Name: Pumpkin Crumb Coffee Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (63g) all-purpose flour (spooned & leveled); 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 teaspoons ground cinnamon; 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold; 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup (226g) pumpkin puree; 1/2 cup (100g) packed light or dark brown sugar; 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer); 1/4 cup (82g) pure maple syrup; 1/4 cup (60ml) milk; 1 cup (120g) confectioners’ sugar; 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk; 1/4 teaspoon pure vanilla extract

Jump to Recipe· 4.6 from 20 reviews

If you’re craving something cozy and utterly delicious to enjoy with your morning coffee or afternoon tea, this Pumpkin Crumb Coffee Cake Recipe is exactly what you need. Trust me, it’s got that perfect balance of tender pumpkin-spiced cake with a crunchy, buttery crumb topping that makes every bite irresistible. Plus, the maple-sweetened vanilla glaze on top? Total game-changer. Stick with me—I’ll walk you through all my best tips so you’ll nail this recipe every time!

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Why This Recipe Works

Perfect Texture: The cake stays moist from pumpkin puree and oil, while the crumb topping adds a lovely crunch.
Balanced Spice Blend: Using warm fall spices like cinnamon, nutmeg, and cloves brings cozy flavor without being overpowering.
Sweetened Naturally: Maple syrup and brown sugar combine to give gentle sweetness and depth.
Easy Assembly: No fancy equipment needed, just basic kitchen tools and simple mixing—perfect for bakers of all levels.

Pumpkin Crumb Coffee Cake, Pumpkin Crumb Coffee Cake recipe, Pumpkin spice coffee cake, Fall coffee cake with crumb topping, Pumpkin dessert with glaze - The image shows a white rectangular baking dish filled with a crumbly brown dessert layer, topped with a drizzle of white icing spread unevenly across the surface. The crumb layer has a soft, rough texture with patches of darker and lighter brown. The dish is placed on a white marbled surface, with part of a wooden bowl visible on the left and a yellow and white mug on the right. A red cloth lies partially beneath the baking dish at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Crumb Coffee Cake Recipe plays a part in creating that perfect harmony of flavor and texture. I always like to use fresh spices for the best aroma and make sure my pumpkin puree is smooth and not watery to keep the batter thick and luscious.

All-purpose flour: Gives the cake structure and works well to hold the tender crumb.
Brown sugar: Adds moisture and a slight caramel note that pairs beautifully with pumpkin.
Ground cinnamon, nutmeg, cloves, ginger: The classic pumpkin spice combo that infuses cozy warmth.
Cold unsalted butter: Essential for the crumb topping’s flaky texture—never skip the cold part!
Pumpkin puree: The star ingredient that keeps the cake moist and adds natural sweetness.
Maple syrup: Adds subtle depth and sweetness without being too sugary.
Milk (any kind): I usually use buttermilk when I have it since it gives extra tenderness, but any milk works fine.
Baking soda & baking powder: Gives just the right rise and fluff to the cake.
Vanilla extract and pumpkin spice creamer: For the glaze that ties everything together with a silky finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Pumpkin Crumb Coffee Cake Recipe is already a winner, but I love making little tweaks depending on my mood or what I have on hand. Making the recipe your own is half the fun—don’t be afraid to experiment!

Spice it up or down: Sometimes I add a pinch more ginger or swap all spices for pumpkin pie spice to save time—it still turns out amazing.
Dairy-free: I’ve made it with coconut oil and almond milk, and it still bakes up moist and flavorful.
Nutty twist: Toss some chopped walnuts or pecans into the crumb topping for added crunch and flavor.
Less sweet: Reduce the maple syrup if you prefer a more subtle sweetness—you still get all the pumpkin goodness.

Step-by-Step: How I Make Pumpkin Crumb Coffee Cake Recipe

Step 1: Get Your Oven and Pan Ready

First things first: preheat your oven to 350°F (177°C). Grease a 9-inch square or springform pan with nonstick spray to make sure nothing sticks—this step saves you heartache later. I keep mine ready early so I can pour the batter as soon as it’s mixed.

Step 2: Whip Up the Crumb Topping

In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Then grab your cold butter straight from the fridge and cut it into the mix using a pastry blender or fork until you get lots of clumps and crumbs. This part is key for that iconic crumbly, crunchy top we love.

Step 3: Mix Dry and Wet Ingredients

In a large bowl, whisk all the dry ingredients—flour, baking soda, baking powder, salt, and spices—until combined. In another bowl, mix the pumpkin puree, brown sugar, oil, maple syrup, and milk. Now pour the wet into the dry and stir gently until just combined. The batter will be thick and a little rustic-looking but resist the urge to over-mix; that keeps your cake tender and light.

Step 4: Assemble and Bake

Spread the thick batter evenly into your prepared pan. Then sprinkle the crumb topping evenly and gently press it down just a bit to make it stick. Bake it for about 30-35 minutes. When you hit the 30-minute mark, check with a toothpick—if it comes out clean or has a couple moist crumbs, your cake is perfectly baked. If there’s wet batter, pop it back for another 5 minutes and test again.

Step 5: Make the Vanilla Icing and Serve

Whisk confectioners’ sugar with pumpkin spice coffee creamer (or half-and-half/milk) and vanilla extract until smooth. Add a little more liquid if you want it thinner. Drizzle this gorgeous glaze over your warm or cooled cake—they’re both good, but I’m all about the warm, melty glaze experience. Yum!

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Pro Tips for Making Pumpkin Crumb Coffee Cake Recipe

Use cold butter for crumbs: Cold butter chunks create pockets that bake into the perfect crunch—don’t melt it!
Don’t over-mix the batter: Mixing too long activates gluten and makes the cake dense rather than tender.
Check doneness early: Ovens vary; I always test my cake at 30 minutes to avoid over-baking.
Let cake cool slightly before icing: This helps the glaze set on top rather than melting off the sides.

How to Serve Pumpkin Crumb Coffee Cake Recipe

Garnishes

I love serving this cake with a light dusting of cinnamon on top or a few roasted pecan halves for an extra crunch. Sometimes I add a little dollop of whipped cream or a scoop of vanilla ice cream if I’m feeling indulgent. A sprinkle of pumpkin seeds also adds a fun texture and look!

Side Dishes

To round out your coffee break, try pairing the cake with a warm chai latte, spiced cider, or even your favorite black coffee. For something heartier, sliced fresh fruit or a light yogurt parfait complements this dessert beautifully.

Creative Ways to Present

I once made this Pumpkin Crumb Coffee Cake Recipe for a chilly fall brunch and served it on a rustic wooden board with small bowls of cinnamon sugar and maple butter on the side. It made for a show-stopping, interactive experience that guests loved. You can also cut it into cute mini squares for parties or drizzle the glaze in a zigzag pattern for a stylish touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. Keeping it sealed not only preserves moisture but also keeps that crumb topping crisp-ish—trust me, it’s still delicious day after day.

Freezing

If I want to save it longer, I slice the cake into individual portions, wrap each tightly in plastic wrap, and pop them into a freezer-safe bag. Frozen, it keeps well for up to 2 months. I usually thaw it overnight in the fridge before serving.

Reheating

To warm up leftovers, I pop a slice in the microwave for about 20 seconds until just heated through—this helps refresh that soft, moist texture. You can also reheat gently in a low oven to keep the crumb topping crunchy. Then, drizzle a bit more glaze if you want to revive that fresh-from-the-oven magic.

FAQs

Can I use canned pumpkin for this Pumpkin Crumb Coffee Cake Recipe?

Absolutely! The recipe calls for pumpkin puree, and canned pumpkin works perfectly. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added spices and sugars that could affect the taste.
How do I prevent the crumb topping from sinking into the batter?

Gently pressing the crumb topping into the batter helps it stick without sinking all the way through. Also, using cold butter in the topping creates distinct crumbs that bake up crisp and stay mostly on top.
Can I make this Pumpkin Crumb Coffee Cake Recipe vegan?

Yes! Swap the butter for a vegan butter substitute and use a plant-based milk like almond or soy milk. Also, choose a dairy-free creamer for the glaze. The texture will be similarly delicious.
What’s the best pan to use for this recipe?

I prefer a 9-inch square or springform pan because they give even baking and beautiful edges. But any 2.5-quart baking dish works too. Just be sure to grease well!
Can I skip the maple syrup?

You can substitute with honey or additional brown sugar if you prefer, but maple syrup gives a lovely flavor dimension that pairs perfectly with pumpkin and spices.

Final Thoughts

This Pumpkin Crumb Coffee Cake Recipe is one of those comforting, crowd-pleasing treats that always makes me feel like fall is here, even if it’s still warm outside. The combination of tender cake, spiced flavors, and that crumb topping glaze duo is just unbeatable. I hope you have as much fun making (and eating!) it as I do. If you give it a try, please let me know how it turns out—I’d love to hear your tweaks and favorite serving ideas!