Description
This moist and flavorful Pumpkin Coffee Cake is topped with a sweet, spiced crumb topping and a drizzle of vanilla icing—perfect for cozy mornings and fall cravings.
Ingredients
Scale
- Crumb Topping:
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (56g) unsalted butter, cold
- Pumpkin Coffee Cake:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (230g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
- Vanilla Icing:
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease and line an 8-inch or 9-inch square baking pan.
- Make the crumb topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spread the batter into the prepared pan and sprinkle the crumb topping evenly on top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack.
- Make the icing: Whisk together confectioners’ sugar, creamer (or milk), and vanilla extract until smooth. Drizzle over cooled cake.
Notes
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 1 week. This cake freezes well without the icing for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pumpkin coffee cake, fall recipe, crumb topping, breakfast cake