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–+ servings

Pumpkin Coffee Cake

This pumpkin coffee cake is the ultimate fall bake with a soft, spiced pumpkin base and a buttery cinnamon crumb layered throughout. Every bite is moist, tender, and perfectly sweet without being heavy. It’s the kind of treat that feels just right with a hot cup of coffee or tea on a crisp autumn morning.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Yields9 squares
Print Recipe Pin Recipe
Servings9 squares

Ingredients

PUMPKIN BREAD

  • 1 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract

CRUMB

  • 3/4 cup light or dark brown sugar
  • 1 cup all purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Instructions 

MAKE THE BATTER

  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan (or similar size) with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth. Add the oil, pumpkin puree, and vanilla extract, and whisk until fully combined.
  4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Do not overmix.

MAKE THE CRUMB TOPPING

  1. In a medium bowl, stir together the brown sugar, flour, cinnamon, and salt.
  2. Pour in the melted butter and mix until the mixture looks almost like a dough that can be pressed together and broken into crumbs.

ASSEMBLE & BAKE

  1. Spread half of the pumpkin batter evenly into the prepared pan.
  2. Sprinkle half of the crumb mixture over the top.
  3. Add the rest of the pumpkin batter, smoothing it out gently.
  4. Finish with the remaining crumb mixture sprinkled evenly across the surface.
  5. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Let the coffee cake cool in the pan for at least 20 minutes before slicing.

Notes

Q: Can I make this coffee cake ahead of time?
A: Yes! Bake it the day before, let it cool completely, and cover tightly. It will stay moist at room temperature for 2 days or in the fridge for up to 5 days.
Q: What if I don’t have pumpkin spice?
A: You can make your own! Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves or allspice.
Q: Can I add nuts or mix-ins to the crumb topping?
A: Absolutely. Chopped pecans or walnuts are great for extra crunch, or even a handful of oats for texture.
Q: How do I keep the crumb topping from sinking?
A: Make sure the batter is spread evenly, and gently crumble the topping over the surface instead of pressing it down.
Q: Can I freeze pumpkin coffee cake?
A: Yes! Slice it into squares, wrap tightly, and freeze for up to 2 months. Thaw at room temperature or warm in the microwave before serving.
Q: Can I add an icing drizzle on top?
A: Definitely! A simple glaze made with powdered sugar, a splash of milk or cream, and a little vanilla (or even maple syrup) drizzled over the cooled cake adds a sweet finish.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!