Pumpkin Coffee Cake Recipe

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This moist, sweet coffee cake is full of incredible pumpkin spice flavor. The crumble topping and vanilla glaze are the perfect finishing touch.

Prep Time15

Cook Time40

Cooling Time10

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: pumpkin coffee cake

Servings: servings

Calories: 378kcal

Preheat your oven to 350°F. Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a small bowl, mix together the flour, brown sugar, and cinnamon for the topping. Cut in the chilled butter until large crumbs form. Set aside.
1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 cup unsalted butter, cold
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
1 Tablespoon pumpkin pie spice, 1/2 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan. Sprinkle the crumb topping evenly over the top of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the glaze. Add the glaze ingredients to a small bowl and mix well.
½ cup powdered sugar, 2 Tablespoons milk, ½ teaspoon vanilla extract
Allow the cake to cool for 10 minutes. Drizzle with the glaze before slicing and serving. Enjoy with a cup of coffee or tea!