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; 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· 3.9 from 13 reviews

I just adore sharing this Pumpkin Crumb Coffee Cake Recipe with you because it perfectly captures the cozy, comforting flavors of fall in every bite. The tender pumpkin-spiced cake topped with a crunchy cinnamon-sugar crumb and a drizzle of creamy icing instantly feels like a warm hug. I always find that this coffee cake brightens up my mornings, pairs wonderfully with a hot cup of coffee or tea, and is a delightful treat to serve friends and family any time. If you’re looking for a seasonal recipe that’s both simple to make and irresistibly delicious, this one has quickly become a personal favorite.

Why You’ll Love This Pumpkin Crumb Coffee Cake Recipe

I have to say, what makes this Pumpkin Crumb Coffee Cake Recipe truly shine is its rich and inviting flavor profile. The blend of pumpkin puree with warming spices like cinnamon, nutmeg, cloves, and ginger creates a cozy sweetness that feels so satisfying without being overpowering. Plus, the contrast between the moist, tender cake and the buttery, crunchy crumb topping adds the kind of texture that keeps me coming back for more. Every bite feels balanced and comforting, like the essence of autumn captured in cake form.

Another reason I recommend this recipe so enthusiastically is how approachable it is. I love that the steps are straightforward, and the ingredients are pantry staples you probably already have on hand. Even if you’re not an experienced baker, the recipe’s clear instructions make it easy to pull off beautifully. This cake works perfectly for festive occasions like Thanksgiving brunch or simply elevating an ordinary weekday morning. I appreciate how it stands out because it’s not overly sweet yet feels special enough to serve to guests or enjoy as a cozy kitchen reward.

Ingredients You’ll Need

The image shows a white square baking dish filled with layered crumb cake squares. Each square has a thick, golden brown cake base topped with a generous layer of dark brown crumb streusel. A white glaze is drizzled over the crumb topping in a diagonal pattern. One square is being lifted by a metal spatula with a wooden handle, revealing the dense cake layer beneath the crumb crust. The baking dish is placed on a white marbled surface with a folded red cloth partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Pumpkin Crumb Coffee Cake Recipe are wonderfully simple but each plays a crucial role in creating the perfect texture, flavor, and appearance. From the spices that add warmth to the brown sugar that lends a rich sweetness, every component comes together effortlessly to create a cake that’s truly memorable.

All-purpose flour: The foundation of the cake and crumb topping, providing structure and the right crumb.
Light or dark brown sugar: Adds deep caramel notes and moisture to both the cake and crumb.
Ground cinnamon: Brings in classic warmth and spice that defines this coffee cake’s flavor.
Cold unsalted butter: Essential for the crumb topping’s flaky texture when cut into the flour and sugar mixture.
Baking soda and baking powder: Provide just enough rise to keep the cake tender and light.
Ground nutmeg, cloves, and ginger: These spices add complexity and the perfect seasonal spice blend.
Pumpkin puree: The star ingredient that makes the cake moist and imparts that delicious fall flavor.
Canola or vegetable oil (or melted coconut oil): Keeps the cake moist and tender without heaviness.
Pure maple syrup: Adds a subtle sweetness and depth of flavor beyond ordinary sugar.
Milk: Helps in combining the wet and dry ingredients, making the batter smooth.
Confectioners’ sugar and pumpkin spice coffee creamer (or milk/half-and-half): Create the luscious icing to drizzle on top for an extra touch of sweetness and spice.
Pure vanilla extract: Enhances all the flavors and adds a lovely aroma.

Directions

Step 1: Preheat your oven to 350°F (177°C). Grease a 9-inch square pan or a similar 2.5-quart baking dish well with nonstick spray and set it aside. This prepping step ensures the cake will release easily after baking and keeps things mess-free.

Step 2: Let’s make the crumb topping first. In a medium bowl, whisk together 1/2 cup of flour, 1/2 cup of packed brown sugar, and 1 1/2 teaspoons of ground cinnamon. Cut in 1/4 cup of cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set this aside while we move on to the cake batter.

Step 3: In a large bowl, whisk together 2 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. This spice mixture builds the foundation of the cake’s distinctive fall flavor.

Step 4: In a medium bowl, whisk the wet ingredients together — 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup oil (your choice), 1/4 cup pure maple syrup, and 1/4 cup milk. Mix until smooth and combined.

Step 5: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined. It’s super important not to over-mix here; the batter will be thick, and you want to keep the cake tender and light.

Step 6: Spoon or pour the batter into your prepared pan, spreading evenly. Sprinkle the crumb topping evenly over the batter, and gently press it down so it adheres without fully sinking in.

Step 7: Bake for 30-35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center — if it comes out clean or with a few moist crumbs, the cake is ready; if you see wet batter, give it an extra 5 minutes.

Step 8: While the cake bakes, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or half-and-half or milk), and 1/4 teaspoon vanilla extract to make the icing. Add a splash more creamer or milk if you want a thinner drizzle.

Step 9: When the cake is done, let it cool slightly for a few minutes, then drizzle the icing over top. I love this cake best served warm so the icing melts slightly into those spiced crumbs.

Servings and Timing

This recipe yields about 9 generous servings, perfect for a small family gathering or a brunch with friends. You’ll spend roughly 15 minutes prepping, then 30-35 minutes baking, so total active time is just under 50 minutes. I recommend serving the cake a few minutes after it comes out of the oven to enjoy it warm, but it can be cooled and served later as well.

How to Serve This Pumpkin Crumb Coffee Cake Recipe

A close-up view of a square piece of crumb cake on a white plate with ridged edges, sitting on a white marbled surface. The cake has two visible layers: the bottom layer is a dense, soft, orange-brown base with a moist texture, and the top layer is a crumbly streusel topping in a golden brown color. There is a white icing glaze drizzled unevenly over the top crumb layer. In front of the cake, a fork holds a small piece of the same base with some crumb topping and glaze. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Pumpkin Crumb Coffee Cake Recipe, I love pairing it with a hot cup of coffee or chai tea to complement its warm spice notes. For a heartier brunch spread, I might add some fresh fruit like sliced apples or pears, or even a side of creamy yogurt to balance the sweetness. The cake’s tender pumpkin flavor stands out beautifully alongside these simple accompaniments.

Presentation-wise, I enjoy slicing the cake into rustic squares and serving them on a big wooden board or an elegant platter. A light dusting of extra cinnamon or a few whole cinnamon sticks scattered alongside adds a charming touch. The icing drizzle catches the light just right, making it look as good as it tastes.

This cake is incredibly versatile. It’s lovely served warm for a cozy weekend breakfast, but it also shines as a sweet treat during holiday gatherings or afternoon coffee breaks with friends. If you want to get fancy, a scoop of vanilla ice cream or a dollop of whipped cream alongside a warm slice makes it feel extra special. No matter when or how you serve it, I always recommend enjoying it fresh at room temperature or slightly warm for the best texture and flavor.

Variations

I’m always experimenting with ways to make this Pumpkin Crumb Coffee Cake Recipe my own, and I encourage you to do the same! For a gluten-free version, I swap in a high-quality gluten-free all-purpose flour blend—just be sure it contains xanthan gum or another binder to keep the texture moist and tender. For a vegan twist, I replace the butter in the crumb with cold coconut oil and use plant-based milk and syrup alternatives. The cake still comes out just as delicious.

To change up the flavor, I sometimes add chopped toasted pecans or walnuts into the crumb topping for extra crunch. You can also swirl in some cream cheese frosting before baking for pockets of tangy richness that play nicely against the sweet pumpkin. If you want a different cooking method, I’ve even baked this cake in muffin tins to make individual portions perfect for grab-and-go snacks or lunchboxes.

Lastly, don’t hesitate to tweak the spices to your preference—adding more ginger for a bit of zing or a pinch of cardamom for a unique twist. The beauty of this recipe is how adaptable it is while still delivering that classic pumpkin crumb coffee cake comfort.

Storage and Reheating

Storing Leftovers

After enjoying your Pumpkin Crumb Coffee Cake, I store any leftovers in an airtight container at room temperature if I plan to eat them within 2-3 days. If your kitchen is warm or humid, I prefer refrigerating the cake wrapped tightly in plastic wrap or stored in a sealed container to keep it fresh without drying out. The crumb topping stays delightfully crisp for a day or two but will soften slightly over time.

Freezing

This cake freezes beautifully, which is great when you want to make it ahead. I like to cut it into individual portions, wrap each tightly in plastic wrap, and then place them in a freezer-safe zip-top bag or container. It can be frozen for up to 2 months without losing flavor or texture. When you’re ready to eat, thaw at room temperature or gently warm in the oven.

Reheating

To reheat, I recommend warming slices in a 300°F oven for about 10 minutes to revive that lovely crumb texture and warm through gently. You can microwave a slice for about 20 seconds if you’re in a hurry, but it may soften the crumb topping too much. Avoid reheating at too high a temperature or for too long, as that can make the cake dry. Adding a little extra drizzle of the icing after warming is a lovely way to bring back that fresh-baked feeling!

FAQs

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

I always recommend using plain pumpkin puree rather than pie filling because pie filling contains added sugars and spices that can alter the cake’s flavor and texture. Using pure pumpkin puree gives you full control over the sweetness and spice balance.

Is it necessary to use both baking soda and baking powder?

Yes, the combination of baking soda and baking powder helps the cake rise just right. Baking soda neutralizes the acidity of the pumpkin and spices, while baking powder provides extra lift, resulting in a tender, fluffy crumb.

Can I make this recipe ahead of time?

Definitely! You can prepare the batter and crumb topping the night before, keep them separate in the fridge, and assemble and bake the next day. The finished cake also stores well and tastes great room temperature or reheated.

What if I don’t have pumpkin spice coffee creamer for the icing?

No worries at all. You can use regular milk, half-and-half, or even plain coffee creamer instead. To mimic that cozy pumpkin spice flavor, add a pinch of cinnamon and nutmeg to the icing mixture.

Can I double this recipe for a larger batch?

Absolutely! Just double all ingredients and bake in a larger pan, like a 9×13-inch dish, increasing the baking time to about 40-45 minutes. Keep an eye on it and test doneness with a toothpick as usual.

Conclusion

I’m so excited for you to try this Pumpkin Crumb Coffee Cake Recipe because it feels like a little celebration of the season in every bite. It’s easy to make, filled with warm spices, and has that perfect crumbly topping that just can’t be beat. Whether you’re serving it for breakfast, a holiday gathering, or a cozy coffee break, I promise it will quickly become a beloved staple in your kitchen, just like it is in mine. Enjoy baking and savor every delicious, spiced mouthful!