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Home » Recipes » Desserts » Cakes and Cupcakes » Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

November 12, 2020 by Faith 24 Comments

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This Pumpkin Coffee Cake Recipe is moist and perfectly spiced with a thick crumble topping similar to New York crumb cake.

Close Up Front View of a Piece of Pumpkin Coffee Cake

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.

Pumpkin Crumb Cake Recipe in Glass Pan with One Piece Cut Out

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.

Slices of Pumpkin Spice Coffee Cake on Metal Tray

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

I made this gorgeous crumble-topped Pumpkin C0ffee 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.

Pumpkin Crumb Cake in Glass Baking Pan with White Tea Towel

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 Recipe, feel free to use a 7 by 11-inch rectangular baking dish or 10-inch round pan. Whatever works.

Note that this recipe should 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!

Pumpkin Coffee Cake Recipe with Description

Pumpkin Coffee Cake Recipe

And now about this cake. If you’re a fan of New York crumb cake and you like seasonal flavors, 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 Recipe 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 Crumb Cake with coffee, tea, or steaming hot apple cider for maximum fall atmosphere.

More Pumpkin Cake Recipes:

  • Pumpkin and Cheese Spice Bread
  • Individual Pumpkin Cheesecakes
  • Pumpkin Layer Cake with Brown Butter Cream Cheese
  • Low Carb Pumpkin Cheesecake Recipe
  • Pumpkin Gooey Butter Cake
  • Chai-Spiced Brown Butter Pumpkin Walnut Loaf Cake
  • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream

Piece of Pumpkin Coffee Cake in Vintage Metal Bowl with Spoon

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Close Up Front View of a Piece of Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake Recipe is moist and perfectly spiced with a thick crumble topping similar to New York crumb cake.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 357kcal
Author: Faith Gorsky

Ingredients

Spice Mix (See Note):

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Topping:

  • 2/3 cup light brown sugar lightly packed
  • 1 3/4 cups whole wheat pastry flour or all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter slightly softened

Cake:

  • 1/3 cup avocado oil or other light neutral-flavored oil
  • 3/4 cup light brown sugar lightly packed
  • 1 large egg
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda

Other:

  • Butter to grease the dish
  • 2 tablespoons powdered sugar for topping
US Customary - Metric

Instructions

  • Preheat oven to 325F. Generously grease a 7 by 11-inch baking dish or 10-inch round pan with butter.
  • Mix together all spices for the spice mix; set aside.
  • For the topping, whisk together the brown sugar, flour, half the spice mix (or 1 3/4 teaspoon 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 1 3/4 teaspoon 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 30 minutes.
  • Cool completely, and then sift the powdered sugar on top of the cake.

Helpful Tips

  • Spice Mix: Instead of making your own spice mix, you can use pumpkin pie spice mix instead; use 1 3/4 teaspoon pumpkin pie spice mix for the topping and 1 3/4 teaspoon 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: 357kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 172mg | Potassium: 210mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2430IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Pumpkin Coffee Cake Recipe Pin

This post was first published on An Edible Mosaic on September 20, 2013. I updated it with more information on November 12, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cakes and Cupcakes Tagged: Baking, Coffee Cakes, Crumble Topping, Desserts, New York-Style Crumb Cake, Pumpkin, Pumpkin Coffee Cake, Pumpkin Coffee Cake Recipe, Pumpkin Crumb Cake, Recipes

Comments

  1. Kathie S says

    November 22, 2013 at 10:44 am

    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.

    Reply
    • Faith says

      November 23, 2013 at 6:07 am

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

      Reply
  2. Juliana says

    September 24, 2013 at 1:51 pm

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

    Reply
  3. Ashley - Baker by Nature says

    September 23, 2013 at 2:45 pm

    I’m SO not a math person! But girl, I SO know I would love this cake. Gorgeous!

    Reply
  4. [email protected] says

    September 23, 2013 at 12:33 pm

    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.

    Reply
  5. Mynda says

    September 21, 2013 at 10:46 pm

    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

    Reply
    • Faith says

      September 22, 2013 at 12:36 am

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

      Reply
  6. Tiffany @ thyme of taste says

    September 21, 2013 at 5:40 pm

    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~

    Reply
  7. Katrina @ Warm Vanilla Sugar says

    September 21, 2013 at 2:21 pm

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

    Reply
  8. Joanne says

    September 21, 2013 at 6:48 am

    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!!

    Reply
  9. Ash-foodfashionparty says

    September 20, 2013 at 10:52 pm

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

    Reply
  10. Laura (Tutti Dolci) says

    September 20, 2013 at 9:37 pm

    Absolutely love this cake, Faith! The crumb topping makes it!

    Reply
  11. Dina says

    September 20, 2013 at 8:12 pm

    sounds yummy!

    Reply
  12. Deborah @ Delicious Happens says

    September 20, 2013 at 6:50 pm

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

    Reply
  13. Nancy [email protected] says

    September 20, 2013 at 2:03 pm

    This sounds like a delicious cake!! I am not too strong in the math area either!

    Reply
  14. Erica says

    September 20, 2013 at 12:37 pm

    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

    Reply
  15. grace says

    September 20, 2013 at 10:55 am

    so much crumb, so little stomach space. :)

    Reply
  16. dixya| food, pleasure, and health says

    September 20, 2013 at 9:53 am

    I used to think the exact same thing – why are we doing all this algebra? I am so glad I am using those skills in recipes – who knew?

    Reply
  17. Stephanie @ Girl Versus Dough says

    September 20, 2013 at 9:06 am

    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!

    Reply
  18. Jeanette says

    September 20, 2013 at 6:45 am

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

    Reply
  19. Emily says

    September 20, 2013 at 6:18 am

    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!

    Reply
  20. Rosa says

    September 20, 2013 at 4:24 am

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

    Cheers,

    Rosa

    Reply

Trackbacks

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    November 5, 2015 at 1:26 pm

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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