Pumpkin Coffee Cake with Crumb Topping and Cinnamon Maple Glaze: The Cozy Autumn Bake You’ll Want All Year

If fall had a flavor, it would be this cake. Imagine a tender, spiced pumpkin base, a buttery cinnamon-sugar crumb topping that crunches with each bite, and a drizzle of maple-kissed glaze that seeps into the crevices just enough to make every slice melt-in-your-mouth delicious. 

This pumpkin coffee cake isn’t just for autumn — it’s the kind of comforting bake you’ll want to make any time of year when a little warmth and sweetness are in order.

Why This Pumpkin Coffee Cake Is a Must-Bake

Coffee cake is beloved for its cozy crumb topping and versatile nature, but this version takes it a step further. The pumpkin purée keeps the cake moist, sour cream (or Greek yogurt) adds tang and richness, and the pumpkin pie spice delivers that quintessential seasonal aroma. 

The crumb layer is thick and buttery, almost like a streusel-meets-cookie topping, while the cinnamon maple glaze ties everything together with a touch of indulgence.

A Short History of Coffee Cake

The idea of coffee cake didn’t actually originate with coffee at all — instead, it comes from a European tradition of sweet breads and cakes often served alongside coffee or tea.

In America, the “coffee cake” evolved into a soft, buttery cake topped with a cinnamon crumb layer. By the mid-20th century, crumb-topped cakes became a staple of bake sales and family gatherings. 

The addition of pumpkin is a more recent twist, blending tradition with seasonal ingredients to create a modern favorite.

Ingredient Breakdown and Flavor Roles

• Pumpkin purée: Provides moisture, natural sweetness, and earthy flavor.

• Pumpkin pie spice: A warming mix of cinnamon, nutmeg, ginger, and cloves that defines the cake’s aroma.

• Sour cream or Greek yogurt: Adds richness and ensures the cake stays tender.

• Whole milk: Keeps the crumb soft while balancing richness.

• Butter & sugar: The foundation for both the cake and crumb topping.

• Crumb topping (flour, sugar, cinnamon, butter): Adds texture and a signature coffee cake crunch.

• Cinnamon maple glaze: Sweet, spiced drizzle that makes each bite irresistible.

Substitution and Variation Tips

• Use canned sweet potato purée instead of pumpkin for a subtle flavor change.

• Swap maple syrup in the glaze for honey if that’s what you have on hand.

• Add ½ cup chopped pecans or walnuts to the crumb topping for crunch.

• Make it festive by adding dried cranberries to the batter.

• For a lighter option, skip the glaze and dust the cake with powdered sugar.

Time and Money-Saving Tips

• Buy pumpkin purée in bulk during fall — it freezes beautifully for off-season baking.

• Make the crumb topping a day in advance and refrigerate it; sprinkle on just before baking.

• Leftovers taste great warmed slightly in the microwave for a fresh-from-the-oven experience.

Storage and Make-Ahead Instructions

Pumpkin coffee cake can be made a day ahead and tastes even better as the flavors meld overnight. Store covered at room temperature for 2 days or in the fridge for up to 5 days. 

For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw at room temperature and reheat briefly before serving.

Equipment You’ll Need

• 9x13-inch baking pan

• Mixing bowls and whisk

• Stand mixer or hand mixer

• Rubber spatula

• Cooling rack

Serving and Pairing Suggestions

This cake is delightful warm with coffee or tea, making it ideal for brunch or an afternoon snack. Pair it with a spiced chai latte for the ultimate fall moment, or serve slices as a dessert with whipped cream or vanilla ice cream for extra indulgence.