Cozy up with a slice of the perfect fall treat, this irresistible Pumpkin Coffee Cake!
Made with rich, smooth buttermilk for extra tenderness, this coffee cake blends warm pumpkin spice flavors in every bite. It’s topped with a buttery cinnamon pecan streusel that adds a wonderful crunch and finished with a sweet maple syrup glaze. So delicious and great for any time of the day!
- Prep Time: 20 minutes
- Bake Time: 1 hour
- Cooling Time: 20 minutes
- Total Time: 1 hour and 40 minutes
- Servings: 16 to 20 slices
- Prep Level: Beginner +

Why You Will Love This Recipe
Easy To Make: This recipe is simple to follow, which is great for both beginner and seasoned bakers.
Texture: The buttermilk adds a subtle tang and moistens the cake.
Flavor: Pumpkin puree mixed with spices like cinnamon, nutmeg, and cloves creates a warm, comforting fall flavor.
Crumb Topping: The buttery cinnamon streusel with pecans adds the perfect crunch to the cake.
Crowd Pleaser: This coffee cake is great for family gatherings. It can be served at a brunch or a holiday dessert.
Ingredients


Cake
- Granulated sugar
- Light brown sugar or dark brown
- Canola oil or vegetable oil
- Large eggs (room temperature)
- Buttermilk (see FAQ’s)
- Vanilla extract
- Pumpkin puree
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground cloves
- Ground ginger
- Ground nutmeg
- Baking powder
- Nonstick cooking spray
Crumb Topping
- All-purpose flour
- Light brown sugar
- Unsalted butter
- Ground cinnamon
- Pecan pieces
Maple Glaze (optional)
- Powdered sugar
- Maple syrup
- Milk
- Vanilla extract

Helpful Tools and Equipment
- Large mixing bowl
- Medium size bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Whisk
- Electric mixer: Hand-held or standup
- Rubber spatula
- 9×13-inch baking pan
- Cooling rack
- Oven mitts
How To Make


Preheat oven. Add the flour to a medium-sized bowl.
Whisk in the baking soda, salt, cinnamon, cloves, ginger, nutmeg, and baking powder until incorporated.


Pour the granulated sugar, brown sugar, and canola oil into a larger bowl. Beat with an electric mixer at medium speed until creamy.


Add the eggs one at a time, beating just until blended. Scrape down the sides of the bowl as needed.
Add the buttermilk, vanilla extract, and the pumpkin puree. beat until fully incorporated.


Add the flour mixture to the pumpkin mixture in 2 parts and beat on low speed until just combined. (see Recipe Tips)
Coat a baking pan with nonstick cooking spray.

Spread pumpkin batter evenly into the prepared pan.


Streusel: In a medium bowl, stir together the flour, brown sugar, softened butter, and cinnamon. Stir in the pecans.


Use your hands and place the crumbs evenly over the batter.
Place the baking dish in the center of a preheated oven and bake until a toothpick inserted in the center comes out clean. (see Recipe Tips)


Transfer to a wire rack to cool. Let the cake cool completely before removing it from the pan. Cut into squares and serve.

Maple Glaze (optional): Whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a medium bowl.
Drizzle over the top of the cooled cake.
See the recipe card below for measurements and baking time.
Recipe Tips
Use Room Temperature Ingredients: Having the eggs and buttermilk at room temperature makes a smoother batter with better texture.
Don’t Overmix the Batter: Overtaxing can result in a dense cake. Mix the wet and dry ingredients until just combined to keep the cake light and fluffy.
Prevent Over Browning: Tent the coffee cake with aluminum foil for the last 10 to 15 of baking if the top of the cake starts to brown before baking is completed.
Adjust the Maple Glaze Consistency: If the glaze is too thin, add more powdered sugar. If it’s too thick, add a splash of milk to thin it out. Let the cake cool before drizzling the maple glaze to prevent it from melting into the cake.
How to Store Pumpkin Coffee Cake
Store any leftovers in an airtight container or wrapped tightly in plastic wrap in the fridge for up to a week.

Frequently Asked Questions
Does Pumpkin Cinnamon Streusel Coffee Cake freeze well?
Yes, it freezes well. You can freeze coffee cake without the glaze for up to 3 months. Let the cake cool completely, then wrap it tightly in plastic wrap, then foil. This double layer helps prevent the cake from drying out. Defrost at room temperature overnight. Add the glaze before serving.
Can this Pumpkin Coffee Cake be made ahead?
Absolutely! The coffee cake stays moist for several days. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute the buttermilk?
Yes, if you don’t have buttermilk, you can substitute it with a mix of 2/3 cup of regular milk and two teaspoons of lemon juice or vinegar.
Can you use fresh pumpkin instead of canned?
You can substitute canned pumpkin with homemade pumpkin puree. Just make sure it’s well-drained to avoid extra moisture in the cake.
Did you try this recipe?
Drop me a note, rate this recipe, or leave a comment, I would love to know!

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Pumpkin Coffee Cake Recipe

Made with buttermilk for extra tenderness, this coffee cake blends warm pumpkin spice flavors in every bite. It's topped with a cinnamon pecan streusel and finished with a sweet maple syrup glaze.
Ingredients
- Cake:
- 1 1/3 cups granulated sugar
- 1 1/3 cups light brown sugar (lightly packed)
- 3/4 cup canola oil or vegetable oil
- 4 large eggs (room temperature)
- 2/3 cup whole buttermilk
- 1 teaspoon pure vanilla extract
- 1 can of pumpkin puree (15 ounces)
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1.5 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- Nonstick cooking spray
- Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar (lightly packed)
- 1/2 cup unsalted butter (softened)
- 1/2 teaspoon ground cinnamon
- 1 cup pecan pieces
- Maple Glaze (optional):
- 1/2 cup confectioners’ sugar
- 2 tablespoons of pure maple syrup (not pancake syrup)
- 2 teaspoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°
- Combine the dry ingredients: flour, baking soda, salt, cinnamon, cloves, ginger, nutmeg, and baking powder in a medium-sized bowl. Whisk until incorporated.
- Combine the granulated sugar, brown sugar, and canola oil in a larger bowl. Using an electric mixer, beat at medium speed until creamy, approximately 2 minutes.
- Add the eggs one at a time, beating just until blended. Scrape down the sides of the bowl as needed.
- Add the buttermilk, vanilla extract, and the pumpkin puree. beat until fully incorporated, about 1 minute.
- Add the flour mixture to the pumpkin mixture in 2 parts and beat on low speed until just combined. (see Recipe Tips)
- Coat a 13×9-inch baking pan with nonstick cooking spray. Spread batter evenly into the prepared pan.
- Streusel: In a medium bowl, stir together the flour, brown sugar, softened butter, and cinnamon. Stir in the pecans. The topping will be clumpy.
- Use your hands and place the crumbs evenly over the batter.
- Place the baking dish in the center of a preheated oven and bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean. (see Recipe Tips)
- Remove the cake from the oven and place it on a wire rack to cool. Let the cake cool completely before removing it from the pan. Cut into squares and serve.
- Maple Glaze (optional): Whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a medium bowl.
- Drizzle over the top of the cooled cake. Let it set for 2-3 minutes before serving.
Notes
Helpful Tools and Equipment
- Large mixing bowl
- Medium size bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Whisk
- Electric mixer: Hand-held or standup
- Rubber spatula
- 9×13-inch baking pan
- Cooling rack
- Oven mitts
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 510Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 63mgSodium: 409mgCarbohydrates: 71gFiber: 2gSugar: 44gProtein: 6g
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