Pumpkin Coffee Cake with Cinnamon Crumb Topping

As autumn arrives, the air gets crisper, and cozy sweaters come out of storage. This season also brings irresistible fall flavors, like pumpkin spice! Something about the combination of pumpkin, cinnamon, and nutmeg makes you want to curl up with a blanket and savor the moment. What better way to celebrate this beautiful season than by baking a delicious Pumpkin Coffee Cake with Cinnamon Crumb Topping?

This spiced coffee cake is moist, packed with pumpkin flavor, and topped with a crunchy cinnamon crumb. It’s perfect for breakfast, dessert, or a snack with your morning coffee. In this post, I’ll walk you through the step-by-step process of making this easy fall dessert to impress family and friends.

Why Pumpkin Coffee Cake is a Fall Favorite

Pumpkin-flavored treats are the epitome of fall, and this coffee cake is no exception. Whether you’re hosting brunch, need a dessert for a fall gathering, or just want to enjoy a seasonal treat, this Pumpkin Coffee Cake will hit the spot. The combination of warm spices and the cake’s moist texture, paired with the crunchy topping, creates a delightful contrast that’s hard to resist.

This recipe is also versatile. You can serve it warm out of the oven, at room temperature, or even refrigerate leftovers for a grab-and-go breakfast during busy fall mornings. Plus, the crumb topping gives it an extra layer of indulgence that will have everyone asking for seconds!

The Importance of a Good Crumb Topping

One of the best parts of any coffee cake is the crumb topping. It’s buttery, sweet, and loaded with cinnamon flavor, adding a nice textural contrast to the soft cake underneath. The crumb topping on this pumpkin coffee cake is a classic, made with simple, flavorful ingredients.

The key to a great crumb topping is making sure it’s evenly distributed over the cake batter and pressing it lightly into the batter before baking. This ensures it sticks during baking and provides a crispy, crunchy layer that perfectly complements the moist cake.

Step-by-Step Recipe for Pumpkin Coffee Cake with Cinnamon Crumb Topping

Ingredients

For the cake:

• 3 cups all-purpose flour
• 1 ½ tbsp pumpkin pie spice
• 1 ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 1 (15 oz) can pumpkin puree
• ⅓ cup sour cream
• 1 cup milk

For the crumb topping:

• 2 cups all-purpose flour
• 1 ⅓ cup granulated sugar
• 1 ½ tsp cinnamon
• ¾ cup (1 ½ sticks) unsalted butter, melted

Instructions

1. Preheat & Prepare the Pan

Before you begin, preheat your oven to 350°F (175°C). Grease and set aside a 9×13-inch baking pan with non-stick spray. Properly prepping your pan ensures an easy release and keeps the cake from sticking.

2. Make the Crumb Topping

In a medium bowl, mix together 2 cups of flour, 1 ⅓ cups of granulated sugar, and 1 ½ teaspoons of cinnamon. Pour in the melted butter and stir with a fork until the mixture becomes crumbly. Set this aside. You’ll add it to the cake before baking to give it that signature crunchy topping.

3. Mix the Dry Ingredients

In another medium bowl, whisk together the remaining 3 cups of flour, 1 ½ tablespoons of pumpkin pie spice, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this aside. The dry ingredients are key to the cake’s structure, and the pumpkin pie spice provides that autumn flavor we all love.

4. Cream the Butter & Sugar

In a large bowl or stand mixer, cream the softened butter and 2 cups of sugar together until light and fluffy, about 2 minutes. This step incorporates air into the batter, giving the cake a light texture. Next, add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Stir in the vanilla extract, pumpkin puree, and sour cream (or Greek yogurt) until everything is well combined.

5. Combine the Wet & Dry Ingredients

Now, it’s time to combine the wet and dry ingredients. Gradually add the dry flour mixture to the wet batter, alternating with the milk. Stir gently until the batter is smooth and well mixed, being careful not to overmix. Overmixing can lead to a denser cake, so mix just until everything is incorporated.

6. Assemble the Cake

Pour the prepared batter into your greased 9×13-inch baking pan and spread it out evenly. The batter should be thick and rich, thanks to the pumpkin puree and sour cream. Next, sprinkle the crumb topping evenly over the batter, using your hands to gently press it into the batter so it sticks.

7. Bake to Perfection

Place the cake in the preheated oven and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If you notice the crumb topping is browning too quickly, loosely cover the cake with aluminum foil to prevent burning.

8. Cool & Serve

Once baked, let the cake cool in the pan for at least 15 minutes before slicing. You can serve it warm, which is perfect on a cool fall morning, or let it cool completely for a firmer texture. Enjoy your Pumpkin Coffee Cake with a steaming cup of coffee or tea!

Tips for Success

1. Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the balance of flavors in your cake.
2. Don’t Skip the Sour Cream: Sour cream (or Greek yogurt) adds moisture and tang to the cake, keeping it soft and tender. If you don’t have sour cream on hand, Greek yogurt is a great substitute.
3. Keep an Eye on the Crumb Topping: If you notice the crumb topping browning too quickly, cover the cake loosely with foil to prevent it from burning while the cake continues to bake through.
4. Serve Warm or Cold: This cake is delicious and warm but also fantastic at room temperature. Store leftovers in an airtight container, and enjoy slices throughout the week.

Variations and Serving Suggestions

• Add Nuts: For an extra crunch, you can add chopped pecans or walnuts to the crumb topping.
• Glaze It: For a little extra sweetness, drizzle a simple vanilla glaze over the cooled cake. Mix powdered sugar, vanilla, and milk until you achieve consistency.
• Freeze for Later: This Pumpkin Coffee Cake freezes well. Slice it into individual portions, wrap them tightly, and store them in an airtight container for up to 3 months. Just thaw and enjoy whenever you want a taste of fall.

Celebrate fall with this Pumpkin Coffee Cake, and let the cozy autumn flavors take over your kitchen. Don’t forget to hit that like button, subscribe, and share your favorite fall treats in the comments below. 🍂