Why You’ll Love This Recipe
If you love pumpkin bread and classic coffee cake, this recipe combines the best of both. The cake is tender and moist with a light crumb, while the cinnamon streusel adds just the right amount of texture and sweetness. It’s a reliable recipe for busy mornings or fall brunches, and it can easily be made ahead for entertaining.
Unlike overly sweet bakery versions, this pumpkin coffee cake balances natural sweetness from maple syrup and brown sugar with the earthiness of pumpkin purée. The result is a wholesome yet indulgent treat that tastes like a fall morning – cozy, spiced, and perfectly balanced.
If you enjoy cozy bakes like my Apple Cider Pumpkin Bundt Cake or my Grain-Free Coffee Cake with Crumb Topping, you’ll love how this recipe fits right into your fall baking lineup. This recipe is ideal for those who have been on the hunt for the best coffee cake recipes without any extra fuss.
Ingredients You’ll Need
Crumb Topping
- All-purpose flour (or gluten-free blend): Forms the base of the crumb topping, creating a crisp texture. Substitute with your favorite 1:1 GF flour blend if desired.
- Cane sugar: Adds sweetness and helps the crumbs brown evenly. Coconut sugar or light brown sugar can be used instead if preferred.
- Powdered sugar: Gives the topping a soft, melt-in-your-mouth texture; sift for best results.
- Ground cinnamon: Adds warmth and spice that define classic coffee cake flavor.
- Nutmeg: Adds depth and rounds out the cinnamon flavor.
- Sea salt: Balances sweetness and enhances the overall flavor of the topping.
- Unsalted butter (or plant butter): Binds the dry ingredients and creates those irresistible buttery clumps. Use plant butter for a dairy-free option.
- Pure vanilla extract: Adds aroma and rounds out the flavor of the crumb topping.
Cake
- All-purpose flour + white whole wheat flour: The blend gives structure and tenderness. Substitute with whole wheat pastry flour or a gluten-free 1:1 blend as needed.
- Baking soda + baking powder: Work together to give the cake a light rise and tender crumb. Use aluminum-free baking powder to avoid a metallic taste.
- Sea salt: Just enough to enhance sweetness and highlight the warm spices.
- Pumpkin pie spice: A cozy mix of cinnamon, ginger, cloves, and nutmeg that defines the cake’s fall flavor. You can use homemade or store-bought. *See recipe notes for my homemade pumpkin pie spice.
- Pumpkin purée (not pumpkin pie filling): Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
- Brown sugar: Provides caramel-like depth and keeps the crumb soft. Either light or dark brown sugar works.
- Olive oil: Keeps the cake moist for days and adds richness; neutral oil or melted coconut oil can also be used.
- Plain Greek yogurt (or sour cream): Adds tang and tenderness. Use a dairy-free yogurt to make the recipe plant-based.
- Pure maple syrup: Adds sweetness and a subtle maple note that complements the pumpkin. Honey or agave can be used in a pinch.
- Milk (or plant milk): Lightens the batter; almond or oat milk both work well.
- Pure vanilla extract: Brings warmth and rounds out the cake’s flavor profile.
Icing (Optional)
- Coffee glaze: Made from cold brewed coffee (or instant espresso mixed with water), powdered sugar, and a pinch of salt. The glaze ties the “coffee” into coffee cake and adds a hint of espresso flavor.
Tip: For a creamier finish, blend espresso powder into cream cheese icing, or keep it simple with a dusting of powdered sugar.
How to Make Pumpkin Spice Coffee Cake
Step 1: Preheat your oven to 350°F and grease an 8-inch square baking pan. Line with parchment for easy removal. Make the crumb topping. In a bowl, whisk together flour, sugars, cinnamon, nutmeg, and salt.
Step 2: Add butter and vanilla, then use your fingers or a fork to work the mixture into coarse crumbs. Refrigerate while you prepare the cake batter.
Step 3: Whisk together the dry ingredients – flours, baking soda, baking powder, salt, and pumpkin pie spice – in a medium bowl.
Step 4: In a large bowl, whisk together pumpkin purée, brown sugar, olive oil, yogurt, maple syrup, milk, and vanilla until smooth.
Step 5: Add the dry ingredients to the wet and stir just until combined. The batter should be thick but pourable. Don’t over-mix.
Step 6: Pour the batter into your prepared pan and smooth the top. Sprinkle the chilled crumb mixture evenly over the batter.
Step 7: Bake for 30-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few dry crumbs. Cool on a wire rack for 10 minutes before removing from the pan. Let it cool completely before adding icing and/or powdered sugar.
Step 8: To make the coffee glaze, whisk together powdered sugar, a pinch of salt, and 2-4 tablespoons of cold coffee until smooth and pourable. Drizzle over the cooled cake and enjoy!
Expert Tips
- Pro Tip: Chill the crumb topping while you make the batter. This helps it bake up extra crisp and golden.
- For a more traditional variation, try it plain with a dusting of powdered sugar, or make it dairy-free with plant butter and milk alternatives.
If you like simple bakes that bridge breakfast and dessert, try my Baked Cinnamon Cake Doughnuts for another easy fall favorite, or my Vegan Pumpkin Oatmeal Spice Cookies if you’re in the mood for a lighter, make-ahead treat!
Storage & Make-Ahead Tips
- Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. The texture stays moist thanks to the pumpkin purée and olive oil.
- To make ahead, bake the cake a day early and glaze just before serving. You can also freeze the cake (without icing) for up to 2 months – wrap it tightly to prevent freezer burn. Thaw at room temperature overnight.
- If you prefer a simpler fall bake, this recipe is a wonderful alternative to pumpkin dump cake – it has a true coffee cake crumb and a tender texture that feels homemade.
This easy pumpkin coffee cake recipe is a true celebration of cozy fall baking. With its spiced crumble topping, tender crumb, and rich pumpkin flavor, it’s ideal for breakfast, dessert, or a Thanksgiving brunch spread. Try it once, and it’s sure to become part of your annual fall baking tradition.
If you loved this recipe, you might also enjoy my Pumpkin Chocolate Swirl Bars for another sweet and spiced seasonal treat.
Recipe FAQs
Yes. Use your favorite 1:1 gluten-free flour blend in both the crumb and cake components for excellent results.
Absolutely. Wrap slices or the whole cake tightly once cooled, freeze for up to 2 months, and thaw overnight before serving.
Of course! Try a simple dusting of powdered sugar or a drizzle of vanilla icing instead.
Avoid overbaking, and don’t skimp on the pumpkin purée or olive oil. These keep the crumb tender. Let the cake cool before covering to trap just the right amount of moisture.
More Fall Recipes You’ll Love
If you give this pumpkin coffee cake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Pumpkin Coffee Cake with Cinnamon Crumb Topping
Ingredients
Crumb Topping
- 1 cup all purpose flour or your favorite GF flour blend
- 6 Tablespoons cane sugar
- 2 Tablespoons powdered sugar, sifted
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/3 cup unsalted butter or plant butter, cut into ½-inch cubes, at room temperature
- 1 teaspoon pure vanilla extract
Cake
- 1 cup all-purpose flour or GF flour blend
- 1 cup white whole wheat flour or all-purpose flour or whole wheat pastry flour or GF flour blend
- 1 teaspoon baking soda
- ½ teaspoon aluminum-free baking powder
- heaping ½ teaspoon sea salt, more than ½ teaspoon, but less than ¾ teaspoon
- 1 Tablespoon pumpkin pie spice*
- 1 cup pumpkin puree, NOT pumpkin pie filling
- ⅓ cup brown sugar, light or dark
- ⅓ cup olive oil
- ¼ cup plain unsweetened Greek yogurt or sour cream
- ¼ cup pure maple syrup
- ¼ cup milk or plant milk
- 1 teaspoon pure vanilla extract
Coffee Glaze (optional)
- 2-4 Tablespoons cold coffee made with instant espresso powder
- 2/3 cup powdered sugar
- pinch of salt
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Grease an 8-inch square baking pan with butter and line with unbleached parchment paper.
To make the topping:
- In a medium bowl, whisk together the flour, sugars, spices, and salt. Add the butter and vanilla and, using a fork, or your fingers (faster), break the butter into the flour until crumbs form and you can squeeze the mixture together to form clumps. There should be no dry spots. You’ll end up with crumbs of different sizes. Set aside. -OVER-
Make the cake:
- In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla until evenly combined.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. This is a thick batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Remove the topping from the refrigerator and sprinkle over the top of the batter.
- Bake the cake for 30-40 minutes, until a toothpick inserted in the center comes out mostly clean with some dry crumbs. Allow to cool on a wire rack for 10 minutes. Remove the cake from the pan and allow to cool before drizzling with icing, if using.
Make the icing:
- Whisk together the powdered sugar, a pinch of salt, and cold coffee. Start with 2 Tablespoons of coffee. The icing should be smooth and pourable but thick. If it's too thick and you can’t drizzle it, add more coffee, 1 teaspoon at a time. If it's too thin, add more powdered sugar 1 Tablespoon at a time. Drizzle over the cake.
Notes
- Instead of making the coffee glaze, you can add instant espresso powder to your favorite cream cheese icing.
- If you don’t want to add the coffee glaze, you can simply dust powdered sugar over your pumpkin coffee cake.
- Pro Tip: Chill the crumb topping while you make the batter. This helps it bake up extra crisp and golden.
- For a more traditional variation, try it plain with a dusting of powdered sugar, or make it dairy-free with plant butter and milk alternatives.
DIY Pumpkin Pie Spice
*Makes 1 teaspoon (triple this for 1 Tablespoon)- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
Like this recipe? Rate & comment below!
If I wanted to make this in a 9×13 pan how would you suggest I do that ? Ingredients and time in oven? Thanks
double the ingredients and you may need an extra 5 minutes in the oven but test it at the regular time anyway.
This is delicious! I have made it two days in a row! I added a little butter on top to make more crispy.
Love that idea!!! I will try that too 🙂
This is DELICIOUS! I have made it two days in a row!
This looks delicious! Think you can make ahead or freeze?
yes! It stays moist for a few days at room temp and it can be frozen.