Pumpkin Crumb Coffee Cake is your cozy autumn favorite that delivers moist, spiced cake topped with irresistible buttery crumbs. With seasonal pumpkin puree, warm spices, and a simple vanilla icing, this coffee cake promises to be the star of your fall baking. In just about 50 minutes—or less—you’ll have a stunning dessert (or breakfast treat) to enjoy with a cup of coffee or tea.
Why You’ll Love This Pumpkin Crumb Coffee Cake
Because it starts with Pumpkin Crumb Coffee Cake, be ready to fall head over heels! You’ll love how the tender pumpkin spice cake meets a crunchy cinnamon‑brown sugar crumb topping, adding a delightful textural contrast and layers of flavor. Whether drizzled with vanilla icing or served warm, it’s pure comfort in every bite—perfect for crisp mornings or cozy gatherings.
Ingredients
Here’s a rewritten list of what you’ll need for this Pumpkin Crumb Coffee Cake:
Crumb Topping
- ½ cup (63g) all‑purpose flour, spooned and leveled
- ½ cup (100g) firmly packed light or dark brown sugar
- 1½ teaspoons ground cinnamon
- ¼ cup (56g) cold unsalted butter (4 Tbsp)
Pumpkin Coffee Cake
- 2 cups (250g) all‑purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg*
- ¼ teaspoon ground cloves*
- ¼ teaspoon ground ginger*
- 1 cup (230g) pumpkin puree
- ½ cup (100g) firmly packed brown sugar
- ½ cup (120ml) of canola oil, vegetable oil, or melted coconut oil
- ¼ cup (82g) pure maple syrup
- ¼ cup (60ml) milk*
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons of pumpkin spice creamer, half-and-half, or milk
- ¼ teaspoon pure vanilla extract
*Use pumpkin pie spice instead of individual spices if preferred; any milk (dairy or non‑dairy) works great—using buttermilk makes it extra moist.
Step‑by‑Step: How to Make Pumpkin Crumb Coffee Cake
- Preheat & Prep
Preheat your oven to 350°F (177°C). Grease a 9‑inch square, springform pan, or any 2.5‑quart baking dish with nonstick spray. - Make the Crumb Topping
In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fork until you have clumpy crumbs. Set aside. - Mix Dry Ingredients
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and whisk until fully blended. - Mix Wet Ingredients
In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. - Combine
Gently mix the wet ingredients into the dry mixture, stirring only until the batter comes together—do not overmix. - Assemble
Transfer the batter to your greased pan and use a spatula to level the surface.
Sprinkle the crumb topping evenly over the batter and lightly press it down to help it stick. - Bake
Bake for 30–35 minutes. At 30 minutes, insert a toothpick into the center: if it comes out clean or with a few moist crumbs, it’s done; if wet batter remains, bake 5 minutes more or until clean. - Make the Icing
Whisk together confectioners’ sugar, creamer (or milk), and vanilla. Add a splash more liquid if needed to reach desired drizzle consistency. - Finish
Drizzle the icing over the cake while warm—or after it cools slightly—for a lovely finish.
Helpful Tips
- Measure flour properly: spoon into measuring cup and level off (or use a kitchen scale) to avoid dense texture.
- Don’t over‑mix the batter—stop as soon as ingredients combine to keep the cake light.
- Press the crumb topping lightly so it sticks but still keeps crumbly texture.
- Check doneness by toothpick—you want moist crumbs, not batter.
- Serve warm for that freshly baked feel; reheat slices briefly for that just-out-of-the-oven joy.
Substitutions And Variations
- Replace individual spices with 2½ teaspoons pumpkin pie spice.
- Swap regular milk for buttermilk to boost the cake’s moisture and tenderness.
- Substitute oil with melted coconut oil for a subtle tropical twist.
- Switch the icing to a maple glaze (mix powdered sugar, maple syrup, milk, and a pinch of salt) for depth and a cozy maple flavor.
Storage Instructions
- Keep the cake tightly covered and store at room temperature or refrigerate for up to 3 days.
- Freeze for up to 2 months: wrap tightly, freeze, then thaw overnight in the fridge before enjoying. It’s indulgence that keeps giving!
Nutritional Information
(Estimated per slice, assuming 9 servings; actual values may vary)
- Calories: approx. 280–320 kcal
- Fat: ~14g (from oil and butter)
- Carbohydrates: Approximately 40–45g, accounting for natural and added sugars from the brown sugar, maple syrup, and icing
- Fiber: ~1–2g (from spices and flour)
- Protein: ~2–3g
Serving Suggestions
- Serve freshly baked and warm—perfection with a cup of hot coffee or tea.
- Top with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Pair with crunchy pecans or chopped walnuts for nutty texture and richness.
Frequently Asked Questions About Pumpkin Crumb Coffee Cake
Q: Is it okay to substitute pumpkin pie filling for pumpkin puree?
A: It’s best to use pure pumpkin puree only—pumpkin pie filling contains added sugars and spices that can alter the recipe.
Q: How do I know when the cake is fully baked?
A: Insert a toothpick into the center. It’s done when it comes out with a few moist crumbs but no wet batter.
Q: Can I make this ahead?
A: Absolutely. It stores at room temperature for a few days or up to a week in the fridge. It also freezes beautifully—wrap tightly and thaw before enjoying.
Q: Can I reduce sugar or use a sugar substitute?
A: You may reduce brown sugar slightly or try a sugar substitute, but this might affect the moisture and structure. I recommend trying small adjustments and noting how it bakes for next time.
Conclusion
Pumpkin Crumb Coffee Cake has been an absolute joy to write about—thank you for letting me share this cozy favorite with you! It’s an easy recipe that delivers incredible flavor and fall charm in every crumb. I love how the spiced pumpkin base meets the buttery topping and sweet drizzle, creating comfort and delight. I hope it brings warmth to your kitchen and pleasure to your taste buds. Enjoy baking, savor each slice, and thank you for being part of our food‑loving circle. Happy baking, and may your kitchen be filled with the sweet aroma of pumpkin and cinnamon!
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Pumpkin Crumb Coffee Cake
- Total Time: 50 minutes
- Yield: 9 slices 1x
Description
Pumpkin Crumb Coffee Cake is a tender, spiced cake topped with a buttery cinnamon crumble and finished with a light vanilla drizzle. Perfect for cozy mornings, brunch tables, or an autumn dessert, this easy recipe is packed with warm fall flavors and ready in under an hour.
Ingredients
½ cup (63g) all-purpose flour
½ cup (100g) firmly packed brown sugar
1½ tsp ground cinnamon
¼ cup (56g) unsalted butter, cold
Cake:
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
1 cup (230g) pumpkin puree
½ cup (100g) firmly packed brown sugar
½ cup (120ml) canola, vegetable, or melted coconut oil
¼ cup (82g) maple syrup
¼ cup (60ml) milk (or buttermilk)
Icing:
1 cup (120g) confectioners’ sugar
2 tbsp pumpkin spice creamer, milk, or half-and-half
¼ tsp vanilla extract
Instructions
- Preheat & Prep
Preheat your oven to 350°F (177°C). Grease a 9‑inch square, springform pan, or any 2.5‑quart baking dish with nonstick spray. - Make the Crumb Topping
In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fork until you have clumpy crumbs. Set aside. - Mix Dry Ingredients
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and whisk until fully blended. - Mix Wet Ingredients
In another bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. - Combine
Gently mix the wet ingredients into the dry mixture, stirring only until the batter comes together—do not overmix. - Assemble
Transfer the batter to your greased pan and use a spatula to level the surface.
Sprinkle the crumb topping evenly over the batter and lightly press it down to help it stick. - Bake
Bake for 30–35 minutes. At 30 minutes, insert a toothpick into the center: if it comes out clean or with a few moist crumbs, it’s done; if wet batter remains, bake 5 minutes more or until clean. - Make the Icing
Whisk together confectioners’ sugar, creamer (or milk), and vanilla. Add a splash more liquid if needed to reach desired drizzle consistency. - Finish
Drizzle the icing over the cake while warm—or after it cools slightly—for a lovely finish.
Notes
You can substitute 2½ tsp pumpkin pie spice for the individual spices.
Buttermilk makes the cake extra moist.
Store covered at room temperature or refrigerate for up to 3 days.
Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 305 kcal
- Sugar: 22g
- Carbohydrates: 44g
- Protein: 2.5g