If you’re craving a cozy treat that bursts with warm fall flavors, this Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe is exactly what you need. Imagine a tender, moist cake infused with real pumpkin and aromatic spices, crowned with a buttery, cinnamon-laden crumb topping that adds the perfect crunch. To top it all off, a luscious pumpkin spice drizzle brings a sweet, creamy finish that makes every bite unforgettable. It’s the kind of cake that turns any morning coffee or afternoon tea into a moment of pure joy.
Ingredients You’ll Need
This recipe comes together with simple, easy-to-find ingredients that each play an essential role in creating the perfect harmony of flavor, texture, and color. From the rich pumpkin puree that lends moisture and earthiness, to the spice mix that delivers that signature seasonal warmth, every addition makes a delicious difference.
- All-purpose flour: Two measures here, one for the cake batter and one for the crumb topping, providing structure and tenderness.
- Brown sugar: Adds moistness and deep caramel notes; split between topping and batter.
- Ground cinnamon: The star spice that warms every bite delightfully.
- Cold unsalted butter: Creates the crisp, crumbly topping texture everyone loves.
- Baking soda and baking powder: Work together to give the cake a light, airy crumb.
- Salt: Enhances all the sweet and spicy flavors without overpowering.
- Ground nutmeg, cloves, and ginger: These classic pumpkin spices add depth and complexity.
- Pumpkin puree: The moist base that makes the cake tender and rich in pumpkin flavor.
- Canola or vegetable oil: Keeps the cake wonderfully moist and tender.
- Pure maple syrup: Adds subtle natural sweetness and a hint of earthiness.
- Milk: Balances the batter with moisture and richness.
- Confectioners’ sugar: The base of the drizzle, providing smooth sweetness.
- Pumpkin spice coffee creamer or milk: Infuses the drizzle with extra pumpkin spice flavor and creaminess.
- Pure vanilla extract: Brings warmth and enhances all other ingredients beautifully.
How to Make Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (177°C), ensuring it’s fully warmed up before baking. Grease your 9-inch square or springform pan well with nonstick spray. This simple step guarantees your cake comes out smoothly and keeps those edges tender yet not stuck.
Step 2: Make the Spiced Crumb Topping
In a medium bowl, whisk flour, brown sugar, and ground cinnamon evenly. Next, cut in cold unsalted butter using a fork or pastry blender until the mixture forms clumps and crumbs. This topping will add a crispy, sugary crunch that beautifully contrasts the soft cake.
Step 3: Combine the Dry Cake Ingredients
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. This spice blend infuses the batter with that classic pumpkin coffee cake aroma and gentle warmth.
Step 4: Mix the Wet Ingredients
In another bowl, whisk smooth pumpkin puree, brown sugar, oil, maple syrup, and milk. This mixture is what brings moistness and subtle sweetness to your cake, keeping every bite soft and flavorful.
Step 5: Bring Batter Together
Gently pour the wet mixture into the dry ingredients and fold with care until just combined. The key here is to avoid overmixing so the cake stays tender and not dense. The batter will be quite thick, which is exactly how it should be.
Step 6: Assemble the Cake
Transfer the thick batter to your prepared pan and spread it evenly to create a smooth surface. Then, sprinkle your spiced crumb topping all over, pressing it gently into the batter. Some batter peeking through under the crumbs is perfectly fine.
Step 7: Bake to Perfection
Bake for about 30 to 35 minutes. After 30 minutes, test with a toothpick inserted into the center; if it comes out clean or with a few moist crumbs, your cake is ready. If not, give it a few more minutes, covering with foil if the edges brown too quickly to prevent burning.
Step 8: Whip Up the Pumpkin Spice Drizzle
While your cake bakes or cools slightly, whisk confectioners’ sugar, pumpkin spice coffee creamer (or milk), and vanilla extract in a small bowl until smooth. Adjust thickness with a splash more creamer or milk if needed. This drizzle adds a sweet and creamy pumpkin-spiced kiss that complements the crumb topping perfectly.
Step 9: Drizzle and Serve
Once the cake is warm or fully cooled, generously drizzle the pumpkin spice icing across the top. Serving warm is highly recommended, as it elevates the flavors and textures to their most comforting state.
How to Serve Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe
Garnishes
To make your Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe even more festive, consider topping it with a sprinkle of chopped toasted pecans or walnuts. A dusting of cinnamon or a few whole pumpkin seeds can also add a delightful finish.
Side Dishes
This cake pairs beautifully with a steaming cup of coffee or chai tea to highlight the pumpkin spice notes. For a brunch spread, complement with fresh fruit salad or creamy yogurt for a balanced and light addition.
Creative Ways to Present
Cut the cake into charming bite-sized squares and arrange them on a rustic wooden board for cozy gatherings. For extra elegance, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream and a sprinkle of cinnamon on top.
Make Ahead and Storage
Storing Leftovers
Place any leftover Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe in an airtight container and store it in the refrigerator. It will keep wonderfully for up to 4 days, maintaining moistness and freshness with the flavors still vibrant.
Freezing
You can freeze the cake, either whole or sliced, by wrapping it tightly in plastic wrap and then foil or a freezer-safe bag. Frozen pumpkin cake stays good for up to 2 months. Thaw overnight in the fridge before serving to preserve that delicious texture.
Reheating
For a truly comforting experience, warm slices in the microwave for about 20-30 seconds or reheat gently in the oven at 300°F (150°C) for 10-15 minutes. This restores the cozy softness and brings the pumpkin spice drizzle back to life.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use 100% pure pumpkin puree, as canned pumpkin pie filling contains added sugars and spices that can affect the flavor and texture of the coffee cake.
What if I don’t have pumpkin spice coffee creamer?
You can substitute with milk and a pinch of homemade pumpkin pie spice or regular milk for the drizzle. It won’t be quite the same but still delicious and creamy.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum for similar texture and rise.
Is this recipe suitable for a larger crowd?
Absolutely. You can double the ingredients and bake in a larger pan, adjusting baking time as needed since a thicker cake will take longer to bake through.
How do I prevent the crumb topping from sinking into the cake?
Press the crumb topping gently onto the batter without pushing too deep. Also, avoid overmixing the batter so it stays thick enough to hold the topping on the surface while baking.
Final Thoughts
Now that you have this wonderfully detailed Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe, it’s time to bring those warm, festive flavors into your kitchen. Whether for breakfast, dessert, or a lovely snack, this cake is a surefire way to lift spirits and welcome cozy moments. Give it a try and watch it become one of your favorite pumpkin treats to share with friends and family.
Print
Pumpkin Coffee Cake with Spiced Crumb Topping and Pumpkin Spice Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake is a moist, warmly spiced treat perfect for fall mornings or holiday brunches. Featuring a thick pumpkin-infused batter and a crunchy cinnamon crumb topping, it’s finished with a delicate pumpkin spice-flavored glaze that enhances its cozy flavors. This coffee cake combines classic autumn spices like cinnamon, nutmeg, and cloves with the natural sweetness of pumpkin and maple syrup, delivering a deliciously tender and flavored cake that pairs perfectly with your morning coffee or tea.
Ingredients
Crumb Topping
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup packed (110 g) light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (57 g) unsalted butter, cold
Dry Ingredients
- 2 cups (252 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup (245 g) pumpkin puree (100% pure pumpkin, not pie filling)
- 1/2 cup packed (110 g) light or dark brown sugar
- 1/2 cup (120 ml) canola or vegetable oil
- 1/4 cup (60 ml) pure maple syrup
- 1/4 cup (60 ml) milk
Icing
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) pumpkin spice coffee creamer or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (177°C) and allow it to warm fully. Grease a 9-inch square or 9-inch springform pan (or any 2.5-quart baking dish) with nonstick spray, then set aside to prepare the batter.
- Make Crumb Topping: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon until combined. Cut in 1/4 cup cold unsalted butter using a pastry blender or fork until the mixture forms clumps and crumbs. Set this crumb topping aside.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger until evenly combined for the cake base.
- Mix Wet Ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup pure maple syrup, and 1/4 cup milk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick—do not overmix to ensure the cake remains tender.
- Transfer Batter to Pan: Pour or spoon the thick batter into the prepared baking pan. Spread it evenly to create a smooth surface layer.
- Add Crumb Topping: Evenly sprinkle the crumb topping over the batter in the pan. Gently press the crumb mixture down into the batter; some batter may remain visible beneath the topping, which is fine.
- Bake the Cake: Bake for 30-35 minutes at 350°F (177°C). At 30 minutes, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks, bake an additional 5 minutes or until the toothpick test passes. If the edges brown too quickly before the center is cooked through, loosely cover the top with foil after 30 minutes to prevent burning.
- Prepare the Icing: In a small bowl, whisk together 1 cup confectioners’ sugar, 2 tablespoons pumpkin spice coffee creamer (or milk), and 1/4 teaspoon pure vanilla extract until smooth. Add a splash more creamer or milk if you need to thin the icing for easier drizzling.
- Drizzle Icing and Serve: Drizzle the icing over the warm or cooled pumpkin coffee cake. Serving the cake warm is recommended for the best flavor and texture experience.
Notes
- The crusting crumb topping adds a delightful texture contrast to the moist pumpkin cake beneath.
- Do not overmix the batter to keep the cake tender and soft.
- You can substitute milk with any plant-based milk for a dairy-free version, and use dairy-free butter.
- If you don’t have pumpkin spice coffee creamer, regular milk with a pinch of pumpkin pie spice works well as the icing liquid.
- Using pure pumpkin puree rather than pumpkin pie filling is important to avoid extra sugars and spices that can alter the texture and flavor.
- This cake keeps well at room temperature for 2 days, or refrigerated for up to 5 days. Reheat slightly before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of similar measurement, but note texture may vary slightly.
