Simple Pumpkin Coffee Cake with Crumble Topping
There’s nothing more comforting on a crisp fall morning than a slice of pumpkin coffee cake with crumble topping fresh from the oven. Soft, moist, and filled with warm pumpkin spice flavor, this cake is the perfect balance of cozy and sweet. The buttery cinnamon crumble on top adds a satisfying crunch that pairs beautifully with a cup of hot coffee or tea. Whether you’re making it for a weekend brunch, a holiday breakfast, or simply to treat yourself during pumpkin season, this easy pumpkin coffee cake is sure to become a new favorite in your kitchen.
Reasons Why You’ll Love This Recipe
- Warm spices like cinnamon, nutmeg, and cloves make it taste like fall in every bite
- The buttery crumble topping adds sweetness and texture
- Easy to make with simple pantry ingredients
- Ideal for breakfast, brunch, or dessert
- Feels festive and cozy, making it great for holiday gatherings
- Can be made ahead of time and still tastes delicious the next day
Ingredients You’ll Need for this Pumpkin Coffee Cake
Cake Mixture
- Flour – the base that gives the cake structure and softness
- Baking soda & baking powder – help the cake rise and stay fluffy
- Salt – balances the sweetness and enhances flavor
- Cinnamon, nutmeg, ginger & clove – the warm spices that make this cake taste like fall
- Butter – adds richness and moisture
- Pumpkin puree – provides flavor, natural sweetness, and a tender texture
- Brown sugar – brings a deep, caramel-like sweetness
- White sugar – balances sweetness and lightens the texture
- Eggs – bind the batter together and add structure
- Vanilla – enhances the warm, sweet flavors
- Greek yogurt – keeps the cake extra moist and tender
Crumble Topping
- Flour – helps create that signature crumbly texture
- Brown sugar – adds sweetness with a hint of molasses flavor
- Cinnamon – ties the crumble to the spiced cake perfectly
- Butter – melts into the crumble for a golden, crunchy topping
How to Make This Pumpkin Coffee Cake
To make this cozy pumpkin coffee cake with crumble topping, start by preheating your oven to 350°F and lightly greasing a square 9×9-inch baking pan.
In a large mixing bowl, melt your butter and let it cool slightly before whisking in the pumpkin puree, brown sugar, white sugar, eggs, vanilla extract, and Greek yogurt until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove. Gently fold the dry ingredients into the wet mixture, stirring just until everything is incorporated—be careful not to overmix so your cake stays tender.
Pour the batter evenly into your prepared pan and smooth out the top. For the crumble, combine the flour, brown sugar, and cinnamon in a small bowl, then cut in the softened butter using a fork or your hands until you have a mixture of pea-sized crumbles.
Sprinkle this evenly over the batter, covering the surface generously. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before slicing—this way, the crumble sets perfectly on top of the soft, spiced pumpkin cake.
Storage Tips for this Recipe
- Store leftover coffee cake covered tightly at room temperature for up to 2 days.
- For longer freshness, keep it in an airtight container in the refrigerator for up to 5 days.
- Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.
- To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw frozen slices overnight in the fridge or at room temperature, then enjoy as is or gently reheat before serving.
Common FAQ’s for this Recipe
- Can I use canned pumpkin puree instead of fresh pumpkin?
- Yes! Canned pumpkin puree works perfectly for this recipe and is often more consistent than homemade puree. Just be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Can I make this coffee cake ahead of time?
- Absolutely. You can bake it a day in advance, cover it tightly, and store it at room temperature. The flavors actually deepen overnight.
- Can I freeze pumpkin coffee cake?
- Yes, this cake freezes well. Wrap cooled slices (or the whole cake) in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight before serving.
- What if I don’t have Greek yogurt?
- You can substitute sour cream for Greek yogurt. Both add moisture and richness to the cake.
- Can I use different spices?
- Definitely! If you don’t have all the individual spices, you can replace them with about 1 ½ teaspoons of pumpkin pie spice.
- What size pan should I use?
- This recipe is best baked in a 9×9-inch square pan. You can also use an 8×8-inch pan, but the cake may need a few extra minutes in the oven.
- How do I know when the cake is done?
- Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready.
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Pumpkin Coffee Cake with Crumble Topping
There’s nothing more comforting on a crisp fall morning than a slice of pumpkin coffee cake with crumble topping fresh from the oven. Soft, moist, and filled with warm pumpkin spice flavor, this cake is the perfect balance of cozy and sweet. The buttery cinnamon crumble on top adds a satisfying crunch that pairs beautifully with a cup of hot coffee or tea.
Servings: 16 pieces
Equipment
- 9X9 Pan
Ingredients
For The Cake
- 1&3/4 cup Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/4 tsp. Salt
- 1&1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/2 tsp. Ground Ginger
- 1/4 tsp. Ground Clove
- 1/2 cup Butter melted
- 1 cup Pumpkin Puree
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 2 eggs Eggs
- 2 tsp. Vanilla
- 1/2 cup Greek Yogurt
Crumble Topping
- 1 cup Flour
- 1/2 cup Brown Sugar
- 2 tsp. Cinnamon
- 1/2 cup Butter soft
Instructions
- Start by preheating your oven to 350°F and lightly greasing a square 9×9-inch baking pan.
- In a large mixing bowl, melt your butter and let it cool slightly before whisking in the pumpkin puree, brown sugar, white sugar, eggs, vanilla extract, and Greek yogurt until the mixture is smooth and well combined.1/2 cup Butter, 1 cup Pumpkin Puree, 1/2 cup Brown Sugar, 1/2 cup Granulated Sugar, 2 eggs Eggs, 2 tsp. Vanilla, 1/2 cup Greek Yogurt
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove.1&3/4 cup Flour, 1 tsp. Baking Soda, 1 tsp. Baking Powder, 1/4 tsp. Salt, 1&1/2 tsp. Cinnamon, 1/2 tsp. Nutmeg, 1/2 tsp. Ground Ginger, 1/4 tsp. Ground Clove
- Gently fold the dry ingredients into the wet mixture, stirring just until everything is incorporated—be careful not to overmix so your cake stays tender.
- Pour the batter evenly into your prepared pan and smooth out the top. Next you'll be putting the crumble top before the oven.
For The Crumble Topping
- For the crumble, combine the flour, brown sugar, and cinnamon in a small bowl, then cut in the softened butter using a fork or your hands until you have a mixture of pea-sized crumbles.1 cup Flour, 1/2 cup Brown Sugar, 2 tsp. Cinnamon, 1/2 cup Butter
- Sprinkle this evenly over the batter, covering the surface generously.
- Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly before slicing—this way, the crumble sets perfectly on top of the soft, spiced pumpkin cake.
Notes
Storage Tips for this Recipe
- Store leftover coffee cake covered tightly at room temperature for up to 2 days.
- For longer freshness, keep it in an airtight container in the refrigerator for up to 5 days.
- Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.
- To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw frozen slices overnight in the fridge or at room temperature, then enjoy as is or gently reheat before serving.
Common FAQ’s for this Recipe
- Can I use canned pumpkin puree instead of fresh pumpkin?
- Yes! Canned pumpkin puree works perfectly for this recipe and is often more consistent than homemade puree. Just be sure to use 100% pure pumpkin, not pumpkin pie filling.
- Can I make this coffee cake ahead of time?
- Absolutely. You can bake it a day in advance, cover it tightly, and store it at room temperature. The flavors actually deepen overnight.
- Can I freeze pumpkin coffee cake?
- Yes, this cake freezes well. Wrap cooled slices (or the whole cake) in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight before serving.
- What if I don’t have Greek yogurt?
- You can substitute sour cream for Greek yogurt. Both add moisture and richness to the cake.
- Can I use different spices?
- Definitely! If you don’t have all the individual spices, you can replace them with about 1 ½ teaspoons of pumpkin pie spice.
- What size pan should I use?
- This recipe is best baked in a 9×9-inch square pan. You can also use an 8×8-inch pan, but the cake may need a few extra minutes in the oven.
- How do I know when the cake is done?
- Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready.
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