Friday, September 27, 2024 · 46 Comments

Pumpkin Crumb Coffee Cake

This pumpkin crumb coffee cake brings together all the cozy flavors I love – cinnamon, ginger, nutmeg – and that rich crumb topping gives it just the right texture. It’s my favorite kind of treat for when I’m craving something seasonal and comforting.

Pumpkin Crumb Coffee Cake

It’s hard for me to resist all things pumpkin this time of year – it’s everywhere, and it just feels festive. This pumpkin crumb coffee cake is definitely a home run; it’s loaded with pumpkin and those warm spices that scream autumn. The best part is the smell wafting through the house while it bakes is simply amazing – a true potpourri of cinnamon, ginger, and nutmeg.

The crumb topping is something special, too. Made with dark brown sugar, it adds a deep, rich flavor that takes the cake to another level. I love how it all comes together for a cozy treat that’s perfect for any occasion!

Why I Love This Recipe

The crumb topping adds that perfect crunch, making every bite enjoyable.
It’s super easy to whip up, so it fits right into my busy schedule.
This coffee cake is great for sharing with friends or enjoying on a lazy weekend morning.

Ingredients

Here’s a look at the ingredients that make this pumpkin crumb coffee cake so special:

All-purpose flour – structure without weight.
Dark brown sugar (topping + cake) – rich molasses flavor and that caramelized crunch. If you like that same flavor but softer and lighter, my pumpkin brown sugar muffins do exactly that.
Cinnamon – classic warmth.
Salt – sharpens everything.
Nutmeg, ground ginger – nutty and a little zing.
Eggs – hold it all together.
Butter – flavor and texture.
Vegetable oil – keeps it soft.
Unsweetened applesauce – natural sweetness and moisture.
Pumpkin purée – real pumpkin flavor and tender crumb.
Vanilla extract – smooth finish.
Baking soda and baking powder – for the lift.

How To Make Pumpkin Crumb Coffee Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the oven going)
Set your oven to 350°F (177°C) so it’s ready by the time your batter comes together.
Step Two (prep the pan)
Butter and flour a 9×13-inch pan, or just use cooking spray if that’s more your style. Either way, make sure it’s well coated.
Step Three (make the crumb topping)
Mix the flour, brown sugar, salt, and cinnamon in a bowl. Add the butter and use your fingertips to rub it in until it looks crumbly. Stick it in the fridge while you work on the batter. Keeping it cold means it bakes up with those perfect crunchy bits.
Step Four (mix the dry ingredients)
In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and spices. That keeps everything even when it hits the wet mix.
Step Five (get the wet mix ready)
In a large bowl, whisk the oil, applesauce, pumpkin, vanilla, and both sugars until it looks smooth and blended. Add the eggs next and whisk again. Pour in the dry ingredients and stir gently until the batter just comes together. Thick and a little lumpy is exactly what you want.
Step Six (assemble and bake)
Spread the batter into the prepared pan, then grab the topping from the fridge and scatter it evenly over the top.
Step Seven (bake and cool)
Bake for 45 to 50 minutes, or until a toothpick in the center comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes before you cut into it.

Recipe Tips

Here are some of my favorite tips to make this pumpkin crumb coffee cake even more delicious:

I love adding a sprinkle of extra cinnamon to the batter for an extra flavor kick, it really raises the vibes.
If I have some, I’ll throw in a handful of chopped nuts for a nice crunch in the crumb topping. It adds a great texture.
You can use pumpkin pie spice instead of individual spices if you want; it gives the cake a great flavor without all the measuring.
I often make a double batch of the crumb topping and save half in the freezer for next time. It’s a lifesaver when I want to whip up this cake last minute.
If I want to switch things up, I’ll substitute the pumpkin puree with sweet potato puree for a slightly different taste that’s still delicious.
I find that letting the cake cool completely before slicing makes a big difference in how cleanly it cuts, trust me, it’s worth the wait.
Sometimes, I’ll drizzle a bit of icing over the cooled cake for an extra touch of sweetness – it makes it feel extra decadent.
If you love that buttery crumble on top, my pumpkin buttermilk muffins mimic it muffin form with a soft center and a little tang from the buttermilk.

Storage and Freezing

Here are some handy storage and freezing tips to keep your pumpkin crumb coffee cake fresh:

Let the cake cool completely before wrapping it tightly in plastic wrap or aluminum foil to keep it moist.
Store any leftovers in an airtight container at room temperature for up to three days, it’s fine on the counter. If it lasts that long.
For longer storage, slice the cake and freeze individual pieces. Just wrap each slice in plastic wrap and place them in a freezer bag -this way, you can enjoy a slice whenever the craving hits.
To thaw, simply leave a slice at room temperature for about an hour or pop it in the microwave for a few seconds.

More Pumpkin Recipes

For more delicious pumpkin-inspired recipes, check these out:

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 30 votes

Pumpkin Crumb Coffee Cake

This pumpkin crumb coffee cake brings together all the cozy flavors of cinnamon, ginger, and nutmeg, with a rich crumb topping that adds just the right texture. It’s the perfect treat for a seasonal and comforting bite.

Prep Time15

Cook Time45

Cooling20

Total Time1 20

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Crumb Coffe Cake

Servings:

Calories: 419kcal

Author: Cathy Pollak

Equipment

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
1/4 tsp table salt
1 tbsp ground cinnamon
2 tsps ground ginger
1/2 tsp ground nutmeg
1/3 cup vegetable oil or canola
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 the oven to 350°F.
For the topping, mix the flour, brown sugar, salt, and cinnamon in a bowl. Add the butter and use your fingertips to combine until the mixture is crumbly. Refrigerate while preparing the batter to keep it nice and crumbly.
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
Butter and flour a 9x13 cake pan, or simply spray it with cooking spray.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
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, 1/4 tsp table salt
In a large bowl, whisk together the oil, applesauce, pumpkin, vanilla, and both sugars until fully combined. Whisk in the eggs, then gently stir in the flour mixture until just combined—be careful not to overmix.
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
Pour the batter into the prepared cake pan and spread it out evenly. Sprinkle the reserved topping over the batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.

Video

Notes

For optimal outcomes when preparing this pumpkin crumb coffee cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pumpkin Crumb Coffee Cake

Amount Per Serving (148 g)

Calories 419 Calories from Fat 118

% Daily Value*

Fat 13.1g20%

Saturated Fat 4.9g31%

Polyunsaturated Fat 3.9g

Monounsaturated Fat 3.4g

Cholesterol 46mg15%

Sodium 176mg8%

Potassium 168mg5%

Carbohydrates 71g24%

Fiber 3g13%

Sugar 45g50%

Protein 5g10%

Vitamin A 337IU7%

Vitamin C 1mg1%

Calcium 62mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 30 votes