Pumpkin Coffee Cake
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Pumpkin recipes are some of the most popular on my site, and my Pumpkin Coffee Cake absolutely earns its place at the top. I’ve made this cake recipe dozens of times, and it consistently bakes up moist and perfectly spiced, with a buttery crumble that everyone loves.
Pumpkin Coffee Cake Recipe
There’s something about cool fall mornings that makes me crave a cozy slice of coffee cake. My version turns out soft and fluffy every single time with that thick, golden topping that cracks just a little when you slice into it. The pumpkin gives it a fall vibe, but everyone requests this recipe even before the weather turns cool.
Because my readers keep coming back for my pumpkin recipes, I knew I had to create a coffee cake that lived up to their expectations. And if the empty pan is any clue, I would say this recipe nailed it. If you’re looking for a pumpkin breakfast treat or a fall dessert, you don’t want to miss out on this coffee cake recipe.
Why My Coffee Cake Recipe is the Best
- Spot-on texture – My recipe is soft, fluffy, with a delicious crumb topping. It’s never dry.
- Reliable results – No flops here. I tested it to ensure it turns out perfect every single time.
- Easy recipe – I keep the ingredients simple and the steps easy enough that anyone can make it.
What You’ll Need To Make Pumpkin Coffee Cake
- All-purpose flour – Forms the base for both the cake and the crumble.
- Brown sugar – Adds a deeper sweetness and slight molasses flavor.
- Baking powder – Gives the cake lift and helps it stay light and fluffy.
- Pumpkin spices – I use a combination of ground cinnamon, ground cloves and ground ginger.
- Pumpkin purée – Not pumpkin pie filling. Just plain purée.
- Vegetable oil – Keeps the texture soft and tender with no extra mixing needed.
- Whole milk – Adds moisture and helps pull the batter together smoothly.
- Unsalted butter – Used cold and cubed for the crumble. Gives you that golden, buttery topping.
- Powdered sugar (optional) – For the icing, if you want that extra drizzle on top.
- Vanilla extract (optional) – Adds a little depth to the icing.
- Milk (optional) – Just enough to thin the icing for drizzling.
Instructions for the Best Pumpkin Coffee Cake
- Preheat your oven to 350°F and grease an 8 x 8-inch baking dish with cooking spray or butter.
- In a mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, and ginger.
- Make a well in the center of the dry ingredients, then pour in the pumpkin purée, vegetable oil, and milk. Stir everything together until smooth and fully combined.
- Pour the batter into the prepared pan and spread it out evenly.
- In a separate bowl, stir together the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry cutter or butter knife until the mixture looks like coarse crumbs.
- Sprinkle the crumble mixture evenly over the batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let it cool slightly before slicing into squares. If you’re using icing, drizzle it over the top once the cake has cooled.
- Line the pan with parchment for easy cleanup. It makes removing the slices easier and keeps the topping from sticking to the pan.
- Don’t pack your flour or brown sugar. Spoon it into the cup and level it off with a knife. Too much flour is one of the biggest reasons pumpkin cakes turn out dry.
- Don’t overmix the batter once the wet and dry come together. Stir until just combined.
- Let the cake cool at least 15 minutes before slicing so the crumb topping stays in place.
Suggestions and Alternatives
- Spices – Instead of using individual spices each time, you can use store-bought or homemade Pumpkin Pie Spice instead.
- Nuts – Add a handful of chopped pecans or walnuts to the crumble for extra texture.
- Chocolate – For a different twist, stir in mini chocolate chips to the batter.
- Maple – Drizzle with maple glaze instead of the vanilla icing for a richer fall twist.
How Do You Store Pumpkin Crumb Cake?
You can store leftover cake at room temperature in a covered container for up to 4 days.
Can You Freeze Coffee Cake?
You can also freeze it by wrapping the slices tightly in plastic wrap, then placing them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.
The pumpkin purée and baking powder give it just the right lift and structure without the need for eggs.
Sure. Just use non-dairy milk and plant-based butter. The cake turns out just as moist and delicious.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Cheesecake Dip
- Pumpkin Dump Cake
- Pumpkin Cheesecake Dip
- Cool Whip Pumpkin Pie
- Pumpkin Sheet Cake
- The Best Pumpkin Pie
- Pumpkin Cupcakes with Cream Cheese Frosting
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Pumpkin Coffee Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup pumpkin purée
- ½ cup vegetable oil
- ¼ cup whole milk
For the Crumble Topping:
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- ½ cup unsalted butter cold and cubed
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking dish with cooking spray or butter.
- In a mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, and ginger.2 cups all-purpose flour, ¾ cup brown sugar, 1 Tablespoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger
- Create a well in the center, then add the pumpkin purée, vegetable oil, and milk. Stir until smooth and fully combined.1 cup pumpkin purée, ½ cup vegetable oil, ¼ cup whole milk
- Pour the batter into the prepared baking dish and smooth the top.
- In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or knife until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the batter.¾ cup all-purpose flour, ¾ cup brown sugar, 2 teaspoons cinnamon, ½ cup unsalted butter
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool slightly, then slice into 9 squares. Optional: Drizzle with icing before serving.
Nutrition
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They all look yummy, am going to try some of them. Thank you. I sure appreciate you for doing this. You have a blessed evening and a great week. Again thank you so much
Delicious! And I just want to thank you for putting the measurements IN with the directions. It was so nice not having to keep scrolling up to find them!
Thanks for noticing! It’s something I personally love when I’m looking at a recipe online!