Why You’ll Love This Recipe

I love this recipe because it’s both indulgent and comforting, the perfect balance of pumpkin spice warmth and buttery sweetness. The crumbly streusel adds crunch and contrast to the soft, moist cake, while the maple cream cheese icing brings a subtle tang that ties everything together. It’s easy to make, feeds a crowd, and works beautifully for brunches, holiday gatherings, or as a make-ahead treat to enjoy with coffee on a crisp morning.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Streusel Topping
2 cups all-purpose flour
1 cup brown sugar (packed)
½ cup granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice (store-bought or homemade)
1¼ cups butter (melted and cooled)

Cake
2¼ cups all-purpose flour (spooned and leveled)
1 cup brown sugar
½ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
½ cup butter (softened)
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 eggs (room temperature)
½ cup buttermilk (or regular milk)
¼ cup light olive oil (or vegetable oil)
1 tablespoon pure vanilla extract

Cream Cheese Icing
4 oz cream cheese (softened)
2 tablespoons butter (softened)
2 cups powdered sugar
1 teaspoon pure vanilla extract
2–3 tablespoons milk (adjust for consistency)
1 tablespoon maple syrup

Directions

1. Prep:
   I preheat my oven to 350°F (180°C) and grease a 9×13-inch baking pan. For easy removal, I sometimes line it with parchment paper.

2. Make the Streusel:
   In a large bowl, I mix together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Then, I pour in the melted and cooled butter and stir until the mixture looks like wet sand. I set it aside.

3. Mix Dry Ingredients for the Cake:
   In a medium bowl, I whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

4. Prepare Wet Ingredients:
   In a large mixing bowl, I combine the softened butter, pumpkin purée, eggs, buttermilk, oil, and vanilla extract. I mix until everything is smooth and fully combined.

5. Combine Cake Batter:
   I gradually add the dry ingredients into the wet mixture, stirring just until combined. The batter should be thick but spreadable — I make sure not to overmix.

6. Assemble the Cake:
   I spread half of the batter into the prepared pan and sprinkle about one-third of the streusel evenly over it. Then, I gently spread the remaining batter on top and finish with the remaining streusel.

7. Bake:
   I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter). I let the cake cool in the pan for about 15–20 minutes before adding icing.

8. Make the Icing:
   In a medium bowl, I beat the softened cream cheese and butter together until smooth. Then, I add powdered sugar, vanilla, maple syrup, and enough milk to reach my desired consistency. I drizzle the icing over the cooled cake before serving — either over the whole cake or individual slices.

Servings and Timing

This recipe makes about 16 pieces.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

I love to play around with this recipe depending on the season or occasion. For a nutty twist, I add chopped pecans or walnuts to the streusel. If I want a stronger maple flavor, I substitute some of the milk in the icing with more maple syrup. For extra decadence, I sometimes add a swirl of cream cheese filling in the middle of the cake layer. If I’m short on time, I bake it as muffins for a quick grab-and-go breakfast treat.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes beautifully (without the icing) for up to 2 months — I wrap individual slices tightly and thaw them overnight before serving. When reheating, I warm slices in the microwave for 15–20 seconds to bring back their soft, freshly baked texture.

FAQs

Can I use fresh pumpkin purée instead of canned?

Yes, as long as it’s well-drained and smooth. Canned pumpkin gives a consistent texture, but homemade works beautifully too.

Can I make the icing ahead of time?

Absolutely. I store it in the fridge for up to 3 days and bring it to room temperature before drizzling.

What if I don’t have buttermilk?

I make a quick substitute by mixing ½ cup of milk with 1½ teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I reduce the sugar?

Yes, though it may slightly change the texture and sweetness. I usually reduce each type of sugar by about ¼ cup without issue.

How can I tell when the cake is done?

When a toothpick inserted in the center comes out clean or with just a few moist crumbs, it’s ready.

Can I use gluten-free flour?

Yes, I use a 1:1 gluten-free baking blend to make this recipe gluten-free.

Can I use light cream cheese in the icing?

Yes, though it will make the icing slightly thinner and less rich.

Can I skip the icing?

Definitely. The cake is delicious on its own, but the icing adds a lovely sweet tang and a beautiful finish.

Can I use whole wheat flour?

Partially — I replace up to half the all-purpose flour with whole wheat flour for a heartier version.

Can I make this in advance?

Yes, I bake it the day before and drizzle the icing just before serving for the freshest flavor.

Conclusion

I find this pumpkin coffee cake with streusel and maple cream cheese icing to be the ultimate fall treat. The soft, spiced cake, crunchy streusel, and creamy drizzle make every bite pure comfort. Whether I’m baking it for a brunch, a cozy evening, or a holiday gathering, it never fails to impress. It’s everything I love about autumn in one warm, fragrant slice — a true seasonal favorite that I look forward to year after year.