Meet your new favorite pumpkin crumb cake recipe! This moist, velvety pumpkin coffee cake has all your favorite fall flavors topped with an amazing cinnamon crumble. It’s the perfect pumpkin treat to serve on Thanksgiving morning, or simply enjoy with your pumpkin spice latte!
The BEST Pumpkin Crumb Cake Recipe!
The last time I was in NYC I stopped by a local coffee shop on my way home. They had these gorgeous, HUGE (like the size of a salad plate!) slices of New York Style Crumb Cake.
Like many, I eat with my eyes, so I immediately chose the gigantic slice of cake along with a big cup of coffee to come with me on my trip back to D.C.
The cake and coffee were an absolutely wonderful treat for my journey back home, although I ended up with powdered sugar everywhere. I decided that I quickly had to make a fall version of this incredible cake – and that’s how my Velvety Pumpkin Crumb Cake came to be.
How the pumpkin crumb cake comes together:
Much like the slice I got in New York, this crumb cake is definitely not short on the crumb topping – in fact, that might be my favorite part of this delicious breakfast treat. The cinnamon crumble is a perfect match for the amazingly moist, velvety pumpkin cake that is underneath.
If you love a good cinnamon sugar treat, go check out my Cinnamon Sugar Quick Bread over a Lilluna.com It’s amazing and perfect with a cuppa coffee!
There are a few ingredients that make this crumb cake incredibly moist and velvety. In addition to the pumpkin puree, I add buttermilk to the batter to make this cake moist and tender. My Grandma’s best Buttermilk Chocolate Cake also calls for buttermilk – it’s a fantastic addition to keeping cake from being dry.
Ingredient tips for this Pumpkin Crumb Cake recipe:
Make sure you are using pumpkin puree and NOT pumpkin pie filling. Be sure to look for 100% pumpkin on the label of the can. Pumpkin pie filling is not pumpkin puree.
In addition to the buttermilk, another ingredient that contributes to the amazing velvety texture is cake flour instead of all purpose flour. Cake flour is silky and when sifted together with the spices, you get this wonderfully tender, moist cake!
What can I add to a coffee cake?
Here are some Topping & Mix-In Options:
- Chopped pecans – these go beautifully with pumpkin. Feel free to mix a 1/2 cup chopped pecans into either the batter OR the topping mixture.
- Chocolate Chips – chocolate and pumpkin go great together! Add in 1/2 cup of either semi-sweet or bitter sweet chocolate chips to the batter. I wouldn’t recommend adding the chocolate chips to the crumble.
- Glaze – instead of dusting the top crumble with powdered sugar, a glaze or drizzle is a great option. Add 1-2 Tbsp of milk to 1 cup of powdered sugar. Start with the first tablespoon and stir. Add the second to achieve a moderately thick glaze-like consistency. Simply drizzle over the top of the crumble with a spoon.
When do I serve pumpkin crumb cake?
This crumb cake is the perfect breakfast to serve anytime you’re in the mood for a great coffee cake. It would also be fantastic served for breakfast on Thanksgiving morning, or a nice treat to bring in to your co-workers or the teachers lounge at your kids school.
Try this awesome crumb cake with my White Chocolate Pumpkin Spice Latte or my Cinnamon Dolce Latte Recipe.
Tips for Transporting this Pumpkin Coffee Cake for a Pot-Luck:
- Keep the cake in the original pan that it bakes in. This way, the crumble will stay in place and will make for easy and uniform cutting.
- If you know approximately how many guests there will be, slice it before hand. This makes things easy, especially if you are attending a pot luck where everyone will be serving themselves.
- Bring a serving spatula. Again, especially if you are attending a pot-luck, this will make getting squares of cake out of the pan much easier than a random plastic fork.
Here’s a quick-reference shopping list of the ingredients you’ll need to make this fantastic pumpkin crumb cake:
- Cake Flour
- Granulated Sugar
- Light Brown Sugar
- Cinnamon
- Salt
- Butter
- Pumpkin Pie Spice
- Baking Soda
- Baking Powder
- Pumpkin Puree (canned)
- Buttermilk
- Vegetable Oil
- Eggs
- Vanilla
- Powdered Sugar
(For recipe amounts and complete directions, please reference the recipe below.)
If you loved this delicious pumpkin coffee cake, check out some of my other breakfast treats:
- Applesauce Crumb Cake
- Blueberry Coffee Cake with Sour Cream
- Cream Cheese Pumpkin Bread
- Peach Coffee Cake
- Cranberry Coffee Cake
- Pumpkin Slow Cooker Steel Cut Oats
- Pumpkin Cream Cheese Breakfast Braid
- Better Than Starbucks Pumpkin Loaf
- Pumpkin Apple Streusel Muffins
- Apple Cinnamon Cream Cheese Breakfast Braid
- Pumpkin Coffee Cake Donuts
- Pumpkin Spice Waffles
- Apple Cinnamon Baked Oatmeal
If you loved this pumpkin crumb cake recipe, check out some of my decadent pumpkin desserts:
- Pumpkin Caramel Cream Cheese Poke Cake
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Layered Pumpkin Dessert
- Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting
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Pumpkin Crumb Cake
Equipment
- 8 x 8 Pan Perfect for cakes, bars and desserts!
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
Crumb Topping:
- 1 3/4 cups cake flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted
Cake:
- 2 cups cake flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs + 1 yolk
- 1 teaspoon vanilla extract
- Powdered Sugar for dusting
Instructions
- Preheat oven to 325 degrees. Prepare an 8 x 8 square pan, and line with parchment paper, leaving enough to fold the paper over the edges on each side. Set pan aside.
- First prepare the crumb topping by stirring together the flour, sugars, baking soda and salt. Pour the melted butter over the mixture and mix thoroughly. Mixture will resemble pebbles. Set aside.
- In a mixing bowl, combine the flour, sugar, pumpkin pie spice, baking soda, baking powder and salt. Using a hand or stand mixer, mix in the pumpkin, eggs, buttermilk, oil and vanilla. Stop to scrape down the sides of the bowl. Batter should be smooth.
- Pour batter evenly into the prepared pan. Top the batter with the crumb mixture breaking apart any big chunks. Start at the edges and work toward the center.
- Bake the cake at 325 for 40-45 minutes or until toothpick inserted comes out clean and crumb free. Remove from oven and let the cake cool for 30 minutes before removing from the pan. To remove the cake from the pan, gently pull up on the sides of the parchment paper and lift out of the pan. Dust with powdered sugar.
Notes
Nutrition
This cake looks amazing and I can’t wait to try it. Thank you for sharing and the pictures are amazing!
A perfect afternoon treat cake!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!
Coffee cake sounds delightful right now, especially with that beautiful crumb topping! Thanks for sharing on Creative K Kids #TastyTuesdays
Hi Erin, Wow, this coffee cake looks amazing! Thanks for sharing the recipe! Blessings, Janet
Yum – that looks amazing! Pinning to try. 🙂 Thank you for sharing with us at the #HomeMattersParty
The crumb on this cake is just to die for! Thanks for linkin’ up with What’s Cookin’ Wednesday!
I can’t wait to bring this to work!
Do you really put baking soda in the crumb topping or is that an error? Sounds delicious!
That sponge looks so perfect! I bet the texture is melt in the mouth!
I’m loving all the pumpkin recipes! This looks amazing! Thanks for sharing at the What’s for Dinner party!
Looks so great!! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Oh my this coffee cake looks amazing! Thanks for linking up with Merry Monday – I’ll be featuring your coffee cake at our upcoming party. Hope you’ll link up again 🙂
Your Pumpkin Crumb Cake looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
This takes my breath away, because it looks so tasty good.
Has anyone tried to make muffins with this recipe? I’d assume it should be ok as long as the time is adjusted? Thoughts?
Hello, can I use fresh pumpkin instead of the can…
Hi, Making 2 of these today, one for my family and one to share! Can’t wait! 😍🎃 I’m unclear though, the ingredient list for the crumb topping does not include baking soda but in step 2 it says to combine baking soda with the other crumb topping ingredients. Can you clear this up please?
In the instructions you mention baking soda in the crumb mixture but not in actual ingredients. You have it for the cake but not for the crumb mixture. Checking because I would like to make it. Thank you.
I do love pumpkin and this crumb cake sounds delightful. Thank you for sharing at Happiness is Homemade.
THIS LOOKS SO YUMMY AND LOVE THAT IT IS PUMPKIN FLAVORED
THANKS FOR SHARING
COME SEE US AT http://SHOPANNIES.BLOGSPOT.COM
My daughter and I love anything pumpkin spice. We’ll have to give this one a try.
Oh my gosh Erin this is one gorgeous sounding cake (& gorgeous photos too)! I love everything about it and hope that I am able to veganise it. Thanks for bringing it to Fiesta Friday! 🙂 Have a great weekend.
This looks soooooooo good! Thanks for sharing, can’t wait to try this!
Looks perfect for fall….Thanks for sharing on Fiesta Friday!
Yum, I love pumpkin anything! Going to make this recipe this weekend.
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My cake turned out tough & not moist at all
Have you baked this and then frozen it whole? If so, did it thaw well? Looks delicious!
Yum, I love pumpkin so I am pinning!
Happy fall!
Hugs,
Kippi
Ps. Please share over on my site at the You’re The Star Blog Hop
This looks delicious! TFS! Pinning!
Looks delicious! Thanks for sharing with us at the Snickerdoodle Link Party! This will be one of my features this Saturday!
I love anything that has a crumb topping, this looks amazing and is getting me in the mood for some fall baking! Thank you for sharing on #omhgff be sure to share again.
Best week to you!
Would it be possible to double this recipe in a 9×13 pan
Can this recipe be doubled for a 9×13 pan?