Pumpkin Coffee Cake with Streusel Swirl & Maple Glaze

Warm, spiced, and impossibly moist—this fall favorite layers rich pumpkin cake with a buttery cinnamon-brown sugar streusel and finishes with a silky maple glaze. Baked in a 9×13 pan for easy slicing, it’s the ultimate seasonal treat: perfect warm from the oven, ideal for brunch, and guaranteed to fill your kitchen with the cozy scent of autumn.

Why You’ll Love This Recipe

This isn’t just another coffee cake—it’s a celebration of fall in every bite. Inspired by classic American bakery treats and holiday traditions, this version uses real pumpkin puree, warm spices, and a double dose of streusel (both swirled inside and sprinkled on top) for maximum texture and flavor. With zero dryness and all the comfort, it's as delicious at 8 a.m. as it is at 8 p.m.

Perfect for:

  • Holiday breakfasts and weekend brunches
  • Potlucks, bake sales, or gift-giving
  • Fans of pumpkin pie, spice cake, or crumb bars
  • Making memories in the kitchen

🎃 "I made this on Thanksgiving morning," said one home cook. "My family said it smelled like 'fall in a pan'!"

Ingredients

For the Cinnamon-Brown Sugar Streusel

  • 1½ cups (195g) all-purpose flour, spooned & leveled
  • 1⅓ cups (293g) dark brown sugar, packed
  • 2 tbsp ground cinnamon
  • Pinch of salt
  • ¾ cup (170g / 1½ sticks) cold salted butter, cubed

✅ Pro Tip: Keep it cold until use for best crumb texture.

For the Pumpkin Cake Base

  • 1 can (15 oz / 425g) 100% pumpkin puree (not pumpkin pie filling!)
  • 1½ cups (337ml) vegetable oil (or melted coconut/avocado oil)
  • ¾ cup (165g) packed brown sugar
  • 1 cup (215g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3 cups (390g) all-purpose flour, spooned & leveled
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2½ tsp cinnamon
  • 1½ tsp ground ginger
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ⅛ tsp cardamom (optional but recommended)

For the Maple Glaze (Optional but Recommended!)

  • 1 cup (115g) powdered sugar, sifted
  • 2 tbsp (40g) real maple syrup (Grade A or B)
  • 1–2 tbsp milk or water (to adjust consistency)

✅ Optional Add-In: ¼ tsp vanilla or pinch of cinnamon

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 350°F (175°C).
  • Lightly spray a 9×13-inch baking pan with nonstick spray, then line with parchment paper, leaving overhang on two sides for easy removal.

2. Make the Streusel

In a medium bowl:

  • Whisk together flour, brown sugar, cinnamon, and salt.
  • Add cold cubed butter and cut in using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
  • Place in the fridge while making the batter—this keeps it clumpy and crisp when baked.

3. Mix the Pumpkin Batter

In a large bowl:

  • Whisk together pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well blended.

In a separate bowl:

  • Sift or whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and cardamom.

Gradually add dry ingredients to wet, stirring gently with a spatula just until combined—do not overmix.

✅ Overmixing = tough cake. Stop when no dry streaks remain.

4. Assemble Layer by Layer

  • Spread half of the batter evenly into the prepared pan.
  • Sprinkle about 1⅔ cups (250g) of the chilled streusel in an even layer over the batter.
  • Carefully spread remaining batter over the streusel:
    • Use an ice cream scoop to drop dollops
    • Gently spread with an offset spatula to avoid disturbing the middle layer
  • Top with the rest of the streusel (~2½ cups / 385g), distributing evenly.

5. Bake Until Golden & Set

  • Bake 40–46 minutes, until:
    • Top is deep golden brown
    • A toothpick inserted in center comes out with moist crumbs, not wet batter
    • Center springs back lightly when touched

Let cool in pan on a wire rack 20–30 minutes.

6. Make & Drizzle the Glaze

In a small bowl:

  • Whisk powdered sugar, maple syrup, and 1 tbsp milk until smooth.
  • Add more milk, ½ tsp at a time, if too thick.

Lift cake out of pan using parchment overhang.
Drizzle glaze over the top while cake is still slightly warm—this helps it set without soaking in.

7. Serve Warm & Delicious

  • Slice with a sharp knife while warm.
  • Serve with:
    • Hot coffee, tea, or cider
    • A dollop of whipped cream or Greek yogurt
    • Extra maple syrup for drizzling

✅ Leftovers? Reheat gently in the toaster oven—the aroma returns!

You Must Know

  • Use real pumpkin puree —pie filling has added sugar and spices.
  • Don’t overmix the batter —gluten development = dense cake.
  • Keep streusel cold —ensures chunky, crispy texture.
  • Tastes better the next day! Flavors deepen and texture firms up.
  • Freezer-friendly —cool completely and freeze before or after glazing.

Storage Tips

  • Store cooled slices in an airtight container:
    • At room temperature: 2–4 days (if glaze uses water)
    • In the fridge: up to 5 days (if glaze contains milk)
  • Freeze unglazed cake for up to 3 months —thaw and glaze when ready.

Ingredient Substitutions

Vegetable oil
Melted coconut oil, applesauce (reduce oil by half)
For flavor or lower fat
All-purpose flour
Gluten-free 1:1 blend
Works well if GF-friendly
Eggs
Flax eggs (4 tbsp ground flax + 12 tbsp water)
Vegan option (texture may vary)
Maple syrup
Honey or agave
Natural sweetener alternative
Brown sugar
Coconut sugar
Less refined option

Serving Suggestions

  • Serve family-style on a cake stand with candles.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future celebrations.
  • Pair with fruit salad or bacon.

Cultural Context

Rooted in American farmhouse baking and New England harvest traditions, this recipe celebrates how simple ingredients—pumpkin, spice, sugar, and butter—can become something deeply satisfying. Found at Thanksgiving tables, church suppers, and creative kitchens alike, it honors the joy of sharing food that feels both familiar and magical.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd.
  • Want more spice? Add cayenne, allspice, or extra ginger.
  • Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned pumpkin pie mix?
A: No—it contains added sugar and spices. Use 100% pumpkin puree only.

Q: Why did my cake sink in the middle?
A: Likely underbaked or too much liquid. Ensure full cooking time and measure accurately.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.

Q: Can I air fry leftovers?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (in butter), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sugars and oils.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

  • Calories: 480
  • Fat: 24g
  • Saturated Fat: 7g
  • Carbohydrates: 64g
  • Fiber: 2g
  • Sugar: 40g
  • Protein: 5g
  • Sodium: 480mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This coffee cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pumpkin, passion, and someone who says, “Let’s make it together.”