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A slice of Pumpkin Crumb Coffee Cake with streusel topping and vanilla glaze on a white plate with coffee.
Maryam

Pumpkin Crumb Coffee Cake

Tender pumpkin cake with a buttery cinnamon crumb topping that tastes like fall in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup sour cream room temperature
  • 1 tsp vanilla extract
For the Crumb Topping
  • 1.5 cups all-purpose flour
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted and slightly cooled

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Electric Mixer

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x13 inch baking pan and line with parchment, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, brown sugar, granulated sugar, pumpkin pie spice, and salt. Pour in melted butter and stir with a fork until large clumps form and no dry flour remains. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. In a large bowl with an electric mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
  5. Beat in eggs one at a time until fully incorporated. Mix in pumpkin puree, sour cream, and vanilla until smooth. The mixture will look slightly curdled - this is normal.
  6. Add dry ingredients to wet ingredients and mix on low speed just until no streaks of flour remain. Do not overmix.
  7. Spread batter evenly in prepared pan. Sprinkle crumb topping in an even layer, breaking up any very large clumps. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. The crumb should be golden and the cake should spring back when lightly pressed.
  8. Cool in pan on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

For extra crunch, add 1/2 cup chopped pecans to the crumb topping. The cake keeps well covered at room temperature for 2 days or refrigerated for 5 days - bring to room temperature before serving. You can substitute Greek yogurt for sour cream if needed.