Pumpkin Coffee Cake

This recipe is a perfect fall morning treat and it can also be part of a Thanksgiving brunch. It’s sweet, but with the right amount of pumpkin flavor to break up any heaviness that might come from all those carbs.

This pumpkin streusel coffee cake is a perfect fall treat. It has the perfect amount of spice and sweetness that makes it delicious.


We’re in full-on pumpkin mode over here, as you’ve undoubtedly guessed. Breakfast with Nutella Swirled Pumpkin Bread, lunch with Gluten Free Pumpkin Waffles, dinner with Wild Rice Stuffed Pumpkins, and dessert with Pumpkin Cake with Cream Cheese Frosting In between all of that, we’ll be munching on this Pumpkin Coffee Cake with a buttery cinnamon streusel and cream cheese icing.


For us, it was love at first taste. This crumb cake is pretty much the only way we’ll be beginning our mornings this Fall. It’s really moist with a soft crumb, properly spiced, and topped with an addictive cinnamon crumb topping.


Advice on how to make the greatest pumpkin coffee cake.

For this easy-to-share morning treat, we tweaked our favorite pumpkin bread recipe. This recipe is one of our favorites since it’s incredibly moist, doesn’t have a lot of sugar (3/4 cup for the whole pan–plus the crumb topping, but we can’t be perfect), is properly spiced, and comes together in one dish, making prep and cleanup a breeze. Score! Although the recipe is straightforward, we’ve compiled a list of tips to ensure that you get the best results possible:

  1. Don’t overmix the ingredients. Simply whisk everything together until there are no more clumps of flour, then stop. This will result in the ideal soft crumb.
  2. Don’t overcook the potatoes. DUH. The last thing you want is for your crumb cake to dry out. 
  3. Don’t bake by yourself. This pumpkin crumb cake is uncontrollably delicious. You’ll have someone to split the pan with if you bake with pals.


To produce an excellent crumb topping, follow these steps:

Crumb topping, oh my. Is it only me who, like an animal, shamelessly nibbles off the wonderful crumble? I’m sure I’m not the only one who enjoys crispy, sweet, buttery bliss.

Traditional crumbs are produced using flour, butter, sugar, and spices. It’s extremely simple, but getting the ratio exactly right might be difficult. There’s a thin line between a crumble that doesn’t retain its shape and melts into your cake and one that’s floury and dry. The golden ratio for crumb topping is 1 pound of flour, 1 cup sugar, and 1/2 cup butter, according to our research.


The best way to keep pumpkin coffee cake fresh is to keep it in the refrigerator.

Because this pumpkin coffee cake is very moist, it will take a long time to dry out. Keeping it in an airtight container or wrapping it in plastic wrap will ensure that it keeps all of its moisture and taste. Pumpkin crumb cake can keep for 7 days at room temperature or up to 3 months in the freezer! Simply thaw and reheat when you’re ready to dine.

We actually believe this cake tastes better cold–it gives the crumb a richer flavor and goes well with a pumpkin spice latte.


Season of the pumpkin is here! Let’s toast to the occasion with this pumpkin coffee cake!


With this luscious pumpkin coffee cake with a crumb topping and creamy cream cheese icing, pumpkin season is here to stay.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 16 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 16 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 30 minutes to prepare
  • 40-minute total time
  • 16 servings 1 time
  • Breakfast is a category of food.
  • Baked method
  • American cuisine


to make a pumpkin cake

  • 1 1/2 cups flour (all-purpose)
  • a quarter cup of sugar
  • 1 teaspoon bicarbonate of soda
  • a quarter teaspoon of baking powder
  • 1 teaspoon kosher salt
  • 1 tblsp. nutmeg
  • 2 tsp cinnamon powder
  • 1 teaspoon garlic cloves
  • 1 teaspoon extract de vanille
  • 2 eggs
  • 1 cup pureed pumpkin
  • 1/3 gallon of milk
  • 1/2 cup vegetable (or canola) oil

for the crumbs on top

  • 1 cup flour
  • 1 cup packed brown sugar
  • a pinch of cinnamon
  • nutmeg (1/2 teaspoon)
  • salt (1/4 teaspoon)
  • room temperature 1/2 cup unsalted butter

in order to make the maple cream cheese glaze

  • a couple of teaspoons of cream cheese
  • 1 tablespoon cream (heavy)
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • a sprinkle of salt
  • 1 tablespoon confectioners’ sugar


  1. Preheat the oven to 350 degrees Fahrenheit and line a 9 × 9 baking sheet with parchment paper. Remove from the equation.
  2. Combine flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves in a large mixing basin.
  3. In the middle of your dry ingredients, make a well. Combine the eggs, oil, milk, vanilla, and pumpkin puree in a mixing bowl. For approximately 30 seconds, whisk together the wet ingredients, then fold them into the dry ingredients until just mixed.
  4. Place the batter in the prepared pan and leave it aside while you prepare the topping.
  5. If you’re not as lazy as we are, you may use the same filthy bowl or a fresh one. Combine the flour, cinnamon, nutmeg, sugar, and salt in a mixing bowl. Cut in the butter with a pastry blender until the mixture begins to clump together. Pour the crumble over the pumpkin batter and distribute evenly to the borders.
  6. Preheat oven to 350°F and bake for 30-40 minutes, or until a knife inserted in the middle comes out clean. Allow time for cooling.
  7. Make the cream cheese glaze while the cake cools. Whisk together the cream cheese, heavy cream, and maple syrup in a small sauce pan over medium heat until everything is melted. Whisk together the confectioners’ sugar, salt, and vanilla extract. Add a little extra cream if the frosting is too thick; if it’s too thin, add more powdered sugar.
  8. After the cake has cooled, sprinkle it with frosting and serve it in 16 slices!

Keywords: autumn, buttery, moist, the greatest, simple, one dish

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