Fall Pumpkin Coffee Cake Recipe With Cinnamon Crumb Topping

I love making this pumpkin coffee cake when the weather turns crisp — it fills my kitchen with the warm aroma of cinnamon and spice. It’s soft, moist, and crowned with a buttery crumb topping that gives every bite a cozy, comforting feel.

Why You’ll Love This Recipe

I always reach for this recipe in the fall because it perfectly captures the season’s flavors. The pumpkin keeps the cake tender, while the cinnamon streusel adds texture and warmth. It’s easy to make, bakes beautifully, and tastes just as good for breakfast as it does for dessert. I also love that it stays moist for days — if it lasts that long.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE PUMPKIN CAKE
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 cup canned pumpkin purée (not pumpkin pie filling)
⅓ cup sour cream (or Greek yogurt)
1 tsp vanilla extract

FOR THE STREUSEL TOPPING
¾ cup all-purpose flour
½ cup brown sugar
1 ½ tsp cinnamon
¼ tsp salt
6 tbsp cold unsalted butter, cubed

FOR THE VANILLA GLAZE
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Directions

1. I start by preheating my oven to 350 °F (175 °C) and greasing an 8×8-inch or 9×9-inch baking pan. I sometimes line it with parchment paper for easier removal.
2. In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, I cream the softened butter with the brown and granulated sugars until light and fluffy.
4. I beat in the eggs, one at a time, then add the pumpkin purée, sour cream, and vanilla extract. The batter will look slightly thick and creamy.
5. I gently fold in the dry ingredients until just combined, being careful not to overmix.
6. I pour the batter into the prepared baking pan, spreading it evenly.
7. For the streusel topping, I mix the flour, brown sugar, cinnamon, and salt in a bowl. I cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
8. I sprinkle the streusel evenly over the pumpkin batter.
9. I bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, I let the cake cool in the pan for about 15 minutes before drizzling with the glaze.
11. For the vanilla glaze, I whisk together the powdered sugar, milk, and vanilla extract until smooth. I adjust the consistency — thicker for drizzling lines or thinner for a light coating.

Servings and Timing

Serves: about 9–12 squares
Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling + glazing: 15 minutes
Total time: about 1 hour 15 minutes

Variations

• I sometimes add chopped pecans or walnuts to the streusel for a nutty crunch.
• If I’m craving more spice, I increase the cinnamon or add a pinch of allspice.
• For a lighter version, I use Greek yogurt instead of sour cream and reduce the butter slightly.
• I’ve also added chocolate chips or a cream cheese swirl for extra indulgence.
• If I want to make it ahead, I bake it a day early and add the glaze just before serving.

Storage/Reheating

I store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake stays moist, but I always reheat individual slices in the microwave for about 10–15 seconds before serving to refresh the texture.

If I want to freeze it, I wrap slices tightly in plastic wrap and freeze for up to 2 months. I thaw in the fridge overnight and warm slightly before eating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes — I use homemade pumpkin purée if I have it, but I make sure it’s thick and well-drained to prevent a watery batter.

Can I double this recipe for a larger crowd?

Absolutely. I double all the ingredients and bake in a 9×13-inch pan, adding about 5–10 minutes to the bake time.

Why did my streusel sink into the batter?

If the batter is too warm or too thin, the topping can sink slightly. I chill the streusel briefly before sprinkling it over the batter to help it stay on top.

Can I skip the glaze?

Yes — it’s optional. The cake is delicious with just the crumb topping, but the glaze adds a nice sweetness and shine.

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin pie filling already contains sugar and spices, so I only use pure pumpkin purée in this recipe.

Can I make muffins instead of cake?

Yes, I divide the batter into muffin cups and bake for about 18–20 minutes, checking with a toothpick for doneness.

How do I know when the cake is done?

I insert a toothpick into the center — it should come out clean or with just a few moist crumbs, not wet batter.

Can I use oil instead of butter?

I’ve done that before; the texture turns slightly lighter and moister. I use ⅓ cup of oil for every ½ cup of butter replaced.

Can I add a layer of streusel in the middle?

Yes — I add half the batter, sprinkle some streusel, then top with the rest of the batter and the remaining topping for extra crunch.

What should I serve this with?

I love it with coffee, of course, or a scoop of vanilla ice cream for dessert. A drizzle of caramel sauce makes it even more indulgent.

Conclusion

I always find this Fall Pumpkin Coffee Cake to be the perfect cozy bake for autumn mornings or gatherings. The soft, spiced pumpkin base, the buttery cinnamon crumb, and that light vanilla glaze make every slice irresistible. It’s a simple, heartwarming treat I return to every fall season.

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