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This sweet pumpkin spice latte coffee cake is the perfect way to start your day. Full of pumpkin pie spice and just a little espresso powder. It’s like your favorite latte in cake form.

I like to think of myself as a flexible person. I don’t think of myself as freak about routine until my routine is messed up and then I crumble.

My husband had to have kidney surgery last Monday and it has been quite the healing process. To be honest his surgery was way worse than I thought it would be. I figured he would come home, be sore for a day and then start being his old self again.

Yeah, not so much.

We showed up to the hospital last Monday for a surgery that I thought would take around 2 hours. I sat by myself in the waiting room until I was able to hang out with Art in pre-op. We watched boring morning TV and talked about how cold the hospital felt. Every five minutes I would look at him and say “I love you…” and then fight off tears because I was petrified he was having surgery.

I’m so not the strong supportive wife.

Well, I’m supportive I’m just not strong.

You know those sad animal commercials where Sarah McLachlan plays in the background? Those make me cry. Imagine my emotional hot mess-ness when it’s my husband having surgery and not just some kitten that needs a home.

After Art was wheeled off (and I met all the surgeons) I sat in the surgery waiting room for 4 hours. I drank an insane amount of coffee (it was free!) and finally calmed down when I saw one of the surgeons walk into the room. He came over and let out a loud “holy crap that was insane” sigh. He let me know Art was good but that his kidney stone was less a stone and more a boulder.

A few days later we saw the doctor again and he mentioned that they removed 55mm of stone out of Art’s kidney. Holy shit. 55mm? What is that? Like a small hamster? A baby bird? All I know is that if I had a 55mm stone hanging out in my kidney I would have wallowed in pain swearing I was dying. Unlike my husband who would just say things like “Oh I’m fine. I just feel a little crampy. I look forward to having it taken out.” Man, I really need some of his non-freak-out attitudes.

Art is still home (obviously) and will probably not go back to work for another 3 or 4 weeks. He still has 9mm of stone left in his kidney sooooo there is another surgery coming up in 2 weeks.

So while my husband is home my schedule is off. I can’t quite get into my working groove when there is something else in the house. I’m basically like a rich socialite and my days are just running together.

It was only last night that I remembered I needed to make this pumpkin spice latte coffee cake. It’s sweet, full of spice and topped with the best crumbly topping ever. I like to think that eating a big slice of this cake made my husband feel better. It also made me feel better since I knew I would have a recipe ready for today. PLUS I sorta tastes like ever so popular fall favorite Starbucks pumpkin spice latte but in coffee cake form.

Also after typing all this out, I realized that maybe I shouldn’t talk about kidneys and pumpkin spice latte coffee cake in the same post. Is that too weird?

I don’t know.

Do you love this pumpkin spice latte coffee cake? 

Why not try a few of my other coffee cake recipes!

• Apple Pie Coffee Cake
• Zucchini Coffee Cake
• Strawberry Rhubarb Coffee Cake
• Banana Cinnamon Streusel Coffee Cake
• Pumpkin Coffee Cake
• Mixed Berry Coffee Cake
• Pumpkin Coffee Cake with Brown Butter Glaze

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Pumpkin Spice Latte Coffee Cake

Yield: 8x8 cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This sweet pumpkin spice latte coffee cake is the perfect way to start your day. Full of pumpkin pie spice and just a little espresso powder. It's like your favorite latte in cake form.

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Ingredients

For cream cheese mixture:

• 1 large egg
• 1 teaspoon espresso powder
• 4 ounces cream cheese, room temperature
• 1/3 cup dark brown sugar
• 1 tablespoon flour
• 1/2 teaspoon vanilla bean paste

For streusel:

• 1/3 cup dark brown sugar
• 1/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 8 tablespoons unsalted butter, melted
• 1-1/3 cup flour

For cake:

• 1-1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 2 large eggs
• 1/3 cup pumpkin puree
• 1/2 cup buttermilk

For glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon golden syrup (or light corn syrup)
• 1 tablespoon strong coffee, cooled

Instructions

Preheat oven to 350 degrees and spray an 8x8 dish with non-stick spray, set aside.

For cream cheese mixture:

1. Add all ingredients to a small mixing bowl and beat together until smooth, set aside.

For streusel:

1. Mix together brown sugar, sugar, and pumpkin pie spice.
2. Pour in melted butter and flour.
3. Mix together until crumbly and fully combined.
4. Set aside until ready to use.

For cake:

1. In a medium-sized mixing bowl whisk together flour, baking powder, pumpkin pie spice, baking soda, and kosher salt, set aside.
2. In the bowl of an electric mixer add butter and beat until fluffy.
3. Add in dark brown sugar and mix until blended.
4. Add eggs, mixing thoroughly between each addition.
5. Mix in pumpkin puree.
6. Alternately add flour and buttermilk to the mixer batter.
7. Mix together until fully combined.
8. In your prepared pan add half the cake batter and top with little spoonfuls of half the cream cheese mixture.
9. Continue one more time and then swirl the batter to combine the cake and cream cheese mixture.
10. Top with streusel and bake for 45 minutes until the center of the cake is set and a toothpick comes out clean when tested in the center.
11. Let the cake cool and drizzle with glaze.

For glaze:

1. Mix together until combined.
2. If the glaze is too thin add more powdered sugar, if it's too thick add more coffee.

Did you make this recipe?

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