Pumpkin Coffee Cake

pumpkin coffee cake

I know, I am at the tail end of pumpkin season, but I can't let it completely slip by without posting this fabulous recipe for pumpkin coffee cake.  I do not like pumpkin pie, and I don't even really like cake, but this pumpkin coffee cake is a favorite with me and with every other person in our house.  In fact, one of my boys asked for it for his birthday cake this year.

pumpkin coffee cake slice

This cake has just the right flavor and texture for coffee cake, and the crumble topping is the perfect finishing touch. Delicious!  Serve it with a cup of hot chocolate and you have yourself the perfect Fall indulgence.

pumpkin coffee cake batter

When preparing the batter for this cake make sure you cream the butter and sugar together for at least 2-3 minutes to give the sugar a chance to start dissolving into the butter.  When you finally add the flour mix just until combined.  You don't want to overmix once the flour is added or your cake may fall.  In fact, I usually add the flour and mix on low until it is almost combined.  I then take it off the stand mixer and finish mixing by hand.

I always make the crumble before I start making the cake batter.  Then I let it hang out in the refrigerator while I am making the batter and this allows the butter in the crumble to firm up again.  I made the crumble in the above picture in the food processor and you can see that I took it a little too far.  The crumble should appear a little bit coarser than this.  However, if you end up with a finer crumble, like this, all is well.  It will still look and taste amazing!

baked pumpkin coffee cake in pan

See - After baking it looks great!

pumpkin coffee cake on plate

This cake is baked in a springform pan.  You don't necessarily need one if you are just going to enjoy the cake out of the pan.  If, however, you will be removing it and placing it on a cake plate for presentation (my favorite way to serve it), then you really need a springform pan to make this possible.  If you don't have a springform pan, this is the one that I have and it is a good one.

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Now for the recipe:

Yield: 12
Author: Domestic Daybook - Tonia
Pumpkin Coffee Cake

Pumpkin Coffee Cake

This pumpkin coffee cake has a delicious crumb topping and is the perfect fall indulgence.
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M


For the Cake:
  • 2 ½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • pinch nutmeg
  • ½ tsp. ground cloves
  • 1 ½ cup pumpkin puree
  • 1 ½ sticks butter (3/4 cup)
  • 1 ½ cup sugar
  • 3 eggs
  • 1 ½ tsp. Vanilla
For the Crumble:
  • 4 Tbsp. butter
  • 1/3 cup brown sugar 
  • 2/3 cup flour (scant)
  • 2 tsp. cinnamon
  • ½ tsp. salt 


  1. Cream butter and sugar together. Add salt, baking powder, baking soda, spices and vanilla and mix well. Add eggs one at a time, then the pumpkin and mix well. Set the mixer to low and add the flour until just combined. Turn off the mixer and finish folding the batter together with a spatula. Pour the batter into a greased 10 inch springform pan. Smooth out the batter and top with crumble. Bake at 350 for 50-60 minutes, until a toothpick inserted in the center comes out with moist crumbs.
For the Crumble
  1. Place all ingredients in a bowl and combine with pastry blender until it resembles a coarse meal.

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pumpkin coffee cake recipe