This Pumpkin Coffee Cake Recipe comes fully loaded with all the fall feels you’d expect from a pumpkin dessert!
Beneath a sweet vanilla glaze and a buttery crumb topping lies moist and tender pumpkin cake, spiced with cinnamon, clove, and all things cozy.
You can make this pumpkin crumb cake as decadent or as simple as you’d like it to be! Although recommended, both the glaze and the crumble topping are optional. So, if time is of the essence feel free to stick with just the pumpkin cake itself!
And, bonus alert — this is a multifunctioning baked good, and there’s absolutely no wrong time day to serve it!
Pumpkin Coffee Cake is a great make-ahead breakfast treat for busy weekday mornings, it makes for one seriously blissful tea time (or coffee break) snack, and there’s not a pumpkin-loving soul that could walk by a dessert table with this beauty on it without stopping off for a slice!
Looking for more awesome pumpkin recipes to try? Bookmark my Pumpkin Chocolate Chip Muffins in your internet browser for next time!
HOW TO MAKE PUMPKIN COFFEE CAKE
- Prep the pan and preheat the oven.
- Whisk together the dry ingredients.
- Mix the wet ingredients.
- Add the dry ingredients to the wet ingredients, alternating with the milk.
- Add the batter to the pan.
- Make the crumble topping (optional).
- Bake and cool.
- Make the glaze, drizzle the cake with the glaze, and allow it to set (optional).
1. PREP THE PAN AND PREHEAT THE OVEN
To kick off this Pumpkin Coffee Cake recipe, you’ll begin by preheating your oven to 350°F. Make sure the rack is centered in the middle of the oven!
You’ll also want to have an 8-inch baking dish greased, and preferably lined with a sheet of parchment paper. A baking dish that is light-colored and metal is best.
Light-colored baking pans help to keep the bottom of your baked goods from browning too quickly, and metal is a quick and even heat conductor, a material that is excellent for even baking as it does not take an extended amount of time for the sides of the pan to heat through.
WHY USE A PARCHMENT PAPER SLING?
Parchment paper slings are beneficial when it comes to easily removing baked goods from a pan.
You can use the overhang of the sling to pull out your pumpkin coffee cake and one fail swoop, without having to worry about a single crumb sticking to the pan!
Note, the parchment paper sling is entirely optional, although very helpful when it comes to easy removal.
2. WHISK TOGETHER DRY INGREDIENTS
Once your prep work is out of the way you can go ahead and mix up those dry ingredients!
In a small mixing bowl, combine all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, nutmeg, and allspice and whisk until evenly combined. If you’d like to sub in pre-mixed pumpkin pie spice in lieu of mixing your own spices, you’ll add 2 1/4 teaspoon of Pumpkin Pie Spice to the dry mix and nix the spices from the recipe card.
Set this mix aside and move on to the wet ingredients!
3. WHISK TOGETHER WET INGREDIENTS
For the wet ingredients, you will add canned pumpkin puree, brown sugar, eggs, and vanilla extract to a large bowl and whisk until well combined.
Take an extra second to make sure that your eggs are evenly distributed throughout the wet mix! Once all of that is looking just right, you’ll slowly stream and melted butter, slowly whisking all the while.
4. ADD DRY INGREDIENTS TO WET, ALTERNATING WITH MILK
Now it’s time to bring this batter together! Alternate adding the dry ingredient mix and the milk to the wet ingredients. You will add the dry ingredients in three additions, and the milk in two.
5. ADD PUMPKIN COFFEE CAKE BATTER TO THE PAN
Pour the cake batter into the prepared pan and set it aside while you make that buttery, crunchy streusel topping! Again, this topping is completely optional, although highly recommended.
6. MAKE THE CRUMBLE TOPPING
To make the topping, whisk together flour, brown sugar, granulated sugar, salt, and cinnamon and a small mixing bowl. Then, you’ll cut in cold cubes of butter using either a pastry blender, a fork, or two knives.
Work the butter into the dry mix, until it begins to resemble very small course peas.
Sprinkle the crumble all over the top of the batter, and spritz with cooking spray. I found this little cooking spray hack helps the crumble to brown better while baking in the oven!
7. BAKE PUMPKIN COFFEE CAKE AND COOL
Bake the cake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with only a few crumbs clinging to it, but not damp.
If the toothpick is damp with batter, you will need to continue cooking for another five minutes or so.
Another little hack I use to get my cinnamon streusel extra brown and deliciously crunchy is to broil the top of the cake for 1 to 2 minutes after it has baked through. If you would like to follow suit, be sure not to walk away from the oven while the broiler is on. It is very important you watch closely to ensure the topping does not burn!
Once the cake is baked through, transfer it to cool on a wire rack for about 25 minutes, then use the parchment paper sling to remove the cake from the pan, and set it back on the cooling rack to cool completely.
8. MAKE THE VANILLA GLAZE (OPTIONAL)
Now, it’s time for the final step! The sweet vanilla glaze. Again, like the crumble, the glaze is optional but it adds a beautiful touch to this cake, and a delicious one as well!
To make the glaze, add powdered sugar, milk, vanilla extract, and fine sea salt to a small mixing bowl and whisk until the mixture has completely liquefied and appears smooth in texture.
If your glaze appears as though it is not coming together after a minute or so of whisking, you may add up to 1 to 2 tablespoons more milk, stopping as soon as the mixture has liquefied.
Zigzag drizzles of the glaze all across the top of the cooled pumpkin bread and allow it to set for about 30 minutes. Then, cut into squares, serve and enjoy!
6 MORE FALL RECIPES YOU’LL LOVE
- Apple Cinnamon Bread
- Iced Oatmeal Cookies
- Sweet Potato Pie
- Pumpkin Cream Cheese Muffins
- Pear Cobbler
- Thanksgiving Snack Board
This Pumpkin Coffee Cake is packed with pumpkin spice flavor and can be topped with a buttery, cinnamon crumble and a sweet vanilla glaze for an extra special touch! It's a great fall dessert that can be served as a breakfast treat for busy weekday mornings, one seriously blissful tea time (or coffee break) snack, or a show stopper at the holiday dessert table.
- 1 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg (preferably freshly grated)
- 1/4 teaspoon ground allspice
- 1 cup canned pumpkin
- 1 1/3 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cut into 1/4" cubes
- 1 1/4 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
Preheat the oven to 350°F and have ready an 8" baking dish (preferably light-colored metal) greased and lined with a parchment paper sling.
Whisk together the flour, baking powder, baking soda, fine sea salt, cinnamon, nutmeg, and allspice in a small mixing bowl and set aside until ready to use.
In a large mixing bowl, whisk together the pumpkin, brown sugar, eggs, and vanilla. Stream in and slowly whisk in the melted butter.
Stir in the dry ingredients in three rounds, alternating with the milk. Scrape down the sides of the bowl and stir once more.
Pour the batter into the prepared pan and set aside if making the crumble topping.
To make the crumble, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon in a small mixing bowl. Cut in the butter using a pastry blender until it resembles small peas. Sprinkle the crumble evenly over the cake and spritz with cooking oil.
Bake the cake on a center rack of the oven for about 40-45 minutes. Transfer to a cooling rack and allow to set for 25 minutes. Then, use the parchment paper sling handles to remove the cake and set it back on the rack to cool completely.
Once the cake is cool to the touch, make the glaze. Add powdered sugar, milk, vanilla extract, and sea salt to a small mixing bowl. Whisk to combine and drizzle over the cake.
Allow the glaze to set, cut into squares, and serve!