Name: Pumpkin Crumb Coffee Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (63g) all-purpose flour (spooned & leveled); 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 teaspoons ground cinnamon; 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold; 2 cups (250g) all-purpose flour (spooned & 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 (226g) 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 preferred); 1/4 cup (82g) pure maple syrup; 1/4 cup (60ml) milk (any dairy or nondairy milk, buttermilk preferred); 1 cup (120g) confectioners’ sugar; 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk; 1/4 teaspoon pure vanilla extract

Jump to Recipe· 4.9 from 23 reviews

If you’re on the hunt for a cozy, fall-inspired treat that’s just as perfect for breakfast as it is for an afternoon snack, I’ve got you covered with my favorite Pumpkin Crumb Coffee Cake Recipe. This cake is wonderfully moist with rich pumpkin flavor, topped with a buttery cinnamon crumb that just melts in your mouth, plus a simple vanilla icing drizzle that takes it to another level. Stick with me—I’ll guide you through every step and share some tips that’ll make sure your coffee cake turns out tender, flavorful, and absolutely irresistible.

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Why This Recipe Works

Perfect balance of spices: A blend of cinnamon, nutmeg, cloves, and ginger creates that classic pumpkin spice aroma without overpowering the pumpkin flavor.
Tender, moist crumb: Using oil and maple syrup keeps the cake delightfully soft and naturally sweet.
Buttery crumb topping: The cold butter mixed with brown sugar delivers a satisfying crunch that contrasts the soft cake beautifully.
Simple vanilla icing: Just enough sweetness and moisture on top without making the cake soggy or too heavy.

Pumpkin Crumb Coffee Cake, pumpkin coffee cake with crumb topping, fall pumpkin breakfast cake, moist pumpkin coffee cake recipe, easy pumpkin coffee cake - The image shows a white rectangular baking dish filled with a crumbly brown dessert layer, topped with a drizzle of white icing spread unevenly across the surface. The crumb layer has a soft, rough texture with patches of darker and lighter brown. The dish is placed on a white marbled surface, with part of a wooden bowl visible on the left and a yellow and white mug on the right. A red cloth lies partially beneath the baking dish at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Pumpkin Crumb Coffee Cake Recipe are thoughtfully chosen to blend moist, tender spices with a crumbly topping that adds just the right texture. Plus, I’ll throw in a few tips so you know exactly what to buy and why each part matters.

All-purpose flour: The base of the cake and crumb topping; spoon and level it for accurate measurement to keep the texture just right.
Brown sugar: Brings a deep, caramel-like sweetness especially in the crumb topping and batter.
Ground cinnamon: The star spice for warmth; using fresh and fragrant cinnamon makes a big difference.
Ground nutmeg, cloves, and ginger: Add complexity and that iconic pumpkin spice profile that echoes fall vibes perfectly.
Unsalted butter (cold): Cold butter in the crumb topping is key to creating those delicious clumps and crunchy texture.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
Oil (canola, vegetable, or coconut): Keeps the cake moist and tender without weighing it down.
Pure maple syrup: Adds natural sweetness plus a subtle, fruity note that plays beautifully with pumpkin.
Milk (or dairy-free alternative): Any milk works; I love buttermilk for its extra moisture and slight tang.
Baking soda & baking powder: Essential for the cake’s rise and light texture.
Salt: Balances all the sweetness and spices to prevent the cake from tasting flat.
Confectioners’ sugar, pumpkin spice creamer, and vanilla extract: Combine for a quick, flavorful icing that’s just the right drizzle.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Pumpkin Crumb Coffee Cake Recipe is how easy it is to customize. I often experiment with spices or swap toppings depending on my mood or what’s in the pantry. Don’t be afraid to make it your own—you’ll find small tweaks can keep this classic recipe fresh and exciting each time you bake it.

Spice Variation: I’ve sometimes replaced the individual spices with 2 ½ teaspoons of pumpkin pie spice mix for convenience, and it’s just as delicious.
Milk Alternatives: Using almond or oat milk works beautifully if you want to keep it dairy-free, and it still stays moist.
Crumb Topping Twist: Add chopped pecans or walnuts into the crumb for an extra nutty crunch—I love how it adds both texture and flavor.
Icing Swap: Try cream cheese frosting instead of vanilla icing if you want something richer and tangier for a special occasion.

Step-by-Step: How I Make Pumpkin Crumb Coffee Cake Recipe

Step 1: Prep and Whisk Dry Ingredients

First, preheat your oven to 350°F (177°C) and grease your 9-inch square or springform pan—using nonstick spray is my go-to for easy cake release. Next, whisk together the dry ingredients for the cake in a large bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures even spice distribution and eliminates lumps, which makes your cake texture wonderfully smooth.

Step 2: Mix the Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until everything is smoothly combined. This step is where the magic happens—the moisture and sweetness come together to make your cake decadently tender and flavorful. I always give it a good whisk here to avoid clumps.

Step 3: Combine Wet and Dry, But Don’t Overmix

Pour the wet ingredients into the dry mixture and stir just until combined. Don’t overdo it—overmixing can create a dense, tough coffee cake, and I want yours light and fluffy. The batter will be thick, so don’t worry if it seems dense; that’s exactly how it should be.

Step 4: Make the Crumb Topping

While the batter rests, whisk together the flour, brown sugar, and cinnamon for the crumb topping. Then cut in the cold butter with a pastry blender or fork until you get clumps and crumbs—this bit is my favorite because you’re creating the crunchy texture that contrasts so nicely with the soft cake. Keep the butter cold for the best crumbly bits.

Step 5: Assemble and Bake

Spread your thick batter evenly in the prepared pan, then sprinkle the crumb topping over the surface. I like to gently press the crumbs down so they stick just enough but still create a crunchy layer on top. Bake for 30–35 minutes and start checking at 30 minutes by poking with a toothpick—it’s done when it comes out clean or with a few moist crumbs.

Step 6: Whip the Vanilla Icing and Drizzle

Mix confectioners’ sugar, pumpkin spice creamer (or half-and-half/milk), and vanilla extract until smooth. If you like it thinner, add a splash more creamer. Drizzle over the warm or cooled cake—I admit I love it best warm when the icing is still slightly melty and soaking in.

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Tips from My Kitchen

Keep Butter Cold: I learned that cold butter clumps better into crumbs, giving you that perfect crunchy topping instead of a greasy mess.
Don’t Overmix Batter: Mixing until just combined keeps the cake airy—overworking the batter was my first mistake, which made the cake dense.
Taste Before Baking: I often take a tiny lick of raw batter to check the spice and sweetness; it helps me adjust if needed without ruining the cake.
Watch Baking Time: It’s tempting to leave it longer, but baking a little less keeps the cake moist—test with a toothpick for best results.

How to Serve Pumpkin Crumb Coffee Cake Recipe

Garnishes

I usually keep things simple and sprinkle a little extra cinnamon on top of the icing for a warm aroma. When serving guests, adding chopped toasted pecans right before drizzling the icing adds a lovely crunch and nutty note that pairs beautifully with the pumpkin and spices.

Side Dishes

This Pumpkin Crumb Coffee Cake pairs perfectly with a steaming cup of coffee or chai tea. For brunch, I love serving it alongside scrambled eggs or a simple green fruit salad to balance the sweetness without overpowering it.

Creative Ways to Present

One fun idea I tried was serving the cake in individual ramekins with crumb topping and icing drizzled on top—makes each person feel special at holiday breakfasts! Another favorite presentation is layering slices in a clear trifle bowl with whipped cream and roasted pumpkin seeds for a stunning fall centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover coffee cake tightly with plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to 3 days but honestly, it rarely lasts that long in my house. If you keep it in the fridge, just let it come to room temp before serving for the best flavor.

Freezing

If I want to save some for later, I slice the cooled cake and freeze pieces individually wrapped in plastic and foil. It freezes beautifully for up to 2 months. When you want a treat, just thaw overnight in the fridge—that way, the crumb topping stays intact and the cake tastes freshly baked.

Reheating

To revive leftovers, I heat individual slices in the microwave for about 15-20 seconds or warm them in a 325°F oven, wrapped loosely in foil for 10 minutes. Reheating brings back that soft, moist texture and helps the icing melt slightly for a dreamy bite.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices, which can throw off the sweetness and spice balance in the cake. Using pure pumpkin lets you control the flavor exactly as intended in the Pumpkin Crumb Coffee Cake Recipe.
How do I know when the cake is fully baked?

Start checking at 30 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs but no wet batter, your cake is done. If batter sticks, bake for a few more minutes and check again.
Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just watch your baking time and texture, as gluten-free flours sometimes yield different crumb structures.
Is this recipe suitable for freezing and reheating?

Absolutely! The cake freezes wonderfully for up to 2 months. Slice, wrap, and freeze, then thaw overnight in the fridge before reheating gently. This keeps your cake fresh and delicious even days later.
Can I omit the icing?

You can, though the icing adds a lovely touch of sweetness and moisture. Without it, the coffee cake is still delicious but just a bit less rich and festive.

Final Thoughts

This Pumpkin Crumb Coffee Cake Recipe has become a fall staple in my kitchen, and I hope it finds a special place in yours too. There’s something so comforting about the warm spices, tender crumb, and that sweet streusel topping—it invites you to slow down and savor the moment. Whether you’re sharing it with friends, serving it at brunch, or just treating yourself with a cup of coffee on a chilly morning, this cake feels like a hug on a plate. Go ahead, bake it, enjoy it, and make it your own—it’s the kind of recipe that never gets old.