Spiced Pumpkin Coffee Cake Recipe With Crumb Topping
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Our Pumpkin Coffee Cake checks all the boxes for a pumpkin spice fall treat: tender, spiced cake with real pumpkin, generously topped with a sweet buttery crumb. A taste of autumn in every bite and is definitely an annual must-have.
Check out our collection of fantastic fall recipes. You’ll find delightful options like Pumpkin Magic Bars, Roasted Fall Vegetables With Brussels Sprouts, Creamy Tomato, Turkey, & Orzo Soup, Fall Salad With Butternut Squash, Pumpkin Gooey Butter Cake, and Bourbon Apple Cider Cocktail.
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Table of Contents
Why You’ll “Fall” In Love With Pumpkin Coffee Cake
It’s like a taste of autumn when you savor this spiced pumpkin coffee cake with crumb topping! From warm fall flavors to the easy cake mix recipe, here are six reasons you’ll want to add this coffee cake recipe to your fall line-up.
- Warm Seasonal Flavors: The combination of spices like cinnamon, allspice, and others in pumpkin pie spice create a cozy, inviting coffee cake bursting with fall-inspired flavors.
- Moist, Tender Texture: Pumpkin puree keeps the crumb cake incredibly moist and tender, complementing the delightfully firm, yet tender crumb topping.
- Easy Preparation: Using a cake mix, this simple coffee cake recipe is a breeze to pull together; enjoy a warm bit of bliss in less than an hour!
- Anytime Fall Treat: Enjoy pumpkin crumb cake as a breakfast treat with your morning coffee, as an afternoon treat, or a sweet dessert with a vanilla glaze.
- Fall Get Togethers: A fantastic snack cake to share with family and friends for brunch, game nights, and cozy evenings by the fireplace!
Ingredients You’ll Need
Simple panty basics for this pumpkin coffee cake recipe create a scrumptious blend of flavors and textures. From the rich, buttery crumb topping to the warmly spiced cake base, both bake up to an enticing and aromatic fall treat.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Packed Brown Sugar – Adds a rich, caramel-like sweetness to the crumb topping.
- Granulated Sugar – aka white or raw cane sugar
- Ground Cinnamon – Warm, sweet, and spicy woody notes.
- Nutmeg – Offers a subtle, nutty undertone that enhances the cinnamon and sugar flavors.
- Unsalted Butter – Melted and cooled
- All-Purpose Flour
- Canned Pumpkin Puree – a smooth, creamy, and thick mixture made from pure pumpkin that should be free of additional seasonings and additives.
- Eggs – For optimal blending and even baking, incorporate eggs at room temperature.
- Water – room temp
- Vanilla Extract – for best results use pure vanilla extract (not imitation vanilla)
- Pumpkin Pie Spice – A traditional autumn blend that usually contains cinnamon, ginger, allspice, nutmeg, and cloves. Try my DIY Pumpkin Spice Recipe!
- Yellow Cake Mix – I always like using a Duncan Hines cake mix for short-cut recipes with cake mixes. It’s convenient and serves as the coffee cake’s base, simplifying the preparation process.
- Baking Soda – The secret hack to refresh a boxed cake mix for extra leavening and lift.
- Powdered Sugar – (optional) for dusting
This post may contain affiliate links. Please read my disclosure policy here.
How To Make Pumpkin Coffee Cake With Crumb Topping
When you are baking, you’ll want to use the full recipe at the bottom of the page.
Make Crumble Topping:
- Except for the flour, mix all of the crumb ingredients together.
- Use a fork to slowly add flour until it makes large crumbs. Do not overmix.
Make The Cake:
- Mix all of the ingredients together except the cake mix and baking soda
- Stir in yellow cake mix and baking soda until just combined, and pour pumpkin batter into the prepared baking pan.
- Sprinkle the crumble mixture on top and lightly press the crumb topping into the cake batter.
- Bake until a toothpick in the center comes out clean. Cool, and dust with powdered sugar before serving.
Recipe Notes And Tips
- Mix crumb topping until you have large crumbs to ensure a light, crumbly texture. Chill crumbs in the refrigerator until you are ready to sprinkle on the coffee cake batter.
- Be cautious not to overmix the crumble topping; if overmixed, it will turn into an unusable paste.
- Throw chopped walnuts or pecans into the crumb topping for extra flavor and texture.
- If the top or edges of the cake start to brown too quickly you can loosely cover the cake with aluminum foil.
- Use a mesh strainer to dust powdered sugar over the baked cake.
- You can make a glaze to drizzle over the baked cake instead of sprinkling it with powdered sugar: In a bowl, whisk together 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 2-4 tablespoons milk to your desired consistency. Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over crumb crumb-topped baked cake.
How To Store Pumpkin Crumb Cake
Securely cover the coffee crumb cake with foil and store it on the counter at room temperature. Well wrapped, it will keep for up to 3 days, especially in cooler weather with less humidity.
Wrap it tightly in plastic wrap or store the pumpkin cake in an airtight container in the refrigerator for up to a week. Serve at room temperature.
To freeze, wrap the whole coffee cake or individual servings in plastic wrap and place them in a freezer bag. It can be frozen for 3 months and thawed on the counter or overnight in the refrigerator.
To Reheat – If you like your pumpkin crumb cake warm and aromatic, gently heat it in the microwave or oven.
The biggest difference between a coffee cake and a regular cake is its texture and intended use. Coffee cakes tend to be denser, with a crumbly texture, perfect with your favorite warm beverage in the morning or afternoon snack. They often have yummy streusel or crumb toppings and might even sneak in some fruit, nuts, or chocolate chips.
On the other hand, regular cakes come in all sorts of textures and flavors, with icing, frosting, or glaze, perfect for celebrations and desserts. They usually have that soft, sweet, cakey crumb we all love.
Pumpkin pie spice is a spice blend, packaged in one bottle for convenience, traditionally used in pumpkin pie and other fall desserts. This classic spice mixture can vary depending on the brand, but it usually includes cinnamon, nutmeg, ginger, allspice, and cloves. Some brands or recipes may also include cardamom.
While both spice blends share common ingredients like cinnamon, nutmeg, and allspice, they bring a unique twist to your recipes. Pumpkin pie spice includes cloves and ginger, adding a warm, earthy depth that pairs wonderfully with pumpkin-based treats. Apple pie spice’s star player is often cardamom, contributing a subtle citrusy note that enhances apple-focused dishes.
Yes, you can make this pumpkin coffee cake recipe ahead of time. Bake and cool completely; do not add the powdered sugar. Then wrap tightly in plastic wrap, cover in foil, and store in the refrigerator for up to 3 days before serving, or freeze. Thaw and/or bring the coffee cake to room temperature, then dust it with powdered sugar before serving.
Spiced pumpkin coffee cake with a crumb topping is a traditional blend of seasonal flavors and textures with simple prep. It is always a favorite when included at brunch, dessert buffets, parties, or “me-time!”
Brunch: A delicious spiced coffee cake is a great pumpkin dessert centerpiece for brunch. Serve it with any of these easy brunch recipe ideas:
- Easy Overnight English Muffin Breakfast Casserole
- Savory Asparagus & Tomato Galette
- Fantastic Chicken Waldorf Salad
- Sausage Egg & Cheese Brunch Casserole
- Easy Broccoli & Cheddar Quiche (w/pie frozen pie crust)
- Mixed Berry Breakfast Pizza
- Baked Pumpkin Pie Oatmeal
- Homemade Blueberry Scones
- Apple Cider Donuts With Brown Butter Glaze
Parties: Pumpkin crumb coffee cake is a wonderful addition to a fall-themed dessert buffet. Check out other easy and creative options for a seasonal soiree:
- Apple Butter Pumpkin Pie With Streusel Topping
- Torchless Pumpkin Crème Brûlée
- Pie Crust Cookies with Pumpkin Fluff Dip
- Easy Apple Crisp With Toasted Oats
- Butterscotch Schnapps Spiked Hot Chocolate
- Baileys Martini W/Vanilla Twist
- Pumpkin Spice Hot Chocolate
Anytime: No need for an occasion, this yummy pumpkin crumb cake is a delightful treat with a cup of your favorite brew just because you deserve a little me-time! Really treat yourself and your cup of joe with our Homemade Pumpkin Spice Creamer.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, melted and cooled
- 2 ½ cups all-purpose flour
- 1 (15 ounce) can pumpkin puree
- 2 eggs, room temp
- ⅓ cup room temp water
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 (15 ounce) package yellow cake mix
- 1 teaspoon baking soda
- (optional) powdered sugar for dusting
- Preheat oven to 350° F and grease a 9x13-inch metal baking pan with baking spray or line with parchment paper.
- Make Crumble Topping: In a medium bowl, mix sugars, cinnamon, nutmeg, salt, and cooled butter. Slowly add flour and mix using a fork just until you have large crumbs. Do not over-mix (if it turns into a paste, you have overmixed), and set the crumb topping in the refrigerator to chill until ready to use.
- Make The Cake: In a large bowl mix pumpkin puree, eggs, water, vanilla extract, and pumpkin pie spice together in a large bowl.
- Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
- Sprinkle the crumble mixture over the batter using your fingers. Use a rubber spatula to lightly press the crumble topping down into the cake to help it stick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Allow the cake to cool on a wire rack and dust with powdered sugar (or glaze- *see notes) before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 531mgCarbohydrates: 81gFiber: 2gSugar: 43gProtein: 6g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.