Delicious Pumpkin Coffee Cake with Maple Cream Cheese Drizzle

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Embrace the cozy scents and flavors of autumn with this incredible pumpkin coffee cake. Imagine a perfectly moist, tender cake base infused with warm spices, crowned with an irresistible brown sugar streusel, and finished with a dreamy maple cream cheese drizzle. This delightful recipe captures the essence of fall in every single bite. It’s truly the perfect treat for any seasonal gathering or a comforting morning indulgence.

Why You’ll Love This Recipe

This pumpkin coffee cake is destined to become a fall favorite for so many delicious reasons!

• Rich Fall Flavors: Enjoy the comforting warmth of pumpkin and aromatic spices in every forkful.
• Super Soft & Moist Texture: The cake is incredibly tender and stays moist for days, thanks to the pumpkin puree.
• Crunchy Brown Sugar Streusel: A buttery, sweet, and spiced streusel topping adds a delightful textural contrast.
• Decadent Maple Cream Cheese Drizzle: This tangy and sweet glaze elevates the entire experience with its creamy finish.
• Easy to Make at Home: Even beginners can achieve bakery-quality results with straightforward steps.

Ingredients

Creating this amazing pumpkin coffee cake requires a few simple ingredients, easily found at any grocery store. Gather these items to begin your baking adventure, ensuring everything is ready to go.

For the Streusel Topping:

• 1/2 cup (112 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• Pinch of salt

For the Pumpkin Coffee Cake:

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (244 g) canned pumpkin puree (not pie filling)
• 3/4 cup (180 ml) buttermilk, room temperature

For the Maple Cream Cheese Drizzle:

• 2 oz (56 g) cream cheese, softened
• 2 tbsp (30 ml) pure maple syrup
• 3-4 tbsp (25-32 g) powdered sugar, add to your sweetness preference
• 1 tbsp (15 ml) whole milk

Notes & Substitutions

Accurate ingredient preparation is key for a perfect pumpkin coffee cake. When measuring flour, spoon it into your measuring cup and level it off with a straight edge to avoid a dense cake. If you don’t have buttermilk, you can easily make your own: add 3/4 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with whole milk to the 3/4 cup line. Let it sit for 5-10 minutes until it slightly curdles. Always use plain canned pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. Feel free to adjust the spice blend; a chai spice mix would also be lovely. Ensure your butter is properly softened for smooth mixing in both the cake and streusel.

Equipment

You don’t need fancy tools to make this delightful pumpkin coffee cake, but having the right equipment ensures a smooth baking process.

• 9×9 inch metal baking pan
• Parchment paper
• Electric mixer (handheld or stand)
• Large mixing bowls (2-3)
• Rubber spatula
• Wire rack for cooling

Instructions

Creating this delicious pumpkin coffee cake is a straightforward process. Follow these steps for a perfect fall treat!

Make the Streusel Topping:

• Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
• Add in the flour, pumpkin pie spice, and salt. Mix together until the mixture resembles coarse crumbs.
• Pop the streusel in the fridge to chill while making the coffee cake batter.

Prepare the Pumpkin Coffee Cake:

• Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper, leaving an overhang on two sides.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside this dry mixture.
• Add the softened butter and granulated white sugar to a large bowl. Cream them together for 2 minutes with an electric mixer on high speed until light and fluffy.
• Then add in the eggs and vanilla. Mix on medium speed until pale in color and smooth, about 1 minute.
• Add in the buttermilk and canned pumpkin puree. Mix on medium low speed until just combined. The batter might look slightly curdled at this point, but it will come together.
• Gradually add the dry ingredients to the pumpkin mixture. Mix on medium low speed just until the batter is combined and no dry streaks remain. Scrape the sides of the bowl with a rubber spatula as necessary to ensure everything is incorporated.
• Pour the batter evenly into the prepared baking pan. Sprinkle the chilled streusel on top of the batter, making sure to cover the entire surface generously.
• Bake the coffee cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. If the top starts to brown too quickly towards the end of baking, loosely cover it with aluminum foil.
• Let the cake cool in the pan on a wire rack until cool enough to handle, about 30 minutes.

Prepare the Maple Cream Cheese Drizzle:

• While the cake cools, make the cream cheese drizzle. Add the softened cream cheese and pure maple syrup to a small bowl. Mix with an electric mixer on medium high speed until smooth and creamy.
• Then sift in the powdered sugar a little at a time, mixing on low speed, until all is combined and smooth. Lastly, mix in the whole milk until the drizzle reaches your desired consistency.
• When the cake is cool enough to handle, gently pull up on the parchment paper to release the cake from the pan. Drizzle the luscious cream cheese frosting generously on top of the cooled cake, then slice and serve immediately. Enjoy your homemade pumpkin coffee cake!

Pro Tips & Troubleshooting

Achieving the perfect pumpkin coffee cake is simple with a few expert tips. Measure your flour accurately by spooning it into the measuring cup and leveling it, rather than scooping directly. This prevents a dense, dry cake. Ensure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature. This helps them emulsify properly with the butter and sugar, creating a smoother, more uniform batter. Avoid overmixing the batter once the dry ingredients are added; overmixing develops gluten, leading to a tough cake. Keep an eye on the streusel topping as it bakes; if it’s browning too fast, lightly tent the pan with foil. For a perfectly smooth cream cheese drizzle, make sure your cream cheese is very soft before mixing.

Serving, Storage, & Variations

This delightful pumpkin coffee cake tastes incredible served warm, alongside a freshly brewed cup of coffee or your favorite herbal tea. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For a fun twist, try adding 1/2 cup of chopped pecans or walnuts to the streusel topping before baking. You could also fold 1/2 cup of mini chocolate chips into the batter for a hint of sweetness. Experiment with different spices like a homemade chai spice blend for an aromatic twist on this classic.

Nutrition

Here’s an estimated nutritional breakdown for a serving of this delicious pumpkin coffee cake. Please remember these values are estimates and can vary based on specific ingredients and serving sizes.

Disclaimer: Nutritional information is an estimate based on ingredient values and preparation. Actual values may vary.

FAQ

Can I use homemade pumpkin puree?
While you can, canned pumpkin puree is recommended for its consistent moisture and texture. The recipe has not been tested with homemade puree.

Can I use sour cream instead of buttermilk?
Buttermilk is crucial for the cake’s tenderness and crumb, as its acidity reacts with the baking soda. If you don’t have buttermilk, easily make a substitute: add 3/4 tablespoon lemon juice or white vinegar to a liquid measuring cup, then fill to 3/4 cup with whole milk and let sit for 5-10 minutes.

How do I know when the coffee cake is baked?
Insert a toothpick into the center of the pumpkin coffee cake. It should come out clean with only a few moist crumbs attached, indicating it’s perfectly baked.

Can this recipe be doubled?
Yes, you can double this recipe and bake it in a 9×13 inch pan. Be sure to adjust the baking time, as it may take slightly longer.

Is this coffee cake suitable for breakfast or dessert?
Absolutely! This versatile coffee cake is perfect for either. Enjoy it as a hearty breakfast with your morning coffee, or serve it as a delightful dessert after a meal.

Conclusion

This pumpkin coffee cake is more than just a recipe; it’s an invitation to savor the comforting, spiced flavors of autumn. With its incredibly moist crumb, crunchy streusel, and luscious maple cream cheese drizzle, it delivers a slice of pure joy in every bite. Lily Hanna encourages you to try this beginner-friendly recipe and bring the warmth of fall into your home. Share your baking success, rate the recipe, and comment below! Explore our other quick and easy fall baking creations for more seasonal delights.

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Delicious Pumpkin Coffee Cake with Maple Cream Cheese Drizzle

This delightful pumpkin coffee cake features a tender pumpkin-spiced crumb, a rich streusel topping, and is finished with a luscious maple cream cheese drizzle, perfect for a cozy breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs

Servings: 10 slices

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Streusel Topping

• 1/2 cup (112 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 1 cup (125 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• pinch salt

Coffee Cake Batter

• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated white sugar
• 2 eggs, at room temperature
• 1 tsp vanilla
• 1 cup (244 g) canned pumpkin puree
• 3/4 cup (180 ml) buttermilk, at room temperature

Maple Cream Cheese Drizzle

• 2 oz (56 g) cream cheese, softened
• 2 tbsp (30 ml) pure maple syrup
• 3-4 tbsp (25-32 g) powdered sugar add to your sweetness preference
• 1 tbsp (15 ml) whole milk

Equipment

• Electric mixer
• Medium bowls
• Large bowl
• 9x9 inch metal baking pan
• Parchment paper
• Whisk
• Rubber spatula
• Wire rack
• Oven

Method

 

Streusel

1. Combine butter and brown sugar in a medium bowl with an electric mixer until well mixed.
2. Add flour, pumpkin pie spice, and salt; mix until the mixture forms coarse crumbs.
3. Chill the streusel in the fridge while preparing the coffee cake batter.

Coffee Cake Batter & Baking

1. Preheat oven to 350°F. Grease and line a 9x9 inch baking pan with parchment paper.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
3. In a large bowl, cream softened butter and granulated white sugar with an electric mixer for 2 minutes.
4. Incorporate eggs and vanilla, mixing for about 1 minute until pale and smooth.
5. Add buttermilk and pumpkin puree, mixing on medium-low until combined; the batter may appear curdled but will come together.
6. Gradually add the dry ingredients to the pumpkin mixture, mixing on medium-low until just combined, scraping the bowl as needed.
7. Pour batter into the prepared pan, then evenly sprinkle the chilled streusel on top.
8. Bake for 60-70 minutes at 350°F, or until a toothpick inserted into the center comes out with only a few moist crumbs; cover with foil if browning too much.
9. Allow the cake to cool in the pan on a wire rack until it's cool enough to handle.

Maple Cream Cheese Drizzle & Serving

1. While the cake cools, combine cream cheese and maple syrup in a small bowl; mix until smooth with an electric mixer.
2. Sift in powdered sugar gradually, mixing on low speed until combined, then stir in the milk.
3. Once the cake is cool enough, lift it from the pan using the parchment paper, drizzle with the cream cheese frosting, and serve.

Notes

Don't be alarmed if the wet cake batter appears curdled before adding the dry ingredients; it will come together.
If the cake top browns too quickly, loosely cover it with aluminum foil during the last part of baking.
Ensure the cake is cool enough to handle before applying the cream cheese drizzle for the best presentation.

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