Pumpkin Coffee Cake

Published September 22, 2015. Updated July 22, 2024

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Pumpkin Coffee Cake – moist and tender pumpkin cake brimming with spices and finished with a buttery crisp yet melt-in-your-mouth crumb topping. And it’s finished with a sweet vanilla glaze. So much goodness in one breakfast or after-dinner treat!

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The Best Pumpkin Coffee Crumb Cake!

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin recipes during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already!

It’s an invitation from the universe to start making all of the pumpkin spice things! From old favorites to new recipes, I plan to experiment with the flavor of pumpkin pie spice as much as I possibly can. My Pinterest is just one giant feed of fall baking inspiration!

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Starting with this Pumpkin Coffee Cake recipe—It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake texture which is enhanced with the perfect amount of spices, and then atop that is a delicious, buttery cinnamon-pecan streusel topping (which you might find yourself stealing off your kids’ pieces when they aren’t looking, don’t tell them I did that), and it’s finished off with a drizzling of creamy vanilla glaze. Is it dessert, breakfast, or a snack? All of the above!

So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year! You can start by planning this Pumpkin Crumb Cake for Halloween (much better than the kids’ candy bars) or Thanksgiving (you’ll forget about pumpkin pie filling!). You can even make these as mini bundt cakes for even more whimsy.

And a side note, don’t be deterred from this recipe because of its long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand.

Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

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How to Make Pumpkin Coffee Cake

  1. Prepare crumbs: mix dry crumb ingredients, and rub in butter with fingertips. Set aside.
  2. Preheat oven and prepare baking pan (try in a bundt pan!).
  3. Whisk dry ingredients. Set aside.
  4. Mix room temperature butter and oil with sugar in a stand mixer.
  5. Blend in eggs one at a time. Then mix in pumpkin, sour cream, and vanilla.
  6. Pour batter into the prepared baking dish and spread.
  7. Sprinkle crumbs over top and bake.
  8. Drizzle with vanilla glaze.
  9. Store leftover coffee cake in the fridge or freezer, but don’t let plastic wrap cling to the streusel and glaze!

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More Tempting Pumpkin Desserts to Try

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 6 votes

Pumpkin Coffee Cake

Deliciously flavorful, tender and moist autumn crumb cake! It's brimming with pumpkin and fall spices and sure to be a hit!
Servings: 12
Prep20 minutes
Cook45 minutes
Ready in: 1 hour 5 minutes

Ingredients

Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans

Cake

Glaze (optional)

Instructions

  • For the crumbs:
  • In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
  • For the cake:
  • Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  • In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  • In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
  • Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, rather then remain indented), about 40 - 45 minutes. Remove from oven and cool completely on a wire rack.
  • For the glaze:
  • In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store cake in an airtight container.
  • Recipe source: Cooking Classy