This Pumpkin Coffee Cake consists of a moist, perfectly spiced pumpkin cake topped with a thick layer of crumb topping. Top it all off with a maple cinnamon glaze for the perfect treat.
For more coffee cake recipes, try this Sour Cream Coffee Cake or Banana Coffee Cake with Honey Glaze.
I’m a sucker for anything pumpkin. And this Pumpkin Coffee Cake currently sits right at the top of my favorites.
I love a good traditional coffee cake. But add pumpkin flavor and pumpkin spices? It’s absolutely irresistible.
This Pumpkin Coffee cake is simple to make. The cake itself isn’t super sweet, but you’ve got a thick layer of crumble on top that makes each bite perfection.
This is the perfect way to get into the season!
Ingredients
- Flour: You will need flour for the crumb and the cake.
- Sugar: You will need brown sugar for the crumb, as well as the cake. You will also need white sugar for the cake. I use light brown sugar.
- Spices: There are plenty of spiced throughout! You will use cinnamon in the crumb, cake, and glaze, and you will need pumpkin pie spice for the cake.
- Butter: The butter is for the crumb topping. Make sure that it is cold.
- Baking Soda and Baking Powder: This cake needs both baking powder and baking soda to give it the texture.
- Salt: The salt will help to balance the flavors.
- Pumpkin Puree: You only need 1 cup of puree. You can use homemade pumpkin puree, but you’ll want to drain it well first.
- Vegetable Oil: The vegetable oil keeps the cake nice and moist.
- Buttermilk: You can use regular milk instead of buttermilk, but the buttermilk makes the cake more tender.
- Egg: You only need 1 large egg.
- Powdered Sugar: The powdered sugar is used for the glaze.
- Milk: You only need a little bit of milk, so feel free to use whatever you have on hand – 2%, almond, coconut, etc.
- Maple Extract: I first fell in love with the cinnamon/maple combo with pumpkin with these Baked Pumpkin Donuts. And I can’t get enough of the combo now!
How to Make Pumpkin Coffee Cake
This coffee cake may seem intimidating because there are so many components, but it is actually really easy!
STEP 1: The first step is to make the crumb topping. Combine all of the ingredients but the butter. Then use a pastry cutter or a fork to cut the butter into the mixture. Place this in the freezer until you need it.
STEP 2: Combine the dry ingredients in a large bowl, then mix the wet ingredients in another bowl. Add the wet ingredients to the dry,
STEP 3: Mix the batter just until it comes together. It is a little bit thick.
STEP 4: Pour the batter into a 9×9-inch baking dish. I like to line it with parchment paper for easy clean up and to make it easier to get the sliced out.
STEP 5: Take the crumb from the freezer and spread it over the cake. Bake the cake until a tester in the center comes out clean.
STEP 6: The last step is the glaze. When the cake is almost done, mix all of the glaze ingredients together. Once the cake is out of the oven, drizzle the glaze over the top.
Tips and Tricks
This cake is quite sweet with the crumb topping and the glaze, so the slices are cut pretty small.
This cake saves very well. I just keep it at room temperature, covered well. You can store it in the refrigerator to make it last even longer, but it will dry out faster in the fridge.
If you’re not a maple fan, feel free to swap out the maple extract for vanilla extract.
Change it Up
I think this coffee cake is pretty perfect as it is, but you can always change it up to make it your own. If you want a less sweet coffee cake, cut the crumb in top. Or skip the glaze.
For more flavor, you can use melted butter instead of vegetable oil. I think the oil keeps the cake more moist, though.
More Pumpkin Recipes
Pumpkin Roll
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Pumpkin Coffee Cake
Ingredients
Crumb
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup buttermilk
- 1 egg
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon maple extract
- Pinch of salt
Instructions
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the cold butter and cut it in with a pastry cutter or a fork until you have a crumb mixture. Place the bowl in the freezer until needed.
- Preheat the oven to 350ºF. Line a 9×9-inch pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk to combine.
- In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, sugar, buttermilk and egg. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Pour the batter into the prepared baking pan. Take the crumb mixture and sprinkle it evenly over the top.
- Bake the cake until a tester inserted in the middle comes out clean, about 36-40 minutes.
- When the cake is almost done, make the glaze by whisking together the powdered sugar, milk, cinnamon, maple extract, and pinch of salt.
- Once the cake is finished, remove it from the oven. Drizzle the glaze over the top, then allow the cake to cool.
- Once cool, cut the cake into squares to serve.
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