Pumpkin Coffee Cake

A moist pumpkin coffee cake with a cinnamon crumb topping and maple glaze—perfect for fall mornings!

60 min Serves 20 Medium American

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This pumpkin coffee cake features a tender pumpkin-spiced base topped with a buttery cinnamon crumb layer. After baking, it's finished with a simple maple glaze for extra sweetness. Easy to make and full of autumn flavor, it's ideal for breakfast or dessert.

Directions

Set your oven to 350°F. Line a 9x13-inch baking pan with parchment paper and give it a light greasing.

In a large bowl, whisk together the melted (and slightly cooled) butter, eggs, granulated sugar, brown sugar, and canned pumpkin until the mixture is smooth. Sift the flour, pumpkin pie spice, baking powder, and salt over the top, then gently fold everything together until just combined.

For the topping, stir together the flour, sugar, cinnamon, and a pinch of salt. Cut in the cold butter until the mixture resembles pea-sized crumbs. Refrigerate the topping until you're ready to use it.

Spread the cake batter evenly in the prepared pan, making sure it reaches the corners. Sprinkle the chilled topping evenly over the batter, then lightly press it into the surface (just enough to help it stick, not sink into the cake). Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.

To make the glaze, stir together the powdered sugar and maple syrup until smooth. Drizzle over the cooled cake before serving.