Pumpkin Crumb Coffee Cake Recipe

I absolutely love this Pumpkin Crumb Coffee Cake Recipe because it combines two of my favorite things: warm, cozy pumpkin flavors and that irresistible crumbly topping we all crave. When fall rolls around, this cake feels like a big, delicious hug that you can slice and share with friends or enjoy alongside a comforting cup of coffee. You’ll find it moist, not too sweet, with just the right balance of spices dancing in every bite.

What makes this Pumpkin Crumb Coffee Cake Recipe really worth trying is how simple it is to put together, yet it tastes like you spent hours fussing over it. I discovered this trick of pressing the crumb topping gently into the batter before baking, and it adds the perfect texture contrast that my family goes crazy for. Whether you’re baking for a weekend brunch, a festive gathering, or just a treat for yourself, this recipe never disappoints.

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Ingredients You’ll Need

All the ingredients in this Pumpkin Crumb Coffee Cake Recipe come together perfectly to create that classic fall treat you’ll want to bake again and again. I always recommend using fresh spices and pure pumpkin puree for the best flavor.

• All-purpose flour: Spoon and level it for accurate measuring to keep the cake light and delicate.
• Brown sugar: Adds depth with molasses notes; light or dark both work fine depending on your preference.
• Ground cinnamon: The heart of the spice blend that brings warmth to both topping and cake.
• Cold unsalted butter: For the crumb topping, cold butter creates that lovely clumpy texture.
• Baking soda & baking powder: Both work together to help the cake rise just right.
• Salt: Balances the sweetness and enhances all the flavors.
• Ground nutmeg, cloves, and ginger: The pumpkin spice trio that elevates this coffee cake beyond ordinary.
• Pumpkin puree: Use canned 100% pumpkin puree—no pumpkin pie filling—so you have control over sweetness and spice.
• Canola or vegetable oil: Keeps the cake moist and tender; melted coconut oil is a fun swap if you want a subtle tropical aroma.
• Pure maple syrup: Adds natural sweetness and a hint of caramel flavor.
• Milk: I prefer regular milk, but any dairy or plant-based milk will work fine to keep the batter smooth.
• Confectioners’ sugar: For the light vanilla icing drizzle that’s just sweet enough without overpowering.
• Pumpkin spice coffee creamer (or half-and-half/milk): Gives the icing a seasonal twist that pulls everything together.
• Pure vanilla extract: The finishing touch for the icing to boost flavor complexity.

Variations

One of my favorite things about this Pumpkin Crumb Coffee Cake Recipe is how easy it is to customize. I often tweak it to suit the season or even to make it a bit more indulgent or diet-friendly, depending on the occasion.

• Gluten-free version: I swapped in a 1-to-1 gluten-free flour blend once and the cake turned out beautifully, though the texture was a bit denser—still delicious!
• Nutty upgrade: Adding chopped walnuts or pecans to the crumb topping gives an extra crunch and a nutty aroma that I adore.
• Dairy-free option: Using coconut oil and almond milk works great, making it friendly for lactose intolerance without losing moisture.
• Spiced up: If you love more spice, double the ginger and add a pinch of cardamom—I find it makes the coffee cake feel extra cozy.

How to Make Pumpkin Crumb Coffee Cake Recipe

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F (177°C) and greasing your 9-inch square or springform pan well with nonstick spray. I like to use a 2.5 quart baking dish if I’m feeling casual. Getting these steps done first means your batter won’t sit around, which helps with the texture.

Step 2: Make the Crumb Topping

Mix the flour, brown sugar, and cinnamon in a medium bowl, then cut in the cold unsalted butter with a pastry blender or fork. The goal here is to make little clumps—those are going to bake into crunchy bits that I love so much. Set this aside while you finish the batter.

Step 3: Mix the Dry and Wet Ingredients Separately

Whisk all the dry ingredients for the cake—flour, baking soda, baking powder, salt, and spices—in a large bowl until evenly combined. In another bowl, mix pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. Keeping these separate helps the spices distribute evenly and prevents overworking the batter later.

Step 4: Combine Wet and Dry, Then Add Crumb Topping

Pour the wet ingredients into the dry and stir gently just until combined. The batter will be quite thick—don’t overmix! Spoon that thick batter into your prepared pan and spread it evenly. Sprinkle the crumb topping evenly over the batter and press it down gently so it sticks when baking.

Step 5: Bake and Check for Doneness

Bake for 30 to 35 minutes. At 30 minutes, I always do the toothpick test: insert one into the center and look for a clean result or a few moist crumbs. Wet batter means it needs more time—check every 5 minutes after. This step is key for a perfectly moist cake without overbaking.

Step 6: Whip Up the Vanilla Icing

While the cake is cooling slightly, whisk confectioners’ sugar with your pumpkin spice coffee creamer (or half-and-half/milk) and vanilla extract until smooth. If it’s too thick to drizzle, add a splash more creamer or milk. I prefer drizzling it over the cake when it’s still warm—it melts into the crumb topping beautifully.

How to Serve Pumpkin Crumb Coffee Cake Recipe

Garnishes

I usually keep it simple with a drizzle of the vanilla icing—it’s enough to make the cake feel special without being overly sweet. Sometimes, I sprinkle a little extra cinnamon or even a few toasted pecans on top for added texture and a rustic look that guests always compliment.

Side Dishes

This cake pairs beautifully with a hot cup of coffee—obviously! I also love serving it alongside fresh fruit like sliced apples or pears to lighten things up. For a brunch spread, add scrambled eggs or a sharp cheddar cheese platter to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve layered this cake with whipped cream and a sprinkle of cinnamon sugar for a festive look. Another fun idea is to serve it in mini bundt pans for single servings that wow your guests. Either way, a rustic wooden board and some seasonal decor elevate the whole experience.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container at room temperature if I’ll eat it within a couple of days. My family goes crazy for it even on day three, but beyond that, the texture starts to change, so refrigeration can be a better option.

Freezing

If I want to save some for later, I wrap individual slices tightly in plastic wrap and then foil before freezing. It freezes well and thaws quickly at room temperature or in the fridge overnight—perfect for prepping ahead of a busy morning or party.

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds. This warms the cake nicely and revives some of that fresh-baked softness without drying it out. If you want to, add a quick drizzle of icing or a little butter on top for extra indulgence.

FAQs

Final Thoughts

This Pumpkin Crumb Coffee Cake Recipe is such a cozy classic that’s earned a permanent spot in my seasonal baking rotation. It hits all the right notes of spice, texture, and sweetness without being overly complicated or fussy. I genuinely hope you’ll try it out and experience that same warm feeling I get every time I slice into it. It’s like autumn wrapped up in cake form, perfect for slowing down and savoring the moment. Happy baking!

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