Pumpkin Spice Coffee Cake is simple to make and packed with real pumpkin and warm fall spices. The cake is moist yet light and tender, finished with a cinnamon crumb topping and a pumpkin spice glaze.
This post includes a sponsored product mention. All opinions are my own.
It’s that cozy pumpkin spice season again. International Delight® Pumpkin Pie Spice Coffee Creamer returns to store shelves for a limited time and adds a convenient burst of autumn flavor to drinks and baked goods.
Pick up a bottle in the refrigerated coffee creamer section—it’s great for baking, hot chocolate, steamers, and even French toast.
In this recipe, the Pumpkin Pie Spice creamer is used both in the cake batter and in the glaze, giving a consistent, gentle pumpkin spice note without overpowering the cake or turning the glaze dark from too many spices.
This pumpkin spice coffee cake blends butter cake richness with pumpkin puree for added moisture. A touch of extra pumpkin pie spice is added alongside the creamer to heighten the warm, familiar aroma.
Once the batter is spread in an 11×7 or 13×9-inch pan, a quick cinnamon streusel is sprinkled on top. That crunchy crumb topping is the signature of a great coffee cake.
Bake at 350°F for about 30–40 minutes, until a toothpick inserted in the center comes out clean. The kitchen will smell wonderfully spiced while it bakes.
While the cake cools, whisk together a simple glaze of powdered sugar and the Pumpkin Pie Spice creamer. Drizzle it over the cooled cake for a glossy, flavorful finish. If you prefer the glaze to set rather than soften, wait until the cake has cooled completely before glazing.
Our family devoured this coffee cake quickly. It stays moist and tender while offering the cozy pumpkin spice flavors everyone expects in the fall—perfect for weekend brunch or a simple dessert.
Grab a bottle of International Delight® Pumpkin Pie Spice Coffee Creamer and try this recipe at home.
Pumpkin Spice Coffee Cake
This recipe is straightforward and bakes nicely in an 11×7 or a 13×9-inch pan. The base is a buttery cake enriched with pumpkin puree for moisture and texture.
Extra pumpkin pie spice complements the creamer for a balanced, fragrant result.
After the batter is prepared, a quick streusel made from brown sugar, flour, cinnamon, and cold butter is sprinkled on top. The cake bakes until set and a toothpick comes out clean.
When the cake is completely cool, finish it with a glaze made from powdered sugar and Pumpkin Pie Spice creamer. Allow the glaze to firm up before slicing if you want neater pieces; otherwise serve warm for a softer drizzle.
Pumpkin Spice Coffee Cake
Ingredients
Cake:
- 2 cups all-purpose flour (240 g)
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- ½ cup butter (113 g), room temperature
- 1 cup granulated sugar (200 g)
- 1 ¼ cup pumpkin puree (305 g)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup International Delight® Pumpkin Pie Spice Coffee Creamer (118 ml)
- ½ cup milk (118 ml)
Streusel:
- ½ cup butter (113 g), cold
- 1 cup brown sugar (200 g), gently packed
- 1 cup all-purpose flour (120 g)
- 1 tsp ground cinnamon
Glaze:
- 1 cup powdered sugar (120 g)
- 2 Tbsp International Delight® Pumpkin Pie Spice Coffee Creamer
Equipment
-
11×7-inch (2 Quart) baking dish or 13×9-inch pan
-
Mixing bowls
-
Stand mixer or hand mixer
Instructions
-
Preheat the oven to 350°F. Grease an 11×7 or 13×9-inch baking dish with cooking spray.
-
For the cake: Whisk together the flour, baking powder, salt, and pumpkin pie spice in a large bowl and set aside.
-
In a stand mixer fitted with the paddle (or using a hand mixer), cream the butter and granulated sugar until light and fluffy. Scrape down the bowl.
-
Add the pumpkin puree, eggs, and vanilla. Mix until combined; the mixture may look slightly curdled—that’s fine.
-
Combine the Pumpkin Pie Spice creamer and milk in a pourable measuring cup and set aside.
-
Add the flour mixture in three additions to the wet ingredients, alternating with two additions of the milk mixture (begin and end with flour). Mix on low just until each addition is incorporated. Do not overmix. Pour the batter into the prepared baking dish.
-
For the streusel: In a bowl, stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until small clumps form. Sprinkle evenly over the batter.
-
Bake at 350°F for 30–40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
-
For the glaze: Whisk the powdered sugar with the Pumpkin Pie Spice creamer until smooth. Drizzle over the cooled cake and allow the glaze to set before slicing. Store any leftovers covered at room temperature.
Notes
- Using a 13×9-inch pan will yield a thinner cake and shorter baking time—watch closely to avoid overbaking.
Sharing this recipe with a link is encouraged and appreciated. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more seasonal recipes and baking ideas.
More Pumpkin Desserts
- Pumpkin Streusel Muffins
- Starbucks-Style Pumpkin Loaf
- Pumpkin Crinkle Cookies
- Pumpkin Roll