Pumpkin Coffee Cake
This Pumpkin Coffee Cake is the ultimate cozy fall bake, made with tender pumpkin-spiced cake, a buttery cinnamon crumb topping, and a simple vanilla glaze. Moist, warmly spiced, and loaded with crunchy crumbs, it’s perfect for breakfast, brunch, afternoon coffee, or a relaxed holiday gathering.
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Servings: 9
Equipment
- 9-inch square baking pan
- Large mixing bowls
- Medium mixing bowl
- Pastry Cutter or Fork
- Rubber spatula
- Toothpick or Cake Tester
- Wire Cooling Rack
Ingredients
For the Pumpkin Coffee Cake
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (225 g) pumpkin puree
- ½ cup (100 g) packed brown sugar
- ½ cup (120 ml) vegetable or canola oil
- ¼ cup (80 g) pure maple syrup
- ¼ cup (60 ml) milk
- 1 teaspoon pure vanilla extract
For the Cinnamon Crumb Topping
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) packed brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cubed
For the Vanilla Glaze
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the crumb topping first. Whisk the flour, brown sugar, cinnamon, and salt together in a medium bowl. Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or fork until large, irregular crumbs form. Set aside.
- For the cake batter, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- In a separate bowl, whisk the pumpkin puree, brown sugar, vegetable oil, maple syrup, milk, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold everything together just until no dry streaks remain. The batter will be thick, so avoid overmixing.
- Transfer the batter to the prepared baking pan and spread it into an even layer.
- Scatter the crumb topping evenly over the entire surface, gently pressing some of the larger crumbs into the batter so they stay in place while baking.
- Bake for 30–35 minutes, checking at the 30-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can dry out the pumpkin cake.
- Remove the cake from the oven and let it cool in the pan for about 15–20 minutes. Transfer it to a wire rack if you want it to cool completely before glazing.
- While the cake cools, make the vanilla glaze. Whisk the confectioners’ sugar, milk, vanilla extract, and salt together in a small bowl until smooth. Add a few extra drops of milk if the glaze is too thick, or a little more confectioners’ sugar if it is too thin.
- Drizzle the glaze over the warm or cooled coffee cake. Slice into 9 squares and serve.
