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Close-up of delicious squares of pumpkin coffee cake with streusel topping and white glaze on a rustic wooden board, accompanied by autumn spices and blurred pumpkins.

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.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours
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.