ULTIMATE FALL DESSERT

Pumpkin Spiced Coffee Cake – the ultimate fall sweet treat to hit the spot 🎃☕ It’s soft, fluffy, and loaded with all those warm pumpkin spice vibes (think cinnamon, nutmeg, cardamom, clove—ugh cozy in every bite). The espresso in the batter makes the pumpkin flavor pop even more, so it’s giving spiced latte but in cake form.

Then there’s the crunchy cinnamon-brown sugar streusel on top for that perfect sweet crumble, finished with a silky pumpkin-coffee glaze that ties it all together. Sweet, spiced, a little toasty, a little bold—it’s everything fall wants to be on your plate. 🍂

I’m celebrating my birthday month with this bad boi and I swear, I’ll be making it again tomorrow because fall = unlimited sweet treats. ✨

Pumpkin Spice Coffee Cake

Courses:Sweet Treat Fall Dessert

Difficulty:BeginnerTotal time:1 hour Servings:10 servings

Description

Pumpkin spice coffee cake with espresso, streusel, & pumpkin-coffee glaze—sweet, spiced & cozy, the perfect fall treat.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tsp pumpkin spice mix (or cinnamon + cardamom + nutmeg + clove)
• ½ cup of brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 2 shots of espresso (or 1/2 cup of strong brewed coffee)

For the streusel topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup cold butter, cubed

Glaze:

• ½ cup icing sugar
• 1–2 tbsp strong brewed coffee
• 1 tsp of pumpkin puree
• 1 tsp milk

Instructions

1. In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with your fingers or a fork until crumbly. Chill in the fridge.
2. Whisk together flour, baking powder, baking soda, salt, and pumpkin spice in one bowl.
3. In another bowl, whisk sugars, oil, eggs, pumpkin purée, vanilla, and espresso/coffee until smooth.
4. Add the dry ingredients into the wet and fold gently until just combined (don’t overmix).
5. Pour batter into a greased 8×8 pan (or loaf pan). Sprinkle streusel evenly on top. Bake at 350°F (175°C) for 40–45 minutes, until a toothpick comes out clean.
6. Whisk icing sugar, coffee, pumpkin purée, and milk until smooth. Drizzle over cooled cake. Enjoy with your coffee and thank me later 😉

Video

Keywords:Dessert, Fall, Sweet Treat

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