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Iced Pumpkin Coffee Cake
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4 from 1 vote

Iced Pumpkin Coffee Cake

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert
Servings: 9
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction


  • Pumpkin Cake:
  • 2 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1/4 cup real maple syrup
  • 1/4 cup milk
  • 1 tsp vanilla

  • Crumb Topping:
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 4 tbsp COLD unsalted butter diced

  • Icing:
  • 1 cup powdered sugar
  • 2 tbsp milk more or less, to desired thickness


  • Preheat the oven to 350 degrees. Coat a 9-inch baking pan with cooking spray.
  • Combine the flour together with the cinnamon, baking soda, baking powder, salt, nutmeg, and clove together in a small bowl; mix well.
  • Using a hand mixer, beat the pumpkin puree, sugar, oil, maple syrup, milk, and vanilla together until creamy.
  • Add the flour mixture and mix until just combined - don't over mix the batter.
  • Spoon it into the baking dish and spread it evenly. The batter will be very thick.
  • Make the crumb topping by combining the flour, brown sugar, cinnamon, and salt together in a bowl.
  • Cut in the cold butter using a pastry blender until crumbly.
  • Sprinkle the mixture evenly over the pumpkin batter.
  • Place into the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool.
  • Combine the powdered sugar with the milk; mix until thick and creamy.
  • Drizzle it over the coffee cake. Serve and enjoy.