This Pumpkin Coffee Cake with Crumb Topping is the ultimate fall treat soft, moist, and full of warm spice, with a buttery, crunchy topping that’s simply irresistible. Whether you’re enjoying it with your morning coffee, serving it for brunch, or sharing it as a dessert, this coffee cake is a guaranteed crowd-pleaser.
I first made this Pumpkin Coffee Cake on a crisp autumn morning when I was craving something cozy but easy to bake. The combination of tender pumpkin cake and a rich crumb topping quickly won my family over. Now, it’s a seasonal tradition, and I love how it fills the house with the comforting aroma of cinnamon and nutmeg. Trust me, you’ll want to add this to your fall baking list!
What’s Inside This Recipe?
Ingredients for the best Pumpkin Coffee Cake
This Pumpkin Coffee Cake with Crumb Topping uses simple pantry staples to create a cake that’s packed with pumpkin flavor and topped with a buttery crumble. Here’s what you’ll need:
For the crumb topping
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the pumpkin coffee cake
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
Optional equipment: 9×9-inch baking pan, mixing bowls, whisk, and a rubber spatula.
Step-by-Step Instructions to make Pumpkin Coffee Cake with Crumb Topping
Let me walk you through this Pumpkin Coffee Cake with Crumb Topping so you can bake it with confidence. It’s easier than you might think!
Prepare the crumb topping
In a medium bowl, combine the melted butter, flour, granulated sugar, brown sugar, and cinnamon. Mix with a fork until crumbly and set aside. This topping adds that perfect crunch and sweetness to every bite.
Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices give the cake its classic fall flavor.
Cream the butter and sugars
In another bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a tender, moist cake texture.
Add the wet ingredients
Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract. The batter may look slightly curdled at this stage, but don’t worry—it’s normal and will come together when you add the dry ingredients.
Combine and pour
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into a greased 9×9-inch baking pan and spread evenly.
Add the crumb topping
Sprinkle the crumb topping evenly over the batter, making sure to cover the surface completely. This is the secret to that irresistible crunchy layer!
Bake Pumpkin Coffee Cake
Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before serving.
How to Serve Your Pumpkin Coffee Cake
This Pumpkin Coffee Cake with Crumb Topping is perfect for breakfast, brunch, or dessert. Serve it warm with a dollop of whipped cream or a drizzle of maple glaze for an extra-special treat. For a cozy pairing, enjoy it with a steaming cup of coffee or spiced chai tea. It’s also a festive addition to any fall gathering or holiday table.
Storing and Enjoying Leftovers
To store leftovers, cover the pan tightly with plastic wrap or transfer pieces to an airtight container. Keep at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply warm in the microwave for 20–30 seconds.
Top Tips for Customizing Your Pumpkin Coffee Cake with Crumb Topping
- Add a cream cheese swirl: Drop spoonfuls of sweetened cream cheese into the batter before adding the crumb topping for a pumpkin coffee cake with cream cheese twist.
- Try a maple glaze: Drizzle the cooled cake with a simple glaze made of powdered sugar and maple syrup for an elegant finish.
- Swap the spices: Adjust the spice blend to your preference—add a pinch of cloves or cardamom for a unique touch.
- Make it nutty: Mix chopped pecans or walnuts into the crumb topping for added crunch and flavor.
Your Questions About Pumpkin Coffee Cake Answered
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree for canned. Just make sure it’s well-drained to avoid extra moisture in the batter.
What’s the best way to keep the crumb topping from sinking?
The key is to sprinkle the crumb topping evenly over the batter and avoid pressing it down. The batter should be thick enough to support the topping.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it will still be delicious.
How do I know when my coffee cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Avoid overbaking to keep it moist.
Can I double this Pumpkin Coffee Cake with Crumb Topping ?
Yes, you can double the ingredients and bake it in a 9×13-inch pan. You may need to adjust the baking time slightly, so keep an eye on it.
Fall flavor and coffee’s best friend—try it today!
This pumpkin coffee cake with crumb topping is everything you love about fall baking cozy, flavorful, and surprisingly easy to make. I can’t wait for you to try it and experience the perfect balance of tender pumpkin cake and sweet, buttery crumbs.
Let me know how yours turns out by leaving a comment or tagging WandaRecipes.com on social media. And if you’re looking for more delicious inspiration, be sure to check out my other coffee cake recipes. Happy baking!
Pumpkin Coffee Cake with Crumb Topping
Ingredients
For the crumb topping
- ½ cup 1 stick unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
For the pumpkin coffee cake
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon pure vanilla extract
Instructions
Prepare the crumb topping
- In a medium bowl, combine the melted butter, flour, granulated sugar, brown sugar, and cinnamon. Mix with a fork until crumbly and set aside. This topping adds that perfect crunch and sweetness to every bite.
Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices give the cake its classic fall flavor.
Cream the butter and sugars
- In another bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a tender, moist cake texture.
Add the wet ingredients
- Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract. The batter may look slightly curdled at this stage, but don’t worry—it’s normal and will come together when you add the dry ingredients.
Combine and pour
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter into a greased 9×9-inch baking pan and spread evenly.
Add the crumb topping
- Sprinkle the crumb topping evenly over the batter, making sure to cover the surface completely. This is the secret to that irresistible crunchy layer!
Bake Pumpkin Coffee Cake
- Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before serving.
