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    You are here: Crunchy Creamy Sweet / Dessert / Cake / Pumpkin Coffee Cake

    Pumpkin Coffee Cake

    Published: Oct 10, 2019 · Modified: Mar 8, 2020 by Anna 41 Comments · This post may contain affiliate links.

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    Pumpkin Coffee Cake is the best pumpkin cake! The cake is tender and moist and the crumb topping is sweet and crunchy thanks to crushed graham crackers!

    Best Pumpkin Coffee Cake slice on a white plate.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients:
    • How to make Pumpkin Coffee Cake?
    • Recipe FAQs:
    • More pumpkin recipes:
    • Pumpkin Coffee Cake

    Why You'll Love This Recipe

    After last year's super successful and loved apple crumb cake, I had to create the pumpkin version this year. It's all you want in a pumpkin cake: the moist, tender crumb, perfect balance of spices and a crumb topping you could eat on its own. This cake has it all. And may I just add - it goes perfectly with a tall late or cappuccino OR a glass of red wine. You will love the crumb topping. I added crushed graham crackers for more texture and it is the best cake topping ever!

    Ingredients:

    • brown sugar
    • granulated sugar
    • ground cinnamon
    • salt
    • graham cracker crumbs
    • all-purpose flour
    • baking powder
    • baking soda
    • vanilla extract
    • pumpkin pie spice
    • 100% pumpkin puree
    • eggs
    • vegetable oil
    • buttermilk

    How to make Pumpkin Coffee Cake?

    The success of this cake comes from two secret ingredients: my homemade pumpkin pie spice AND graham cracker crumb topping. Yes, I am using crushed graham crackers in the crumb topping which makes it irresistible and crazy delicious.

    • Make the crumb topping: whisk all ingredients in a mixing bowl. Add melted (cooled) butter and stir with a fork. The mixture should resemble coarse crumbs.
    • Make the cake: whisk together dry ingredients. Add wet ingredients and whisk everything together until the batter is smooth.
    • Bake: Pour the batter into a 13" x 9" cake pan, top with the crumb topping and bake for up to 35 minutes.

    Recipe FAQs:

    How to store leftovers?

    If you have a cake stand with a top or lid, it will keep the cake fresh and moist longer.

    Can I freeze this cake?

    Once completely cooled, you can freeze the baked cake (whole or individual pieces) in a freezer-safe container or ziplock bag. It should last up to 4 months.

    More pumpkin recipes:

    • Pumpkin Pie Bars Recipe
    • No Bake Pumpkin Pie
    • Pumpkin Lush Dessert Recipe
    • Pumpkin Cheesecake Dip Recipe

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Pumpkin Coffee Cake slice on a white plate.

    Pumpkin Coffee Cake

    Author: Anna
    The best pumpkin cake! The cake is tender and moist and the crumb topping is sweet and crunchy thanks to crushed graham crackers!
    5 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 461 kcal

    Ingredients
     
     

    !for the crumb topping:

    • ⅓ cup packed brown sugar
    • ⅓ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¾ cup graham cracker crumbs I used plain honey graham crackers
    • ¾ cup all-purpose flour
    • ½ cup + 2 Tablespoon unsalted butter melted, cooled to room temperature (not hot!)

    !for the cake:

    • 2 ¼ cup all-purpose flour
    • 1 ¼ tsp baking powder
    • 1 teaspoon baking soda
    • ½ cup packed brown sugar
    • 1 cup granulated sugar
    • ½ teaspoon salt
    • 2 teaspoons pure vanilla extract
    • 2 ½ tsp pumpkin pie spice
    • 1 cup pumpkin puree not pie filling
    • 2 large eggs
    • ½ cup vegetable or canola oil
    • ¾ cup buttermilk

    Instructions
     

    !to make the crumb topping:

    • In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled, melted butter and stir with a fork until coarse crumbs form. Set aside.

    !to make the cake:

    • Preheat the oven to 350° F.
    • Grease and flour a 13" x 9" baking pan. Set aside.
    • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
    • In another bowl, whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
    • Add the wet ingredients to the dry ingredients and whisk together until smooth. Whisk for about a minute (I use a whisk but you can use a hand-held mixer).
    • Pour the batter into prepared pan. Tap the pan against your counter to release any air bubbles.
    • Sprinkle the crumb topping all over the surface of the cake batter, spreading it evenly.
    • Bake the cake for 32 to 35 minutes OR until a toothpick inserted in few places near the center comes out clean.
    • Cool to room temperature and slice.

    Notes

    • You can half the recipe for an 8" x 8" baking pan.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

    Nutrition

    Calories: 461kcal | Carbohydrates: 68g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 353mg | Potassium: 188mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3480IU | Vitamin C: 0.9mg | Calcium: 77mg | Iron: 2.3mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Dana says

      January 26, 2023 at 12:30 pm

      If I half this for a 8x8 pan do I bake for the same time or half of that time?
      Thank you

      Reply
    2. Shirley says

      August 17, 2020 at 11:30 pm

      Hi, can l make this in a tube pan?
      Thanks,
      Shirley

      Reply
    3. Bernadette Bigelow says

      October 25, 2019 at 5:43 pm

      5 stars
      Easy recipe to follow. Pumpkin Coffee Cake tastes exactly how comments said this cake would taste and more. We enjoyed our Pumpkin Coffee Cake while still warm! Thank you for a new fall recipe which I have added to my favorites.

      Reply
      • Anna says

        October 25, 2019 at 11:39 pm

        Thank you so much, Bernadette! I am so glad the cake was a hit!

        Reply
    4. Laura Reese says

      October 14, 2019 at 10:46 am

      5 stars
      THIS COFFEE CAKE WITH PUMPKIN IS THE PERFECT FALL RECIPE. I LOVE HOW THE FLAVORS COME TOGETHER.

      Reply
      • Anna says

        October 16, 2019 at 10:35 pm

        Thank you so much, Laura!

        Reply
    5. Billy says

      October 11, 2019 at 6:28 am

      5 stars
      These are ridiculous and honestly the absolute most perfect thing to eat with a coffee in the morning. It's got just the right amount of sweet and the pumpkin flavor is delicious.

      Reply
    6. Katie says

      October 10, 2019 at 7:51 pm

      5 stars
      My kind of fall breakfast! I could eat this every day!

      Reply
    7. Pam Dana says

      October 10, 2019 at 5:24 pm

      5 stars
      My cake came out perfect!! Thanks for the great recipe and instructions!

      Reply
    8. Kristyn says

      October 10, 2019 at 5:24 pm

      5 stars
      Love the crumb topping!! It's perfectly moist & so good! I make coffee cakes all the time & this one is our favorite all fall long!

      Reply
    9. Marla says

      November 04, 2018 at 10:06 am

      5 stars
      Best coffee cake ever! Made this yesterday and hubby and I both love it. It's rich, moist and the graham cracker crumb topping is perfect.

      Reply
    10. dee says

      November 10, 2017 at 2:57 pm

      5 stars
      wow thank you for this amazing cake!!!!!!!! we all love it and I can not keep up baking it for pot luck dinners.

      Reply
      • Anna@CrunchyCreamySweet says

        November 16, 2017 at 1:47 pm

        Hi Dee! Thank you so much for the sweet comment! I am so happy to know you love the cake!

        Reply
    11. Christine says

      October 23, 2017 at 6:26 am

      5 stars
      Pumpkin! It's one of the main reasons I love Fall so much. This coffee cake looks amazing, and I can't wait to try it! I'm going to make it to take to a friend's house to share over coffee. YUM!!!

      Reply
    12. Emili says

      September 20, 2017 at 10:53 am

      5 stars
      So I made two of these for a bake sale. I used disposable foil pans and they passed the toothpick test. But they both came out half-baked in the middle. I even baked them for 45 minutes. What did I do wrong?

      Reply
    13. Kiki says

      August 21, 2017 at 5:31 pm

      5 stars
      Just had to say that this is one of my family's favorite coffee cakes to date--the graham cracker topping truly stays crisp for days (even though it sometimes doesn't last that long here, haha).

      I shared the pin/link with my mom and she tried it and we noticed it came out differently--my printed version (from a year ago) has the brown and granulated sugar listed in the crumb topping ingredients but it looks like it's no longer on here. I'm sure it's just a formatting thing, but wanted to give you a head's up so others don't miss out on that extra sweetness in the topping. 🙂

      Thanks again for this recipe! It really is a winner!

      Reply
    14. Paul Hayes says

      December 15, 2016 at 6:25 am

      5 stars
      Yowsers! This is a terrific recipe - I adore the idea of using graham crackers for the crumb. Super crunchy!

      Reply
    15. Susan Tunney says

      September 28, 2016 at 2:03 pm

      5 stars
      I love everything pumpkin. I had all the ingredients on hand and I am so glad I decided to make this today. Absolutely delicious! Thank you so much for the recipe. Really love the graham cracker crumb topping.

      Reply
      • Anna@CrunchyCreamySweet says

        September 28, 2016 at 10:45 pm

        Hi Susan! I love that! Thank you so much for trying the recipe and for coming back to let me know you love it. The crumb topping is my favorite part. 😀 Have a beautiful day! -Anna

        Reply
    16. Caryn says

      September 16, 2016 at 10:01 am

      5 stars
      I made this cake and it was A-MAY-ZING!!! Thank you for sharing!!! 😀

      Reply
      • Anna@CrunchyCreamySweet says

        September 18, 2016 at 2:32 pm

        Woohoo! Thank you so much for trying the recipe and for letting me know! I am so happy to know you enjoyed the cake. 😀 Have a beautiful day, Caryn! -Anna

        Reply
    17. Margie says

      November 16, 2015 at 6:56 am

      5 stars
      OMG the BEST crumb topping the cake was Fabulous will definitely make this time and time again . The flavors were great, cake was moist
      Thanks for sharing this!

      Reply
      • Anna@CrunchyCreamySweet says

        November 16, 2015 at 12:55 pm

        Hi Margie!! Yay! Thank you so so much! I am so happy that you love the crumb topping and the cake. Have a wonderful week!

        Reply
    18. Kasey says

      October 24, 2015 at 11:25 am

      Am I overlooking the recipe for the pumpkin pie spice?

      Reply
      • Anna@CrunchyCreamySweet says

        October 24, 2015 at 11:52 am

        Hi Kasey! You can find the recipe for my pumpkin spie here:

        https://www.crunchycreamysweet.com/homemade-pumpkin-pie-spice/

        Hope that helps! Happy baking!

        Reply
    19. Katerina says

      October 13, 2015 at 9:59 pm

      5 stars
      This just screams, "I'm THE BEST! TRY ME!"!! It's gorgeous!

      Reply
    20. Michelle says

      October 13, 2015 at 1:36 pm

      5 stars
      Wow! This looks GLORIOUS!!!!!!!!!!!

      Reply
    21. Andi says

      October 13, 2015 at 6:40 am

      5 stars
      This looks really good! Absolutely irresistible! Yummy!

      Reply
    22. Valerie says

      October 12, 2015 at 9:58 pm

      5 stars
      This entire post is just so warm and cozy! Coffee cake is one of my most favorite things and I love the fall twist!

      Reply
    23. Ashley says

      October 12, 2015 at 8:08 pm

      5 stars
      I would never have thought to pair coffee cake with wine! Such a great idea! And I am loving that thick layer of crumb on top -- the best part!

      Reply
    24. Senika says

      October 12, 2015 at 3:43 pm

      5 stars
      I'm intrigued! Red wine + pumpkin coffee cake?! Sounds like an interesting combo but I totally trust your suggestions. I've got the red wine, now I just need to make this perfect-for-Fall cake!

      Reply
    25. Tonia says

      October 12, 2015 at 1:16 pm

      5 stars
      Pumpkin coffee cake is fantastic and I love the addition of graham crackers!

      Reply
      • Anna@CrunchyCreamySweet says

        October 13, 2015 at 9:50 am

        Thank you, Tonia!

        Reply
    26. Michelle says

      October 12, 2015 at 12:58 pm

      5 stars
      I love coffee cake and pretty much all things pumpkin, so this quite a natural dessert for me to love.

      Reply
      • Anna@CrunchyCreamySweet says

        October 13, 2015 at 9:33 am

        Same here! Love this time of year for baking! Thanks, Michelle!

        Reply
    27. Amy Stafford says

      October 12, 2015 at 10:51 am

      5 stars
      This looks like a great cake. So fluffly and moist. I want it in the morning with my coffee.

      Reply
      • Anna@CrunchyCreamySweet says

        October 12, 2015 at 1:18 pm

        It really is! It melts in your mouth - so good!

        Reply
    28. Kelly says

      October 12, 2015 at 9:58 am

      5 stars
      This sounds amazing! Totally acceptable to have dessert for breakfast, right?? 😉

      Reply
      • Anna@CrunchyCreamySweet says

        October 12, 2015 at 1:14 pm

        Always! 🙂 Thank you, Kelly!

        Reply
    29. Medha says

      October 11, 2015 at 9:42 pm

      5 stars
      Mmmm this looks delicious- love the streusel and love that you used buttermilk in here 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        October 12, 2015 at 1:12 pm

        Thank you, Medha! Buttermilk is the best in cakes!

        Reply

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