Easy Glazed Pumpkin Coffee Cake Recipe: Your Ultimate Fall Baking Guide

Welcome the cozy autumn season with an irresistible breakfast or dessert favorite: our Glazed Pumpkin Coffee Cake. This isn’t just any cake; it’s a celebration of fall flavors, combining a wonderfully moist and tender pumpkin cake base with a delightful streusel topping and a luscious, spiced glaze. Each bite offers hints of warm cinnamon, nutmeg, and cloves, perfectly balanced with the rich sweetness of pumpkin.

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin spice filling your home. This coffee cake brings all the beloved flavors of fall directly to your table, making it an ideal treat for weekend brunches, holiday gatherings, or simply a cozy morning with a cup of coffee. Its simple elegance and profound flavors are sure to make it a new seasonal staple in your kitchen.

Why You’ll Love This Glazed Pumpkin Coffee Cake Recipe

Incredibly Moist: Thanks to the generous addition of pumpkin puree, this cake boasts an unbelievably moist and tender crumb that practically melts in your mouth. No dry cakes here!
Perfectly Spiced: Beyond just cinnamon, we incorporate nutmeg and cloves to create a complex and aromatic pumpkin spice blend that truly captures the essence of autumn.
Double the Streusel Delight: This recipe features not one, but two layers of buttery, crumbly streusel – one nestled in the middle of the cake and another generously sprinkled on top for an extra textural contrast.
Simple, Irresistible Glaze: A quick and easy powdered sugar glaze, infused with heavy cream and more pumpkin spice, adds the perfect touch of sweetness and a beautiful finish to the cake.
Ideal for Any Occasion: Whether it’s a family breakfast, a holiday brunch, a potluck, or just a treat to enjoy with your afternoon tea, this coffee cake is always a crowd-pleaser.
SEO-Friendly and Shareable: This recipe is designed to be easily found online and shared with friends and family who are looking for the best fall baking recipes.

Essential Ingredients for Your Fall Baking Masterpiece

Crafting this delightful Glazed Pumpkin Coffee Cake begins with selecting the right ingredients. While you can certainly purchase pre-made pumpkin spice from your local grocery store, making your own blend allows you to customize the intensity and balance of flavors. A homemade mix often yields a fresher, more vibrant taste that truly elevates your baking.

If you’re feeling adventurous, you can also prepare your own homemade pumpkin spice blend. This allows you to control the freshness and ratio of spices like cinnamon, nutmeg, ginger, and cloves, making for an even more personalized and aromatic cake.

Similarly, using homemade pumpkin puree can significantly impact the flavor and moisture of your cake, offering a richer, more authentic pumpkin taste compared to some canned varieties. However, high-quality canned pumpkin puree works perfectly well for convenience.

Ingredients You’ll Need

For the Streusel Topping:

2 1/2 cups all-purpose flour
1 1/2 cups brown sugar (packed)
1 cup granulated sugar
1 tsp salt
1 tbsp ground cinnamon
1 tbsp pumpkin spice blend
1 cup unsalted butter, melted (2 sticks)

For the Moist Pumpkin Coffee Cake:

2 1/4 cups all-purpose flour
2 cups granulated sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
1 tbsp pumpkin spice blend (ensure it’s fresh for best flavor)
1 tbsp ground cinnamon
1/2 cup unsalted butter, softened (1 stick)
1 standard can (approx. 15 oz) pumpkin puree (not pumpkin pie filling)
4 large eggs, at room temperature
1/4 cup vegetable oil (or other neutral oil)
1 tbsp pure vanilla extract

For the Irresistible Glaze:

1 cup powdered sugar (confectioners’ sugar)
1/2 cup heavy cream (or milk for a thinner glaze)
A generous splash of pure vanilla extract
1 tsp pumpkin spice blend

Step-by-Step Instructions to Bake Your Perfect Coffee Cake

Follow these detailed steps to create a beautiful and delicious Glazed Pumpkin Coffee Cake that will impress everyone.

Prepare Your Baking Dish and Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Generously spray a 9×13 inch baking dish with non-stick cooking spray, making sure to coat the bottom and sides thoroughly. This prevents the cake from sticking and makes for easy removal. Set the prepared dish aside.
Craft the Crumbly Streusel: In a medium-sized mixing bowl, combine all the dry ingredients for the streusel: the all-purpose flour, brown sugar, granulated sugar, salt, ground cinnamon, and pumpkin spice. Whisk them together until they are well combined. Pour in the melted butter and mix with a fork or your fingers until the mixture is clumpy and resembles coarse sand. The melted butter helps bind the dry ingredients, creating that signature crumbly texture. Set this enticing streusel mixture aside.
Mix the Rich Pumpkin Cake Batter: In a large separate mixing bowl, combine the dry ingredients for the cake batter: the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin spice. Give them a quick whisk to ensure everything is evenly distributed. Next, add the softened butter, pumpkin puree, eggs, vegetable oil, and vanilla extract. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the ingredients on medium speed for about 2 minutes. Continue mixing until the batter is light, fluffy, and well aerated. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
Layering for Success: Now, it’s time to assemble your cake. Pour approximately half of the prepared cake batter into the greased 9×13 inch baking dish. Carefully spread it out evenly across the bottom. Next, sprinkle about half of the streusel mixture over this first layer of batter. Then, gently spoon and spread the remaining amount of cake batter over the streusel layer, taking care not to disturb the streusel too much. Finally, evenly sprinkle the rest of the streusel mixture on top of the second cake batter layer. This creates a beautiful, multi-textured cake.
Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 45-50 minutes. The exact baking time may vary slightly depending on your oven. To check for doneness, insert a wooden skewer or toothpick into the center of the cake; if it comes out clean or with moist crumbs attached, the cake is ready. Once baked, remove the cake from the oven and let it cool in the baking dish for at least 20 minutes on a wire rack before attempting to cut into it. This cooling period allows the cake to set and prevents it from crumbling.
Prepare and Drizzle the Glaze: While the cake is cooling, prepare your delicious glaze. In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and pumpkin spice. Continue whisking until the mixture is smooth and lump-free. If the glaze is too thick, add a tiny bit more heavy cream, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake has cooled sufficiently, generously drizzle the pumpkin spice glaze over the entire surface.
Serve and Enjoy: Slice the Glazed Pumpkin Coffee Cake into squares and serve warm or at room temperature. It’s fantastic on its own, or with an extra dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Tips for a Perfectly Moist and Flavorful Pumpkin Coffee Cake

Room Temperature Ingredients: Ensure your eggs and softened butter are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform, tender cake texture.
Measure Flour Correctly: For accurate measurements, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry cake.
Don’t Overmix the Batter: After combining the wet and dry ingredients, mix just until combined and fluffy, about 2 minutes. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.
Use Pumpkin Puree, Not Pie Filling: Always double-check the can to ensure you are using pure pumpkin puree, not pumpkin pie filling, which is already spiced and sweetened.
Cool Before Glazing: While it’s tempting to glaze immediately, allow the cake to cool for at least 20 minutes. If the cake is too hot, the glaze will melt and be absorbed into the cake, rather than sitting prettily on top.
Adjust Spices to Taste: Feel free to tweak the amount of cinnamon and pumpkin spice in both the cake and glaze to suit your personal preference. A little extra can boost the fall flavor significantly!
Invest in Good Quality Spices: Fresh, high-quality spices make a noticeable difference in the final taste of your cake. Check the expiration dates on your spice jars!

Delicious Variations for Your Pumpkin Coffee Cake

This recipe is incredibly versatile! Here are a few ideas to customize your Glazed Pumpkin Coffee Cake:

Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the streusel mixture for an extra layer of crunch and flavor.
Cream Cheese Swirl: Before adding the final streusel layer, dollop spoonfuls of a simple cream cheese mixture (4 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla) over the batter and swirl gently with a knife.
Maple Glaze: Replace half of the heavy cream in the glaze with pure maple syrup for a delightful maple-pumpkin flavor combination.
Chocolate Chips: Fold 1/2 cup of mini chocolate chips into the cake batter for a sweet surprise in every bite.
Coffee Kick: For an extra coffee shop feel, dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of the vegetable oil before adding it to the cake batter.

Serving Suggestions

This Glazed Pumpkin Coffee Cake is incredibly satisfying on its own, but here are some ideas to make it even more special:

Enjoy a slice with your morning coffee or a warm cup of chai tea.
Serve it as a comforting dessert after a fall meal, perhaps with a scoop of vanilla bean ice cream.
It makes a wonderful addition to any brunch spread, especially during the autumn holidays like Thanksgiving or Halloween.
Pack individual slices for a delightful lunchbox treat or an afternoon pick-me-up.

Storage Instructions

To keep your Glazed Pumpkin Coffee Cake fresh and delicious:

At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake will remain moist.
Refrigerated: For longer storage, you can refrigerate the cake in an airtight container for up to 5-7 days. Bring slices to room temperature or warm slightly before serving for the best texture.
Freezing: You can freeze individual slices or the whole cake (unglazed or lightly glazed) wrapped tightly in plastic wrap and then aluminum foil for up to 2-3 months. Thaw in the refrigerator overnight and then bring to room temperature before serving or adding fresh glaze.

Yield: 15 servings

Glazed Pumpkin Coffee Cake

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes

Ingredients

Streusel

2 1/2 ups all purpose flour
1 1/2 cups brown sugar
1 cup granulated sugar
1 tsp salt
1 tbsp cinnamon
1 tbsp pumpkin spice
1 cup butter, melted (2 sticks)

Pumpkin Coffee Cake

2 1/4 cups all purpose flour
2 cups sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tbsp pumpkin spice
1/2 cup butters, softened
1 can pumpkin puree
4 eggs
1/4 cup vegetable oil
1 tbsp vanilla

Glaze

1 cup powdered sugar
1/2 heavy cream
splash of vanilla
1 tsp pumpkin spice

Instructions

Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Set aside.
In a mixing bowl, make the streusel by combing the flour, sugars, salt, cinnamon, and pumpkin spice. Mix in the melted butter to create a clumpy, sand like mixture. Set Aside.
In a separate mixing bowl, make the cake batter by combining the flour, sugars, baking powder and soda, salt, cinnamon, and pumpkin spice. Using a beater, mix in the butter, pumpkin puree, eggs, vegetable oil and vanilla and beat for about 2 minutes. the batter should be light and fluffy.
Now pour about half of the batter into the prepared baking dish. Spread about half of the streusel mixture on top of that layer, then spread the remaining amount of batter on top of that streusel layer. Then add the rest of the streusel on top.
Bake for 45-50 minutes at 350 degrees. Let the cake cool for at least 20 minutes before cutting into it.
For the glaze, combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Drizzle on top of the cake and serve it up!

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 634Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 645mgCarbohydrates: 100gFiber: 2gSugar: 66gProtein: 6g