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Fall Pumpkin Coffee Cake Recipe With Cinnamon Crumb Topping

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This Fall Pumpkin Coffee Cake is a soft, spiced pumpkin cake topped with a buttery cinnamon crumb and drizzled with sweet vanilla glaze. It’s cozy, moist, and perfect for chilly mornings or autumn gatherings.

Ingredients

For the Pumpkin Cake:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1 cup canned pumpkin purée (not pumpkin pie filling)

1/3 cup sour cream or Greek yogurt

1 teaspoon vanilla extract

For the Streusel Topping:

3/4 cup all-purpose flour

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed

For the Vanilla Glaze:

1 cup powdered sugar

2–3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream butter with brown and granulated sugars until light and fluffy.
  4. Beat in eggs one at a time, then mix in pumpkin purée, sour cream, and vanilla until smooth.
  5. Gently fold in dry ingredients until just combined—do not overmix.
  6. Spread the batter evenly into the prepared baking pan.
  7. For the streusel, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture forms coarse crumbs.
  8. Sprinkle the streusel evenly over the pumpkin batter.
  9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for about 15 minutes before glazing.
  11. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.

Notes

Add chopped pecans or walnuts to the streusel for a nutty crunch.

Increase cinnamon or add allspice for a stronger spice flavor.

Use Greek yogurt instead of sour cream for a lighter texture.

Add chocolate chips or a cream cheese swirl for extra richness.

Bake in a 9×13-inch pan for larger crowds; increase bake time by 5–10 minutes.

Nutrition

Find it online: https://justsosavory.com/fall-pumpkin-coffee-cake-recipe-with-cinnamon-crumb-topping/