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The Best Pumpkin Coffee Cake

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

the best pumpkin crumb cake 3 The Best Pumpkin Coffee Cake

You knew it will happen. After last year super successful and loved Best 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 it’s 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.

 

the best pumpkin crumb cake a The Best Pumpkin Coffee Cake

I don’t know why but I always pair my cakes, muffins, sweet breads or any other baked goods with something equally good to drink. With cakes it has usually been a creamy coffee drink. However, recently my Hubby brought a bottle of wine home and I just pulled this cake out of the oven. Later that day, (after all the pictures were taken) we enjoyed a few slices with the wine.

You guys, you HAVE to try this. The combination of spices from the cake and the red wine is absolutely amazing! It’s almost like spiced mulled wine but not hot. It screams fall to me and I am officially obsessed with it. So if you have guests coming and planning on serving this cake, add red wine to the menu. They will love it!

the best pumpkin coffee cake long The Best Pumpkin Coffee Cake

The success of this cake comes from two secret ingredients: my homemade (and may I just add – absolutely perfect) pumpkin pie spice AND graham cracker crumb topping. Yes, you read it right. I am using crushed graham crackers in the crumb topping which makes it irresistible and crazy good to nibble on. DO IT!

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5 from 20 votes
the best pumpkin crumb cake a 150x150 The Best Pumpkin Coffee Cake
Print
The Best Pumpkin Coffee Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
The Best Pumpkin Coffee Cake - absolutely irresistible pumpkin cake! The cake is tender and moist and the crumb topping is sweet and crunchy thanks to crushed graham crackers!
Course: Dessert
Cuisine: American
Keyword: pumpkin
Servings: 12 servings
Calories: 461 kcal
Author: Anna
Ingredients
!for the crumb topping:
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup graham cracker crumbs I used plain honey graham crackers
  • 3/4 cup all-purpose flour
  • 1/2 cup + 2 Tablespoon unsalted butter melted (if using salted, skip the additional 1/2 tsp salt), cooled to room temperature (not hot!)
!for the cake:
  • 2.25 cup all-purpose flour
  • 1.25 tsp baking powder
  • 1 teaspoon baking soda
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2.5 tsp pumpkin pie spice
  • 1 cup pumpkin puree not pie filling
  • 2 large eggs
  • 1/2 cup vegetable or canola oil
  • 3/4 cup buttermilk
US Customary - Metric
Instructions
!to make the crumb topping:
  1. 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:
  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 13" x 9" baking pan. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
  4. In another bowl, whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
  5. 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).
  6. Pour the batter into prepared pan. Tap the pan against your counter to release any air bubbles.
  7. Sprinkle the crumb topping all over the surface of the cake batter, spreading it evenly.
  8. Bake the cake for 32 to 35 minutes OR until a toothpick inserted in few places near the center comes out clean.
  9. Cool to room temperature and slice.
Recipe Notes

You can half the recipe for a 8" x 8" baking pan.

Nutrition Facts
The Best Pumpkin Coffee Cake
Amount Per Serving
Calories 461 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 49mg 16%
Sodium 353mg 15%
Potassium 188mg 5%
Total Carbohydrates 68g 23%
Dietary Fiber 1g 4%
Sugars 39g
Protein 5g 10%
Vitamin A 69.6%
Vitamin C 1.1%
Calcium 7.7%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

~~~ I have another version of this cake coming to the blog soon, so stay tuned! ~~~

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet or #crunchycreamysweet so I can check it out!

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Reader Interactions

Comments

  1. Marla says

    November 4, 2018 at 10:06 am

    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

  4. Emili says

    September 20, 2017 at 10:53 am

    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

  5. Kiki says

    August 21, 2017 at 5:31 pm

    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

  7. Susan Tunney says

    September 28, 2016 at 2:03 pm

    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

  9. Margie says

    November 16, 2015 at 6:56 am

    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

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