Pumpkin Coffee Cake with a Crumb Topping

Sep 22

Written By Amelia

I’m not being dramatic or biased when I say that this was the BEST PUMPKIN DESSERT I HAVE EVER HAD! Across the board. Super moist, super flavorful with a warm pumpkin spice flavor, the crumb topping is aggressive and amazing. This Pumpkin Crumb Coffee Cake combines a soft, moist pumpkin spice cake with an extra-thick layer of buttery cinnamon crumb topping (because crumb topping is very important to me). It’s an easy 9x13 fall coffee cake perfect for breakfast, brunch, dessert, or holiday gatherings- everyone will LOVEEEE!

About This Pumpkin Crumb Coffee Cake

This pumpkin crumb coffee cake is all about the contrast between moist, tender pumpkin cake and a thick, buttery cinnamon crumb topping. Pumpkin purée gives the cake plenty of pumpkin flavor and moisture, while oil keeps the crumb exceptionally soft. There’s no glaze or cinnamon swirl needed—the generous streusel topping is the star of the SHOW!

Why You’ll Love This Recipe

Extra-thick, buttery cinnamon crumb topping
Soft and incredibly moist pumpkin cake
Packed with warm pumpkin spice flavor
Easy to make without a mixer
Made in a 9x13 pan for plenty of servings
Perfect for fall breakfast, brunch, or dessert
Stays moist and tastes even better the next day when all of the flavors can fully meld

Ingredients You’ll Need

All-purpose flour
Light brown sugar
Granulated sugar
Ground cinnamon
Pumpkin pie spice
Kosher salt
Salted butter
Baking powder
Baking soda
Eggs
Pumpkin purée
Neutral oil
Vanilla extract

How to Make Pumpkin Crumb Coffee Cake

Make the crumb topping by combining the flour, sugars, cinnamon, pumpkin pie spice, and salt, then stirring in melted butter until large crumbs form. Whisk together the cake’s dry ingredients. In a separate bowl, whisk the sugar, eggs, pumpkin, oil, and vanilla, then gently mix in the dry ingredients. Spread the batter into a prepared 9x13 pan, cover with the crumb topping, and bake at 350°F for about 45–55 minutes, or until the center is set and a toothpick comes out without wet batter.

Tips for Success

Use 100% pure pumpkin purée, not pumpkin pie filling.
Measure the flour carefully to avoid a dry or dense cake.
Mix the batter only until combined.
Keep some of the streusel in large, chunky pieces for a thick bakery-style crumb.
Gently press the crumb topping into the batter before baking.
Avoid overbaking—the toothpick can have a few moist crumbs attached.
Let the cake cool before slicing so the interior has time to fully set.
Store it tightly covered to keep the cake moist and allow the crumb topping to soften.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?
No. Use 100% pure pumpkin purée. Pumpkin pie filling contains added sugar and spices that will change the recipe.

Can I make this pumpkin coffee cake in an 8x8 pan?
Yes! You can cut the entire recipe in half and bake it in an 8x8-inch pan. Start checking the cake around 40 minutes, and bake until the center is set and a toothpick comes out clean or with a few moist crumbs.

How do I know when pumpkin coffee cake is done?
The center should be set and a toothpick inserted into the cake should come out clean or with a few moist crumbs, but no wet batter. Mine was finished at 50 minutes in a metal pan.

Why is my pumpkin coffee cake dense?
Pumpkin naturally produces a moist, substantial cake. Be careful not to overmix the batter or add too much flour, and make sure your baking powder and baking soda are fresh.

Can I make pumpkin coffee cake ahead of time?
Yes. This cake is excellent the next day. The pumpkin and spice flavors develop as it rests, while the cake stays moist and the crumb topping becomes softer.

How should I store pumpkin crumb coffee cake?
Let it cool completely, then store it tightly covered at room temperature for several days. For longer storage, refrigerate or freeze it.

Can I freeze pumpkin coffee cake?
Yes. Wrap completely cooled individual pieces well and freeze in an airtight container. Thaw at room temperature before serving.

What to Serve With Pumpkin Coffee Cake

Serve it with coffee, cold brew, chai, tea, or milk. For a fall breakfast or brunch, pair it with eggs, bacon, sausage, fresh fruit, or another savory breakfast dish.

More Recipes You’ll Love

Pumpkin Coffee Cake with a Crumb Topping

Yield: 12-16

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

This Pumpkin Crumb Coffee Cake is soft, moist, and packed with warm pumpkin spice flavor, then topped with a thick layer of buttery cinnamon crumb topping. Made with pumpkin purée and oil for an extra-tender texture, it’s an easy, bakery-style fall coffee cake perfect for breakfast, brunch, or dessert.

Cook modePrevent screen from turning off

Ingredients

Crumb Topping

2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
16 tablespoons (2 sticks) salted butter, melted

Pumpkin Coffee Cake

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground cinnamon
2 teaspoons pumpkin pie spice
1½ cups granulated sugar
2 large eggs
2 large egg yolks
2 cups pumpkin purée
1 cup neutral oil
1 tablespoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper if desired.
Make the crumb topping: Combine the flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Pour in the melted butter and stir just until large, chunky crumbs form. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a large bowl, whisk together the sugar, eggs, egg yolks, pumpkin purée, oil, and vanilla until smooth and thoroughly combined.
Add the dry ingredients to the wet ingredients and fold just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Scatter the crumb topping evenly over the cake, keeping a good mixture of medium and large chunks. Gently press the crumbs into the surface.
Bake for approximately 50–65 minutes, or until the center is fully set and a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter. I'd start checking around 48–50 minutes.
Cool for at least 1 hour before slicing.