Pumpkin Coffee Cake with Crumb Topping

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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.

Two slices of pumpkin coffee cake stacked on top of each other.

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!

If you haven’t tried it yet, you must! Or if coffee cake is not your thing try these Pumpkin Scones. Perfect with a cup of coffee or hot chocolate! Or maybe these Pumpkin Cinnamon Rolls!

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
  • Freezer-friendly
  • Filled with pumpkin and fall spice flavors
Ingredients to make the pumpkin cake: pumpkin, spices, eggs, brown sugar, vanilla, flour, and oil.

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

Two ingredients for the filling: brown sugar and cinnamon.

For the filling you will need:
Brown sugar and cinnamon

Ingredients for the crumb topping: butter, brown sugar, cinnamon, salt, and flour.

To make the crumb topping you will need:
Butter, brown sugar, cinnamon, salt, and flour.

Two pictures showing how to make the crumb topping. One with the ingredients in the bowl and the other with everything mixed together.
Three pictures showing how to make the pumpkin coffee cake. First picture has dry ingredients in the bowl, the second adds the wet, and the third shows it all mixed together.

How To

There are three parts to the pumpkin coffee cake:

  1. CRUMB TOPPING: Mix together the melted butter, flour, brown sugar, cinnamon, and salt.
  2. FILLING: Mix together the brown sugar and cinnamon.
  3. 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.
Five pictures showing first spreading half of the batter in the pan, then sprinkling with the filling, spreading remaining batter over filling, sprinkling with crumb topping, and last fresh out of the oven.

FAQs

HOW TO STORE PUMPKIN COFFEE CAKE?

Store covered at room temperature for up to 3 days or covered in the refrigerator for up to 5 days.

CAN I FREEZE PUMPKIN COFFEE CAKE?

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.

Two pictures: First overhead view of finished cake drizzled with icing and second a piece of cake on a white plate and you can see the middle layer.

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.
Overhead view of a piece of coffee cake on a white plate. Fork and cinnamon sticks off to the side.

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Pumpkin Coffee Cake with Crumb Topping
Prep Time
25 mins
Cook Time
40 mins
 

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.

Course: Cake
Cuisine: American
Keyword: pumpkin coffee cake with streusel topping
Servings: 12
Calories: 832 kcal
Author: Malinda Linnebur
Ingredients
CRUMB TOPPING:
  • 12 tablespoons unsalted butter
  • cups (215g) all-purpose flour
  • 1 cup (195g) packed brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
FILLING:
  • cup (125g) packed brown sugar
  • 1 teaspoon cinnamon
CAKE:
  • cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 (15 ounce) (425g) can pumpkin puree (not filling)
  • cups (290g) packed brown sugar
  • cup neutral oil
  • 2 large eggs
  • 1 tablespoon vanilla
ICING:
  • 1 cup (120g) confectioners' sugar
  • 3 tablespoons milk
Instructions
CRUMB TOPPING:
  1. In a medium bowl combine all the ingredients for the crumb topping until well combined; set aside.

FILLING:
  1. In a small bowl combine all the ingredients for the middle layer; set aside.

CAKE:
  1. Preheat oven to 350°F (177°C). Lightly grease a 9×13 baking pan; set aside.

  2. 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.

  3. 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.

Recipe Notes
  1. STORAGE: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  2. 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.
  3. Can replace store-bought pumpkin puree with 1¾ cups of homemade pumpkin puree. 
Nutrition Facts
Pumpkin Coffee Cake with Crumb Topping
Amount Per Serving
Calories 832 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 61mg20%
Sodium 275mg12%
Potassium 263mg8%
Carbohydrates 143g48%
Fiber 3g13%
Sugar 80g89%
Protein 10g20%
Vitamin A 415IU8%
Vitamin C 0.1mg0%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

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