Pumpkin Coffee Cake with Crumb Topping is an easy to make fall treat! Moist pumpkin coffee cake made with pumpkin puree, warm fall spices, and topped with a crunchy streusel.
I think it’s pretty hard to beat starting off your day with a piece of pumpkin coffee cake loaded with streusel. I took my regular Coffee Cake with Crumb Topping and made it into a pumpkin version and it was a huge hit with the family!
Why You Will Love This Pumpkin Coffee Cake with Crumb Topping
- It’s easy to make
- Uses a whole can of pumpkin so you won’t have to worry about storing leftover pumpkin
- Moist and tender cake
- Filled with pumpkin and fall spice flavors
Ingredients To Make Pumpkin Coffee Cake With Streusel
To make the coffee cake part you will need:
ALL PURPOSE FLOUR: Provides the structure for the cake and is also used in the crumb topping
BAKING POWDER AND BAKING SODA: These are the leavening agents used to raise the cake and make it fluffy.
SALT: Provides flavor and is necessary for baking so don’t omit it!
FALL SPICES: I am using pumpkin pie spice and cinnamon. Feel free to make your own pumpkin pie spice if you prefer!
PUMPKIN PUREE: I used the whole can for this recipe and that is for 2 reasons. 1. To keep the coffee cake moist and flavorful and 2. I hate having to store leftover pumpkin for later because I always forget about it and it ends up going bad.
OIL: I chose to use oil instead of butter because of all the pumpkin puree. Using oil will help keep the cake lighter while butter can make a cake heavier.
EGGS: Eggs are important because they help hold the cake together.
VANILLA: Provides flavor
For the filling you will need:
Brown sugar and cinnamon
To make the crumb topping you will need:
Butter, brown sugar, cinnamon, salt, and flour.
There are three parts to the pumpkin coffee cake:
- CRUMB TOPPING: Mix together the melted butter, flour, brown sugar, cinnamon, and salt.
- FILLING: Mix together the brown sugar and cinnamon.
- PUMPKIN COFFEE CAKE: Mix together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar. Stir in the pumpkin puree, oil, eggs, and vanilla. Pour half into a prepared baking pan and sprinkle with the filling. Spread the remaining half of the batter over the filling and sprinkle with the crumb topping. Press lightly into the cake.
Store covered at room temperature for up to 3 days or covered in the refrigerator for up to 5 days.
Yes! Wrap completely cooled coffee cake in plastic wrap and then in heavy-duty foil. Freeze for up to 2 months. Thaw overnight at room temperature.
Tips and Suggestions
- Don’t overbake the coffee cake. This is the number one cause of dry coffee cakes.
- If you want a really white drizzle, wait until the cake is completely cooled and use heavy cream instead of milk.
- Possible variations:
- Add 1/2 cup chopped pecans or walnuts to the filling
- Make a cream cheese drizzle by mixing 4 ounces very soft cream cheese with 1 cup confectioners’ sugar, and 3+ tablespoons of milk.
- For a maple drizzle combine 1 cup confectioners’ sugar and 3+ tablespoons of maple syrup.
- Leave off the drizzle if desired.
Pumpkin Coffee Cake with Crumb Topping
- 12 tablespoons unsalted butter
- 1½ cups (215g) all-purpose flour
- 1 cup (195g) packed brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ⅔ cup (125g) packed brown sugar
- 1 teaspoon cinnamon
- 2½ cups (360g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 (15 ounce) (425g) can pumpkin puree (not filling)
- 1½ cups (290g) packed brown sugar
- ⅔ cup neutral oil
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup (120g) confectioners' sugar
- 3 tablespoons milk
- In a medium bowl combine all the ingredients for the crumb topping until well combined; set aside.
- In a small bowl combine all the ingredients for the middle layer; set aside.
- Preheat oven to 350°F (177°C). Lightly grease a 9×13 baking pan; set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar. Stir in the pumpkin puree, oil, eggs, and vanilla just until combined.
- Spread ½ of the batter in prepared baking pan. Sprinkle with filling. Carefully spread remaining batter over filling. Sprinkle with crumb topping. Very lightly press into the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool before drizzling with icing.
- STORAGE: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Wrap completely cooled coffee cake in plastic wrap and then in heavy-duty foil. Freeze for up to 2 months. Thaw overnight at room temperature.
- Can replace store-bought pumpkin puree with 1¾ cups of homemade pumpkin puree.