The Best And Splendid Glazed Pumpkin Coffee Cake

Glazed Pumpkin Coffee Cake - Moist pumpkin cake topped with a cinnamon butter streusel and drizzled with a homemade sugar glaze.

This glazed pumpkin coffee cake is the perfect blend of warm spices and rich pumpkin flavor, topped with a buttery, cinnamon-sugar crumble. It's moist, tender, and just the right amount of sweet-ideal for a cozy breakfast or an afternoon treat with coffee.

If you want more pumpkin related desserts, here are the best ones you need to add to your list!

• The Most Delicious Pumpkin Coffee Cake Cookies
• The Ultimate Pumpkin Oreo Cake
• The Most Splendid Caramel Pumpkin Sheet Cake
• The Most Original Pumpkin Oreo Cookies

Why You'll Love This Recipe

• Pumpkin spice cake- The pumpkin spice in this cake uses ground cinnamon, ginger, nutmeg, and cardamom. 
• No decorating needed- Because this is made in an 8x8 cake pan, there is no decorating needed!
• The perfect dessert for any occasion-Whether this is a dessert for a special family get together, or just a week night treat, your family and friends will love this in their lives. 
• Crunchy Top- The streusel top is made from butter, brown sugar, flour, and salt and adds a delicious crunch to the cake.
• Easy to make- This cake is so easy to make that it can be made by any level of baker.

Ingredients - Pumpkin Coffee Cake

Here are some ingredients that you will need for this Glazed Pumpkin Streusel Cake that you may not have on hand. For a complete list of ingredients, check out the recipe card below. 

• Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling. 
• Unsalted butter-  You will need butter for the cinnamon swirl as well as for the glaze. As always, I used unsalted butter.
• Ground spices-  You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice. 
• Light brown sugar-  I like light brown sugar, but feel free to use dark brown, if that is what you have on hand. 
• Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking. 
• Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth glaze.

Step by Step- Glazed Pumpkin Coffee Cake

Here is a detailed list on how to make and bake this Glazed Pumpkin Coffee Cake. I used a kitchen aid with the paddle attachment. 

1. Cinnamon Topping:

• Whisk brown sugar, flour, pumpkin pie spice, cinnamon, and salt.
• Add cold butter and mix until crumbly. Set aside.

2. Cake Batter:

• Preheat oven to 350°F. Line and spray an 8x8 pan.
• Whisk flour, baking powder, spices, and salt. Set aside.
• Cream sugars and eggs until fluffy. Add oil, vanilla, and pumpkin purée, mixing until combined.
• Gradually mix in dry ingredients until just combined.

3. Assemble and Bake:

• Pour batter into the prepared pan and smooth the top.
• Sprinkle cinnamon topping evenly over the batter.
• Bake for 35-38 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan.

4. Glaze and Serve:

Mix powdered sugar and milk to create a glaze. Drizzle over the cooled cake and enjoy!

Expert Baking Tips

• Spice Substitutions: If you don't have cardamom, you can substitute it with an equal amount of allspice or just increase the cinnamon slightly.
• Perfect Topping Texture: Make sure your butter is cold when making the cinnamon topping. This helps create that perfect crumbly texture.
• Parchment Paper Hack: Use metal binder clips to keep your parchment paper in place. This ensures the batter stays even and the cake lifts out easily.

FAQ - Pumpkin Coffee Cake

Can I make this into cupcakes?

Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes. 

Can this be made into a layer cake?

Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the glaze recipe. 

Can I make this ahead of time? 

Yes, you can make the cake the day before you serve it and store it in the fridge. Pull it out a few hours before serving and add the glaze right before you serve the cake.

Can I use pumpkin pie filling instead of pumpkin purée? No, pumpkin pie filling is sweetened and spiced, which will alter the flavor and texture of the cake. Stick to pumpkin purée for the best results.

Can I freeze this cake? Yes! This cake freezes well. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

What other pans can I use? If you don't have an 8x8 pan, you can use a 9-inch round pan or a similar-sized baking dish. Just keep an eye on the baking time, as it may vary slightly.

Storing and Freezing Glazed Pumpkin Coffee Cake

• To freeze, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge and warm up slices in the microwave if desired.
• Store any leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days.

FOR MORE FALL RECIPES HERE ARE SOME YOU SHOULD TRY

• The Greatest Powder Sugar Apple Cider Donut Cake
• The Best Fall Inspired Apple Crumb Cookies
• The Most Spectacular Fall Biscoff Apple Cake
• Gooey Cinnamon Roll Caramel Cake

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pumpkin Coffee Cake with Cinnamon Topping

Molly Murphy

pumpkin coffee cake topped with a cinnamon butter streusel and drizzled with a homemade sugar glaze. Fall in every bite!

5 from 9 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 9 squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 pumpkin 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 mixing bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon, and salt.
  ¼ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, Pinch of salt
• Add the cold butter. Using your hands or a pastry cutter, combine the mixture until it forms a shaggy texture with no visible flour streaks.
  5 tablespoons unsalted butter
• Set aside. This topping can be made ahead of time and stored in an airtight container for up to 5 days.

Prepare the Cake:

• Preheat your oven to 350°F. Spray the bottom of an 8x8 metal pan, line with parchment paper, and spray again. If needed, use metal binder clips to hold down the sides of the parchment paper.
• In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon pumpkin pie spice
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 5 minutes.
  ⅔ cup granulated sugar, ½ cup light brown sugar, 3 large eggs, ¼ teaspoon ground cardamom, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¾ teaspoon salt
• Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds.
  ½ cup vegetable oil, 1 teaspoon pure vanilla extract
• Add the pumpkin purée and mix on low speed until combined, about 30 seconds more.
  1 cup pumpkin purée
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

Assemble and Bake:

• Pour the pumpkin batter into the prepared 8x8 pan. Use the back of a spoon to smooth the batter evenly.
• Evenly sprinkle the cinnamon topping over the pumpkin cake batter.
• Bake for 35-38 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
• Let the cake cool completely in the pan.

Finish and Serve:

• When ready to serve, mix 1 cup of powdered sugar with 3 tablespoons of milk to create a glaze. Drizzle over the cooled cake.

Keyword banana, coffee cake, sheet cake, pumpkin cake

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