Pumpkin Coffee Cake with Crumb Topping
Pumpkin Coffee Cake with Crumb Topping
Fall baking doesn’t get better than this.
I’m talking about tender pumpkin cake, loaded with warm spices, topped with a thick layer of buttery cinnamon crumbs that’s basically half the cake’s height. This isn’t one of those sad coffee cakes with a pathetic sprinkle of topping.
This is the real deal.
The kind you want with your morning coffee. Or afternoon tea. Or honestly, straight from the pan at midnight because who’s judging?
I started making this cake three years ago when I got tired of pumpkin recipes that tasted more like spice than actual pumpkin. You know the ones. They claim to be pumpkin but taste like you’re eating a candle from Bath & Body Works.
Not this cake.
This one lets the pumpkin shine while the spices play a supporting role. The crumb topping adds that satisfying crunch that makes you go back for “just one more bite” approximately seven times.
It stays incredibly moist for days. The texture is somehow both light and rich at the same time. And your house will smell so good your neighbors might knock on your door.
Fair warning: this cake disappears fast. I’ve watched a 9×13 pan vanish in less than 24 hours with just four people around. Plan accordingly.
Recipe at a Glance
| Prep Time | Bake Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 40-45 minutes | 1 hour | 12-16 slices | Easy |
What makes this recipe special:
- Thick crumb topping (not a sad sprinkle)
- Stays moist for 4+ days at room temperature
- Real pumpkin flavor (not just spice overload)
- One bowl cake batter (less cleanup!)
What You’ll Need
For the Crumb Topping
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | Spoon and level for accuracy |
| Light brown sugar | ⅔ cup packed | Dark brown works too |
| Ground cinnamon | 1 ½ tsp | Fresh is best |
| Salt | ¼ tsp | Balances sweetness |
| Unsalted butter | 6 tbsp melted | Let cool 3-5 min before using |
Also Read: Chicken Piccata Meatballs
For the Cake
| Ingredient | Amount | Temperature |
|---|---|---|
| All-purpose flour | 2 cups | Room temp |
| Baking powder | 1 ½ tsp | Check expiration! |
| Baking soda | ½ tsp | Should fizz in vinegar |
| Salt | ½ tsp | – |
| Ground cinnamon | 1 ½ tsp | – |
| Ground ginger | ½ tsp | – |
| Ground nutmeg | ½ tsp | Fresh grated if possible |
| Ground cloves | ¼ tsp | A little goes a long way |
| Unsalted butter | ½ cup | Must be softened |
| Granulated sugar | ¾ cup | – |
| Light brown sugar | ½ cup packed | – |
| Large eggs | 2 | Room temperature |
| Pumpkin puree | 1 cup | NOT pie filling! |
| Sour cream | ½ cup | Room temperature |
| Vanilla extract | 1 tsp | Pure, not imitation |
💡 Quick Tip: Not sure if your baking powder is still good? Drop ½ teaspoon in hot water. If it fizzes vigorously, you’re golden. No fizz? Time to buy new.
Tools You’ll Need
Essential: ✓ 9×13 inch baking pan ✓ 2 mixing bowls (1 medium, 1 large) ✓ Hand mixer OR stand mixer ✓ Whisk ✓ Rubber spatula ✓ Measuring cups & spoons ✓ Fork (for crumb topping) ✓ Toothpick or cake tester
Nice to Have: ✓ Parchment paper (easier cleanup) ✓ Cooling rack ✓ Offset spatula (for spreading batter)
Pro Tips
Tip #1: Don’t Overmix the Batter
Once you add the flour mixture, mix just until you can’t see dry streaks anymore.
Overmixing develops gluten and makes your cake tough instead of tender. I learned this the hard way during my first attempt when I thought “more mixing equals fluffier cake.” Nope.
Tip #2: Make the Crumb Topping First
This seems backward but trust me.
Making the topping first gives the butter time to cool slightly while you mix the cake batter. You want crumbs, not a paste. If your butter is too hot, you’ll end up with clumps instead of that perfect crumbly texture.
Tip #3: Use Real Pumpkin Puree
I cannot stress this enough. Check your can label.
You want 100% pure pumpkin, not pumpkin pie filling which already has sugar and spices added. I’ve seen people grab the wrong can and end up with a weirdly sweet, over-spiced disaster.
Don’t be that person.
Tip #4: Room Temperature Ingredients Matter
Cold eggs and sour cream don’t mix smoothly into room temperature butter. You’ll get lumps and an uneven texture.
Take everything out of the fridge 30-45 minutes before you start baking.
Forgot? Put eggs in warm water for 5 minutes.
Tip #5: Press the Crumbs Gently
When you add the crumb topping, press it down very lightly with your palm.
This helps it stick to the cake so it doesn’t all fall off when you cut slices. But don’t press hard or you’ll squish it into a solid layer instead of keeping those delicious crumbs.
Common Pumpkin Puree vs Pie Filling Mistakes
| Pumpkin Puree ✅ | Pumpkin Pie Filling ❌ |
|---|---|
| 100% pure pumpkin | Has added sugar & spices |
| Plain orange color | Darker, spiced appearance |
| Thick, smooth texture | Sweeter, thinner consistency |
| Ingredient: Pumpkin | Ingredients: Pumpkin, sugar, spices, etc. |
| Use this for baking | Only for literal pumpkin pie |
Also Read: Marinated Cucumber, Tomato & Onion Salad
How to Make Pumpkin Coffee Cake
Step 1: Prep Everything
Time: 5 minutes
Preheat your oven to 350°F (175°C).
Grease your 9×13 pan with butter or spray it with non-stick spray. I like to line mine with parchment paper too, leaving some overhang on the sides.
Makes getting the cake out so much easier.
Step 2: Make the Crumb Topping
Time: 3 minutes
Grab your medium bowl and toss in the flour, brown sugar, cinnamon, and salt. Stir it around with a fork to combine.
Pour in the melted butter and use that fork to mix everything together.
Keep mixing until you get big, clumpy crumbs. They should hold together when you squeeze them but still break apart easily.
If it looks like wet sand, you’re doing it right.
Set this aside while you make the cake batter.
🎯 What You’re Looking For: Crumbs should be pea-sized to marble-sized. Think streusel topping on a muffin.
Step 3: Mix the Dry Ingredients
Time: 2 minutes
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Whisk it really well so all the spices distribute evenly.
Nothing worse than biting into a cake and getting a pocket of straight cinnamon.
Also Read: Stuffed Cabbage Rolls Recipe
Step 4: Cream the Butter and Sugars
Time: 4 minutes
Put your softened butter in your large mixing bowl. Beat it with your mixer on medium speed for about a minute until it’s smooth and creamy.
Add both sugars and beat on medium-high for 2-3 minutes.
The mixture should look lighter in color and fluffy. This step adds air to your cake, so don’t rush it.
Step 5: Add Eggs and Wet Ingredients
Time: 3 minutes
Drop in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between eggs.
Now add the pumpkin puree, sour cream, and vanilla. Beat on low speed until everything combines into a smooth mixture.
It might look a little curdled. That’s totally normal.
Step 6: Combine Wet and Dry
Time: 2 minutes
Add about half of your flour mixture to the pumpkin mixture. Mix on low speed just until the flour starts to disappear.
Add the rest of the flour mixture and mix again just until combined.
Stop mixing as soon as you don’t see any more white streaks. Your batter will be thick and fluffy, kind of like mousse.
Step 7: Assemble and Bake
Time: 40-45 minutes
Scrape all that gorgeous batter into your prepared pan. Spread it evenly with your spatula, getting it into all the corners.
Now comes the fun part.
Take your crumb topping and break it up over the entire surface of the cake. Cover every inch. Seriously, pile it on.
This is not the time to be modest.
Gently press the crumbs down with your palm so they stick.
Slide the pan into your preheated oven and bake for 40-45 minutes.
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and the crumbs should look set.
Step 8: Cool and Serve
Time: 30-60 minutes
Pull the cake from the oven and let it cool in the pan on a wire rack.
I know waiting is hard. The smell is incredible. But cutting into hot cake makes it fall apart.
Give it at least 30 minutes. An hour is better.
Cut into squares and watch them disappear.
Visual Baking Timeline
0:00 → Preheat oven, prep pan
0:05 → Make crumb topping
0:08 → Mix dry ingredients
0:10 → Cream butter & sugars
0:14 → Add eggs & wet ingredients
0:17 → Combine wet & dry
0:19 → Assemble & add topping
0:20 → Bake (40-45 min)
1:05 → Cool (30-60 min)
1:35 → DEVOUR 🎉
Substitutions and Variations
| Original | Swap To | Notes |
|---|---|---|
| Unsalted butter | Coconut oil (refined) | Makes it dairy-free |
| Sour cream | Full-fat Greek yogurt | Plain only! |
| Sour cream | Coconut cream | For dairy-free version |
| All-purpose flour | 1:1 GF flour blend | Bob’s Red Mill or King Arthur |
| Granulated sugar | Reduce to ½ cup | For less sweet option |
| No nuts | Add ½ cup pecans | Fold into batter or top |
| Plain cake | Add 1 cup chocolate chips | Game changer 🍫 |
Flavor Variations That Actually Work
Maple Pecan:
- Replace ¼ cup granulated sugar with maple syrup
- Add ½ cup chopped pecans to batter
- Drizzle with maple glaze after cooling
Cream Cheese Swirl:
- Beat 4oz cream cheese with ¼ cup sugar and 1 egg
- Drop spoonfuls over batter, swirl with knife
- Add crumb topping and bake as directed
Chai Spiced:
- Add ½ tsp cardamom and extra ¼ tsp ginger
- Replace cinnamon in topping with chai spice blend
- Serve with chai tea latte ☕
Chocolate Chip Overload:
- Fold 1 cup dark chocolate chips into batter
- Sprinkle ½ cup mini chips over crumb topping
- Drizzle with chocolate ganache when cool
Also Read: Juicy Grilled Chicken Breast Marinade Recipe
Make Ahead Tips
This cake actually gets better after sitting overnight. The flavors meld together and the texture becomes even more tender.
Timeline Guide:
| When | How | Storage |
|---|---|---|
| Day before | Bake completely, cool, cover tightly | Counter, 3-4 days |
| 2 days ahead | Make crumb topping only | Fridge in airtight container |
| 3 days ahead | Mix all dry ingredients separately | Pantry in sealed bags |
| Up to 3 months | Bake, cool, wrap individual slices | Freezer in freezer bags |
Freezing Instructions:
- Let cake cool completely (at least 2 hours)
- Cut into individual portions
- Wrap each piece in plastic wrap twice
- Place all wrapped pieces in freezer bag
- Label with date
- Freeze up to 3 months
Thawing:
- Room temp: 1 hour
- Microwave: 30-45 seconds
- Oven (for crispy top): 5 min at 300°F
Storage and Leftovers
| Method | Duration | Texture | Best For |
|---|---|---|---|
| Room temp (covered) | 4 days | Soft crumbs, moist cake | Daily snacking |
| Refrigerated | 1 week | Firmer, denser | Make it last longer |
| Frozen (wrapped) | 3 months | Returns to fresh | Long-term storage |
Reviving Leftover Cake:
🔥 Microwave Method: 15-20 seconds until warm
🔥 Oven Method: 5 min at 300°F for crispy topping
🔥 Air Fryer Method: 3 min at 300°F (crispiest option!)
Creative Leftover Ideas:
💡 Cube it up for bread pudding with caramel sauce
💡 Crumble over vanilla ice cream as a topping
💡 Layer with whipped cream for a trifle
💡 Toast slices and butter them for breakfast
Nutritional Information
Per Serving (1/12 of cake):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 | – |
| Total Fat | 15g | 19% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 280mg | 12% |
| Total Carbs | 58g | 21% |
| Fiber | 2g | 7% |
| Sugars | 35g | – |
| Protein | 5g | 10% |
📊 Reality Check: This isn’t health food. But it’s made with real pumpkin which has vitamin A and fiber. That counts for something, right?
Perfect Pairings
Breakfast Spread Ideas
| Main | Sides | Drinks |
|---|---|---|
| This coffee cake | Scrambled eggs + bacon | Dark roast coffee |
| This coffee cake | Fresh fruit salad | Pumpkin spice latte |
| This coffee cake | Greek yogurt parfait | Chai tea latte |
Brunch Buffet Lineup
✓ Savory: Quiche, breakfast casserole, bacon ✓ This Cake: The star of the show ✓ Fresh: Fruit salad, berries, melon ✓ Drinks: Coffee bar, mimosas, fresh juice
Coffee & Cake Pairings
Bold Coffee → Amplifies the spices Latte → Creamy contrast to crumbly topping Chai Tea → Double the warming spices Apple Cider → Peak fall vibes ✨ Hot Chocolate → For the sweet tooths
Turn It Into Dessert
🍨 Warm slice + vanilla ice cream = heaven
🍮 Add whipped cream + caramel drizzle
🍫 Top with chocolate ganache
🥧 Serve with bourbon whipped cream (adults only!)
Troubleshooting Guide
| Problem | Why It Happened | Fix for Next Time |
|---|---|---|
| Cake is dry | Overbaked or overmixed | Check at 40 min, mix less |
| Crumbs sank | Butter too hot or batter too thin | Cool butter, measure flour correctly |
| Cake didn’t rise | Old leavening agents | Check baking powder/soda expiration |
| Too dense | Overmixed batter | Mix just until combined |
| Burnt edges | Oven too hot | Use oven thermometer, lower temp |
| Gummy center | Underbaked | Bake 5 more minutes, test with toothpick |
| Crumbs fell off | Didn’t press down | Gently press topping before baking |
Also Read: Burrata Bruschetta
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely. Just make sure you cook it down enough so it’s not watery.
Homemade puree tends to have more liquid than canned. If it looks too wet, simmer it in a pan for a few minutes to evaporate excess moisture.
My crumb topping sank into the cake. What happened?
Your batter was probably too thin or your crumbs were too small.
Make sure you’re measuring flour correctly (spoon it into the cup, don’t scoop). The crumbs should be big and clumpy, not fine like sand.
Can I make this in a different pan size?
| Pan Size | Baking Time Adjustment |
|---|---|
| 9-inch square | Add 10 minutes |
| Two 8-inch rounds | Reduce by 5-10 minutes |
| Bundt pan | Add 15-20 minutes |
| Muffin tins | Reduce to 20-25 minutes |
Why is my cake dry?
You either overbaked it or overmixed the batter.
Check your cake at 40 minutes. It’s done when a toothpick has just a few moist crumbs, not when it’s completely clean.
Also, make sure you’re measuring flour correctly.
Can I skip the sour cream?
You can use plain Greek yogurt instead. Don’t use flavored yogurt.
If you don’t have either, you can use an extra ½ cup of pumpkin puree but the texture will be slightly different.
How do I know when it’s done baking?
Insert a toothpick in the center. It should come out with a few moist crumbs clinging to it.
If it comes out completely clean, you’ve actually overbaked it slightly. The cake will continue cooking a bit as it cools.
Can I double this recipe?
Yes, but you’ll need to bake it in two pans.
Don’t try to fit a double batch in one pan. It won’t bake evenly and the middle will be raw while the edges burn.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, mashed pumpkin. Pumpkin pie filling has sugar, spices, and sometimes other thickeners added.
Using pie filling will make your cake way too sweet and throw off the spice balance.
Wrapping Up
This pumpkin coffee cake brings all the cozy fall vibes without any fuss.
The thick crumb topping is what sets it apart from every other coffee cake you’ve tried. That crunch against the soft, spiced pumpkin cake is perfection.
Make this for your next brunch gathering and watch people fight over the corner pieces (extra crumbs, obviously). Bake it on a lazy Sunday morning and eat it warm with your coffee while still in your pajamas.
It’s foolproof enough for beginners but tasty enough that you’ll make it on repeat all season long.
Once you pull this out of the oven and smell those spices mixing with butter and pumpkin, you’ll get it. This is what fall baking should be.
Give this recipe a try and drop a comment below. I want to hear if you went classic or added your own twist.
Did you throw in chocolate chips? Did your family devour it in one sitting? Any questions about technique?
Let’s talk cake.
