It's FINALLY time. The minute September hits, I find myself reaching for pumpkin purée and warming spices. And while I love a classic pumpkin bread or my super popular pumpkin pie with graham cracker crust, this streusel-topped pumpkin coffee cake might just be the best pumpkin recipe on Suburban Simplicity.

It’s soft, fluffy, and perfectly spiced with cinnamon and pumpkin pie spice. The thick streusel layer gives every bite a buttery crunch, and the drizzle of maple cream cheese icing is the icing on the cake (literally).

Speaking of fall, are you a pumpkin spice connoisseur? I've rounded up 15 of the BEST pumpkin spice dessert recipes.

Pumpkin Coffee Cake with Streusel topping and maple cream cheese icing

Why You’ll Love This Pumpkin Coffee Cake

Soft and moist texture: Thanks to pumpkin purée, buttermilk, and butter, this cake stays tender for days.
Layer of buttery streusel: The crunchy, cinnamon-spiced topping adds sweetness and texture.
Maple cream cheese icing: A drizzle of this maple-kissed icing is the perfect finishing touch. I even use leftover icing in my coffee!
No fancy tools needed: Just a few mixing bowls, a whisk, and a baking pan.
Perfect for gatherings: Bakes in a 9x13-inch pan, so you’ll have plenty to share.

This is the kind of cozy fall dessert that makes your whole house smell amazing as it bakes.

Watch The How-To Video

What Makes Pumpkin Coffee Cake Different from Regular Coffee Cake?

Traditional coffee cakes are often flavored with vanilla or cinnamon and rely on sour cream or yogurt for moisture. This pumpkin version gets its rich flavor and texture from:

Pumpkin purée: Not only does it add subtle pumpkin flavor, but it keeps the cake ultra-moist.
Pumpkin pie spice: An aromatic blend of cinnamon, nutmeg, ginger, and cloves. No need to buy pumpkin spice, you can make it at home.
Maple cream cheese icing: A seasonal twist that adds both sweetness and tang.

Step-by-Step: How Pumpkin Coffee Cake Comes Together

Make the streusel topping – Mix flour, sugars, spices, and melted butter until it resembles wet sand.
Mix dry cake ingredients – Flour, baking powder, baking soda, sugar, salt, and spices.
Whisk wet ingredients – Butter, pumpkin purée, eggs, buttermilk, oil, and vanilla.
Combine everything – Gently fold the dry ingredients into the wet until just combined.
Assemble – Spread half the batter into the pan, sprinkle with some streusel, then top with remaining batter and the rest of the streusel.
Bake – About 45 to 50 minutes, until a toothpick comes out clean.
Cool and ice – Once cooled, drizzle the maple cream cheese icing over the top.

Tips for the Best Pumpkin Coffee Cake

Baking coffee cake is simple, but here are a few tricks to make sure yours comes out perfect every time.

Use the right pan: A 9x13-inch glass or metal pan works best. Note that metal pans often bake faster than glass.
Don’t overmix the batter: Overmixing can make the cake dense. Mix until just combined.
Cool before icing: If you drizzle the icing over a warm cake, it will melt and soak in. Wait at least 15–20 minutes before you ice it.
Cut clean slices: Chill the cake slightly before cutting for neat squares.
Adjust the icing: Add more milk for a thinner drizzle or less for a thicker frosting-style topping.

When to Serve Pumpkin Coffee Cake

Weekend breakfast or brunch – Pairs perfectly with a hot cup of coffee or tea.
Thanksgiving morning – An easy make-ahead treat while you prep the big feast.
Holiday gatherings – A great dessert for potlucks or family get-togethers.
After-school snack – Kids love the sweet crumb topping.
Anytime pumpkin craving hits – It’s too good to save just for holidays.

How to Store Pumpkin Coffee Cake

If you’re lucky enough to have leftovers, here’s how to keep them fresh:

At room temperature: Cover and store for up to 2 days.
In the refrigerator: Keeps well for 5 days.
In the freezer: Freeze without icing for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature and drizzle with icing before serving.

Frequently Asked Questions About Pumpkin Coffee Cake

Can I make this ahead of time?
Yes! Bake the cake a day in advance and add the icing right before serving.

What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves. Find the recipe here.

Can I use canned pumpkin pie filling instead of purée?
No, pumpkin pie filling has added sugar and spices that will throw off the sweetness of the recipe.

How do I know when the cake is done?
Insert a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready.

Can I halve the recipe?
Yes, bake it in an 8x8-inch pan and reduce the baking time slightly.

Variations to Try

Once you master this recipe, you can have fun experimenting. Here are some ideas:

Add chopped pecans or walnuts to the streusel for crunch.
Stir white chocolate chips into the batter for extra sweetness.
Swap the icing for a simple glaze if you prefer less richness.
Make it mini by baking in muffin tins for portable pumpkin coffee cake bites.
Add a swirl of the cream cheese icing to the middle for even more indulgence.

Kick off Your Fall Baking

Let Me Know How It Goes!

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