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Close-up of a moist pumpkin coffee cake slice topped with cinnamon crumble and sweet vanilla glaze on a white plate.

Delicious Pumpkin Coffee Cake with Crumb Topping

A comforting pumpkin coffee cake featuring a sweet, spiced base, a buttery crumb topping, and a simple vanilla icing, perfect for any fall gathering.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 9 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crumb Topping
  • ½ cup cup all-purpose flour (63g) (spooned & leveled)
  • ½ cup cup packed light or dark brown sugar (100g)
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup cup unsalted butter (4 Tablespoons; 56g) cold
Pumpkin Coffee Cake
  • 2 cups cups all-purpose flour (250g) (spooned & leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg *
  • ¼ teaspoon ground cloves *
  • ¼ teaspoon ground ginger *
  • 1 cup cup pumpkin puree (226g)
  • ½ cup cup packed light or dark brown sugar (100g)
  • ½ cup cup canola or vegetable oil (120ml) (or melted coconut oil if you prefer)
  • ¼ cup cup pure maple syrup (82g)
  • ¼ cup cup milk (60ml)*
Vanilla Icing
  • 1 cup cup confectioners' sugar (120g)
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • ¼ teaspoon pure vanilla extract

Equipment

  • Oven
  • 9-inch square or springform baking pan
  • Nonstick spray
  • Medium bowls (x2)
  • Whisks (x2)
  • Pastry blender or fork
  • large bowl
  • Toothpick

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and grease a 9-inch square or springform baking pan with nonstick spray.
Crumb Topping
  1. 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.
Coffee Cake
  1. 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.
  2. 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.
  3. 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.
Vanilla Icing
  1. 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.
Storage
  1. Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Notes

For best results, avoid over-mixing the cake batter. We recommend serving this coffee cake warm. You can adjust the icing consistency by adding more creamer or milk as desired.