Pumpkin Coffee Cake with Cream Cheese Drizzle – Your New Fall Baking Obsession

There’s just something about pumpkin coffee cake that makes fall feel official. The moment you smell that sweet mix of pumpkin spice, brown sugar, and buttery crumb topping wafting through your kitchen, you’ll want to grab a cozy blanket and put on your favorite fall playlist. (And yes, even if it’s still 75 degrees outside—pumpkin spice season doesn’t wait for the weather!)

This recipe is everything we crave in autumn: soft pumpkin cake that’s moist but not heavy, a crunchy streusel layer that’s basically dessert gravel (the good kind), and a cream cheese drizzle that ties it all together like the bow on a pumpkin-spice-scented gift. Whether you’re baking for a brunch, a family get-together, or just because you’re craving a pumpkin spice dessert to go with your morning coffee, this recipe has you covered.

The best part? You don’t need to be a professional baker to pull this off. With straightforward steps and pantry-friendly ingredients, even the busiest of us can whip this up. Consider it your go-to fall baking project that tastes like a hug in cake form.

Why You’ll Love This Pumpkin Coffee Cake

• That irresistible crumb topping: Buttery, crunchy, and spiced—perfect with every bite.

• The moist pumpkin base: Soft and tender without being too sweet.

• The cream cheese drizzle: A tangy-sweet finish that makes each slice bakery-worthy.

• It’s a make-ahead winner: Stays moist for days and is even better the next morning.

Ingredients

For the Streusel

• 1/2 cup (112 g) unsalted butter, softened

• 1 cup (220 g) brown sugar, packed

• 1 cup (125 g) all-purpose flour

• 1 tbsp pumpkin pie spice

• Pinch salt

For the Cake

• 1 3/4 cups (219 g) all-purpose flour

• 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 sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (244 g) canned pumpkin puree

• 3/4 cup (180 ml) buttermilk, room temperature

For the 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

• 1 tbsp (15 ml) whole milk

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.

2. Make the streusel: Beat butter and brown sugar until creamy. Stir in flour, pumpkin spice, and salt until crumbly. Chill.

3. Mix dry ingredients: In a small bowl, whisk flour, pumpkin spice, baking soda, and salt.

4. Cream butter & sugar: Beat softened butter and sugar until fluffy (about 2 minutes). Add eggs and vanilla, mixing until smooth.

5. Add pumpkin & buttermilk: Mix in pumpkin puree and buttermilk. The batter might look curdled—don’t panic, it’s normal.

6. Combine: Slowly add dry ingredients, mixing until just combined. Don’t overmix.

7. Assemble: Spread batter in pan, top with chilled streusel.

8. Bake: 60–70 minutes, or until toothpick comes out with a few moist crumbs. Cover with foil if browning too fast.

9. Cool & drizzle: Once cooled, beat cream cheese with maple syrup, powdered sugar, and milk until smooth. Drizzle over cake. Slice and enjoy!

Cooking Tips for Perfect Pumpkin Coffee Cake

• Room temperature is key. Cold eggs and buttermilk can make the batter seize up. Let them sit out for 20 minutes before baking.

• Don’t skimp on the streusel. The crumb topping is what makes coffee cake irresistible. If a little falls off while slicing—chef’s treat!

• Line your pan. Parchment paper makes it so much easier to lift the cake out without a crumb tragedy.

• Check early. Every oven has its own personality. Start checking at 55 minutes to avoid a dry cake.

• For the drizzle: If it’s too thick, add a splash more milk. Too thin? Add a dusting of powdered sugar until it feels right.

My Pumpkin Coffee Cake Story

This pumpkin coffee cake became a household favorite the year my youngest insisted we “skip the pie” at Thanksgiving. Shocking, I know. But I made this instead, and let’s just say no one missed the pie. The kids devoured it for breakfast the next day, and my husband claimed it was “better with coffee than actual coffee.”

Since then, it’s become a tradition: the first cool-ish day in September, I bake this cake. It fills the kitchen with that unmistakable pumpkin spice dessert aroma, and suddenly the season feels official. If you’re anything like me, you’ll find yourself sneaking little squares throughout the day—you know, just to “test the texture.”

What to Serve with Pumpkin Coffee Cake

This cake is delightful all on its own, but here are a few pairing ideas:

• Morning coffee or chai latte – because pumpkin spice and coffee are a match made in heaven.

• Vanilla ice cream – for those who like their desserts à la mode.

• Apple cider – warm or chilled, it doubles down on those fall vibes.

• Brunch spread – serve alongside eggs, fruit salad, or even a savory quiche for a cozy balance.

It’s a cake that adapts beautifully—whether it’s a casual family breakfast or part of a fancier holiday table.

How to Store Pumpkin Coffee Cake

• Room Temperature: Keep in an airtight container for up to 3 days. The crumb topping may soften, but it’ll still taste dreamy.

• Refrigerator: Store for up to 6 days. Warm slices for 10–15 seconds in the microwave to revive that fresh-baked taste.

• Freezer: Wrap slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen at 300°F for 10–12 minutes.

Pro tip: Slice before freezing, so you can grab a piece whenever the pumpkin spice craving strikes.

FAQs About Pumpkin Coffee Cake

Can I substitute fresh pumpkin for canned?

Yes, but make sure it’s well-puréed and not watery. Canned pumpkin tends to give more consistent results in fall baking.

Do I need buttermilk?

Yes! But if you don’t have it, mix 3/4 cup milk with 2 tsp vinegar or lemon juice. Let it sit for 5 minutes—instant buttermilk.

Can I make this ahead of time?

Absolutely. Bake the cake, cool it, then cover tightly. Add the cream cheese drizzle right before serving.

My streusel melted into the cake. What happened?

The butter may have been too soft. Be sure to chill the streusel before sprinkling it on.

A Sweet Slice to End the Day

Pumpkin coffee cake is more than just dessert—it’s a seasonal celebration baked into every crumb. Between the spiced pumpkin base, the crumbly streusel topping, and that luscious cream cheese drizzle, it’s the kind of cake that makes you linger at the kitchen counter for “just one more slice.”

So whether you’re planning brunch, baking for a holiday, or just need a little pumpkin spice pick-me-up, this cake is ready to deliver. Pour yourself a cup of coffee, cut a generous square, and enjoy the cozy taste of fall with every bite.

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Pumpkin Coffee Cake

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• Author: Olivia Hartwellen
• Total Time: 1 hour 20 minutes – 1 hour 30 minutes
• Yield: 9 large or 12 smaller squares 1x
• Diet: Vegetarian

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Description

This Pumpkin Coffee Cake is the ultimate fall baking treat—soft, moist pumpkin cake topped with a buttery streusel crumb layer and finished with a tangy cream cheese drizzle. Perfect for cozy mornings, holiday gatherings, or a seasonal brunch, it’s a pumpkin spice dessert that tastes bakery-worthy while being easy to make at home.

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Ingredients

Scale 1x2x3x

For the Streusel Topping:

• ½ cup (112 g) unsalted butter, softened

• 1 cup (220 g) packed brown sugar

• 1 cup (125 g) all-purpose flour

• 1 tbsp pumpkin pie spice

• Pinch of salt

For the Cake:

• 1 ¾ cups (219 g) all-purpose flour

• 1 tbsp pumpkin pie spice

• 1 tsp baking soda

• ½ tsp salt

• ½ cup (112 g) unsalted butter, softened

• 1 ¼ cups (250 g) granulated sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (244 g) canned pumpkin purée

• ¾ cup (180 ml) buttermilk, room temperature

For the 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

• 1 tbsp (15 ml) whole milk

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Instructions

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.

• Streusel: Beat butter and brown sugar until creamy. Mix in flour, pumpkin pie spice, and salt until crumbly. Chill until ready to use.

• Dry mix: In a bowl, whisk flour, pumpkin pie spice, baking soda, and salt.

• Cake batter: In another bowl, cream butter and sugar until fluffy (about 2 minutes). Add eggs and vanilla; beat until smooth.

• Mix in pumpkin purée and buttermilk. (Batter may look slightly curdled.)

• Gradually add dry ingredients, mixing until just combined—do not overmix.

• Spread batter evenly in prepared pan. Sprinkle chilled streusel over the top.

• Bake 60–70 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cover with foil if browning too quickly.

• Drizzle: Once cooled, beat cream cheese with maple syrup, powdered sugar, and milk until smooth. Drizzle over cake.

• Slice and serve.

Notes

Use room-temperature eggs and buttermilk for the best texture.

Chill the streusel before baking to keep it crumbly.

Start checking for doneness at 55 minutes.

Drizzle thickness can be adjusted with more milk (for thinner) or powdered sugar (for thicker).

Freezes well if sliced and wrapped tightly before storing.

• Prep Time: 20 minutes
• Cook Time: 60–70 minutes
• Category: Dessert / Breakfast
• Method: Baking
• Cuisine: American