Pumpkin Coffee Cake with Crumb Topping

Each bite of pumpkin coffee cake with crumb topping is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup, and seasonal spices like ground nutmeg, ginger, and cloves. Piled high with brown sugar cinnamon crumble topping and drizzled with easy vanilla icing, this spiced breakfast cake certainly hits the spot during the fall season.

One reader, Jamie, says: “This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!”

pumpkin crumb coffee cake

Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make this season. Heavy on the crumb topping, this is a fall version of my New York-style crumb cake and tastes just like my pumpkin crumb cake muffins but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week!

And if you’re looking for dessert, this pumpkin crumb cake is perfectly acceptable or you may love my regular pumpkin cake instead.


This Pumpkin Crumb Coffee Cake Is:

  • Simple and quick to prepare
  • Ultra soft and moist
  • Incredibly pumpkin-y
  • A perfect fall breakfast indulgence
  • Wonderfully spiced with cozy fall flavors
  • Piled high with crumb topping
  • Garnished with a sweet vanilla icing

iced pumpkin coffee crumb cake in white baking dish


Video Tutorial


3 Parts to My Best Pumpkin Coffee Crumb Cake

  1. Pumpkin Coffee Cake: There’s incredible flavor in each soft, moist bite of the pumpkin cake layer.
  2. Crumb Topping: Top today’s coffee cake with a thick layer of cinnamon-spiced crumbs.
  3. Vanilla Icing: It’s not coffee cake without a drizzle of icing. For something different, you may love this pumpkin crumb cake paired with the same brown sugar icing we use on pumpkin donuts.

Overview: How to Make Pumpkin Coffee Cake with Crumb Topping

This recipe is made completely from scratch with no boxed cake mix in sight. Made with pantry basics, the cake comes together in minutes without a mixer. Ingredients like oil, maple syrup, brown sugar, and pumpkin puree make this the moistest coffee cake you’ll ever taste. (Careful not to over-bake it!) Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe. (This cake is vegan-friendly as well– use dairy free milk in the cake and dairy free butter in the crumb topping.)

See more egg-free baking recipes.

Make sure you’re using real pumpkin puree (I like canned puree), not pumpkin pie filling. We’ll use a little brown sugar and maple syrup to sweeten– not too much of either though. The crumb topping and glaze sweeten the cake, so there is no need for more sugar in the cake itself. You’ll love how the sweet maple flavor pairs with real pumpkin and warm spices!

Be prepared, this is a super, super thick batter. Why? We’re using lots of heavy, wet ingredients to yield a moist and satisfying cake.

pumpkin cake batter in bowl and in white baking dish

crumb topping shown in bowl and on top of cake before baking

pumpkin crumb cake in white baking pan

Crumb Topping

We can all agree that the crumbs are the best part of any coffee cake, so we’re going heavy on the crumb topping today. (For more recipes loaded with crumbs, try apple crumb cake, zucchini crumb cake, pumpkin french toast casserole, and apple cinnamon muffins.) Today’s crumb topping is cinnamon-spiced– you need flour, brown sugar, salt, ground cinnamon, and cold butter. Cut the cold butter in with a fork or pastry cutter until it begins to clump together and form crumbs. Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking. So easy!

slice of iced pumpkin coffee cake on a white plate with a fork

Vanilla Icing

While the cake bakes, make the icing. If I have it on hand during the fall season, I like to use pumpkin spice coffee creamer instead of milk. If you have any leftover pumpkin puree, you can even make and use homemade pumpkin coffee creamer in the icing. Milk works just as well, though. Mix the coffee creamer or milk with a little confectioners’ sugar and vanilla extract, and then pour the glaze on top of the warm coffee cake. Instead of vanilla icing, try a drizzle of salted caramel or dollop of homemade whipped cream.


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pumpkin crumb coffee cake

Pumpkin Crumb Coffee Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 9
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.


Ingredients

Crumb-Topping

  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups (250g) all-purpose flour (spoon & 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 the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.
  2. Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  3. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  4. Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
  5. Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
  6. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Notes

  1. Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
  2. Spices: Instead of nutmeg, cloves, and ginger, use 1 teaspoon pumpkin pie spice in addition to the cinnamon.
  3. Milk: You can use any milk, dairy or nondairy, in the cake batter. I really like using buttermilk when I have it on hand. Makes the cake very moist.

Keywords: pumpkin coffee cake

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146 Comments

  1. This is one of my favorite pumpkin recipes! One of my coworkers is gluten free and dairy free, and I’d like to make a version that she can eat (especially since the dairy free instructions are already there!). Do you think I can directly substitute gluten free flour for the all purpose flour?

    1. It’s worth a try! I’ve never tried it myself but if you find a cup-for-cup GF flour you like a lot, try it out. Let me know!

  2. Just made this and I absolutely love it! I replaced the oil with butter because I find butter compliments the pumpkin amazingly. Definitely making this again! Thanks Sally!!

  3. My friend made this for a party last year and it was a huge hit!!! I decided I had to give it a go for myself now. One question though- how linn would you recommend baking if I wanted to make muffins/cupcakes instead of a cake??

    1. Hi Pamela! This is great for muffins– simply spoon batter into individual muffin liners. Fill the liners to the top. Bake for around 20 minutes or until baked through.

  4. Just wanted to say I made this yesterday and my coworkers ate the entire thing so quickly! One guy went back three times! Great recipe, easy to make, and great taste. Will make again this fall season.

  5. Sophia Rosario says:

    Hi Sally,
    The recipe sounds amazing; would it work if I doubled the recipe and baked it in a bundt pan?

    1. Yes, definitely! Though I am unsure of the exact bake time.

  6. WOW!! Made this early this morning for the gang and it was a HUGH hit with everybody.
    Sweet, rich, moist and absolutely DELICIOUS!!! Thanks for the recipe, you made me a STAR!!!!

  7. I need to make this for a crowd; would you recommend doubling it in a 9×13 or just making two 9x9s?

    1. Make two 9×9 pans. I always recommend that instead of doubling because working with a higher volume of batter could result in overmixing.

  8. One of the best coffee cakes I’ve ever made and I’ve made a bunch!  Didn’t change a thing – perfect as is.  

  9. Ellen Thompson says:

    Made this for brunch today. It is delicious! Thank you for sharing!

  10. Frances Dorland says:

    This was absolutely delicious. Used dark brown sugar for cake and streusel and definitely added drizzle. Can’t stop eating it. It is a keeper and will definitely be making it many more times!!

  11. Hi Sally, I’m looking forward to making this in a couple days for my husbands office party. However, I’d like to make a 9×13 pan size. Can you list the measurements for this size? Thanks so much!

    1. I’m unsure. I’d make the batter twice (instead of doubling) and fill the 9×13 halfway. Or use this larger pumpkin cake recipe and top with the crumbs. (double the crumb portion) 🙂

  12. Sally, I love every recipe of yours that I have tried, but I have to tell you that THIS is the cake that made my husband a believer. He has always turned his nose up at anything pumpkin and has never understood the hype. I think it was three years ago when I told him I was making this pumpkin cake and he gave me a look that said, why on earth would you do a thing like that?? Well, he has never looked back and now this is the cake he most requests, even for Thanksgiving! He even tells me we don’t need to wait for fall to have pumpkin cake…hint,hint. I won’t bother trying any other pumpkin cake recipes, because this is honestly the tastiest one I have ever tried. It is equally delicious with a cup of coffee in the morning or with a scoop of ice cream for dessert.
    I have your book and there are so many goodies on my list to try. I’ll be baking your carrot cake this weekend. Thank you for always being a source for such wonderful and creative recipes!

    1. I’m glad to hear this changed his mind and love that he doesn’t want to wait until fall! 🙂 Enjoy the carrot cake and let me know how it turns out!

  13. I bake all the time, and basically give it away to neighbors and friends. I made this and was told by a few people that it is the best thing that I have ever made, and I bake these (Sally’s) recipes regularly, so that’s high praise. 🙂

  14. I made this coffee cake this morning and it was SO good! Next time I think I’ll add a little pecan to the crumble. My kiddos and I always make cinnamon rolls on Christmas morning, and we’ve now decided to make this each thanksgiving morning! Thanks for the new family tradition!

  15. This will be a go to pumpkin recipe from now on! I love when a recipe is from scratch but not complicated. My toddler and I accomplished this from start to finish in about an hour! When I filed the recipe away in my binder, I found an old one for pumpkin coffee cake with boxed cake mix – and threw that away since this one was tastier and easier. ☺ Thank you, Sally!

  16. Hello ! I wanted to know: if I bake this cake without the topping to make a layer cake, is it sweet enough ? Is it a good option or should I bake “The Best Pumpkin Cake I’ve Ever Had” ? I want to make a swiss meringue buttercream to coat the layer cake…And I don’t want it to be sickly-sweet. I wanted to have your opinion 🙂 .

    1. Hi Emilie! The best cake for a pumpkin layer cake is this pumpkin cake. See recipe notes about the layer cake option.

  17. Sally, I’ve baked several of your recipes over the past couple of years so when I had the thought to bake something pumpkin this weekend I came to your site and found this. Oh my. Seriously good! I did substitute applesauce for the oil and added cinnamon to the glaze (I love cinnamon). I had to get it out my house so I brought it to work. Everyone that got a piece loved it! Thanks for sharing your recipes!

  18. I am dying to make this for Thanksgiving! If I subbed coconut sugar in the cake and the topping would it work or would it be a different result?

    1. Hi Liv! The taste and texture will slightly differ. Let me know how it turns out!

  19. Hi Sally! I can’t get Pumpkin Spice creamer where I live. How would your Homemade Pumpkin Coffee Creamer do here instead?

    1. My homemade pumpkin creamer would would great! https://sallysbakingaddiction.com/homemade-pumpkin-coffee-creamer/

  20. This cake is heavenly PERFECTION! So moist and fluffy with a perfect blend of spices. I took a chance and made it last night for my ladies Bible study where it got rave reviews. Since I’ve made other recipes from Sally’s Baking Addiction, I knew I could trust this one. It came together easily and baked in exactly 30 minutes. I didn’t have pumpkin spice creamer so I substituted the French vanilla I already had and added a little pumpkin pie spice. If you need a fall treat, look no further. This is the one! Thank you, Sally! And, you’re right, I have to restrain myself from eating the whole thing myself!

  21. This cake is what fall dreams are made of!! It looks like there’s just the right amount of crumb topping and the pumpkin cake looks so beautifully moist!!

  22. Our family absolutely gobbled this up! I’d have to say, the recipe says it serves 9, but in our home of 7, we finished off a double batch in no time. But honestly, it’s just that good, we all kept going back for more. And I don’t really even like pumpkin! Thank you, Sally!

  23. I baked this Sunday it was gone Monday night & my family has requested another. I almost always “doctor” the 2nd time I make a recipe but with yours they already have the “extras” I like to put in. You are a baker after my own heart. Keep up the excellent work.
    Ive made other recipes from your site & I love telling people where I get them.

  24. Hi. I made this coffee cake on Sunday. When I was assembling it I noticed the absence of eggs. I added two to the wet ingredients and it baked perfectly in about 22 minutes. Very tasty as I also added pumpkin pie spice to the icing because I didn’t have the creamer.

    Hope this helps, best Darci

  25. YUUUUM!!! Made this yesterday and it is pretty much all gone!!!! Excellent!!!

  26. Lynnette K. Latchford says:

    Hi Sally, I made this cake and about 10 minutes after taking it out of the oven the middle fell. It looked beautiful when I took it out of the oven. I even took a picture of it. It was very delish but I was wondering why after 10-15 minutes the middle fell. Did I do something wrong? I hand mixed the wet with the dry ingredients. Should I have used an electric mixer or baked it longer. I baked it for 32 minutes and my toothpick came out clean.

    1. Hi Lynnette, it’s normal for some crumb cakes to sink a little in the middle (due to the crumb topping) but it could simply mean that the cake wasn’t actually completely done in the center. If you decide to try the recipe again, you can try baking it a few minutes longer. Thank you so much!

  27. This was delicious! I don’t have a 9 inch anything, so I used an 8 inch round pan, baking an additional 5 minutes. So moist… yum. I’m wondering, as I’m looking for things to bake for an upcoming bake sale, would these work as muffins? These would be phenomenal muffins!

  28. This is a spectacular recipe. I made it last year exactly as written and it was gone in about an hour.

    This year, I thought, well, I’ll make it with less saturated fat, so I used oil instead of butter for the crumb, and almond milk in place of regular milk elsewhere. It was even better, and as I was offering it to some folks at work, one said, “I can’t. That doesn’t look vegan.”

    I thought for a second and said, “But yes, it actually is! I inadvertently made a vegan coffee cake!” Hahah! What a great recipe!!

  29. This is amazing…so flavorful and delicious! I doubled the recipe and baked it in a 9×13 pan, which took 35 min. in my oven. My whole family loved this and we’ll be making it again and again. Thanks for the recipe!

  30. I made this pumpkin coffee cake and it was delicious! I am lactose intolerant so I used margarine in the topping and made my own “buttermilk” with vinegar & lactose free milk. Didn’t seem to effect the result at all!

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