Name: Pumpkin Spice Coffee Cake with Maple Glaze Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (100 grams) light brown sugar; 1/4 cup (32 grams) all-purpose flour; 1/2 cup (60 grams) pecans, finely chopped; 1 teaspoon ground cinnamon; 3 tablespoons (43 grams) unsalted butter, melted; 2 cups (254 grams) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup (100 grams) light brown sugar; 1/2 cup (100 grams) granulated sugar; 1 cup (244 grams) pumpkin puree; 1/2 cup (100 grams) vegetable oil; 4 ounces (113 grams) sour cream, at room temperature; 2 large eggs, beaten; 1/2 cup (63 grams) powdered sugar, sifted; 2 tablespoons maple syrup

If you’re anything like me, the moment pumpkin-spiced treats hit the shelves, my kitchen starts calling for something cozy and indulgent. That’s why I’m so excited to share this Pumpkin Spice Coffee Cake with Maple Glaze Recipe that absolutely nails the perfect autumn vibe. It’s moist, delicately spiced, and the maple glaze? Yeah, it takes this coffee cake to a whole other level. Stick with me because you’ll want to make this again and again!

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Why You’ll Love This Recipe

Super Moist and Tender: Thanks to the sour cream and pumpkin puree, this cake stays soft and inviting.
Perfect Balance of Spices: A blend of cinnamon, nutmeg, and ginger make this coffee cake feel like fall in every bite.
Simple Maple Glaze: The drizzle of maple syrup and powdered sugar adds just the right touch of sweetness without overpowering.
Quick and Easy to Bake: In under an hour, you have a crowd-pleasing coffee cake ready to enjoy.

The image shows nine squares of a light brown cake with a soft texture, topped with a crumbly layer mixed with small dark brown pieces and drizzled with a light-colored glaze. One square is placed in the front right corner and has a bite taken out of it, revealing a moist, crumbly inside with small dark bits scattered throughout. The other eight squares are neatly arranged in rows in the background on a white marbled surface. The cake squares have crumbly tops with rough textures and lighter glaze lines on top, creating contrast in color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Pumpkin Spice Coffee Cake with Maple Glaze Recipe calls for pantry-friendly ingredients that come together beautifully. I love how the brown sugar pairs with the pecans, creating a streusel topping that adds texture and crunch — and the pumpkin puree keeps the cake irresistibly moist.

Light brown sugar: Use light for a mild molasses flavor that complements the spices perfectly.
All-purpose flour: This is your standard flour; it gives a tender crumb without weighing down the cake.
Pecans: Finely chopped for just the right nutty crunch in the streusel.
Ground cinnamon: The star spice – essential for that warm pumpkin vibe.
Unsalted butter: Melted for mixing into the streusel topping and the batter for richness.
Baking powder and baking soda: Together they ensure the cake rises nicely with a light texture.
Fine sea salt: Just a pinch to balance the sweetness and highlight flavors.
Ground ginger and ground nutmeg: These add layers of autumnal spice beyond just cinnamon.
Granulated sugar: Works alongside brown sugar to sweeten the batter smoothly.
Pumpkin puree: Use canned pumpkin, not pie filling, for pure pumpkin flavor without added sugars.
Vegetable oil: Keeps the cake moist while keeping it tender and soft.
Sour cream: Brings tang and moisture balance–make sure it’s room temperature for the best mix.
Eggs: Large and beaten to help bind the batter and add richness.
Powdered sugar and maple syrup: For the simple glaze that makes all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often like to make this Pumpkin Spice Coffee Cake with Maple Glaze Recipe my own by turning up the nuts or adjusting the glaze. It’s super flexible, so you can tweak it depending on what you have or what your family prefers.

Add cranberries or raisins: I once added dried cranberries for a pop of tartness, and everyone loved how it brightened the cake.
Swap pecans for walnuts or almonds: Different nuts bring subtle texture changes, and sometimes I mix the two for extra crunch.
Make it gluten-free: You can swap all-purpose flour for a gluten-free blend, but keep an eye on the batter texture as it may need slight adjustments.
Maple glaze alternatives: Try a simple vanilla glaze or even cream cheese frosting for a richer topping if you’re feeling indulgent.

How to Make Pumpkin Spice Coffee Cake with Maple Glaze Recipe

Step 1: Preparing Your Pan and Prepping Streusel

Start by preheating your oven to 350°F—it’s important to get the oven hot before you start mixing so your cake rises well. Spray the bottom of an 8-inch square metal pan with nonstick cooking spray. While the oven heats, mix together the light brown sugar, flour, chopped pecans, cinnamon, and melted butter until the mixture resembles wet sand. This streusel topping is what makes this coffee cake so special, so don’t skip it!

Step 2: Mixing the Batter

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In another large bowl, combine brown sugar, granulated sugar, pumpkin puree, vegetable oil, sour cream, and beaten eggs. Mix just until well combined—overmixing can lead to a dense cake, and we want lightness here!

Step 3: Combine and Layer

Fold the dry ingredients into the wet ingredients gently, stopping before you lose all those beautiful air pockets. Pour half the batter into your prepared pan, then sprinkle half the streusel over it. Repeat with the remaining batter and top with the rest of the streusel, pressing lightly to adhere. This layering creates a luxurious contrast between the tender cake and crunchy topping.

Step 4: Bake and Glaze

Bake for about 35 minutes or until a toothpick inserted in the center comes out clean but still slightly moist. While the cake cools, whisk together powdered sugar and maple syrup to make the glaze. Drizzle over the warm coffee cake for that irresistible finish. I find letting the cake cool for 10 minutes before glazing helps the drizzle sink in nicely without melting away completely.

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Pro Tips for Making Pumpkin Spice Coffee Cake with Maple Glaze Recipe

Use room temperature sour cream: I discovered this trick improves the cake’s texture significantly by helping the batter mix more evenly.
Don’t overmix your batter: Keeping some lumps is okay—it prevents a tough crumb and gives you a tender cake that melts in your mouth.
Toast your pecans first: It really enhances their flavor, and I always notice the difference when I take this extra step.
Let the cake cool before glazing: Avoids the glaze from running off too quickly, so you get a beautiful glossy finish every time.

How to Serve Pumpkin Spice Coffee Cake with Maple Glaze Recipe

The image shows a group of square dessert bars arranged closely together on white parchment paper over a white marbled surface. Each bar has three main layers: the bottom layer is a soft, golden-brown cake base, the middle layer is a thick, dark brown crumbly topping mixed with small pieces of nuts, and the top layer is a thin drizzle of white icing spread unevenly across the bars. The texture of the crumbly topping is rough and nutty, while the icing on top adds a smooth contrast. Two square bars are separated from the main group, one is placed near the bottom right and the other slightly above it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of chopped pecans or a dusting of cinnamon on top of the maple glaze for an extra touch of texture and spice—makes it look as good as it tastes. Fresh whipped cream or a dollop of vanilla yogurt also complement it beautifully if you want to serve it like a dessert.

Side Dishes

Pairing this coffee cake with a hot cup of coffee or chai tea really elevates the experience. For a brunch spread, I serve it alongside scrambled eggs or a simple fruit salad to balance the sweetness.

Creative Ways to Present

For a special gathering, I slice the coffee cake into squares and place each on a pretty plate with a drizzle of extra maple syrup and some fresh seasonal fruit like sliced apples or figs. I even tried layering it with whipped cream in a trifle dish once, and my guests couldn’t get enough!

Make Ahead and Storage

Storing Leftovers

This pumpkin spice coffee cake keeps really well at room temperature if you cover it tightly with plastic wrap—usually stays fresh for 2 days, which is great if you want to enjoy it over a couple of mornings without fuss.

Freezing

I found that wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe container works best. When you’re ready, thaw them overnight in the fridge—this cake holds up remarkably well in the freezer without losing its moisture.

Reheating

To reheat, I pop slices into the microwave for 20-30 seconds or warm them briefly in a low oven wrapped in foil. This revives that fresh-from-the-oven softness and lets the maple glaze soften beautifully again.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you have fresh pumpkin, roast it until soft, then puree it well. Keep in mind that fresh pumpkin may have more moisture, so you might need to reduce the oil slightly to keep the batter balanced.
Is there a substitute for sour cream in this recipe?

You can swap sour cream with plain Greek yogurt or buttermilk. The tang and moisture they add are key, so don’t skip this element or your cake might turn out dry.
How long does the Pumpkin Spice Coffee Cake with Maple Glaze last?

Stored properly in an airtight container at room temperature, it’s best enjoyed within 2-3 days. Refrigerating can extend its life up to a week, but be sure to bring it back to room temperature or warm it up before serving.
Can I make this coffee cake vegan?

With some ingredient swaps, yes—use flax eggs instead of regular eggs, coconut oil in place of butter and vegetable oil, and a dairy-free sour cream alternative. The texture may vary slightly, but it’s still delicious.

Final Thoughts

This Pumpkin Spice Coffee Cake with Maple Glaze Recipe has become a staple in my home every fall, and I’m genuinely thrilled to share it with you. It’s one of those recipes that’s easy enough for weeknights yet special enough for guests, and it never fails to bring smiles around the table. Give it a try—you’ll enjoy every warm, spiced, maple-sweetened bite as much as I do!