Name: Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup (63g) all-purpose flour (spooned & leveled); 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 teaspoons ground cinnamon; 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold; 2 cups (250g) all-purpose flour (spooned & leveled); 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; 1 cup (226g) pumpkin puree; 1/2 cup (100g) packed light or dark brown sugar; 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer); 1/4 cup (82g) pure maple syrup; 1/4 cup (60ml) milk (dairy or nondairy, buttermilk recommended); 1 cup (120g) confectioners’ sugar; 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk; 1/4 teaspoon pure vanilla extract

If you’re looking to cozy up your mornings or impress your guests at brunch, this Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe will be your new go-to treat. Imagine moist, warmly spiced pumpkin cake layers topped with a generous crumbly cinnamon-sugar topping and then drizzled with luscious vanilla icing that melts into every bite. It’s every pumpkin lover’s dream come true, perfect for the crisp days when you crave something sweet, comforting, and deeply satisfying.

Ingredients You’ll Need

The image shows two parts of a cooking process on a white marbled surface. On the left, a clear glass bowl holds a smooth, thick light brown batter with some texture, and a silver whisk is partially dipped in it. On the right, a white rectangular baking dish is filled with the same light brown batter, which is spread evenly with a silicone spatula that has a dark pink head and a wooden handle resting inside the dish. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for pantry staples and simple ingredients that come together to create magic. Each ingredient adds a special aspect whether it’s the tender crumb, warm spices, or the luscious sweetness of the icing, making this Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe taste absolutely irresistible.

All-purpose flour: The base for both cake and crumb topping, giving structure and softness.
Brown sugar: Adds rich sweetness and helps keep the crumb topping chewy and flavorful.
Ground cinnamon: The signature spice that brings warmth and depth to the cake and topping.
Cold unsalted butter: Essential for that tender, crumbly topping with perfect texture.
Baking soda and baking powder: Power ingredients that ensure the cake rises beautifully.
Ground nutmeg, cloves, and ginger: These spices round out the pumpkin spice flavor with subtle complexity.
Pumpkin puree: The star ingredient that makes the cake moist and perfectly pumpkin-y.
Canola or vegetable oil: Keeps the cake moist and tender.
Pure maple syrup: Adds natural sweetness and a hint of rich, almost caramel-like flavor complexity.
Milk: Adds moisture and lightness to the batter; buttermilk works wonders if you have it.
Confectioners’ sugar: For the icing’s delicate sweetness and smooth texture.
Pumpkin spice coffee creamer or half-and-half: Infuses the vanilla icing with cozy pumpkin spice notes.
Pure vanilla extract: Rounds out the icing with a fragrant, sweet vanilla flavor.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe

Step 1: Prepare Your Pan and Crumb Topping

Start by preheating your oven to 350°F (177°C) and lightly greasing a 9-inch square or springform pan to ensure your cake doesn’t stick. Next, mix the crumb topping ingredients—flour, brown sugar, cinnamon, and cold butter. Cut the butter into the dry mix until you get clumps that are just the right size for that crumbly texture. Set this aside as it’s the magical crunchy layer on top that we all love.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk your all-purpose flour along with baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. These spices and leavening agents are what shape the cake’s structure while packing in that irresistible autumnal aroma.

Step 3: Combine the Wet Ingredients

In another bowl, whisk pumpkin puree with brown sugar, canola oil, maple syrup, and milk until smooth and well combined. This blend makes the batter rich and flavorful but still light enough for a tender crumb.

Step 4: Bring Batter Together and Add Crumb Topping

Pour the wet ingredients into the dry and fold gently until just combined. Be careful not to overmix; we want a dense but moist texture. Spoon the thick batter evenly into your pan, then sprinkle your crumb topping evenly on top, gently pressing it down into the batter for that perfect balance of cakey and crunchy.

Step 5: Bake to Perfection

Bake for about 30 to 35 minutes, checking doneness at the 30-minute mark by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. This step is key to get a moist pumpkin cake with a golden crisp topping.

Step 6: Whip Up the Vanilla Icing and Serve Warm

While the cake is still warm or cooled to your preference, whisk together confectioners’ sugar, pumpkin spice coffee creamer, and vanilla extract. Drizzle this luscious vanilla icing over the top to add a creamy, sweet finish that perfectly complements the spiced pumpkin flavors.

How to Serve Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe

A white square baking dish holds a dessert with two visible layers: a bottom layer of moist, golden brown cake and a top layer of crumbly, dark brown streusel with an uneven texture. The streusel is drizzled with white icing that contrasts against the dark crumbs. A metal spatula with a wooden handle is lifting a square piece, showing the clear division between the crumb top and cake base. The dish sits on a white marbled surface with a red cloth partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider sprinkling a few toasted pecans or a dusting of cinnamon on top for an extra layer of texture and visual appeal. Fresh whipped cream or a scoop of vanilla ice cream as a side can elevate the dessert further, turning it into a luxurious treat.

Side Dishes

This coffee cake pairs beautifully with a warm cup of spiced chai or pumpkin spice latte for a full seasonal vibe. For brunch, serve alongside fresh fruit salad or savory dishes like scrambled eggs with herbs to balance the sweetness.

Creative Ways to Present

Slice the cake into generous squares and serve on rustic wooden boards for a cozy gathering, or stack smaller cut pieces with whipped cream in glass jars for an elegant layered dessert presentation. Drizzle extra icing and garnish with edible flowers for a festive look.

Make Ahead and Storage

Storing Leftovers

You can tightly cover the cake and keep it at room temperature or in the refrigerator for up to three days. The flavors often deepen after resting, so leftovers can taste even better the next day.

Freezing

This cake freezes incredibly well for up to two months. Slice it into portions, wrap tightly in plastic wrap, then foil or place in airtight containers. Thaw overnight in the fridge before serving to enjoy fresh-tasting cake anytime.

Reheating

Warm individual slices in the microwave for 15-20 seconds or in a low oven to revive that fresh-baked texture and melt the vanilla icing slightly. This helps bring back the just-out-of-the-oven feeling every time.

FAQs

Can I use pumpkin pie spice instead of individual spices?

Absolutely! Using about 2 and 1/2 teaspoons of pumpkin pie spice in place of cinnamon, nutmeg, cloves, and ginger is a great time-saver and still delivers that classic pumpkin spice flavor you’re craving.

What type of milk works best in this recipe?

You can use any milk you have on hand — dairy or nondairy. Buttermilk is a wonderful choice for added moisture and a slight tang, but regular milk, almond milk, or oat milk will also work beautifully.

Is it possible to make this cake gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Just remember that texture might be slightly different but still delicious.

Can I prepare the batter in advance?

You can mix the batter the night before and store it covered in the fridge. Just give it a gentle stir before baking. Keep in mind the crumb topping is best prepared fresh to maintain its perfect texture.

What’s the best way to cut this cake without the crumb topping falling apart?

Using a sharp serrated knife warmed slightly in hot water and wiped dry helps slice cleanly through the crumb topping without too much crumbling. Cut gently with a saw-like motion for neat squares.

Final Thoughts

This Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe truly captures the essence of fall in every bite. Its perfect balance of tender pumpkin cake, crunchy cinnamon crumb, and silky icing makes it a delightful treat for any occasion. I hope you find as much joy baking and indulging in this cake as I do sharing it with family and friends. Give it a try, and soon it might just become your seasonal staple too!