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Pumpkin Coffee Cake slice on a white plate.

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!

Course Dessert
Cuisine American
Keyword pumpkin coffee cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.