ sugar instead of nuts. - Chocolate Chip Pumpkin Coffee Cakes
Fold 1/2 cup mini chips into the batter; drizzle with a thin chocolate glaze instead of vanilla. - Maple-Pecan Streusel Coffee Cake
Add 1/2 cup chopped toasted pecans to the crumb; thin the icing with maple syrup for fragrant depth. - Gluten-Free Path
Use a 1:1 gluten-free baking flour. Let batter rest 10 minutes before baking to hydrate starches; check for doneness at 30 minutes.
🍽️ Serving Ideas
- Morning café moment
Serve warm slices with salted butter or a cloud of whipped cream. Pour a fresh coffee or chai; the spice and maple notes echo beautifully. - Cozy dessert plate
Pair with vanilla bean ice cream and a drizzle of warm maple syrup. A sprinkle of cinnamon just before serving heightens the aroma. - Brunch board star
Set alongside fruit, yogurt, and a savory egg dish. The cake’s balanced sweetness plays well with sharp cheeses and citrus.
Sensory snapshot:
- Expect a tender, velvety crumb under a cinnamon-forward streusel, a glossy glaze that crackles at the edges, and a spice bouquet that feels like fall in every inhale.
🧊 Storage & Freezing
- Room temperature
Keep covered at cool room temp up to 2 days; the crumb stays crisp and the cake moist. - Refrigeration
Store airtight up to 4–5 days. Bring slices to room temp or warm 10–15 seconds in the microwave before serving. - Freezing
Freeze whole (un-iced) or sliced, tightly wrapped, up to 2 months. Thaw overnight in the fridge; glaze after thawing for the cleanest finish.
Make-ahead tip:
- Bake the cake a day ahead and glaze just before serving; the crumb stays defined and the icing looks fresh.
💡 Pro Tips
- Spice balance
For a streamlined profile, replace cinnamon, nutmeg, cloves, and ginger with 2 1/2 tsp pumpkin pie spice. For a brighter spice, keep the cinnamon (1 1/2 tsp) and use 1 tsp pumpkin pie spice for the rest. - Moisture harmony
Pumpkin equals moisture avoid extra liquid. If using coconut oil, ensure it’s fully melted and the other ingredients are at room temp to prevent seizing. - Streusel success
Keep butter cold and crumbs chunky; chilling the topping while you mix the batter helps it bake into pebbly, distinct crumbles. - Doneness check
Aim for clean toothpick or moist crumbs not wet batter. The center should spring back lightly when pressed. - Clean slices
Cool at least 10–15 minutes and use a sharp knife. Wipe between cuts for tidy café-style squares.
💬 Emma’s Note
This cake is a love letter to fall rituals quiet mornings, warm mugs, and soft crumbs shared with people you adore. It’s gentle in sweetness, bold in spice, and endlessly adaptable, from Pumpkin Spice Latte Cake to a simple glazed pan that’s ready in under an hour. Bake it once, and it becomes the season’s soundtrack. If it found a place at your table, share your twist extra spice, maple drizzle, or chocolate chips. And for more NATYRALI cozy bakes, Pumpkin Coffee Cake Recipes, and crumb-topped favorites, follow for weekly inspiration and seasonal menus on Pinterest.
Spiced-Pumpkin Coffee Cake with Crumb Topping
This Spiced-Pumpkin Coffee Cake feels like a warm scarf and a walk through autumn leaves deeply aromatic, tender, and crowned with a cinnamon streusel and vanilla drizzle. A cozy, café-style treat perfect for fall mornings or brunches, offering natural flavor, balanced sweetness, and comforting spice.
Equipment
- 9-inch square or springform pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light or dark brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold, diced
- fine sea salt pinch
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup light or dark brown sugar, packed
- 1/2 cup neutral oil or melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract optional
Vanilla Icing
- 1 cup confectioners’ sugar
- 2 tbsp milk or creamer more as needed
- 1/4 tsp pure vanilla extract
- salt pinch
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 9-inch square or springform pan with parchment paper.
- For the crumb topping: whisk flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly; chill until needed.
- For the cake: whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- In a separate bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, milk, and vanilla until smooth.
- Pour wet into dry ingredients and fold until just combined. Batter will be thick.
- Spread batter into prepared pan. Sprinkle chilled crumb topping evenly over the top and lightly press to adhere.
- Bake 30–35 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool for 10 minutes.
- For the icing: whisk confectioners’ sugar, milk, vanilla, and salt until smooth. Drizzle over warm or cooled cake before serving.
Notes
Use real pumpkin puree for best texture. Avoid overmixing to maintain a tender crumb. Let the cake rest 10 minutes before slicing so the streusel sets. For a flavor twist, replace milk with espresso for a Pumpkin Spice Latte Cake or add chocolate chips to the batter.