Pumpkin Coffee Crumb Cake Recipe

spiced pumpkin crumb coffee cake recipe featured image

Pumpkin Crumb Cake is a moist and perfectly spiced coffee cake with a thick crumble topping. Easy to make in under an hour, this fall treat is a foolproof breakfast or dessert for a crowd. Keep this recipe handy because you'll want this one on repeat!

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

Prep Time 15

Cook Time 35

Servings servings

Calories 371kcal

Author Faith Gorsky

Ingredients

Spice Mix (See Notes):

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Crumble Topping:

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

Pumpkin Coffee 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 (see Notes)
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour or whole wheat pastry 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 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. But if you have these spices on hand, make a large batch! It's so easy and only requires a handful of spices. Just triple the recipe and store the spice blend in an airtight container in your pantry to have around all fall season long.
Pumpkin Puree: You can either use homemade pumpkin puree or store-bought canned pumpkin. If you're using store-bought, be sure you buy pumpkin puree (which is also sometimes labeled "solid pack pumpkin"), and not pumpkin pie filling. The pie filling has spices and sweetener added, while pumpkin puree is just cooked and blended pumpkin.
Add Nuts: You can add 1/2 cup of chopped nuts to the crumb topping or 1 cup to the cake batter. We recommend pecans or walnuts.
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!
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.
Freezing: Pumpkin cake freezes well for up to 3 months. Thaw the cake at room temperature before serving.

Nutrition