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Pumpkin Coffee Cake

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a moist, spiced fall treat that’s bursting with pumpkin flavor and topped with a buttery cinnamon crumble and vanilla glaze. It’s an easy yet elegant recipe that fits perfectly into your collection of pumpkin dessert recipes and coffee cake ideas. Serve it with coffee for a cozy morning or as a pumpkin crumb cake dessert to impress guests!
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup pumpkin purée not pumpkin pie mix
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup melted butter or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Crumble Topping:
  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • ¼ cup cold butter cubed
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Method
 

  1. Preheat Oven:
  2. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
  3. Mix Dry Ingredients:
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Combine Wet Ingredients:
  6. In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.
  7. Make the Batter:
  8. Gradually fold the dry ingredients into the wet mixture until just combined — avoid overmixing.
  9. Prepare the Crumble:
  10. In another bowl, combine flour, sugars, and cinnamon. Cut in cold butter using a fork or pastry cutter until the mixture is crumbly.
  11. Assemble:
  12. Spread the batter evenly into the prepared pan and sprinkle the crumble topping over the top.
  13. Bake:
  14. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  15. Cool and Glaze:
  16. Let the cake cool for 15 minutes. Whisk together powdered sugar, milk, and vanilla, then drizzle over the cooled cake before serving.

Notes

  • Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
  • Make Ahead: Bake and freeze (unglazed) for up to 2 months. Add glaze after thawing.
  • Add Texture: Sprinkle chopped pecans or walnuts in the crumble for crunch.
  • Flavor Tip: Add 1 tablespoon of sour cream or yogurt to make it extra moist.
  • Variation: Swap pumpkin for applesauce to make a delicious apple coffee cake version.