Is it even autumn if you’re not eating pumpkin spice everything? This is one for the PSL lovers, fans of cozy sweaters and warm spices, and those who wait all year for that first cool fall breeze.

This recipe is adapted from my cardamom coffee cake recipe, which is a fan favorite on this site! While this pumpkin spice coffee cake recipe uses pumpkin purée in place of sour cream, it still results in a super moist coffee cake with plenty of crunchy streusel topping (the best part of every coffee cake, in my opinion).

Plus you have the addition of an optional simple icing to drizzle over the top once it’s cooled 🙂

What You’ll Find in This Post

Feel free to jump to what you need!

• What You’ll Need (Ingredients & Equipment)
• What is the Reverse Creaming Method?
• Common Questions

What You’ll Need to Make Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake Ingredients & Browned Butter Icing Ingredients

Pumpkin Spice Coffee Cake Ingredients

• Granulated Sugar and Brown Sugar: granulated sugar is used in the cake batter to make it just sweet enough while also helping retain the moisture of the cake. Brown sugar is also used in the crumble for that signature streusel flavor.
• All-Purpose Flour: while some of my other coffee cake recipes use cake flour, I opted to use all-purpose flour in this one to keep the recipe list a little simpler since you’ll be using it in the cake batter and the streusel topping.
• Baking Powder: for leavening.
• Kosher Salt: salt actually helps heighten other flavors and in this case, it also helps balance out the sweetness of the cake and streusel.
• Pumpkin Pie Spice: I prefer to use a store-bought pumpkin pie spice blend instead of having to buy a bunch of different spices. Look for a spice blend that uses cinnamon, ginger, nutmeg, allspice, and cloves.
• Ground Cinnamon: used in the streusel to give it an extra cozy flavor.
• Vegetable Oil: to keep the cake moist.
• Large Eggs: eggs provide structure and some of the necessary fat to keep the cake moist.
• 100% Pumpkin Purée: You want to make sure you use 100% pure pumpkin and not pumpkin pie filling. They’re very different. I always reach for Libby’s, you should be able to find it in the baking aisle of your local grocery store.
• Vanilla Extract: every cake is deserving of vanilla extract.
• Unsalted Butter: I almost always opt for unsalted butter in my recipes because salted butter introduces an inconsistent variable – different brands have different levels of salt in the butter. To help you get an outcome closest to the intended result, I recommend unsalted butter and we add the appropriate amount of kosher salt for the recipe!
• Optional But Encouraged – Pumpkin Pie Extract: You might not have even known this ingredient existed! You can find it in the extract section of the baking aisle of some grocery stores, near the vanilla and almond extracts. I’ve noticed that it’s a bit of a seasonal ingredient, so your grocery store might not carry it, but it’s worth looking for and picking up if you see it! It adds that extra punch of pumpkin spice flavor that really rounds out the cake. But don’t worry, the cake is still great if you can’t find it!
• Powdered Sugar: for the drizzle.
• Milk: to add to the powdered sugar to turn it into a drizzle. I prefer using whole milk, but you can use whatever you have on hand!

This pumpkin spice coffee cake recipe doesn’t include any nuts, but if that’s your thing you can toss in some pecans!

Tools & Equipment to Make Pumpkin Spice Coffee Cake

You’ll need a stand mixer fitted with the whisk attachment for this recipe, as well as a 9-inch x 9-inch metal cake pan. You’ll also need a medium bowl and a whisk for your wet ingredients, and a small bowl and pastry cutter or two forks to make the streusel.

What is the Reverse Creaming Method?

Typically, cake is made by creaming together the butter and sugars first (aka, beating them together until you get something light and fluffy). You then add your eggs followed by your dry ingredients.

The reverse creaming method turns it all on its head. You start out with your dry ingredients and mix them together with softened butter until you get a sandy mixture, them you add your wet ingredients.

Rose Levy Beranbaum in her book The Cake Bible (this is an affiliate link with Bookshop.org – if you decide to make a purchase from that link, I will make a commission) explains that this method helps coat the flour in the butter, which prevents it from being over-mixed later on and often results in a more level cake.

The result is a super tender cake, which is perfect for our pumpkin spice coffee cake.

If books aren’t your thing, you can read more about it in this article by King Arthur: What is reverse creaming, and why does it make great cake?

Common Questions!

Is there coffee in pumpkin spice coffee cake?

Nope! Coffee is not used as an ingredient in coffee cake. It got its name because coffee cake is something that you typically consume with a cup of coffee over breakfast or for dessert.

How to store pumpkin spice coffee cake?

I store my coffee cake covered on the counter (or sometimes in a microwave, if you’re like me and need to keep it away from the cat!) and it will last about 5-7 days. For best results, store it in a container with a tight-fitting lid.

Can you freeze pumpkin spice coffee cake?

Yes! Coffee cake can be stored in the freezer for up to three months. Don’t add the drizzle if you know you’re going to be storing it in the freezer – it doesn’t freeze and thaw well. You can add that part after it’s thawed.

Make sure the cake has cooled completely before wrapping it in plastic wrap or storing in a sealed container and popping it in the fridge. Pro tip: add the date the cake was baked to the container so you know if it’s been in there too long!

When you’re ready to eat it, let it thaw at room temp, top with the drizzle, and enjoy!

What to make with leftover pumpkin purée?

Might I recommend my white chocolate chip pumpkin bars? 🙂 Otherwise, I love to use leftover pumpkin purée in smoothies or a pumpkin pie.

You can check out some of my other cake recipes here and fall recipes here!

If you make this pumpkin spice coffee cake, I want to know how it goes! Feel free to tag me on Instagram @ficklebea 🙂

Print