Pumpkin Coffee Cake with Cream Cheese Drizzle

This moist pumpkin coffee cake is made with warm spices, brown butter, a buttery crumble topping, and a sweet cream cheese drizzle.

There is something about the first hint of fall that makes me immediately want to start baking with pumpkin. I originally made this cake because I had one last can of pumpkin puree to use before officially diving into all the fall baking, and it turned out even better than I hoped.

My kids are always looking for something they can grab after school or before heading out the door in the morning. Since we are very much an ingredient household, the refrigerator can look full while somehow offering them “nothing to eat.” I try to make special snacks like this when I can, and this pumpkin coffee cake was a huge hit with everyone.

The cake itself is soft, moist, and filled with warm pumpkin spice flavor. Browning the butter adds a rich, nutty flavor, while the crumble gives the top a little crunch. The cream cheese drizzle finishes everything off with just the right amount of sweetness.

My husband declared this one a winner after his first bite, and I completely agree. Add a cup of coffee on the side, and it is pretty much the perfect fall treat.

Main Ingredients and Swaps

• Freshly Milled Einkorn Flour: This gives the cake a soft texture and subtle nutty flavor. Regular all purpose flour can be used instead.
• Pumpkin Puree: Use plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
• Brown Butter: Browning the butter creates a rich, nutty flavor that makes this cake especially delicious. Let it cool before adding it to the eggs.
• Cane Sugar and Maple Syrup: Cane sugar provides most of the sweetness, while maple syrup complements the pumpkin and spices. Regular granulated sugar can replace the cane sugar.
• Warm Spices: Cinnamon, nutmeg, ginger, and cloves give the cake its classic pumpkin spice flavor.
• Whipped Cream Cheese: Whipped cream cheese blends easily into a smooth drizzle. Regular softened cream cheese can also be used.

How I Make Pumpkin Coffee Cake

I grease the baking pan and line it with parchment paper so the cake is easy to lift out after it cools. An 8×8 inch pan creates a slightly thicker cake, while a 9×9 inch pan creates a thinner cake that may bake a little faster.

I whisk the flour with the baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing the spices into the flour first helps distribute them evenly throughout the cake.

I melt the butter in a small saucepan and continue cooking until it becomes foamy and develops golden brown bits on the bottom. Once it smells nutty and fragrant, I remove it from the heat and let it cool. Watch the butter carefully toward the end. It can go from beautifully browned to burned fairly quickly.

In a separate bowl, I combine the sugar, maple syrup, pumpkin puree, eggs, and vanilla. Once the brown butter has cooled, I beat it into the pumpkin mixture until everything looks creamy and fluffy.

I gradually add the dry ingredients and mix just until combined. The batter will be thick, which is exactly what you want.

To make the topping, I combine the flour, brown sugar, cinnamon, and salt before mixing in the melted butter with my fingers. The mixture should hold together in little crumbles.

If it seems too wet, simply add a little more flour. I break the crumble into pieces and scatter it evenly across the cake batter. For an extra thick crumble topping, you can even double the crumble topping recipe ; )

The coffee cake bakes at 350°F until the center is set and a toothpick comes out clean or with a few moist crumbs, about 45 minutes.

While the cake cools, I whisk together the powdered sugar, whipped cream cheese, vanilla, and water. The drizzle should be thick but still easy to pour. If needed, add another tiny splash of water or cream. Drizzle the icing over top and serve, you will love it!

Tips and Storage

• Allow the browned butter to cool before mixing it with the eggs.
• An electric hand mixer works really well here and makes the cake nice and fluffy. However you can also this by hand with a sturdy whisk.
• Avoid overmixing after adding the flour. Mix only until the dry ingredients disappear into the batter.
• If the crumble feels wet instead of crumbly, mix in a little more flour.
• Begin checking the cake near the end of the baking time, especially if you are using a 9×9 inch pan which may bake a little faster.
• Let the cake cool slightly before adding the cream cheese drizzle.
• Store leftover coffee cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days.

This is one of those fall recipes I know we will make again and again. It feels special enough for a weekend breakfast or gathering, but it is still simple enough to make when everyone needs a homemade snack.

Watch my YouTube video below to see me make this pumpkin coffee cake during a full day of cooking from scratch for my family.

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