Pumpkin Coffee Cake with Crumb Topping Recipe

If you’re dreaming of a fall treat that blends the cozy flavors of pumpkin spice with a buttery, cinnamon-infused crumb you can’t resist, this Pumpkin Coffee Cake with Crumb Topping is about to become your new go-to. The tender crumb, subtle pumpkin sweetness, and thick, crunchy streusel make each bite a celebration of autumn. Whether you’re baking for a special brunch or looking for the perfect afternoon snack, this cake delivers pure comfort and seasonal flavor in every single square.

Pumpkin Coffee Cake with Crumb Topping Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few classic pantry staples and a handful of baking spices come together to create something truly magical. Each ingredient in this recipe plays a special role in building the moist texture, warm color, and irresistible taste of your homemade Pumpkin Coffee Cake with Crumb Topping.

  • All-purpose flour: Foundation for both the cake and crumb topping, keeping everything tender yet sturdy enough for all that buttery topping.
  • Baking powder & baking soda: These leaveners give the cake its gentle lift, making sure it’s soft but never dense.
  • Salt: Enhances the sweetness and brings out the warm spices in every bite.
  • Ground cinnamon, nutmeg, ginger, and cloves: The ultimate fall spice combo, lending warmth, fragrance, and depth to the cake and topping.
  • Unsalted butter (softened for cake, cold for topping): Adds amazing richness and ensures the crumb topping is perfectly crisp and golden.
  • Granulated sugar and brown sugar: A duo that delivers just the right sweetness, moisture, and a little caramel-like flavor.
  • Eggs: Provide structure and stability so your cake stays fluffy instead of falling flat.
  • Pumpkin puree: The star ingredient! It adds vibrant color, gentle sweetness, and that unmistakable pumpkin goodness.
  • Sour cream: Makes the crumb extra-tender and adds a lovely bit of tanginess that balances the sweetness.
  • Vanilla extract: Pulls all the flavors together with a hint of mellow sweetness.
  • Powdered sugar & milk (for glaze, optional): Just a light drizzle for anyone who loves an extra touch of sweetness and shine.

How to Make Pumpkin Coffee Cake with Crumb Topping

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking pan and either grease and flour it or line it with parchment paper. This little bit of prep means your Pumpkin Coffee Cake with Crumb Topping will lift out effortlessly, with each square keeping its crumbly top perfectly intact.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk these together so the spices are spread evenly throughout. Even distribution at this stage guarantees every bite tastes like the essence of autumn!

Step 3: Cream Butter and Sugars

Grab a large mixing bowl, and cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for that signature delicate cake crumb—so don’t skimp on the mixing!

Step 4: Add Eggs and Pumpkin Goodness

Beat in the eggs one at a time to the butter-sugar mixture. Next, stir in the pumpkin puree, sour cream, and vanilla extract. Blend everything until the batter is luxuriously smooth; the pumpkin and sour cream work together to keep your cake incredibly moist.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to your wet mixture, stirring gently until just combined. You don’t want to overmix here—just enough so there are no flour pockets. Next, pour the batter into your prepared pan and spread evenly for a smooth, level cake.

Step 6: Create the Crumb Topping

For that gloriously crumbly finish, mix up the crumb topping: combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Cut in cold, cubed butter using a pastry cutter or your fingertips until the mix resembles coarse, sandy crumbs. Sprinkle this generously over your cake batter, covering every inch for maximum crunch.

Step 7: Bake and Cool

Slide your pan into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let the pumpkin coffee cake cool slightly in the pan—those flavors meld as it rests and the crumb topping sets into a beautiful golden crown.

Step 8: Glaze and Serve (Optional)

If you want a little extra sweetness, whisk together powdered sugar and milk until smooth, then drizzle across the cooled cake. It adds a lovely sheen and just the right amount of indulgence with every bite.

How to Serve Pumpkin Coffee Cake with Crumb Topping

Pumpkin Coffee Cake with Crumb Topping Recipe - Recipe Image

Garnishes

Top each square with a light dusting of powdered sugar or a drizzle of vanilla glaze. For extra flair, add a dollop of freshly whipped cream or a scattering of toasted pecans to highlight the warm, nutty flavors in your Pumpkin Coffee Cake with Crumb Topping.

Side Dishes

This cake pairs beautifully with classic breakfast sides like crisp bacon or fluffy scrambled eggs if you’re going savory. For an autumnal morning, try a fruit salad with pears and apples or roasted spiced apples on the side. And of course, a big mug of hot coffee or chai completes the moment.

Creative Ways to Present

Cut your Pumpkin Coffee Cake with Crumb Topping into small squares for a brunch buffet, or use a round biscuit cutter for charming individual portions. For a holiday tray, layer squares with parchment in a rustic basket, or package up slices as sweet gifts for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Leftover coffee cake keeps well covered at room temperature for up to three days. Just cover the pan tightly with foil or store squares in an airtight container to keep the crumb topping from softening.

Freezing

Pumpkin Coffee Cake with Crumb Topping freezes beautifully. Wrap individual pieces in plastic wrap and then in foil, or store in a single layer in a freezer-safe container. It’ll stay fresh for up to two months; just let it thaw overnight at room temperature before enjoying.

Reheating

For that just-baked warmth, pop slices into the microwave for 10-15 seconds, or heat them in a low oven (300°F) for a few minutes. The crumb topping will crisp back up, making every bite as irresistible as when it first came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just be sure to roast and puree your fresh pumpkin until it’s very smooth, and drain off any excess moisture so the batter isn’t too wet. Homemade puree adds even more homemade flavor to your Pumpkin Coffee Cake with Crumb Topping.

What size baking pan works best?

The tried-and-true 9×9-inch pan gives you the perfect thickness and makes cutting neat squares a breeze. You can also use an 8×8-inch for a slightly taller cake, but you may need to bake it a few extra minutes.

Can I make this pumpkin coffee cake gluten-free?

Yes! Substitute your favorite measure-for-measure gluten-free flour blend for both the cake and crumb topping. Just make sure it contains xanthan gum or add a bit yourself for the best structure.

Do I have to use the glaze?

Not at all! The Pumpkin Coffee Cake with Crumb Topping is delicious as is with its sugary, crunchy layer. The glaze simply brings extra sweetness and a little visual shine for special occasions.

How can I tell when the cake is fully baked?

Insert a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs, but no wet batter. You’ll also notice the crumb topping is golden and crisp when it’s ready.

Final Thoughts

If you’re looking to impress at breakfast, brunch, or with your afternoon coffee, this Pumpkin Coffee Cake with Crumb Topping is a true taste of autumn comfort. Gather your ingredients, enjoy the cozy spice aromas as it bakes, and savor every crumbly, perfect bite!

Print
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Pumpkin Coffee Cake with Crumb Topping Recipe

Pumpkin Coffee Cake with Crumb Topping Recipe


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4.6 from 5 reviews

  • Author: Emma
  • Total Time: 1 hour
  • Yield: 9 squares 1x
  • Diet: Vegetarian

Description

Indulge in the warm flavors of fall with this delicious Pumpkin Coffee Cake topped with a buttery crumb topping. Perfect for breakfast or as a dessert, this moist and flavorful cake is sure to be a hit with your family and friends.


Ingredients

Scale

Main Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

Optional Glaze:

  • 1/2 cup powdered sugar
  • 12 tablespoons milk

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Wet Ingredients: Beat in eggs one at a time, then mix in pumpkin puree, sour cream, and vanilla extract until smooth.
  5. Combine and Bake: Add dry ingredients to wet mixture, stir until just combined. Pour batter into pan, spread evenly. For the crumb topping, combine ingredients and sprinkle over batter. Bake for 35-40 minutes.
  6. Optional Glaze: Whisk powdered sugar and milk together, drizzle over cooled cake before serving.

Notes

  • Store leftover cake covered at room temperature for up to 3 days.
  • Delicious when served warm with a cup of coffee!
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 410
  • Sugar: 27g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

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