Moist, delicious Pumpkin Coffee Cake piled high with a sweet Cinnamon Steusel and cinnamon glaze. Easy recipe with freezer friendly options too!
Why this Recipe Works
There’s nothing more I crave than a warm, flavorful slice of pumpkin coffee cake. Today’s version is topped with a delicious cinnamon streusel.
If you haven’t tried making this coffee cake yet, I urge you to run to the store and get everything you’ll need to bake it today!
- Makes two cakes (perfect for sharing or freezing)
- Soft and tender cake texture
- Flavorful crumb topping
- Sweet cinnamon icing
Pumpkin- choose canned pumpkin puree, not pumpkin pie filling!
Spices- swap out the ginger, nutmeg, and cloves for my homemade pumpkin pie spice mix.
Butter- unsalted is what I choose to bake with, but salted will be fine. Omit half of the kosher salt if using salted butter.
How to make Pumpkin Coffee Cake
Prepare Pans. Grease and flour two 9-inch round cake pans (or use my homemade cake release). Line the bottoms with parchment paper.
Make the coffee cake: Combine the butter and sugar, add in remaining ingredients. Pour into pans.
Crumb Topping: For the cinnamon streusel, mix the flour, sugars, cinnamon, and melted butter together with a fork. Sprinkle over batter.
Bake and Cool: Remove cakes from oven and cool 10 minutes in pan. Remove cakes to a wire rack and cool completely.
Cinnamon Glaze: For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!
Tips and Tricks
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling. There is a difference!
- To add extra flavor, this maple pumpkin coffee cake is ridiculously wonderful.
- As you combine the streusel mixture, blend with a fork until crumbs form. Spread evenly over the batter!
How do you store Pumpkin Coffee Cake?
Room Temperature. This pumpkin coffee cake recipe can be stored at room temperature for up to 3 days in an airtight container.
Refrigerator. To extend the life of this cake and keep it fresher for longer, store in airtight container in the refrigerator for up 7 days.
Freezer. Pumpkin coffee cake can be frozen for up to 3 months in airtight freezer safe container or ziploc bag. This is great news because today’s recipe bakes TWO cakes. One for now, one for later!
More Easy Breakfast Recipes:
- French Toast Casserole
- Zucchini Bread Recipe
- Blueberry Buckle Recipe
- Amish Friendship Bread
- Veggie Quiche
- Sour Cream Coffee Cake
Easy, moist Pumpkin Coffee Cake with a thick cinnamon brown sugar streusel and vanilla glaze!