Pumpkin Coffee Cake with Crumb Topping

Pumpkin coffee cake with crumb topping is one of my favorite fall-inspired bakes. It’s soft, moist, and full of warm spices, with a sweet and buttery crumb topping that gives it the perfect texture contrast. I like to enjoy it with a hot cup of coffee in the morning, but it’s just as good as an afternoon treat or cozy dessert.

Why You’ll Love This Recipe

I love how this pumpkin coffee cake brings all the comforting flavors of autumn into a single slice. The cake itself is tender and spiced with cinnamon and nutmeg, while the crumb topping adds just the right amount of crunch and sweetness. It’s easy to make, smells amazing while it bakes, and holds up beautifully for days. Plus, it doesn’t need any fancy ingredients—just pantry staples and canned pumpkin.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Canned pumpkin puree
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil
• Vanilla extract

For the crumb topping:

• All-purpose flour
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Butter (cold and cubed)

Directions

1. I preheat the oven to 350°F (175°C) and grease a square baking dish or line it with parchment paper.
2. In a bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, I mix the pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
4. I add the dry ingredients to the wet and stir just until combined—being careful not to overmix.
5. I pour the batter into the prepared pan and spread it evenly.
6. For the crumb topping, I combine flour, both sugars, and cinnamon, then cut in the cold butter with a pastry cutter or my fingers until it forms coarse crumbs.
7. I sprinkle the crumb mixture evenly over the batter.
8. I bake it for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 9–12 servings, depending on how I slice it. It takes around 15 minutes to prep and about 35–40 minutes to bake, so I usually have it ready in under an hour.

Variations

When I want to mix it up, I sometimes add chopped pecans or walnuts to the crumb topping for extra crunch. A handful of mini chocolate chips stirred into the batter makes it sweeter and kid-friendly. I’ve also used pumpkin pie spice instead of individual spices for convenience. And when I feel like dressing it up, I drizzle a simple vanilla glaze on top after it cools.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds. I can also freeze the cake (whole or sliced) for up to 2 months, and thaw it in the fridge overnight before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use homemade pumpkin puree—just make sure it’s thick and not too watery, or the cake might turn out soggy.

Can I make this coffee cake gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture changes slightly, but it’s still delicious.

What size pan should I use?

I usually use an 8×8 or 9×9-inch square baking pan. A slightly larger pan will yield a thinner cake and may bake a few minutes faster.

Do I need to refrigerate leftovers?

Not necessarily. I keep it at room temperature for up to 3 days, but if I want to keep it fresh longer, I refrigerate it.

Can I add a glaze on top?

Absolutely. I often whisk together powdered sugar with a splash of milk and vanilla for a quick glaze that adds a lovely finishing touch.

Conclusion

Pumpkin coffee cake with crumb topping is a cozy, flavorful bake that feels like fall in every bite. I like how easy it is to throw together, and it always turns out soft, spiced, and just sweet enough. Whether I’m baking for guests or just treating myself, this cake never disappoints.

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