The Ultimate Glazed Pumpkin Coffee Cake: Your Perfect Fall Baking Companion

Glazed Pumpkin Coffee Cake – Experience the quintessential taste of autumn with our irresistibly moist pumpkin cake, generously topped with a buttery cinnamon streusel and finished with a delicate homemade sugar glaze. This recipe is destined to become your favorite fall tradition.

This spectacular glazed pumpkin coffee cake is more than just a dessert; it’s an experience. Imagine the comforting aroma of warm spices filling your kitchen, the rich, earthy flavor of pumpkin perfectly balanced with a sweet, buttery cinnamon-sugar crumble. Each bite offers a harmonious blend of tender, moist cake, satisfying crunch from the streusel, and a luscious sweetness from the homemade glaze. It’s wonderfully tender, perfectly spiced, and just the right amount of sweet – making it an ideal companion for a cozy breakfast, a delightful brunch centerpiece, or an afternoon treat paired with your favorite coffee or tea. Whether you’re celebrating the crisp days of autumn or simply craving a taste of seasonal goodness, this pumpkin coffee cake is guaranteed to bring warmth and joy.

If you’re eager to explore more pumpkin-related desserts and continue your fall baking adventure, here are some of the best recipes you absolutely need to add to your list! These treats will ensure your kitchen stays filled with the delightful scents and flavors of autumn.

• 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

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Why You’ll Fall in Love with This Glazed Pumpkin Coffee Cake Recipe

This glazed pumpkin coffee cake isn’t just another dessert; it’s a celebration of fall, an embodiment of comfort, and a testament to simple, delicious baking. Here’s why this recipe will quickly become a cherished favorite in your home:

• Rich Pumpkin Spice Flavor: Forget bland cakes! This recipe boasts a deeply aromatic pumpkin spice profile, featuring a custom blend of ground cinnamon, ginger, nutmeg, and cardamom. Each spice plays a vital role in creating a complex, warm, and inviting flavor that truly sings “autumn.” The pumpkin puree adds a natural sweetness and incredible moisture, making every bite a delightful sensory experience.
• Effortlessly Beautiful & No Decorating Needed: One of the best aspects of this pumpkin coffee cake is its inherent charm. Baked in a simple 8×8 inch pan, it emerges from the oven with a naturally appealing, rustic look. The golden-brown streusel topping and the elegant drizzle of glaze are all the decoration it needs. This means less time fussing with frosting and more time enjoying your delicious creation, making it perfect for bakers of all skill levels.
• The Perfect Dessert for Any Occasion: Whether you’re hosting a grand holiday gathering, a casual family brunch, or simply craving a sweet escape on a quiet weeknight, this cake fits every scenario. Its comforting flavors make it a welcome addition to Thanksgiving tables, while its ease of preparation makes it a go-to for impromptu dessert cravings. It’s guaranteed to impress your family and friends, becoming a beloved staple in their lives.
• Irresistibly Crunchy Streusel Topping: The star of any good coffee cake is its streusel, and this one does not disappoint! Crafted from a blend of cold butter, brown sugar, flour, and a pinch of salt, it bakes into a delightfully crunchy, buttery, and cinnamon-kissed layer. This textural contrast against the soft, moist cake is absolutely divine, adding a satisfying element that elevates the entire dessert.
• Incredibly Easy to Make: Don’t let its sophisticated flavor fool you; this glazed pumpkin coffee cake is surprisingly straightforward to prepare. With clear, step-by-step instructions and common pantry ingredients, it’s a forgiving recipe that even beginner bakers can master with confidence. You don’t need expert skills to achieve bakery-quality results right in your own kitchen!

Key Ingredients for Your Glazed Pumpkin Coffee Cake

To create this spectacular Glazed Pumpkin Streusel Cake, you’ll need a few essential ingredients, some of which might require a quick trip to the store. For the complete list with precise measurements, make sure to check out the detailed recipe card at the bottom of this page. Here’s a closer look at some key components:

• Canned Pumpkin Puree: This is the heart of our pumpkin cake! It’s crucial to use plain canned pumpkin puree, not canned pumpkin pie filling. Pumpkin pie filling already contains spices and sweeteners, which would throw off the delicate balance of our recipe. Always double-check the label to ensure you have the correct ingredient for the best flavor and texture.
• Unsalted Butter: You’ll be using butter in several stages of this recipe – for the rich streusel topping and the smooth glaze. I always recommend using unsalted butter so you have complete control over the salt content in your baking. Make sure your butter for the streusel is cold, and for the cake batter, it should be softened to room temperature for optimal creaming.
• Ground Spices: Our unique spice blend is what gives this cake its signature fall aroma and taste. You’ll need a fragrant mix of cardamom, cinnamon, ginger, nutmeg, and a touch of pre-mixed pumpkin pie spice to ensure every bite is bursting with warmth and flavor. Don’t skip the cardamom; it adds a wonderfully complex, subtle floral note that truly elevates the cake.
• Light Brown Sugar: This provides a deeper, more molasses-rich sweetness and contributes to the moist texture of the cake. While I prefer light brown sugar for its balanced flavor, feel free to use dark brown sugar if that’s what you have on hand – it will lend an even richer, more caramelized note.
• Large Eggs: Eggs are essential for structure, moisture, and binding the ingredients. Always use large or extra-large eggs, and critically, ensure they are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter, airier cake texture. Plan ahead and pull them out of the fridge a few hours before you start baking.
• Powdered Sugar: This fine sugar is the base for our luscious homemade glaze. To achieve a perfectly smooth, lump-free glaze that drizzles beautifully, remember to always sift your powdered sugar before mixing. This simple step makes a world of difference in the final presentation.

How to Make Your Delicious Glazed Pumpkin Coffee Cake: A Step-by-Step Guide

Get ready to bake! Here’s a detailed, easy-to-follow guide on how to prepare and bake this incredible Glazed Pumpkin Coffee Cake. I personally use a KitchenAid stand mixer with the paddle attachment for ultimate ease, but a hand mixer or even a sturdy whisk will work beautifully too. Let’s get started!

1. Crafting the Perfect Cinnamon Streusel Topping:

• Combine Dry Ingredients: In a medium-sized bowl, begin by whisking together the light brown sugar, all-purpose flour, pumpkin pie spice, ground cinnamon, and a pinch of salt. Ensure these dry ingredients are thoroughly mixed to distribute the flavors evenly.
• Incorporate Cold Butter: Add the cold, diced unsalted butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs or a shaggy texture. The key here is to keep the butter cold, which prevents it from fully incorporating and creates that desirable crumbly, crunchy texture after baking. Avoid overmixing; some pea-sized pieces of butter are perfectly fine.
• Set Aside: Once your streusel is perfectly crumbly, set it aside. This topping can even be prepared a day or two in advance and stored in an airtight container in the refrigerator, making your baking day even smoother.

2. Preparing the Moist Pumpkin Cake Batter:

• Preheat and Prepare Your Pan: First, preheat your oven to 350°F (175°C). Next, prepare an 8×8 inch metal baking pan by lightly greasing the bottom and sides, then lining it with parchment paper. Spray the parchment paper again for extra non-stick insurance. If your parchment paper isn’t staying put, metal binder clips can be a great hack to hold the sides securely in place during batter pouring.
• Whisk Dry Ingredients: In a separate medium bowl, thoroughly whisk together the all-purpose flour, baking powder, the remaining pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg, and salt. Whisking ensures these leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients in your cake.
• Cream Sugars and Eggs: In the bowl of your stand mixer (or a large bowl with a hand mixer), cream together the granulated sugar, light brown sugar, and room-temperature large eggs. Beat on medium speed for about 3-5 minutes until the mixture is light, pale, and fluffy. This step incorporates air, contributing to the cake’s tender crumb.
• Add Wet Ingredients: Reduce the mixer speed to low. Gradually add the vegetable oil and pure vanilla extract, mixing until they are fully incorporated, which should take about 30 seconds. Scrape down the sides of the bowl as needed to ensure everything is well combined.
• Introduce Pumpkin Puree: Next, add the canned pumpkin puree to the mixture. Continue to mix on low speed for another 30 seconds until the pumpkin is just combined into the wet ingredients. Be careful not to overmix at this stage.
• Fold in Dry Ingredients: With the mixer still on the lowest speed, gradually add the dry flour mixture to the pumpkin mixture, in about 2-3 additions. Mix only until *just* combined. Overmixing the flour will develop the gluten, leading to a tough and dry cake. A few streaks of flour are better than an overmixed batter.

3. Assembling and Baking Your Coffee Cake:

• Pour Batter: Carefully pour the prepared pumpkin cake batter into your lined 8×8 inch pan. Use the back of a spoon or an offset spatula to gently smooth the top of the batter into an even layer.
• Sprinkle Streusel: Evenly sprinkle the cinnamon streusel topping generously over the entire surface of the pumpkin cake batter. Make sure to cover it from edge to edge for maximum crunch in every slice.
• Bake to Perfection: Transfer the pan to your preheated oven and bake for 35-38 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached, indicating a perfectly moist interior. Avoid overbaking, as this can dry out the cake.
• Cool Completely: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling fully is crucial before glazing, as a warm cake will melt the glaze, making it runny and absorbed.

4. Glaze and Serve Your Masterpiece:

Once your glorious pumpkin coffee cake has cooled down entirely, it’s time for the final touch. In a small bowl, whisk together 1 cup of sifted powdered sugar with about 2-3 tablespoons of milk (start with 2 and add more a tiny bit at a time until you reach your desired drizzling consistency). Drizzle this homemade sugar glaze generously over the cooled cake. The glaze will set slightly, adding an extra layer of sweetness and visual appeal. Slice, serve, and enjoy the fruits of your labor!

Expert Baking Tips for the Perfect Pumpkin Coffee Cake

Achieving a truly exceptional Glazed Pumpkin Coffee Cake is easy with these insider tips. They’ll help ensure your cake is perfectly moist, flavorful, and has that irresistible streusel crunch every time:

• Spice Substitutions for Flavor Flexibility: While our carefully chosen blend of spices creates a unique flavor profile, don’t worry if you’re missing one. If you don’t have ground cardamom, a wonderful alternative is to substitute it with an equal amount of allspice. Alternatively, you can simply increase the amount of ground cinnamon by another ¼ teaspoon to enhance the classic warmth. Feel free to adjust the spice levels to your personal preference!
• The Secret to Perfect Topping Texture: The key to achieving that delightfully crunchy, crumbly streusel topping lies in using cold butter. When making the cinnamon topping, ensure your unsalted butter is straight from the refrigerator and cut into small cubes. This prevents the butter from fully melting into the dry ingredients too quickly, creating pockets of butter that will steam and crisp up during baking, resulting in that coveted crumbly texture.
• Parchment Paper Hack for Easy Release: Lining your baking pan with parchment paper is a game-changer for effortless cake removal. To ensure the parchment paper stays perfectly in place and doesn’t buckle as you pour in the batter, use metal binder clips to secure the edges of the paper to the rim of the pan. This simple hack ensures an even cake and makes lifting it out a breeze once cooled.
• Don’t Overmix the Batter: This is a golden rule in baking, especially for cakes! Once you add the dry ingredients to the wet pumpkin mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and dry cake. A few small streaks of flour are preferable to an overworked batter – the remaining mixing will happen as you pour and spread the batter.
• Room Temperature Ingredients for Best Results: We touched on eggs, but this applies to all dairy and egg products. Room temperature ingredients (eggs, pumpkin puree, even milk for the glaze) emulsify much better, creating a smoother, more uniform batter and a cake with a finer, more consistent crumb. Plan ahead and pull them out of the fridge at least 30 minutes to an hour before you start baking.
• Know Your Oven: Every oven is a little different. While the recipe suggests a baking time of 35-38 minutes, it’s always best to rely on visual cues and the toothpick test. Start checking around the 30-minute mark. If the top is browning too quickly, you can loosely tent the cake with aluminum foil for the remaining bake time.

Frequently Asked Questions About Pumpkin Coffee Cake

Here are answers to some common questions you might have about making and enjoying this delicious pumpkin coffee cake:

Can I make this into cupcakes?

Absolutely! This versatile recipe can easily be adapted for cupcakes. It should yield approximately 18-20 regular-sized cupcakes. When baking as cupcakes, you will need to reduce the baking time significantly to about 20-22 minutes. Keep an eye on them and test for doneness with a toothpick. The streusel topping will work beautifully on top of each cupcake!

Can this be made into a layer cake?

Yes, you can certainly transform this recipe into a stunning layer cake! To achieve a more impressive presentation, you could make a four-layer, 6-inch cake, or a three-layer, 8-inch cake. For a layer cake, you will definitely need to double the glaze recipe to ensure ample coverage and a rich finish for each layer. You might also consider a cream cheese frosting between layers for extra indulgence.

Can I make this pumpkin coffee cake ahead of time?

Yes, this is a fantastic make-ahead recipe, perfect for entertaining or enjoying throughout the week. You can bake the cake the day before you plan to serve it. Once completely cooled, store it in an airtight container at room temperature or in the fridge. For the best experience, pull the cake out a few hours before serving to allow it to come to room temperature, and then add the glaze just before serving to maintain its fresh appearance and texture.

Can I use pumpkin pie filling instead of pumpkin purée?

No, it’s highly recommended to stick to plain pumpkin purée for this recipe. Pumpkin pie filling is a completely different product; it’s already sweetened and heavily spiced, which will significantly alter the flavor profile and texture of your cake. Using pie filling will likely result in an overly sweet and spiced cake that doesn’t quite hit the right notes. Always opt for 100% pure pumpkin puree for the best and most consistent results.

Can I freeze this cake?

Yes, this pumpkin coffee cake freezes exceptionally well, making it perfect for meal prep or saving leftovers for a future craving! To freeze, ensure the cake is completely cooled (and preferably not yet glazed if you want to glaze fresh). Wrap it tightly first in plastic wrap, then again in aluminum foil, and finally place it in a freezer-safe bag or container. It will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator. You can warm up individual slices in the microwave for a fresh-baked feel, then add the glaze if you held off on it initially.

What other pans can I use if I don’t have an 8×8 pan?

If an 8×8 inch pan isn’t available, don’t worry! You can easily use a 9-inch round cake pan or another similar-sized baking dish. Keep in mind that the baking time may vary slightly with different pan sizes and materials. A larger pan might require a slightly shorter baking time as the batter will be thinner, while a smaller or deeper pan might need a bit longer. Always use the toothpick test to determine doneness.

Storing and Freezing Your Glazed Pumpkin Coffee Cake

Proper storage is key to extending the freshness and deliciousness of your Glazed Pumpkin Coffee Cake. Here’s how to keep it at its best:

• Short-Term Storage: Any leftover pumpkin coffee cake should be stored in an airtight container at room temperature. This will keep it wonderfully fresh and moist for up to 3 days. For slightly longer freshness, especially in warmer climates, you can also store it in the refrigerator for up to 5 days, though the texture is often best at room temperature.
• Long-Term Freezing Instructions: This cake is a fantastic candidate for freezing! Once the cake has cooled completely, wrap it tightly first in several layers of plastic wrap, ensuring no air can get in. Then, wrap it again securely in aluminum foil. Place the double-wrapped cake in a freezer-safe bag or an airtight freezer container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the cake overnight in the refrigerator. If desired, you can gently warm individual slices in the microwave for a few seconds before serving, which can enhance the comforting flavors. Add the glaze after thawing if you preferred to freeze it unglazed.

Looking for more incredible fall recipes to warm your home? Here are some other delightful treats you should definitely try this season!

• 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

Thank you for baking with me! If you love this glazed pumpkin coffee cake recipe or have any questions, please remember to **LEAVE A 5-STAR REVIEW AND A COMMENT** below. Your feedback helps me create more delicious content for you! Don’t forget to follow me on Instagram, Pinterest, and TikTok for daily baking inspiration, tips, and so many fun things!

Recipe Card: Glazed Pumpkin Coffee Cake with Cinnamon Streusel

Pumpkin Coffee Cake with Cinnamon Topping

Molly Murphy

A perfectly moist pumpkin coffee cake crowned with a delightful cinnamon butter streusel and drizzled with a homemade sugar glaze. Experience fall in every delectable bite!

5 from 8 votes

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Course Dessert

Cuisine American, Cake

Servings 9 squares

Ingredients

 

 

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, diced

For the Pumpkin Cake:

• ⅔ cup granulated sugar
• ½ cup light brown sugar packed
• 3 large eggs at 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, all-purpose flour, pumpkin pie spice, ground cinnamon, and salt until well combined.
  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, diced unsalted butter to the mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until it forms a coarse, shaggy crumble with no visible flour streaks. Some pea-sized butter pieces are ideal for a crunchy streusel.
  5 tablespoons unsalted butter
• Set aside while you prepare the cake batter. This topping can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.

Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Lightly grease the bottom of an 8×8 inch metal baking pan, then line it with parchment paper, allowing some overhang on the sides for easy lifting. Spray the parchment paper again. Use metal binder clips to hold the parchment paper in place if needed.
• In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, pumpkin pie spice, ground cardamom, ground cinnamon, ground ginger, ground nutmeg, and salt until they are evenly combined. Set this dry mixture aside.
  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
• In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the granulated sugar, light brown sugar, and room-temperature large eggs on medium speed until the mixture is light, pale, and fluffy, which usually takes about 5 minutes. This aerates the mixture, contributing to a tender cake.
  ⅔ cup granulated sugar, ½ cup light brown sugar, 3 large eggs
• Reduce the mixer speed to low. Add the vegetable oil and pure vanilla extract, beating for about 30 seconds until they are fully incorporated into the sugar and egg mixture.
  ½ cup vegetable oil, 1 teaspoon pure vanilla extract
• Add the pumpkin purée to the bowl and mix on low speed for approximately 30 seconds more, or until it is just combined into the batter. Scrape down the sides of the bowl to ensure uniform mixing.
  1 cup pumpkin purée
• With the mixer still on its lowest speed, gradually add the reserved dry ingredients to the pumpkin mixture in 2-3 additions. Mix just until the ingredients are combined and no dry streaks of flour remain. Be very careful not to overmix, as this can lead to a tough cake.

Assemble and Bake:

• Pour the prepared pumpkin batter evenly into the lined 8×8 inch baking pan. Use the back of a spoon or an offset spatula to gently smooth the top of the batter.
• Evenly sprinkle the entire cinnamon streusel topping mixture generously over the surface of the pumpkin cake batter, ensuring it covers from edge to edge.
• Bake in the preheated oven for 35-38 minutes. The cake is ready when a toothpick inserted into the center comes out with only a few moist crumbs attached, indicating a perfectly baked, moist interior.
• Once baked, remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool completely in the pan. This step is crucial before glazing to prevent the glaze from melting and being absorbed into the warm cake.

Finish and Serve:

• When the cake is completely cooled and you are ready to serve, prepare the glaze. In a small bowl, whisk together 1 cup of sifted powdered sugar with 2-3 tablespoons of milk until a smooth, drizzling consistency is achieved. Start with 2 tablespoons of milk and add more sparingly until it’s just right. Drizzle the homemade glaze generously over the cooled cake. Slice and enjoy your delightful Glazed Pumpkin Coffee Cake!

Keyword coffee cake, easy pumpkin cake, fall dessert, glazed coffee cake, pumpkin cake, pumpkin streusel

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