This Pumpkin Coffee Cake recipe tastes like fall. A cozy and generous mix of spices – cinnamon, ginger and nutmeg, along with a rich crumb topping make this coffee cake a perfect, seasonal treat.
Pumpkin Crumb Coffee Cake Recipe
It’s hard to stay away from all-things-pumpkin this time of year….it’s everywhere and it’s festive.
This coffee cake is a homerun winner…all pumpkiny (is that a word?) and spicy…it’s awesome. The bonus is how your house smells while baking….a true potpourri of cinnamon, ginger and nutmeg.
The crumb topping is also lovely, made with dark brown sugar for a deep, rich flavor.
Try it out, you’ll love it.
For the topping, in a bowl, stir together flour, brown sugar, salt and cinnamon.
Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
Preheat oven to 350o F. Butter and flour a 9 x 13 cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices.
In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
Bake cake until a toothpick inserted into center comes out clean, 45-50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.
So good.
More Coffee Cake Recipes
Pumpkin Crumb Coffee Cake
Ingredients
Topping:
- 1 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1-1/2 tsps ground cinnamon
- pinch of table salt
- 6 tbsps unsalted butter, cold, cut into pieces
Cake:
- 2 cups all-purpose flour
- 1-1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 2 tsps ground ginger
- 1/2 tsp ground nutmeg
- 1/3 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 1 (15 oz) can pumpkin puree
- 1 tsp vanilla extract
- 1-1/2 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, room temperature, lightly beaten
Instructions
- Preheat oven to 350o F.
- For the topping, in a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.
- Butter and flour a 9 x 13 cake pan.
- In a small bowl, combine flour, baking powder, baking soda, salt and spices.
- In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix.
- Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.
- Bake cake until a toothpick inserted into center comes out clean, 45-50 minutes.
- Allow to cool in pan on a wire rack at least 20 minutes.
laura says
thank you, thank you for posting all these delectable fall recipes! i am not going to have any trouble coming up with things to make over the coming months, thanks to you!
Barbie with a T says
It looks as if this has all the flavor and texture you could as for in a coffee cake! I will save this for turkey day when I do my baking. Looks delish!
Angela says
I love all these fall recipes. I could eat this sweet right now.
Laura L. says
Just the thing I was looking for to use up that can of pumpkin in my pantry! I have to say, this pumpkin coffee cake turned out amazing.
Kristina spabettie says
I love pumpkin coffee cake (ha… I love ANYTHING with crumb topping…) and the pumpkin added a great depth + moisture… YUM It was so good.
Jennifer says
I keep finding more and more pumpkin recipes to make! This one turned out so good!
Laura says
You had me at “Pumpkin Coffee Cake.”
LilSis says
This pumpkin coffee cake looks amazing! I haven’t even baked anything yet this Fall, but I’m bookmarking this now so I can make it when I’m finally in the mood to bake!
Katrina says
That wasdivine. You know, I like all the pumpkin goodies out there–pie, cookies, you name it, but THIS was the ultimate..so perfect.
Stephanie says
That pumpkin breakfast cake was so moist and delicious!
Jersey Girl Cooks says
Never had pumpkin coffee cake before but it looks and probably smells delicious. Pumpkin always makes the house smell great!
Amber says
I loved this coffee cake and this is perfect for this time of year.
Danielle says
I LOVE all things pumpkin! This looks so good-I wish I could reach out and have a piece! I am making it this weekend!
Man, I have a lot of recipes to catch up on!
Pam says
What I would give to have this for breakfast with my coffee right now. I made it last night and this pumpkin coffee cake was devoured by morning!
Dana says
I’ve tried a lot of pumpkin coffee cake recipes lately, but this one is so moist and dense… so perfect!
Miss Meat and Potatoes says
Pumpkin is so perfect for a crumb cake I can’t believe I haven’t seen it one before. I sometimes wish pumpkin was celebrated year round but then again that would probably take away some of its magic. Must try this – thanks for sharing!
Catherine says
We do a breakfast club with my team at school, and each Friday one person has to bring breakfast for everyone on the team (1st grade teachers). Today was my turn, so I made this delicious pumpkin coffee cake last night. It was so super easy and it is WONDERFUL. So moist and yummy. The crumbly topping is the best part! I made one alteration to the recipe: I don’t keep nutmeg or ginger on hand (I had all the other ingredients), so I substituted 2 TBSP of Pumpkin Pie Spice for all the spices listed (cinnamon, ginger, nutmeg). It turned out great, tastes yummy!!
Natasha SavedByTheEggTimer says
…you had me at crumb.
Susan says
An award for you for the BEST pumpkin coffee cake!
vanillasugar says
i have “finally” gotten into baking with pumpkin. Just wasn’t into it until the cheesecake actually came out good. Now I’m on a roll and need to add this bad boy to the list.
Lauren at KeepItSweet says
yum! looks amazing but i might have to double the topping:-)
Kristen says
Made this pumpkin coffee cake yesterday and it was a HIT! I forgot to get dark brown sugar, so I made due with light. My boyfriend polished off 4 pieces & was singing me praises, I was thanking you! 🙂
MrWannaBeChef says
Had to post to this cause:
1) Wanted to be first guy to post to this
2) Made a batch of this pumpkin coffee cake last night and brought into work today. Needless to say it was a huge hit.
Also, wanted to give a big shout out to this blog and similar ones that are posting numerous pics to go along with the recipe for those of us just trying to get our baking shoes wet.
Gina says
I made the pumpkin coffee cake this weekend. Absolutely delicious!!! Extremely moist. The kitchen smelled wonderful. I might try with canned squash. Definitely a keeper!!!!
Joe C says
I just finished baking this pumpkin coffee cake recipe…it turned out well, and the house still smells amazing…as promised!
Terri A says
Just made this pumpkin coffee cake and had to try a piece – it is so wonderful! I have to wait until it cools completely and then wrap it up to take to work tomorrow because I’m afraid of how much I’d eat if I didn’t! Thanks!
Gina says
I’m back. I made this pumpkin coffee cake again. This time after making the crumb topping which I doubled, I clumped bits of the crumb together which formed distinct crumbs on the cake. Although labor intensive it was worth the time. I added raisins as well. Again, outstanding.
C. says
Made this wonderful pumpkin coffee cake. I didn’t use all of the topping, because I was trying to cut calories, but it was still delicious!
NancyC says
This turned out great! I love trying new pumpkin recipes!
Mike says
It’s not clear whether the can of pumpkin is puree or pie mix. Tinned pumpkin is rarely found outside the USA, so either would have to be made from scratch – the question is whether the added spices are sufficient if the pre-spiced mix isn’t used.
Cathy says
Sorry it’s just puree.
Mike says
Also why is this called coffee cake, when there is no coffee in the recipe?
Cathy says
Coffee cake is cake intended to be eaten with a cup of coffee, it does not mean coffee is in the cake.
Lauren Kelly says
Ive made this pumpkin coffee cake three times now. Coffee cake is always my favorite, but this one blows it away!
Tony says
This is such an amazing pumpkin coffee cake dessert!! So good and delish!
wilhelmina says
This pumpkin coffee cake is a fabulous way to start the day! I had a big slice with my coffee, it was so good that I think it’s what I’m having for lunch also!
Kelly says
The family devoured this one. Great recipe.
Cathy says
Awesome.
Elisa says
I can’t wait to try this! I will come back with comments.
Blanca says
Omg! Just baked this pumpkin crumb cake! It is delicious! This is a home run for the fall …great flavor! I only made one substitution… I didn’t have any applesauce so I substituted yogurt….. delish… the only thing I might change is to double up on crumb recipe haha! Here In northern New Jersey we have crumb cakes that are 2/3 crumb and 1/3 cake hehe… just in keeping 🤣😅… first time I did not double the crumb ….. but I might …. Thanks for the recipe …. Love your IG always saving your recipes !!
Cathy says
Awesome!
Diane V says
I’ve made this many times and it’s always delicious! The crumb topping is the absolute best!
Kristyn says
I am so excited for all things fall!! This cake is seriously the best! It’s so light & fluffy, has the perfect amount of pumpkin flavor, & the crumb mixture is delicious!
Agnes says
Delicious! I love anything with a crumb topping. This was the perfect cozy treat!
Jen says
Cathy, Do you have a Youtube Channel?
I couldn’t find the video for this Devine Recipe
Thank you
Cathy says
Video is within the post.