Delicious Pumpkin Coffee Cake Recipe with Crumb Topping

When the leaves begin to fall and the air turns crisp, there’s nothing quite like the warm, spicy aroma of a freshly baked Pumpkin Coffee Cake wafting through your home. This delightful Pumpkin Coffee Cake recipe transforms simple pumpkin puree and cozy spices into a sweet, crumbly masterpiece that perks up any autumn morning or festive gathering. Imagine the soft, tender cake topped with a luscious crumb topping, making every bite a heavenly experience that leaves you craving more.

As I remember the first time I served this cake at a family brunch, the smiles around the table were as bright as the autumn colors outside. The combination of spices and pumpkin wrapped around a cup of coffee created a magical moment, turning an ordinary day into a cherished memory. Whether you’re enjoying it with friends, hosting a cozy gathering, or just indulging in some well-deserved alone time, this cake is always the perfect companion to your favorite beverage. Get ready to fall in love with this scrumptious creation!

Ingredients for Pumpkin Coffee Cake Recipe

Here’s what you’ll need to make this delicious Pumpkin Coffee Cake Recipe:

1/2 cup (63g) all-purpose flour – This is the base of our crumb topping, lending just the right amount of structure.

1/2 cup (100g) packed light or dark brown sugar – Choosing dark brown sugar will yield a richer flavor with deeper caramel notes.

1 and 1/2 teaspoons ground cinnamon – This spice plays a key role in providing that warm, autumnal aroma and flavor.

1/4 cup (4 tablespoons; 56g) unsalted butter, cold – Keep it cold to achieve a crumbly texture in the topping.

2 cups (250g) all-purpose flour – This flour is crucial for the cake itself, providing the right density and texture.

1 teaspoon baking soda – This is essential for leavening and helps the cake rise properly.

1/2 teaspoon baking powder – It boosts the baking soda and ensures a light, fluffy texture.

1/2 teaspoon salt – A necessary flavor enhancer that balances sweetness.

1 and 1/2 teaspoons ground cinnamon – This gives the cake its warm, inviting taste throughout.

1/2 teaspoon ground nutmeg – Adds a subtle spice that brings depth and complexity.

1/4 teaspoon ground cloves – A little goes a long way for that rich, warm flavor profile.

1/4 teaspoon ground ginger – Infuses a zesty warmth to the mix.

1 cup (230g) pumpkin puree – This is the star of our show, contributing to moisture and that classic pumpkin flavor.

1/2 cup (100g) packed light or dark brown sugar – A second helping of sugar ensures sweetness throughout the cake.

1/2 cup (120ml) canola or vegetable oil – Keeps the cake moist and flavorful.

1/4 cup (82g) pure maple syrup – Natural sweetness and an added layer of flavor make this a must-have ingredient.

1/4 cup (60ml) milk – Adds necessary moisture to the batter.

1 cup (120g) confectioners’ sugar – This is for the icing, giving it a sweet, glazed finish.

2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk – Use whichever you have on hand for the icing, lending creaminess.

1/4 teaspoon pure vanilla extract – The secret ingredient that rounds out the flavors beautifully.

How to Make Pumpkin Coffee Cake Recipe

Follow these simple steps to prepare this delicious Pumpkin Coffee Cake Recipe:

Step 1: Preheat and Prepare
Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan with nonstick spray, ensuring an easy release after baking.

Step 2: Make the Crumb Topping
In a medium bowl, whisk together the 1/2 cup flour, brown sugar, and 1 and 1/2 teaspoons cinnamon. Cut in the cold butter using a pastry blender or fork until you achieve crumbly clumps. Set this aside; it will be the crown on your cake.

Step 3: Combine the Dry Ingredients
In a large bowl, whisk together 2 cups of flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until fully combined. This spice mix is where the magic truly begins.

Step 4: Mix the Wet Ingredients
In another medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until everything is unified in a luscious blend. Pour this wet mixture into the dry ingredients, stirring gently until just combined. Remember, a thick batter is a happy batter.

Step 5: Assemble the Cake
Spoon the batter into your prepared pan, spreading it evenly. Now for the fun part: pour the crumb topping over the batter, gently pressing it down to secure it in place.

Step 6: Bake to Perfection
Bake the cake for 30-35 minutes. Around the 30-minute mark, poke a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If not, give it 5 more minutes and try again.

Step 7: Prepare the Icing
While that heavenly cake cools, whisk together the icing ingredients. If you prefer a thinner icing, an extra splash of creamer or milk will do the trick.

Step 8: Drizzle and Serve
Once the cake has cooled, drizzle the icing generously over the top. Slice up a piece and pour yourself a cup of your favorite coffee or tea for the ultimate treat.

This Pumpkin Coffee Cake is not only a feast for the senses but also a fantastic way to embrace the season. Perfect for breakfast, brunch, or a cozy afternoon snack, it promises to transport you to a pumpkin patch wonderland with every bite! Store any leftovers—if you have any—tightly covered at room temperature or in the refrigerator for up to three days. Enjoy!

Perfecting Pumpkin Coffee Cake Recipe Cooking Process

Start by preparing your crumb topping so it can chill while you mix the cake batter. Then, whisk together the dry and wet ingredients separately before combining them for a smooth batter. This sequence helps ensure an even texture and delightful flavor.

Add Your Touch to Pumpkin Coffee Cake Recipe

Feel free to swap in different spices or add nuts for extra texture. Got some chocolate chips? Toss them in! You can even substitute almond flour for a gluten-free option. Let your creativity shine and make this recipe uniquely yours.

Storing & Reheating Pumpkin Coffee Cake Recipe

To maintain freshness, store your coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it. Reheat slices in the microwave for a few seconds for a warm treat anytime.

I remember the time I baked this cake for a cozy autumn gathering. Everyone raved about it, and I secretly felt like a rockstar chef! Little did they know how easy it was to whip up.

FAQs About Pumpkin Coffee Cake Recipe

What is Pumpkin Coffee Cake Recipe?

The Pumpkin Coffee Cake Recipe is a delightful blend of seasonal flavors, combining warm spices with the rich taste of pumpkin. This cake features a moist texture, enhanced by a crumb topping that adds a satisfying crunch. Perfect for breakfast or an afternoon snack, it pairs wonderfully with a hot cup of coffee or tea. Easy to make, this recipe celebrates the essence of fall and is sure to become a family favorite.

Can I make adjustments to the Pumpkin Coffee Cake Recipe?

Absolutely! The beauty of the Pumpkin Coffee Cake Recipe lies in its versatility. You can easily swap out the spices to suit your taste, add nuts like pecans or walnuts for extra crunch, or even toss in chocolate chips for a decadent twist. Additionally, if you prefer a gluten-free version, almond flour works beautifully in this recipe. Get creative and let your flavor preferences shine!

How do I store leftover Pumpkin Coffee Cake?

To keep your delicious Pumpkin Coffee Cake fresh, first let it cool completely. Store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last a bit longer. When you’re ready to enjoy a slice, simply reheat it in the microwave for a few seconds to restore its moistness.

What makes the crumb topping special in the Pumpkin Coffee Cake Recipe?

The crumb topping in the Pumpkin Coffee Cake Recipe adds a delightful texture contrast to the moist cake underneath. Made with flour, brown sugar, and cold butter, it’s mixed to create luscious crumbs that bake to a golden perfection. This topping absorbs some of the cake’s moisture while remaining crisp, providing a perfect finish that elevates the cake’s overall flavor profile.

Conclusion for Pumpkin Coffee Cake Recipe

In summary, the Pumpkin Coffee Cake Recipe is a must-try for anyone looking to capture the essence of fall with a delicious dessert. With its luxurious pumpkin flavor and crunchy crumb topping, this cake is both comforting and easy to make. Customizable to fit your personal taste, it’s perfect for cozy gatherings. Let this delightful treat warm your kitchen and your heart! Enjoy every last crumb!

Delicious Pumpkin Coffee Cake Recipe with Crumb Topping

Try this Pumpkin Coffee Cake Recipe for a delightful treat that combines warm spices and pumpkin, topped with a crunchy crumb layer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 9 slices

Course: Dessert Recipes

Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Crumb Topping

• 1/2 cup all-purpose flour
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, cold

Cake

• 2 cups all-purpose flour
• 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 pumpkin puree
• 1/2 cup packed light or dark brown sugar
• 1/2 cup canola or vegetable oil
• 1/4 cup pure maple syrup
• 1/4 cup milk

Icing

• 1 cup confectioners’ sugar
• 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
• 1/4 teaspoon pure vanilla extract

Equipment

• 9-inch baking pan
• medium bowl
• large bowl
• whisk
• pastry blender

Method

 

Preparation

1. Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan with nonstick spray. Set aside.
2. In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or fork to create clumps and crumbs. Set aside.
3. In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined.
4. 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 will be very thick.
5. Spoon/pour the batter into the prepared baking pan and spread to make an even surface. Pour the crumb topping evenly on top and gently press it down into the batter.
6. Bake the cake for 30-35 minutes. Check for doneness at the 30 minute mark by inserting a toothpick into the center. If clean or with a couple moist crumbs, the cake is done. If wet batter is present, bake for 5 more minutes.
7. Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake.

Storage

1. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice

Notes

Feel free to swap in different spices or add nuts for extra texture. Got some chocolate chips? Toss them in! You can even substitute almond flour for a gluten-free option.

Tried this recipe?

Let us know how it was!