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Pumpkin Spice Coffee Cake slice on a white plate
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4.5 from 2 votes

Grandma's Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is a fun spin on my grandma's best coffee cake recipe you all love so much! Moist pumpkin coffee cake topped with tons of brown sugary, tender streusel crumbs and a light pumpkin spice glaze!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Cakes
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • cups granulated white sugar
  • cups brown sugar I used light brown sugar
  • tsp baking soda
  • tsp baking powder
  • 4 tsp pumpkin pie spice divided
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 cup pumpkin puree PURE pumpkin, not pumpkin pie filling
  • 1/2 cup buttermilk
  • 1 egg lightly beaten
  • 1 tsp vanilla extract

For the Glaze:

  • 2 cups confectioners' sugar sifted
  • 4 Tbsp pumpkin spice coffee creamer
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350° degrees F. Liberally grease a 13x9" rectangular light metal baking pan with cooking spray; set aside.
  • In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and 3 teaspoons of the pumpkin pie spice, stirring together. Add in the vegetable oil and stir to combine until mixture becomes moistened and crumby. Reserve 2 heaping cups of crumbs aside in a separate bowl.
  • To the original bowl, add in the pumpkin puree, buttermilk, lightly beaten egg, remaining 1 teaspoon pumpkin pie spice and vanilla extract and stir until just barely combined; some lumps in the batter is okay.
  • Pour the pumpkin cake batter into the prepared baking pan. Evenly sprinkle handfuls of the reserved crumb mixture over the pumpkin batter until completely and evenly coated with crumb.
  • Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. After baking, prepare your glaze by whisking together the confectioners' sugar, pumpkin spice coffee creamer and vanilla extract in a medium bowl. Drizzle the glaze over the warm cake. Let stand for 15 minutes before cutting into squares.

Notes

I used CoffeeMate pumpkin spice coffee creamer. If you do not have this, milk works fine.