Moist, dense, and wealthy pumpkin espresso cake with a brown sugar streusel and a vanilla glaze. The right Fall deal with!

Benefit from “pumpkin season” by baking this common pumpkin cake, making these pumpkin cookies, and attempting these “well-known” pumpkin cheesecake bars. Verify off baking out of your Fall bucket list!

Image of the pumpkin coffee cake slice with a fork in it ready to be eaten

And similar to that, we’re again to my most favourite and most anticipated time of the 12 months: back-to-school, all of the pumpkin, and FALL. It’s no secret Fall is my favourite and yearly I work arduous to convey you the very best pumpkin recipes. This pumpkin espresso cake has been within the works for a pair months and sure I used to be having individuals take a look at it this previous June ha! So with out additional adieu, let’s get began!

You’ll have puzzled why is it known as espresso cake? As a enjoyable approach of a historic background…espresso truffles made their approach into American cookbooks within the late 1800s evolving from different candy dishes from Vienna. Within the 17th century Europeans have been thought to have provide you with thought of consuming candy truffles whereas having their espresso 🙂

Which convey us to the following generally requested query; does it have espresso in it? Espresso truffles at present hardly ever embody espresso within the ingredient listing. Sometimes at present they’re easy, one-flavored truffles that includes spices, nuts, or fruit and customarily characteristic a streusel and/or easy glaze topping. 

So, no, this pumpkin espresso cake doesn’t even have any espresso in it and we’re making it the very best by combining a streusel topping AND a glaze. Under I’ve received a fast break-down of the right way to make this recipe.

Process shots-- image of the pumpkin coffee cake being made

The right way to make pumpkin espresso cake

Above I’ve damaged up the steps for making this espresso cake in image type, and beneath is an outline of what’s taking place in every photograph together with a couple of suggestions!

  1. Mix all of the DRY components in a big bowl
  2. Mix all of the WET components in a big bowl. Get a top quality (not watery) can of pumpkin for this pumpkin espresso cake; I extremely suggest Libby’s (not sponsored). Oftentimes canned pumpkin will be very watered down which can go away you with an excessively moist and fewer flavorful cake.
  3. Pour the moist components into the dry components.
  4. Mixing moist and dry components. Combine the dry and moist components as little as potential — till *simply* mixed; this ensures you don’t get an excessively dense and chewy cake.
  5. Some bumps are okay 🙂
  6. Unfold the cake into the ready (greased) 9 x 13 pan. Use a spatula to clean down the cake and get it in a single even layer.
  7. Mix all of the components for the streuselDice the butter into small items and use a pastry blender (or your palms) to mix. You don’t need to soften or soften the butter or the streusel topping will find yourself burning.
  8. Sprinkle the streusel topping over the cake; there’s numerous streusel (so you realize it’s going to be good!)

Up close images of the pumpkin coffee cake recipe with a bite out of it

Pumpkin espresso cake variation concepts

  • Add recent whipped cream on high (the right way to make whipped cream tutorial)
  • Add cream cheese frosting on high as an alternative of the glaze
  • Combine in chocolate chips to the cake (I’d add 1 and 1/2 cups semi candy or milk chocolate chips)
  • Combine in chopped pecans to the cake or the streusel (I’d add in 1 and 1/2 cups chopped pecans to the cake)

Pumpkin Espresso Cake

Moist and wealthy pumpkin espresso cake with a brown sugar streusel and a vanilla glaze. The right Fall deal with!


Breakfast, Dessert



Key phrase:

espresso cake, pumpkin espresso cake

Servings: 24 items

Energy: 252 kcal


  • 3
    cups (370g)
    white all-purpose flour
  • 1
    floor cinnamon
  • 1 and 1/2
    pumpkin pie spice
  • 1/4
    floor nutmeg
  • 1 and 1/2
    baking soda
  • 3/4
    teaspoon EACH:
    advantageous sea salt and baking powder
  • 3/4
    cup (144g)
    vegetable oil
    (or melted coconut oil)
  • 3/4
    cup (150g)
    packed darkish brown sugar
    (gentle brown works, darkish makes for richer taste)
  • 1/Four cup + 2
    tablespoons (108g)
    pure maple syrup
    (Grade A)
  • 1/Four cup +
    2 tablespoons (83g)
    heavy cream
  • 1 and 1/2
    pure vanilla extract
  • 1 and 1/2
    cups (334g)
    good high quality canned pumpkin
    (NOT your complete can)


  • 1
    cup (123g)
    white all-purpose flour
  • 3/4
    cup + 2 tablespoons (150g)
    darkish brown sugar,
  • 1
    floor cinnamon
  • 1/4
    advantageous sea salt
  • 1/2
    cup (113g)
    unsalted butter,


  • 1
    cup (106g)
    powdered sugar
  • 2-3
    heavy cream or half and half or entire milk
  • tiny
    advantageous sea salt
  • 1/4
    pure vanilla extract


  1. PREP: Preheat the oven to 350 levels. Frivolously grease a 9X13-inch metallic baking pan with nonstick cooking spray (or you may line with parchment or foil after which grease for straightforward cleanup).

  2. DRY INGREDIENTS: In a big bowl, whisk collectively flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, advantageous sea salt, and baking powder; put aside.

  3. WET INGREDIENTS: In a medium bowl, add the oil (if utilizing coconut oil, ensure that it is melted and 100% cooled to room temperature), packed darkish brown sugar, maple syrup, and heavy cream. Whisk till clean. Add within the vanilla and pumpkin. If the pumpkin is overly moist, dab a couple of occasions with paper towel. I do know 1 and 1/2 cups is ALMOST the entire can, however chorus from including in additional because it makes the cake too overly moist. Whisk till clean.

  4. COMBINE: Pour moist components into dry. Combine till JUST mixed being cautious to not overmix the batter. Unfold the batter evenly within the ready pan.

  5. STREUSEL: in a medium bowl, whisk collectively the flour, brown sugar, cinnamon, and salt. Add the butter and blend with a pastry blender or your fingers till the streusel is evenly mixed and varieties small clumps. Sprinkle the streusel combination over the pumpkin combination.

  6. BAKE: Bake till the perimeters start to drag away from the perimeters of the pan and a toothpick inserted within the middle comes out clear (or with a couple of moist crumbs hooked up) about 35 to 40 minutes (Mine is all the time carried out at 35 minutes). Cool fully within the pan earlier than icing.

  7. GLAZE: Mix all of the components in a small bowl (begin with 2 tablespoons milk and add extra as wanted). Whisk with a fork till clean. Drizzle over the person items and revel in!

Nutrition facts in pumpkin coffee cake