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Pumpkin Coffee Cake

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

If you love coffee cakes with crumb topping, you need to try my Best Apple Crumb Cake or the Lemon Cream Cheese Crumb Cake recipe.

pumpkin coffee cake A Pumpkin Coffee Cake

PUMPKIN COFFEE CAKE

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!

Pumpkin Coffee Cake Ingredients (your shopping list):

  • 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.

Step 1: 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.

Step 2: make the cake

Whisk together dry ingredients. Add wet ingredients and whisk everything together until the batter is smooth.

Step 3: bake

Pour the batter into a 13″ x 9″ cake pan, top with the crumb topping and bake for up to 35 minutes.

How to store Pumpkin Coffee Cake?

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 baked cake (whole or individual pieces) in a freezer-safe container or ziploc bag. It should last up to 4 months.

More Pumpkin Recipes:

For more recipes like this one, feel free to browse our Cake Category.

pin it button Pumpkin Coffee Cake

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

5 from 26 votes
pumpkin coffee cake A 150x150 Pumpkin Coffee Cake
Print
Pumpkin Coffee Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

The best 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 coffee cake
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, 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
  1. You can half the recipe for a 8" x 8" baking pan.
  2. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
Nutrition Facts
Pumpkin Coffee Cake
Amount Per Serving
Calories 461 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 49mg16%
Sodium 353mg15%
Potassium 188mg5%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 39g43%
Protein 5g10%
Vitamin A 3480IU70%
Vitamin C 0.9mg1%
Calcium 77mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted on October 11th, 2015 and updated on October 10th, 2019.

Reader Interactions

Comments

  1. Bernadette Bigelow says

    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

  3. Billy says

    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. Kristyn says

    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

  7. Marla says

    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

  9. Christine says

    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

  10. Emili says

    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

  11. Kiki says

    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

  13. Susan Tunney says

    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

  15. Margie says

    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

  20. Valerie says

    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

  21. Ashley says

    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

  22. Senika says

    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

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