Each bite of pumpkin coffee cake with crumb topping is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup, and seasonal spices like ground nutmeg, ginger, and cloves. Piled high with brown sugar cinnamon crumble topping and drizzled with easy vanilla icing, this spiced breakfast cake certainly hits the spot during the fall season.
One reader, Jamie, commented: “This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!”
Perfectly acceptable for breakfast, snack, or dessert, today’s pumpkin coffee cake is a must make during the fall season. Heavy on the crumb topping, this is a fall version of my New York-style crumb cake and tastes just like my pumpkin crumb cake muffins but in cake form. It’s bursting with pumpkin flavor and will have you racing to the kitchen table any morning of the week! Not to mention, it’s the perfect treat to serve on Thanksgiving morning as a prelude to all the pumpkin pie in the evening.
And if you’re looking for dessert, this pumpkin crumb cake is perfectly acceptable or you may love my regular pumpkin cake instead. For even more inspiration, here are my 30+ best pumpkin dessert recipes.
This Pumpkin Crumb Coffee Cake Is:
- Simple and quick to prepare
- Ultra soft and moist
- Incredibly pumpkin-y
- A perfect fall breakfast indulgence (serve alongside another fall favorite, cranberry cake!)
- Wonderfully spiced with cozy fall flavors
- Piled high with crumb topping
- Garnished with a sweet vanilla icing
This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
Video Tutorial
3 Parts to My Best Pumpkin Coffee Crumb Cake
- Pumpkin Coffee Cake: There’s incredible flavor in each soft, moist bite of the pumpkin cake layer.
- Crumb Topping: Top today’s coffee cake with a thick layer of cinnamon-spiced crumbs.
- Vanilla Icing: It’s not coffee cake without a drizzle of icing. For something different, you may love this pumpkin crumb cake paired with the same brown sugar icing we use on pumpkin donuts.
Overview: How to Make Pumpkin Coffee Cake with Crumb Topping
This recipe is made completely from scratch with no boxed cake mix in sight. Made with pantry basics, the cake comes together in minutes without a mixer. Ingredients like oil, maple syrup, brown sugar, and pumpkin puree make this the moistest coffee cake you’ll ever taste. (Careful not to over-bake it!) Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe. (This cake is vegan-friendly as well—use dairy free milk in the cake and dairy free butter in the crumb topping.)
See more egg-free baking recipes.
Make sure you’re using real pumpkin puree (I like canned puree), not pumpkin pie filling. We’ll use a little brown sugar and maple syrup to sweeten. There’s lots of spices and you can absolutely use homemade pumpkin pie spice here, see recipe Note. The crumb topping and glaze sweeten the cake, so there’s no need for more sugar in the cake itself. You’ll love how the sweet maple flavor pairs with real pumpkin and warm spices!
Be prepared, this is a super, super thick batter. Why? We’re using lots of heavy, wet ingredients to yield a moist and satisfying cake.
Crumb Topping
We can all agree that the crumbs are the best part of coffee cake, so we’re going heavy on the crumb topping today. (For more recipes loaded with crumbs, try apple crumb cake, zucchini crumb cake, pumpkin french toast casserole, and apple cinnamon muffins.) Today’s crumb topping is cinnamon-spiced—you need flour, brown sugar, salt, ground cinnamon, and cold butter. Cut the cold butter in with a fork or pastry cutter until it begins to clump together and form crumbs. Pour that glorious crumb streusel on top of the batter and gently press it down into the cake before baking. So easy!
Vanilla Icing
While the cake bakes, make the icing. If I have it on hand during the fall season, I like to use pumpkin spice coffee creamer instead of milk. If you have any leftover pumpkin puree, you can even make and use homemade pumpkin coffee creamer in the icing. Milk works just as well, though. Mix the coffee creamer or milk with a little confectioners’ sugar and vanilla extract, and then pour the glaze on top of the warm coffee cake. Instead of vanilla icing, try a drizzle of salted caramel or dollop of homemade whipped cream.
More Fall Breakfast Recipes
- Apple Cinnamon Rolls
- Morning Glory Muffins
- Apple Cider Donuts
- Pumpkin Scones
- Apple Cinnamon Muffins or Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Pancakes or Pumpkin Waffles
And if you are looking for dessert, here is a list of 30+ fall cake recipes.
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Pumpkin Crumb Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: serves 9
- Category: Cake
- Method: Baking
- Cuisine: American
Description
An incredibly moist and flavorful spiced pumpkin coffee cake, piled high with a crumb topping and finished with vanilla icing.
Ingredients
Crumb Topping
- 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
Pumpkin Coffee Cake
- 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 (230g) 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*
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.
- Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
- Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
- Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
- Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
- Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
- Special Tools (affiliate links): 9-inch Square Pan, 9-inch Springform Pan, or any 2.5-quart Baking Dish | Glass Mixing Bowls | Pastry Blender | Whisk | Rubber Spatula
- Spices: Instead of cinnamon, nutmeg, cloves, and ginger in the batter, you can use 2 and 1/2 teaspoons pumpkin pie spice. You could also just replace the nutmeg, cloves, and ginger with pumpkin pie spice and keep the cinnamon in the recipe.
- Milk: You can use any milk, dairy or nondairy, in the cake batter. I really like using buttermilk when I have it on hand. Makes the cake very moist.
Can this recipe be doubled successfully? And if so what size pan would I use?
Hi Sheila, We haven’t tested it, but we’d recommend making the batter twice (instead of doubling) and filling a 9×13 halfway. Or use our larger pumpkin cake recipe and top with the crumbs. (double the crumb portion).
what are the nutritional facts?
Hi Erica, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi Sally Can’t wait to make this, can you use light olive oil in place of canola or coconut.
Love your recipes.
Hi Nora, You can use olive oil, but it will change the flavor of the cake. Enjoy!
Does this truly have no eggs? I got everything ready to combine and then ‘no eggs’ hit me. I ended up whisking 2 eggs into the wet ingredients, as I knew it would be OK (it was), but am curious if making it without them would have worked.
Hi Kim, correct—there are no eggs in this recipe. Pumpkin takes the place of egg and helps bind everything together, so this is an entirely egg free recipe.
Planning to make it for a township event, there are no eggs is that correct?
Hi Antonietta, that’s correct—no eggs.
I made your pumpkin crumb coffee cake, followed the instructions/ingredients exactly (I am not a novice baker), used a springform pan, and it fell in the middle, was not cooked but the toothpicks came out clean. Not sure what happened. I have made other pumpkin coffee cakes and they always come out perfect.
I loved this recipe! I didn’t have maple syrup so I did half part molasses and half part honey—it was great!!! Not too molasses-y at all, and added more depth of flavor.
I am wanting to make this recipe again, but could I do it in a loaf tin? Any suggestions on bake time?
Hi Hope, we haven’t tested it, but that should work well. We’re unsure of the exact bake time, but it should be similar to our pumpkin bread. You could also use that bread recipe and add this crumb topping. Enjoy!
Such a yummy recipe!! I did use a 9 by 13 pan and baked for 25 minutes and turned out perfect! Definitely will be a keeper. Thank you!
Could you make these in cupcake form?
Hi Buffy, This is great for muffins–-simply spoon batter into individual muffin liners. Fill the liners to the top. Bake for around 20-23 minutes or until baked through. Enjoy!
Made this tonight for dessert.
Left off the icing and served warm with whipped cream. Love it
This is everything you could want in an autumn dessert. Absolutely delicious.
What a delicious recipe! I didn’t change a thing. Similar to Starbuck’s pumpkin bread slice.
Made this the past few years and always look forward to it in the fall!! So good!
Could I use self rising flour for this instead? I’m out of all purpose flour and itching to make it STAT haha
Hi Lindsey, we don’t recommend self raising flour, as it contains leavening, so it isn’t always a 1:1 swap with the all-purpose flour. Best to stick with all-purpose flour here!
Can I make this in a bundt pan? Cooking temp/ time, if so?
Hi B, a smaller Bundt pan would be fine, but we would just make this pumpkin Bundt cake instead. There isn’t enough of this batter for a larger Bundt.
Sally this recipe is soooo delicious!!!! Everyone just raved about it. Followed it exactly and turned out perfect! I love all of the recipes I’ve tried. I’m always telling people about your website. Also like your recommendations on what brands of baking pans to use, thanks!
Thank you so much for making and trusting our recipes, Mary!
Oh my goodness… this recipe is absolutely fabulous I didn’t double, but added an extra half of everything, because I had almost 2 cups of pumpkin. I baked in a 9×13 and it was perfect with an extra 12 minutes added to the time. Just the right amount of sweetness and does have some healthy components with the pumpkin. I highly recommend you try this out, especially if you are a lover of coffee cake and pumpkin.
Could you use pumpkin spice coffee in the cake instead of the milk?
Hi Sam, you could use pumpkin spice coffee in the cake. You’re talking about coffee and not coffee creamer, right? Make sure it is at room temperature.
It was DELICIOUS! My family calling for another at our next get together!! YAY!! Thank You, Sally! 🙂
Can I make this the day before? Or is it best fresh out the oven?
Hi RoAd, you can certainly make it one day in advance. Enjoy!
do have to use maple syrup?substitute?
Hi Ann, you can use an equal amount of honey or agave in place of the maple syrup.
I loved this recipe! But I also had to replace the maple syrup and I did half part molasses and half part honey—it turned out great!!
This recipe is golden! I will make it again soon. I had to freeze the last half because I wanted it for every meal. I enjoyed a big piece for breakfast topped with vanilla yogurt. I love your recipes. Thanks, Sally!
Hi! How could I make this in a 9×13 pan for a larger crowd?
Thanks so much. I love your recipes – they’re always so good!
Hi Judy, other readers have reported successfully doubling this recipe for a 9×13 cake. We’re unsure of the exact bake time. Hope you enjoy it!
Can I do this in an 8 x 8 disposable pan? Wanna bring as a breakfast for family gathering!
Hi Debbie, an 8-inch square pan is a little small for this batter. Your cake will be extra thick and may take longer to bake through. You can always reserve a bit of batter on the side and make a mini cake or cupcake out of it! A disposable pan is perfectly fine.
Hi! I have a 2 qt dish I want to gift this in.. how much of the batter should I reserve to avoid overflowing?
Hi Brie, you can fill the pan about half way.
Made this recipe this morning the whole condo smells wonderful and spicy. Taking it to my Mahjong group this afternoon.
I want to try the recipe and I love using buttermilk as well, but usually I have to add a little more when I sub it in. Is that the case for this recipe?
Hi Jennifer, you can use buttermilk in place of the milk here. Same amount—1/4 cup (60ml). Hope you enjoy the coffee cake!
Absolutely incredible flavor, comes together so quickly and easily! Love that it’s egg free, too!