Pumpkin Coffee Cake – moist and tender pumpkin cake brimming with spices and finished with a buttery crisp yet melt-in-your-mouth crumb topping.
AND it’s finished with a sweet vanilla glaze. So much goodness in one breakfast or after dinner treat!
The Best Pumpkin Coffee Crumb Cake!
Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already!
Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt.
It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments.
I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing.
At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly!
It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking.
Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze.
So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!
And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand.
Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.
How to Make Pumpkin Coffee Cake
- Prepare crumbs: mix dry crumb ingredients, rub in butter with fingertips. Set aside.
- Preheat oven and prepare baking pan.
- Whisk dry ingredients. Set aside.
- Mix butter and oil in with sugar in stand mixer.
- Blend in eggs one at a time. Then mix in pumpkin, sour cream and vanilla.
- Pour batter into prepared baking dish and spread.
- Sprinkle crumbs over top and bake.
- Drizzle with vanilla glaze.
More Tempting Pumpkin Desserts to Try
- Pumpkin Muffins
- Pumpkin Oat Chocolate Chip Cookies or try this healthy breakfast version
- Pumpkin Chocolate Chip Bread
- Pumpkin Bread Pudding
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Pumpkin Coffee Cake
- 1 3/4 cups (245g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (105g) granulated sugar
- 1/2 cup (105g) light brown sugar
- 1/4 cup (2 oz) unsalted butter, softened
- 1/4 cup (60 ml) vegetable oil
- 2 large eggs
- 1 cup (240g) canned pumpkin puree
- 3 Tbsp (48g) sour cream
- 1 tsp vanilla extract
- For the crumbs:
- In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
- For the cake:
- Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
- In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
- Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, rather then remain indented), about 40 - 45 minutes. Remove from oven and cool completely on a wire rack.
- For the glaze:
- In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store cake in an airtight container.
- Recipe source: Cooking Classy