Name: Pumpkin Crumb Coffee Cake Recipe
Prep time: 20 min
Cook time: PT-488841H3M52S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; 1 tsp pumpkin pie spice; ½ cup unsalted butter, softened; 1 cup packed light brown sugar; 2 large eggs; 1 cup pumpkin purée; ½ cup full-fat buttermilk; 1 tsp vanilla extract; 1 cup all-purpose flour; ½ cup packed light brown sugar; ½ cup granulated sugar; 1 ½ tsp cinnamon; ½ cup unsalted butter, melted

Jump to Recipe·5 from 13 reviews

Get ready to fall in love with your new favorite autumn treat: Pumpkin Crumb Coffee Cake. Imagine a perfectly spiced, moist pumpkin cake swirled with rich brown sugar and layered with a buttery, cinnamon-laced crumb topping. This coffee cake strikes the perfect balance between soft, pillowy layers and a crunchy, crave-worthy streusel—ideal for any cozy morning or holiday brunch. Whether you’re serving friends or simply treating yourself to a little seasonal indulgence, this recipe is one you’ll want to make on repeat!

Pumpkin Crumb Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Pumpkin Crumb Coffee Cake works its magic to deliver irresistible flavor, moistness, and that signature crumbly top. Let’s break down why you need each—simple building blocks, but every one is essential to the cake’s delicious character.

All-purpose flour: The backbone of both the cake and the streusel, giving structure and a delicate, tender crumb.
Baking powder and baking soda: A combination for airy lift and lightness—don’t skip, or you’ll miss that perfect rise!
Salt: Just a touch, to bring all the flavors into sharp, delicious focus.
Ground cinnamon and pumpkin pie spice: This duo delivers those unmistakable fall aromas and warm undertones.
Unsalted butter: Softened for the cake and melted for the crumb, butter creates richness and helps those streaks of cinnamon-brown sugar melt into every bite.
Light brown sugar and granulated sugar: Brown sugar brings depth and moisture, while granulated sugar ensures a sweet, crunchy streusel.
Eggs: The binders that hold the magic together, giving the cake body and a tender texture.
Pumpkin purée: The star of the show, adding moisture, sweetness, and vivid color to the cake—make sure you use 100 percent pure pumpkin, not pumpkin pie filling.
Full-fat buttermilk: For melt-in-your-mouth softness and a slight tang that makes the flavors pop.
Vanilla extract: Rounds out the taste and brings a gentle, sweet aroma to the party.

How to Make Pumpkin Crumb Coffee Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Get your 9×13-inch baking pan ready by greasing and flouring it well—or for truly fuss-free removal, simply line it with parchment paper. This step ensures your gorgeous cake comes out in one beautiful piece.

Step 2: Make the Streusel Topping

In a medium bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon for the crumb. Drizzle in the melted butter and use a fork to blend until the mixture forms chunky, buttery crumbs. Set this aside; it’ll be the crowning glory of your Pumpkin Crumb Coffee Cake.

Step 3: Whisk Dry Ingredients

In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This ensures an even distribution of all those warming spices in every tender bite.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until pale and fluffy—about 2 minutes. This step adds air to the batter, making for a lighter, more delicate cake.

Step 5: Add Eggs, Pumpkin, and Vanilla

Beat in the eggs one at a time, allowing each to fully incorporate. Next, mix in the pumpkin purée and vanilla extract. You’ll see the batter turn a lovely, vibrant orange and smell absolutely heavenly!

Step 6: Combine Wet and Dry Mixtures with Buttermilk

Now, alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently, just until the last streak of flour disappears. This technique helps achieve the plush, melt-in-your-mouth texture every Pumpkin Crumb Coffee Cake should have.

Step 7: Layer and Top

Spread half the pumpkin batter into your prepared pan. Sprinkle with half the reserved streusel mixture. Carefully spread the remaining batter over the crumb layer, then shower the rest of the streusel across the top. The layers may seem thick, but trust the process—the result is bakery-level indulgence!

Step 8: Bake, Cool, and Enjoy

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in its pan for at least 15 minutes before slicing. This wait is tough, but it helps the crumb set and makes serving so much easier.

How to Serve Pumpkin Crumb Coffee Cake

Garnishes

A light dusting of powdered sugar can create a simple, elegant finish that highlights every ridge and crevice of the crumb. For a fancier touch, a drizzle of vanilla glaze or a dollop of whipped cream adds extra decadence—perfect for a festive brunch or holiday table.

Side Dishes

This coffee cake is absolutely dreamy with a steaming mug of strong coffee or a cinnamon chai latte. For a bright contrast, serve it alongside a bowl of fresh berries or a tangy fruit compote.

Creative Ways to Present

Turn Pumpkin Crumb Coffee Cake into a layered dessert by serving individual squares in mason jars with a swirl of whipped cream. Or, cut it into mini cubes and create a stunning brunch board with fruit, cheeses, and your favorite breakfast pastries.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the cake cool completely before covering tightly with foil or plastic wrap. It will keep at room temperature for about 2 days, or in the fridge for up to 5 days, staying beautifully moist as the flavors meld even more.

Freezing

Pumpkin Crumb Coffee Cake freezes excellently! Slice into portions, wrap individually, and freeze for up to 2 months. Simply thaw at room temperature (or gently reheat for that fresh-baked feel) whenever cravings strike.

Reheating

To bring back that just-baked warmth, microwave individual slices for about 15-20 seconds, or pop larger portions in a 300°F oven for about 10 minutes. The topping will crisp up while the inside turns soft and aromatic again.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just be sure your homemade purée isn’t too watery—drain if necessary. It gives Pumpkin Crumb Coffee Cake an extra fresh, earthy flavor.

Can I make this recipe gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in both the cake and the crumb. Bake times may vary slightly, so keep an eye on that toothpick.

Why does my crumb topping sink?

If the topping is too fine or the batter too thin, some crumb may sink. Chunky, well-mixed streusel and thicker batter help keep that gorgeous crumb right where it belongs: on top!

What if I don’t have buttermilk?

You can make an easy substitute: stir 1 1/2 teaspoons of lemon juice or white vinegar into 1/2 cup of milk. Let it sit for 5 minutes, and use as directed.

How do I know when the cake is ready?

The top should be golden and a toothpick inserted in the center will come out clean. Your kitchen will smell like a fall bakery—another good sign it’s ready!

Final Thoughts

The best thing about Pumpkin Crumb Coffee Cake is how easily it fits into both everyday mornings and special celebrations. Bake it for someone you love, share it with friends, or treat yourself with a cozy slice and coffee. Once you taste those tender bites and that buttery, spiced crumb, you’ll know this recipe is a keeper!