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Pumpkin coffee cake is moist and perfectly spiced with a thick crumble topping similar to New York crumb cake. It’s the perfect seasonal fall treat!

close up side view of new york crumb cake with pumpkin spice

Are you a math person?

I’m a weird sort of non-math math person. I’m the type of person who can figure out completely convoluted math word problems quickly. But then, I’m sad to say, my basic math skills – like multiplication and division – are pretty lacking. Sigh. I have absolutely nothing to say for myself.

Mike is always confounded as to how my mind works. He’s the opposite of me, so I guess we complete each other, lol.

In high school, I remember just about every math teacher I ever had telling the class that we’d be using math nearly every day for the rest of our lives. Of course that was usually in response to a wise crack from some student complaining When are we ever going to use this in real life?!

Well, kids, I can tell you that if you want to have a food blog you’ll be using fractions, ratios, addition, subtraction, multiplication, and division almost every time you cook.

For example, take this recipe. Which by the way, bears noting that it tastes like autumn and smells like heaven. Read on to discover math in real life.

close up top view of crumb cake in pan with powdered sugar dusted on top

What Size Pan Can I Use to Make This Pumpkin Coffee Cake Recipe?

When I developed this recipe, I originally made this gorgeous crumble-topped pumpkin coffee cake recipe in a 7 by 11-inch rectangular baking dish.

It’s an odd size, I get that. Normally you’d see 9 by 13-inch or 8 by 8-inch, but this recipe just fit perfectly into a 7 by 11. And I knew someone would ask me if they can use a different size baking dish. (I don’t mind, so don’t feel bad about asking questions! But I like to be prepared if possible.)

So I wanted to calculate the area of the baking dish and see what would be comparable before the question crept up.

For this size rectangular dish, the area is length multiplied by width, or 7 X 11 = 77 inches2.

Easy enough, but I knew that in order to find a comparably sized dish, I would need to look at circular dishes and I couldn’t for the life of me remember how to calculate the area of a circle. Enter Google…I found the equation and it all came flooding back to me. (Well, not really all, lol.)

For a circle, A = ∏r2.

Long story short and to spare you any math-related boredom, the closest size pan is a 10-inch round pan with an area of 78.5 inches2. So for this pumpkin crumb cake, feel free to use a 7 by 11-inch rectangular baking dish or 10-inch round pan. Whatever works.

Note that this recipe will also work just fine either using an 8 by 8-inch square baking dish or a 9-inch round pan. However, you will most likely have to increase the baking time a bit to account for a slightly smaller pan being used. If you try it in a different sized pan, let me know how it goes! (Update: I made this pumpkin cake in an 8 by 8-inch pan and it takes about 35 to 40 minutes at 350F.)

2 plates of partially eaten pumpkin coffee cake with streusel topping

What Makes Something a Coffee Cake?

Coffee cake, a German classic known as kaffekuchen, is meant to be enjoyed with a cup of coffee.

It can refer to certain types of sweet breads or cakes, many of which are topped with a crumbly streusel.

You can find coffee cakes that are leavened with yeast, or coffee cakes that are leavened with baking powder and/or baking soda.

Additionally, many coffee cakes are flavored with cinnamon.

piece of pumpkin crumb cake on plate with fork showing bite taken and thick streusel topping

The Best Pumpkin Coffee Cake Recipe with Streusel Topping

And now about this cake. If you’re a fan of New York crumb cake and you like seasonal flavors (hello, pumpkin spice!), this will be your new favorite.

It’s moist and dense with pumpkin, and aromatic with warm spices. The thick crumbly layer on top sets it apart from a lot of other pumpkin spice cake recipes.

This pumpkin coffee cake will be your go-to when a friend wants to drop by for a quick chat. Or when you need something sweet to bring to a party. Or hey, maybe even just for a middle-of-the-week-I-made-it-to-Wednesday-treat. I won’t judge; some weeks that’s just the way it goes.

Serve this pumpkin cake with coffee, tea, or steaming hot apple cider for maximum fall atmosphere.

Ingredients in Pumpkin Coffee Cake with Crumble Topping

In these sections I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

Crumble Topping:

streusel topping ingredients
  • Light brown sugar – this adds rich notes of molasses and caramel
  • All-purpose flour – or whole wheat pastry flour
  • Salt – to enhance the flavor of everything else
  • Vanilla – for flavor and aroma
  • Butter – use unsalted butter (or if your butter is salted, omit the added salt), and make sure it’s slightly softened but not melted

Pumpkin Coffee Cake:

pumpkin coffee cake ingredients
  • Cinnamon, ginger, allspice, nutmeg, and cloves – this is the mix of warm spices that we use to flavor our cake; it has all the components of classic pumpkin spice, and you can use pumpkin pie spice mix instead if that’s what you have on hand
  • Avocado oil – or you can use any light neutral or mild-flavored oil you like, such as canola oil or vegetable oil
  • Light brown sugar – brown sugar is the perfect pairing with pumpkin
  • Egg – egg serves a few purposes in this cake; it acts as a wet ingredient, binder, and helps with lift to create the perfect texture
  • Pumpkin puree – canned pumpkin puree is fine, just make sure it’s not pumpkin pie filling
  • Vanilla – for flavor and aroma
  • All-purpose flour – or you can use whole wheat pastry flour
  • Baking powder and baking soda – these are the leavening agents in this coffee cake
  • Salt – a flavor enhancer so the cake isn’t bland
  • Powdered sugar – for dusting the top

How to Make Pumpkin Coffee Cake

Make the Streusel Topping

how to make streusel crumb topping for cake
  1. Whisk together the brown sugar, flour, half the spice mix (or 2 teaspoons pre-made pumpkin pie spice mix), salt, and vanilla in a large bowl.
  2. Use a fork to cut the butter into the mixture.
  3. Once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs.

Assemble and Bake the Coffee Cake

how to make pumpkin crumb coffee cake
  1. Whisk together the oil, brown sugar, egg, pumpkin puree, and vanilla extract.
  2. Stir in the flour, baking powder, salt, baking soda, and the remaining half of the spice mix (or 2 teaspoons pre-made pumpkin pie spice mix); be careful not to over-mix.
  3. The batter will be fairly thick.
  4. Spread the batter out in the prepared pan.
  5. Sprinkle on the crumble topping.
  6. Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 25 to 40 minutes. (Start checking it at 25 minutes; it will take more or less time depending on the size of your pan and whether your pan is glass or metal.)

Finishing Touch Before Serving

sifting powdered sugar on top of pumpkin crumb cake

Cool completely, and then sift the powdered sugar on top of the cake.

Storage

Store leftover pumpkin crumb cake wrapped well at room temperature for up to 3 days or in the fridge for up to 1 week. Also, pumpkin cake freezes well for up to 3 months.

More Sweet Pumpkin Baked Goods Recipes

close up front view of square of pumpkin crumb cake on marble countertop

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Pumpkin Coffee Cake Recipe

5 from 1 vote
Prep Time15 minutes
Cook Time35 minutes
Yields: 12 servings
Pumpkin coffee cake is moist and perfectly spiced with a thick crumble topping similar to New York crumb cake.

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Ingredients
 

Spice Mix (See Notes):

Crumble Topping:

Pumpkin Coffee Cake:

Other:

  • Butter to grease the dish
  • 2 tablespoons powdered sugar for topping

Instructions
 

  • Preheat oven to 350F. Generously grease a 7 by 11-inch baking dish or an 8-inch pan, 9-inch pan, or 10-inch pan with butter. (You can use either round or square 8, 9, or 10-inch pans.)
  • Mix together all spices for the spice mix; set aside.
  • For the topping, whisk together the brown sugar, flour, half the spice mix (or 2 teaspoons pre-made pumpkin pie spice mix), salt, and vanilla in a large bowl. Use a fork to cut the butter into the mixture, then once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs. Set aside.
  • For the cake batter, whisk together the oil, brown sugar, egg, pumpkin puree, and vanilla extract. Stir in the flour, baking powder, salt, baking soda, and the remaining half of the spice mix (or 2 teaspoons pre-made pumpkin pie spice mix); be careful not to over-mix.
  • Spread the batter out in the prepared pan and sprinkle on the crumble topping. Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 25 to 40 minutes. (Start checking it at 25 minutes; it will take more or less time depending on the size of your pan and whether your pan is glass or metal.)
  • Cool completely, and then sift the powdered sugar on top of the cake.

Notes

  • Pumpkin Spice Mix: Instead of making your own spice mix, you can use pumpkin pie spice mix instead; use 2 teaspoons pumpkin pie spice mix for the topping and 2 teaspoons pumpkin pie spice mix for the cake.
  • Baking Time: Like the recipe says, be sure to take this cake out of the oven when a toothpick comes out slightly moist with just a couple crumbs; it is perfect like this!

Nutrition

Calories: 371kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 173mg | Potassium: 145mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2431IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Coffee Cake, Pumpkin Coffee Cake Recipe, Pumpkin Coffee Cake with Streusel, Pumpkin Crumb Cake, Pumpkin Crumb Cake Recipe, Pumpkin Spice Coffee Cake

Share it with me on Instagram and leave a comment to let me know your thoughts!

pumpkin coffee cake with crumb topping recipe pin

This post was first published on An Edible Mosaic on September 20, 2013 and updated on October 25, 2023.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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25 Comments

  1. Zetty Anzarouth says:

    5 stars
    Fantastic cake. I give you a 20

  2. I will be making this today. Have you ever frozen it? If it turns out as good as I think it will, I’d like to make several to freeze for later.

    1. Katie, I haven’t froze this cake, but please let me know how it goes if you try it. I hope you enjoy it! :)

  3. This cake look fabulous Faith…love the different layers…perfect for the season…
    Thanks for the recipe. Have a wonderful week my dear :D

  4. Evelyne@cheapethniceatz says:

    Not sure I ever had Pumpkin Crumb Cake but now I really do. That is a weird sized pan. I have always been quick with mental math but I may need a calculator for this one with Pi.

  5. Aloha Faith … this looks so yummy — can’t wait to give it a try!

    Math is definitely not my strong suit either but I remember from Home Ec class many, many moons ago, being told we could use a 7×11 and 9×9 pan interchangeable because 7 + 11 and 9 + 9 both = 18. It always works … even if the math is off. 8-)
    Mahalo for another great post! Mynda

    1. Mynda, Thanks so much for the tip, that is really helpful! :)

  6. Amazing photos and pumpkin is my favorite fall anything! Haha…I just finished up a term of Algebra, and this post brought me back to my class..I’m soooo not a math fan! Cheers~

  7. Katrina @ Warm Vanilla Sugar says:

    I’m all over this! Such a gorgeous cake!

  8. For someone who went to MIT, I have severely lacking math skills (definitely sometimes still add using my fingers to count!)…except when it comes to volume and weight measurements! But that’s all due to the blog. And to science research lol.

    PUMPKIN. I am so excited for this coffee cake!!

  9. Ash-foodfashionparty says:

    Absolutely a delicious looking cake. all the crumb yumminess..

  10. Deborah @ Delicious Happens says:

    What a great recipe!!! Can’t wait to make this!!! Looks and sounds amazing!!

  11. Haha. I went to school for engineering, so I also can do rather crazy math..but basic? Its escaped me. This looks SO delicious. All that crumb deliciousness

  12. so much crumb, so little stomach space. :)

  13. I am the least mathiest person in the universe, so bless you for taking the time for do the conversions for me. :) Because I need this cake in my life ASAP and I don’t want any math equations in my way!

  14. Faith this sounds absolutely delicious with nice warm flavors. Beautiful!

  15. I am NOT a math person. Usually I use my fingers for even basic math! But as far as cooking is concerned, I make do! :) This cake looks fantastic. I am excited to see all the pumpkin recipes coming out for the fall season. I am starting to get the itch to do some baking… I am not a big snacker so I don’t bake often but this time of year with all the delicious pumpkin-y stuff that comes out, how can you not!

  16. A faulous cake! I am definitely going to try this recipe soon.

    Cheers,

    Rosa

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