Pumpkin Spice Latte Coffee Cake Recipe
Say hello to the new and improved, best pumpkin spice latte cake recipe ever! I first developed a pumpkin spice latte cake recipe a few years ago and have been tweaking it ever since. However, I finally feel like we landed on a version I truly LOVE. In this version, we amped up the pumpkin in the cake and revamped the crumb topping.
This easy Pumpkin Spice Latte Coffee Cake recipe has all of the flavors of fall. If you love the drink (or even if you hate the Starbucks pumpkin spice latte drink), this cake will be delicious. Perfectly moist and topped with a buttery cinnamon espresso streusel, this easy-to-make treat has all of the cozy warmth of pumpkin spice and the richness of coffee cake. Whether you’re enjoying a slice with your morning coffee or serving it at your next autumn gathering, this cake will quickly become a seasonal favorite. Made with real pumpkin and classic spices like cinnamon, nutmeg, and cloves, it’s the ultimate fall dessert!
Pumpkin Spice Latte Cake (New and Improved)
Equipment
- 1 8X8 pan
Ingredients
Cream Cheese Swirl
- 12 oz cream cheese at room temperature
- 1/2 cup granulated sugar (100g)
- 1 egg at room temperature
Espresso Crumb
- 1/2 cup all-purpose flour (spooned & leveled) (63g)
- 1/2 cup packed light or dark brown sugar (100g)
- 2 teaspoons espresso powder
- 1 and 1/2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, cold (56g)
Pumpkin Cake
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (230g)
- 1/2 cup packed light or dark brown sugar (100g)
- 1/2 cup vegetable oil (120ml)
- 1/4 cup pure maple syrup (82g)
- 1/4 cup buttermilk
Espresso Drizzle
- 1 cup of confectioner’s sugar
- 2 tablespoons of milk more if needed to achieve drizzle consistency
- 1 tablespoon instant espresso powder
Instructions
Make the Cream Cheese Swirl
- In a medium bowl, combine the cream cheese and granulated sugar. Using a hand mixer or a whisk, mix until thoroughly combined
- Add in egg and mix again until smooth
- Set aside
Make the Espresso Crumb
- Combine all ingredients in a medium bowl EXCEPT for the butter
- Mix the dry ingredients with a fork until combined
- Add in the butter and squeeze each piece between your fingers to create clumps. Toss the ingredients around and continue smushing the butter into the dry ingredients until the entire mixture is made of clumps
- Set aside
Make the Cake
- In a large bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger). Mix until combined
- In a separate bowl, combine all of the wet ingredients. Whisk them all together until smooth and add in the dry ingredients and fold together until just combined. It is ok if there are still lumps
Assemble and Bake
- Preheat the oven to 350F
- Line an 8X8 pan with parchment paper
- Pour 1/2 of the pumpkin cake batter into the pan. Using an offset spatula smooth the layer out until it is completely even
- Wipe off the offset spatula, then dollop the cream cheese mixture on top of the 1/2 of the batter. Using the spatula, smooth the top of the cream cheese layer
- Top with the next 1/2 of the pumpkin batter and smooth the top. Pour the entire crumb mixture on top and bake for 35-40 minutes or until a knife poked through the center of the cake comes out clean
- Let cool in the pan for at least 40 minutes then slice and enjoy!
- In a medium bowl, whisk together the icing ingredients until smooth
- Drizzle over the cooled cake
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