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Pumpkin Crumb Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 104 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Crumb Coffee Cake is a moist, spiced cake featuring real pumpkin puree and a buttery cinnamon crumb topping. Perfect for fall mornings or as an afternoon treat with coffee, it’s topped with a smooth vanilla icing infused with pumpkin spice creamer. The cake combines warm autumn flavors like cinnamon, nutmeg, cloves, and ginger for a cozy, comforting dessert that’s simple to make and sure to please a crowd.


Ingredients

Units Scale

Crumb Topping

  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 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 (230g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square, 9-inch springform pan, or any 2.5-quart baking dish with nonstick spray to prevent sticking, then set aside.
  2. 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 clumps and crumbs form. Set this mixture aside for later.
  3. Mix Dry Ingredients for the Cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until fully combined.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, and milk together until smooth and combined.
  5. Mix Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix. The batter will be very thick.
  6. Assemble the Cake: Spoon or pour the batter into the prepared baking pan and spread it evenly. Evenly sprinkle the crumb topping over the batter and gently press it down slightly into the surface.
  7. Bake the Cake: Bake for 30 to 35 minutes. Check for doneness at 30 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If batter sticks, continue baking up to 5 more minutes.
  8. Prepare the Icing: Whisk the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half/milk), and vanilla extract until smooth. Add a little more creamer or milk if you prefer a thinner consistency.
  9. Serve: Drizzle the icing over the cake warm or cooled. This cake is especially delightful served warm.
  10. Store Leftovers: Cover leftovers tightly and store at room temperature or refrigerated for up to 3 days to maintain freshness.

Notes

  • Use real pumpkin puree for the best flavor; canned pumpkin is ideal.
  • Do not overmix the batter to ensure a tender cake texture.
  • Feel free to substitute half-and-half or milk in the icing if you don’t have pumpkin spice coffee creamer.
  • Cold butter is key for crumb topping texture; it creates the perfect crumbly chunks.
  • This cake keeps well but is best enjoyed within 3 days.
  • Use a pastry blender or fork to cut in butter for crumb topping; using your hands may melt the butter too quickly.

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 310
  • Sugar: 20g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg