Get ready to fill your home with the warm, inviting aromas of autumn! This Pumpkin Coffee Cake recipe delivers pure comfort in every bite. It features a wonderfully moist, spiced pumpkin cake base, generously topped with a buttery, sweet crumb topping, and finished with a delicate vanilla icing drizzle. It’s the perfect treat for any fall morning or cozy afternoon.
Why You’ll Love This Pumpkin Coffee Cake
You’ll adore this easy pumpkin coffee cake for so many reasons. It’s truly a delight to bake and enjoy!
- Simple & Quick: A beginner-friendly recipe that comes together fast.
- Ultra Soft & Moist: Every forkful melts in your mouth with its tender texture.
- Incredible Pumpkin Flavor: Rich, authentic pumpkin taste shines through beautifully.
- Perfect Fall Treat: Ideal for breakfast, brunch, or a comforting dessert.
- Cozy, Warm Spices: A fragrant blend of cinnamon, nutmeg, cloves, and ginger.
- Generous Crumb Topping: A sweet, buttery streusel that’s utterly irresistible.
- Sweet Vanilla Icing: A simple, elegant finish that adds extra delight.
Ingredients
Gather these simple ingredients to create your own delicious pumpkin coffee cake. Each component plays a vital role in achieving the perfect balance of flavors and textures.
For the Crumb Topping:
- 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
For the Pumpkin Coffee Cake:
- 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 (canned)
- 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 type)
For the Vanilla Icing:
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Notes & Substitutions
Accurately measure your flour by spooning it into the measuring cup, then leveling with a straight edge. This prevents a dense cake. Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. For a shortcut, use 2 teaspoons of pumpkin pie spice instead of individual spices for the cake. If you want an even moister cake, substitute buttermilk for regular milk. To make this recipe dairy-free, use a non-dairy milk and melted coconut oil instead of butter in the crumb topping. Applesauce can replace half of the oil in the cake for a lighter version, or use melted butter for a richer flavor.
Equipment
You don’t need fancy tools to bake this lovely pumpkin coffee cake. Gather these basic items:
- 9-inch square or 9-inch springform baking pan (or any 2.5-quart baking dish)
- Medium and large mixing bowls
- Whisk
- Rubber spatula
- Pastry blender or fork
Instructions
Follow these clear, step-by-step instructions to bake your perfect Pumpkin Coffee Cake. Getting this lovely dessert just right is simple!
- Prepare for Baking: Preheat your oven to 350°F (177°C). Lightly grease your 9-inch square or 9-inch springform baking pan with nonstick spray. Set the prepared pan aside.
- Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold, diced unsalted butter. Use a pastry blender or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized clumps. Set the crumb topping aside.
- Combine Dry Cake Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they are well combined.
- Combine Wet Cake Ingredients: In a separate medium bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until all the wet ingredients are smooth and thoroughly blended.
- Mix Cake Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula until just combined. The batter will be thick, so avoid over-mixing, which can lead to a tough cake. A few streaks of flour are fine.
- Assemble the Cake: Spoon or pour the thick cake batter into your prepared baking pan. Use the rubber spatula to spread the batter evenly across the bottom of the pan.
- Add Crumb Topping: Evenly sprinkle the prepared crumb topping over the entire surface of the cake batter. Gently press the crumbs down into the batter with your fingertips to help them adhere during baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake at the 30-minute mark. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter, bake for another 5 minutes, then check again.
- Prepare the Icing: While the cake bakes or cools slightly, make the icing. In a small bowl, whisk together the confectioners’ sugar, pumpkin spice creamer (or milk/half-and-half), and pure vanilla extract until smooth. Add an extra splash of liquid if you desire a thinner icing consistency.
- Serve & Enjoy: Drizzle the vanilla icing over the warm or completely cooled Pumpkin Coffee Cake. We find it particularly delicious served warm.
Pro Tips & Troubleshooting
Achieve the best Pumpkin Coffee Cake by following these expert tips.
Understanding how gluten forms in baked goods can help achieve the desired tender texture in cakes. Do not over-mix your cake batter. Over-mixing develops gluten, resulting in a tough, dense cake. Mix only until the ingredients are just combined.
Discover why using cold butter is essential for a perfect crumb topping that stays crisp and distinct. Always use very cold butter for the crumb topping. Cold butter creates distinct pockets of steam, leading to a crispier, more defined crumble texture. Your crumb topping should have a texture like coarse sand with some larger pea-sized clumps. If your kitchen is warm and the topping softens, chill it in the fridge for 10-15 minutes before sprinkling. Check cake doneness with a toothpick; it ensures a perfectly baked, moist crumb. To prevent a soggy topping, ensure the cake is fully baked and not undercooked. If your topping is overly buttery, next time slightly increase the flour in the crumb mixture.
Serving, Storage, & Variations
Serve your delicious Pumpkin Coffee Cake warm for a truly comforting experience, or enjoy it cooled. For storing, cover any leftover cake tightly with plastic wrap or foil. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze individual slices or the whole cake (without icing) for up to 2 months. Thaw overnight in the fridge before serving.
Get creative with your serving! Drizzle with warm caramel sauce or a dollop of fresh whipped cream for an extra treat. This recipe easily adapts to different pan sizes. For a 9×13-inch pan, you might need to increase ingredients by about 1.5 times and bake slightly longer. You can also bake this recipe as muffins; reduce baking time to about 20-25 minutes. Consider adding 1/2 cup of chopped nuts like pecans or walnuts, or even chocolate chips, to the batter for delightful texture and flavor variations.
Nutrition
Here’s an estimated nutritional breakdown for one serving of this delightful Pumpkin Coffee Cake with crumb topping and icing. Please note these are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 380-420 |
| Total Fat | 18-22g |
| Saturated Fat | 5-7g |
| Cholesterol | 15-20mg |
| Sodium | 250-280mg |
| Total Carbohydrates | 50-55g |
| Dietary Fiber | 1-2g |
| Total Sugars | 30-35g |
| Protein | 4-5g |
Based on 12 servings.
Delicious Pumpkin Coffee Cake with Crumb Topping
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C) and grease a 9-inch square or springform baking pan with nonstick spray.
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fork until clumps and crumbs form, then set aside.
- In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger). In a separate medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk until combined. Pour the wet ingredients into the dry ingredients and stir just until combined, avoiding over-mixing; the batter will be very thick.
- Spoon the batter into the prepared baking pan and spread to create an even surface. Evenly pour the crumb topping over the batter and gently press it down.
- Bake for 30-35 minutes at 350°F (177°C). Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. If not, bake for another 5 minutes.
- Whisk together the confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half/milk), and vanilla extract. Add an extra splash of liquid if a thinner icing is desired, then drizzle over warm or cooled cake.
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
FAQ
Q: Is this recipe truly egg-free? A: Yes, this Pumpkin Coffee Cake recipe is naturally egg-free, relying on baking soda and baking powder for leavening, along with pumpkin puree for moisture.
Q: Can I use pumpkin pie filling instead of puree? A: No, use 100% pure pumpkin puree. Pumpkin pie filling contains added spices and sugars, which will alter the flavor and sweetness of the cake.
Q: How do I prevent a dry crumb topping? A: Ensure you use cold butter and don’t overwork the topping; you want distinct crumb pieces, not a paste. Pressing the crumbs gently into the batter also helps.
Q: Can I bake this in a different size pan? A: Yes, you can use a 9×13-inch pan by increasing ingredients by about 1.5 times. You can also bake it as muffins, reducing the baking time significantly.
Q: Can I use butter instead of oil in the cake? A: Yes, you can use melted unsalted butter in place of the oil for a richer flavor, though the texture might be slightly denser.
Q: How long does pumpkin coffee cake last? A: Covered tightly, this coffee cake lasts 3 days at room temperature or up to 5 days in the refrigerator.
Conclusion
This easy Pumpkin Coffee Cake is truly a fall baking triumph. Its incredibly moist pumpkin base, generous crumb topping, and sweet vanilla drizzle create a symphony of flavors and textures perfect for any occasion. We encourage you to try this simple recipe and fill your home with its delightful aroma. For more beginner-friendly bakes, explore our other quick recipes like Apple Cinnamon Muffins or classic Snickerdoodle Cookies!
