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 you prefer); 1/4 cup (82g) pure maple syrup; 1/4 cup (60ml) milk (any dairy or nondairy, 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· 4.6 from 7 reviews

There’s something wonderfully cozy about a slice of coffee cake that feels like autumn on your tongue, and that’s exactly what you’ll get with this Pumpkin Crumb Coffee Cake Recipe. It hits that sweet spot between moist, spiced pumpkin flavor and that crunchy, buttery crumb topping that just keeps you coming back for more. Whether you’re baking for a special brunch, a casual get-together, or simply treating yourself, this recipe is fan-freaking-tastic—I promise you’ll love how the flavors come together, and how easy it is to whip up.

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Why This Recipe Works

Perfect Texture: The cake is moist and tender thanks to pumpkin puree and oil, while the crumb topping adds a delightful crunch you’ll crave.
Balanced Spices: Using cinnamon, nutmeg, cloves, and ginger gives this cake that authentic warm fall flavor—without being overpowering.
Simple, Reliable Ingredients: Everything comes together quickly with basics you probably have on hand, making it an easy crowd-pleaser.
Flexible Finishing Touch: Vanilla icing with pumpkin spice creamer adds a special flair that’s both easy and irresistibly tasty.

Pumpkin Crumb Coffee Cake, pumpkin coffee cake with crumb topping, fall coffee cake recipe, easy pumpkin coffee cake, moist 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 magic of this Pumpkin Crumb Coffee Cake Recipe lies in how the ingredients complement each other—moist pumpkin with warm spices and that sweet crumb topping. Plus, I’ve got some tips to help you pick the right versions to make sure your cake turns out perfect.

Pumpkin Crumb Coffee Cake, pumpkin coffee cake with crumb topping, fall coffee cake recipe, easy pumpkin coffee cake, moist pumpkin coffee cake - Flat lay of a small mound of all-purpose flour, a small mound of packed light brown sugar, a teaspoon of ground cinnamon in a small white bowl, a few small cold cubes of unsalted butter, a generous dollop of vibrant orange pumpkin puree, a drizzle of amber maple syrup in a small white bowl, a small white bowl filled with light golden vegetable oil, a small white bowl with creamy milk, a small white bowl containing powdered confectioners’ sugar, a small white bowl with rich vanilla extract, whole uncracked brown eggs, a small pile of ground nutmeg, a small pile of ground cloves, a small pile of ground ginger, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Use spooned and leveled flour for accurate measurement to keep your crumb light and tender.
Brown sugar: I like dark brown sugar in the crumb for a deeper caramel flavor, but light works perfectly in the cake batter.
Ground cinnamon, nutmeg, cloves, ginger: These classic fall spices provide warm, cozy notes that make this cake feel like autumn in every bite.
Cold unsalted butter: Using cold butter in the crumb topping helps create those irresistible clumps and a wonderfully crisp texture.
Pumpkin puree: Use pure pumpkin, not pie filling, for natural sweetness and moisture without extra spices or sugars.
Vegetable or canola oil: Keeps the cake moist without a heavy texture; coconut oil works if you want a subtle twist.
Pure maple syrup: Adds natural sweetness and complexity—you could swap with honey if you have to.
Milk (or dairy-free milk): I recommend buttermilk if you have it—it makes the cake extra tender and helps with rise.
Vanilla extract and pumpkin spice coffee creamer: Essential for the icing that drizzles beautifully over the top to taste like pumpkin spice latte heaven.

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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.

Tweak to Your Taste

One thing I love about this Pumpkin Crumb Coffee Cake Recipe is its versatility—you can make it your own with simple swaps or extras. I often adjust spices based on my mood, and sometimes I add a handful of chopped pecans to the crumb topping for extra crunch. Experimenting here is half the fun!

Use pumpkin pie spice: I sometimes replace all the individual spices with 2 and 1/2 teaspoons of pumpkin pie spice for convenience without sacrificing flavor.
Add nuts: Walnuts or pecans mixed into the crumb topping bring extra texture and a nutty depth, which I adore for a more rustic feel.
Dairy-free option: Swap milk for almond or oat milk and use coconut oil instead of vegetable oil to keep this recipe vegan-friendly if you want.
Maple syrup alternative: Honey or agave syrup work well if you don’t have maple syrup handy, just know it shifts the flavor slightly.

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

Step 1: Prep the Pan and Crumb Topping

First, I preheat the oven to 350°F (177°C) and generously grease a 9-inch square pan—I like nonstick spray for easy release. Then I mix the crumb topping ingredients: flour, brown sugar, and cinnamon whisked together, with cold butter cut in using a pastry blender or fork until big, delicious crumbles form. Setting this aside lets it firm up and be ready to sprinkle perfectly onto the cake.

Step 2: Mix the Dry and Wet Batter Separately

I whisk all the dry ingredients (flour, baking soda, baking powder, salt, and spices) in one bowl, ensuring they’re well combined to avoid uneven flavor pockets. In a separate bowl, I mix pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. This two-bowl method helps keep everything evenly incorporated without overmixing and toughening the batter.

Step 3: Combine and Pour the Batter

Pour the wet mixture into the dry and stir gently until just combined. This batter will feel thick—which is exactly what you want for a moist, tender crumb. Then I scrape it into the prepared pan and spread it out evenly, smoothing the top with a rubber spatula.

Step 4: Sprinkle and Press the Crumb Topping

I sprinkle the crumb topping evenly across the surface and gently press it down so it sticks a bit into the batter. This helps it bake into a crunchy, buttery layer rather than just sitting on top or falling off when sliced.

Step 5: Bake and Check for Doneness

Into the oven it goes for about 30-35 minutes. At 30 minutes, I insert a toothpick in the center—it should come out clean or with a few moist crumbs but no wet batter. If the toothpick still looks wet, I bake for another 5 minutes. Avoid overbaking to keep the cake from drying out.

Step 6: Whisk and Drizzle the Vanilla Icing

While the cake cools slightly, I whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract for a lightly sweet, flavorful drizzle. This icing adds that extra special touch, and I love serving the cake warm so the glaze melts just a bit into the crumb topping.

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Pro Tips for Making Pumpkin Crumb Coffee Cake Recipe

Measure Flour Correctly: Spoon flour into your measuring cup and level it off rather than scooping—it ensures your cake stays tender, not dense.
Don’t Overmix Batter: Stir just until the wet and dry ingredients combine; overmixing makes the crumb tough and chewy.
Use Cold Butter for Crumb: I learned early on that warm butter melts into the flour; cold butter creates signature crumb clumps that toast up beautifully.
Check Doneness Early: Start testing at 30 minutes to prevent drying out; every oven bakes a little differently.

How to Serve Pumpkin Crumb Coffee Cake Recipe

Pumpkin Crumb Coffee Cake, pumpkin coffee cake with crumb topping, fall coffee cake recipe, easy pumpkin coffee cake, moist pumpkin coffee cake - A close-up of a baked dessert square with two layers on a white plate with a raised dotted edge. The bottom layer is soft and moist, golden brown with a crumbly texture. The top layer is a thicker, crumbly streusel with a light brown color and a drizzle of white icing. A piece has been taken out with a silver fork resting on the plate holding some crumbs and icing. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes simple here—sometimes a dusting of extra cinnamon or a few toasted pumpkin seeds on top for a little nutty crunch. If you’re feeling indulgent, a dollop of whipped cream or a drizzle of caramel sauce makes a spectacular finish that guests always ask about.

Side Dishes

This Pumpkin Crumb Coffee Cake pairs beautifully with a cup of freshly brewed coffee or spiced chai tea. For a brunch spread, I love serving it alongside scrambled eggs or a light fruit salad to balance the richness of the cake.

Creative Ways to Present

For holiday gatherings, I’ve arranged slices on a rustic wooden board with sprigs of fresh rosemary and mini pumpkins for a festive look. You could also layer cubes of the cake in a trifle bowl with whipped cream and toasted pecans for a fun twist.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover cake in plastic wrap and keep it at room temperature for up to 3 days—if your kitchen’s warm, the fridge works too, just let slices come to room temp before serving to bring back that tender texture.

Freezing

I’ve frozen this coffee cake successfully wrapped in foil and plastic wrap for up to 2 months. When you’re ready, just thaw it overnight in the fridge and warm gently in the oven to refresh that crumbly topping and moist interior.

Reheating

To reheat, I pop slices in the microwave for 20-30 seconds or warm them in a 300°F oven for 10 minutes, uncovered, to maintain crispness on top while heating through. A quick drizzle of fresh icing after reheating keeps the cake tasting fresh and festive.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?

It’s best to stick with pure pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices which can throw off the balance of flavors and sweetness. Using plain pumpkin puree lets you customize the spices perfectly and ensures the texture stays just right.
Can I make this coffee cake gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Just make sure your blend contains xanthan gum or another binder to help the cake hold together. Baking times should stay similar; check doneness with a toothpick.
What’s the best way to prevent the crumb topping from sinking into the batter?

Pressing the crumb topping gently into the very thick batter after spreading it helps it adhere well and bake in place. Also, using cold butter for the crumb is essential—soft or melted butter can cause the crumb to lose its structure and sink.
Can I make this recipe vegan?

Absolutely! Use a plant-based milk like almond or oat milk and swap for melted coconut oil instead of vegetable oil. For the icing, substitute dairy-free milk and check your sugar for vegan certification if that’s important to you.

Final Thoughts

This Pumpkin Crumb Coffee Cake Recipe is one of my all-time favorites to share with friends and family because it’s just the right mix of nostalgic flavors and comforting textures. It’s easy enough to make any weekend, yet special enough for holidays and celebrations. I hope you find it as delicious and mood-lifting as I do—after all, baking good memories tastes just like home, doesn’t it?