Why You’ll Love This Recipe
I make this pumpkin coffee cake every fall, and it has become my go-to for lazy weekend mornings and last-minute guests. The cake is moist and soft with a gentle pumpkin flavor, and the ribbon of cinnamon sugar through the middle makes every bite taste like a cozy bakery treat. The thick, buttery crumb topping is the real star, with big crunchy clumps on top of a tender crumb. It comes together in one bowl, uses simple pantry ingredients, and tastes even better the next day. It’s perfect for brunch, bake sales, or an afternoon snack.
Ingredients
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
For the cinnamon sugar swirl:
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
For the pumpkin cake:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons vanilla extract
For the optional glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
Directions
- Prep the pan. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment paper with the edges hanging over the sides for easy removal.
- Make the crumb topping. In a medium bowl, stir together the flour, both sugars, cinnamon, and salt. Pour in the melted butter and stir with a fork until large, thick crumbs form. Set aside.
- Make the swirl. In a small bowl, mix the brown sugar and cinnamon for the swirl and set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Cream the butter and sugar. In a large bowl, beat the softened butter with the granulated and brown sugars on medium speed until light and fluffy, about 2 minutes.
- Add the wet ingredients. Beat in the eggs one at a time, then mix in the pumpkin puree, sour cream, and vanilla until combined.
- Combine. Add the dry ingredients and stir gently, just until no streaks of flour remain. Do not overmix.
- Layer the cake. Spread half of the batter in the prepared pan. Sprinkle the cinnamon sugar swirl evenly over the top, then spread the remaining batter over it, working gently so the swirl stays in a layer.
- Add the topping. Squeeze the crumb mixture into large clumps and scatter them evenly over the batter, pressing lightly.
- Bake. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the crumbs are golden. Cover loosely with foil if the topping browns too quickly.
- Cool and glaze. Let the cake cool in the pan for at least 30 minutes. If using the glaze, whisk the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Servings and Timing
- Prep time: 20 minutes
- Cook time: 45 minutes
- Cooling time: 30 minutes
- Total time: About 1 hour 35 minutes
- Servings: 12 to 15 squares
Variations
- Add nuts: Stir ½ cup chopped pecans or walnuts into the crumb topping.
- Add chocolate: Fold ½ cup mini chocolate chips into the batter.
- Make it a loaf: Bake in two 9×5-inch loaf pans for 50 to 60 minutes.
- Make muffins: Fill a lined muffin tin about three-quarters full, top with crumbs, and bake for 20 to 24 minutes.
- Add apple: Fold 1 cup of finely diced apple into the batter for extra moisture.
- Dairy-free option: Use coconut yogurt in place of the sour cream and vegan butter in the cake and topping.
Storage/Reheating
Store the coffee cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual squares in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for 8 to 10 minutes to help the crumbs crisp up. To freeze, wrap the cooled, unglazed cake or individual squares tightly and freeze for up to 3 months, then thaw overnight at room temperature.
FAQs
Why is my crumb topping flat instead of chunky?
Use melted butter and squeeze the mixture into large clumps with your hands before scattering it. Pressing it lightly into the batter keeps the crumbs from sinking.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the cake.
Can I make it ahead?
Yes. You can bake it a day ahead and keep it covered at room temperature. Add the glaze just before serving.
How do I know when it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The cake should spring back lightly when touched.
Can I use canned or fresh pumpkin?
Both work. If using fresh roasted pumpkin, puree it until very smooth and blot away any excess moisture with a paper towel.
Conclusion
This pumpkin coffee cake is my favorite way to welcome fall, with a soft, spiced cake and a big, buttery crumb topping in every bite. It’s easy, cozy, and always disappears quickly. Give it a try, and I think it’ll become a seasonal tradition in your kitchen. Let me know how yours turns out!
Print
This pumpkin coffee cake with crumb topping is a tender, spiced pumpkin cake swirled with a cinnamon-brown sugar filling and finished with a thick, buttery crumb topping and a light vanilla glaze. It is easy to mix in one bowl, bakes in a single pan, and is perfect for fall breakfasts, brunch, holiday mornings, and sharing with a cup of coffee.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes (plus cooling)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or plain Greek yogurt, at room temperature
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/3 cup light brown sugar, packed, for the filling
- 1 1/2 teaspoons ground cinnamon, for the filling
- 1 1/4 cups all-purpose flour, for the crumb topping
- 1/2 cup light brown sugar, packed, for the crumb topping
- 1/4 cup granulated sugar, for the crumb topping
- 1 1/2 teaspoons ground cinnamon, for the crumb topping
- 1/4 teaspoon fine sea salt, for the crumb topping
- 1/2 cup unsalted butter, melted, for the crumb topping
- 1 cup powdered sugar, for the glaze
- 2 to 3 tablespoons milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment paper with an overhang for easy removal.
- For the crumb topping, whisk the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter until thick clumps form. Set aside.
- For the filling, mix 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon in a small bowl and set aside.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, pumpkin pie spice, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
- In a large bowl, beat the softened butter, granulated sugar, and 1/4 cup brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the pumpkin puree, sour cream, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Spread half of the batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar filling, then spoon the remaining batter over the top and gently spread it into an even layer.
- Break the crumb topping into large clumps and scatter it evenly over the batter, pressing lightly.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the topping browns too quickly.
- Cool in the pan on a wire rack for at least 30 minutes.
- Whisk the powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake. Slice and serve warm or at room temperature.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced and will change the texture.
- Room temperature eggs, butter, and sour cream blend more evenly for a tender crumb.
- Use melted butter in the topping and press the clumps together with your hands for big, bakery-style crumbs.
- Do not overmix the batter, or the cake will turn dense and tough.
- Cover loosely with foil if the crumb topping darkens too quickly during baking.
- Let the cake cool before glazing so the glaze does not melt and soak in.
- Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- To freeze, wrap unglazed cooled squares individually and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
- Add 1/2 cup chopped pecans or walnuts to the crumb topping for extra crunch.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
