Pumpkin Coffee Cake

This pumpkin coffee cake combines a moist spiced base with a buttery streusel and maple glaze—perfect for fall mornings.

50 min Serves 18 Medium American

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This pumpkin coffee cake features a tender pumpkin-spiced cake topped with a crunchy streusel and finished with a maple glaze. It's baked in a 9x13-inch pan for easy serving, and the recipe includes simple pantry ingredients. Perfect for breakfast, brunch, or a cozy dessert.

Directions

Preheat your oven to 350°F. Grease a 9x13-inch pan with nonstick spray or line it with parchment paper. For a thicker cake, use a 9x9-inch pan instead.

In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt.

Add 1 cup pumpkin puree, 2/3 cup evaporated milk (or regular milk), 1 whisked egg, and 1 teaspoon vanilla extract. Stir until just combined, then pour the batter into the prepared pan and spread it evenly.

In a small bowl, combine 3/4 cup flour, 3/4 cup packed light brown sugar, 1 teaspoon pumpkin pie spice, and 6 tablespoons slightly melted salted butter. Mix with a fork until crumbly (use your hands if needed). Sprinkle this streusel evenly over the batter.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.

For the glaze, stir together 3/4 cup powdered sugar, 1 to 2 tablespoons pure maple syrup, and 1 tablespoon milk in a small bowl. Drizzle over the cooled cake. Cover until ready to serve.