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 preferred); 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 craving a dessert that brings cozy autumn vibes right to your kitchen table, this Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe is your new best friend. Imagine a tender, moist pumpkin cake bursting with warming spices and topped with a luscious crumb topping that melts into each bite. And just when you think it can’t get any better, a silky vanilla icing drizzled over the top ties it all together beautifully. It’s a perfect pairing of flavors and textures that’s sure to become a beloved staple in your recipe box.

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

Every ingredient in this Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe plays an important role in delivering the perfect balance of moistness, spice, and sweetness. From the fragrant spices to the rich pumpkin puree, each component is simple yet essential.

All-purpose flour: The base that gives structure to both the cake and crumb topping, contributing to a tender crumb.
Brown sugar: Adds deep molasses notes and moisture, especially important in the crumb topping for that satisfying crunch.
Ground cinnamon, nutmeg, cloves, and ginger: The heart of the warm, spiced flavor profile—feel free to use pumpkin pie spice as a shortcut.
Unsalted butter: Cold in the crumb topping to create flaky chunks, and essential for richness in the cake.
Pumpkin puree: This superstar ingredient lends beautiful color, moisture, and that unmistakable pumpkin flavor.
Vegetable or canola oil: Keeps the cake super moist and tender without weighing it down.
Pure maple syrup: Adds a lovely natural sweetness and complexity to the cake batter.
Milk: Any variety works; buttermilk is especially wonderful for an extra soft crumb.
Confectioners’ sugar, pumpkin spice coffee creamer or milk, and vanilla extract: Combined to make the silky vanilla icing that takes this cake over the top.

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 the Oven and Pan

Start by preheating your oven to 350°F (177°C). Grease your baking pan—a 9-inch square or a springform pan works perfectly—or any 2.5-quart baking dish you have handy. This ensures your cake releases easily, keeping that crumb topping intact and looking gorgeous.

Step 2: Mix the Crumb Topping

In a medium-sized bowl, whisk together the flour, brown sugar, and cinnamon. Then, cut in the cold butter using a pastry blender or fork. Your goal here is to create chunky crumbs that will bake into a crisp, flavorful topping, adding delightful texture to every slice. Set the crumb mixture aside for now and get ready for the cake batter.

Step 3: Combine Dry and Wet Ingredients for the Cake

Whisk together your flour, baking soda, baking powder, salt, and spices in a large bowl until evenly mixed—this forms the backbone of your spiced flavor. In a separate bowl, combine pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth. Pour the wet mixture into the dry ingredients and stir gently, just enough to bring everything together. Avoid over-mixing, as you want your cake to remain tender, not tough.

Step 4: Assemble and Bake

Pour the thick batter into your prepared pan and spread it evenly with a spatula. Next, sprinkle that glorious crumb topping over the surface, gently pressing it down so it adheres nicely. Pop the cake in the oven for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick in the center—it’s done when the toothpick comes out clean or with just a few moist crumbs clinging to it.

Step 5: Prepare the Vanilla Icing

While the cake bakes, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or milk), and vanilla extract until smooth and luscious. If needed, add a splash more creamer to thin the icing to your preferred drizzling consistency. The icing is divine when drizzled over the warm cake, soaking into the crumbs and making every bite irresistible.

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

To elevate this already stunning cake, add a light dusting of cinnamon or a few whole pecans around the edges. Fresh whipped cream or a dollop of vanilla yogurt on the side also adds creaminess that pairs beautifully with the spiced pumpkin flavors.

Side Dishes

This coffee cake shines as a centerpiece for brunch or afternoon tea. Pair it with a rich cup of freshly brewed coffee, spiced chai tea, or even a warm latte to complement the scented spices in the cake and icing. Light fruit salads or a simple citrus compote also contrast delightfully with the dense, sweet cake.

Creative Ways to Present

For an alluring presentation, serve slices stacked with a drizzle of additional vanilla icing between layers, creating a mini-layered cake effect. Alternatively, cut the cake into bite-sized squares and serve on a beautiful platter with toothpicks—perfect for sharing at gatherings or potlucks.

Make Ahead and Storage

Storing Leftovers

This Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe keeps well for up to three days when stored in an airtight container at room temperature or refrigerated. Make sure to cover it tightly to maintain its moistness and prevent the crumb topping from drying out.

Freezing

If you want to enjoy this cake later, it freezes wonderfully for up to two months. Wrap it securely in plastic wrap and then aluminum foil to protect it from freezer burn. When you’re ready to indulge again, thaw it overnight in the fridge and enjoy nearly as fresh as the day you baked it.

Reheating

To bring back that fresh-from-the-oven feeling, warm your slice gently in the microwave for about 15-20 seconds. This softens the crumb topping and melts the vanilla icing slightly, making each bite irresistible. Avoid overheating to keep the texture perfect.

FAQs

Can I use canned pumpkin puree for this coffee cake?

Absolutely! Canned pumpkin puree is perfect and consistent in moisture and texture, which helps make this cake moist and flavorful every time.

What if I don’t have all the spices like nutmeg or cloves?

No worries! You can substitute with an equal amount of pumpkin pie spice, or just use cinnamon alone if that’s what you have on hand. The cake will still be deliciously spiced.

Can I substitute the oil for butter in the cake batter?

While butter adds a wonderful flavor, oil helps keep the cake moist and tender. If you want to use butter, melt it first and measure the same amount, but be aware the texture might be a little different.

Is this cake suitable for freezing without icing?

Yes, you can freeze the cake without the icing. Just add the vanilla icing after thawing and warming it up. This helps keep the icing fresh and the cake texture ideal.

Can I make this recipe dairy-free?

Definitely! Use a plant-based milk for the batter and icing, and swap in a dairy-free butter or margarine for the crumb topping. The flavors stay just as wonderful.

Final Thoughts

This Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe is a true celebration of autumn flavors wrapped up in a moist, tender cake with a crunchy crumb topping and irresistible icing. Whether you’re serving it for a cozy weekend brunch or a festive gathering, it’s guaranteed to warm hearts and bring smiles around the table. I can’t wait for you to bake it and share it with your loved ones!

Pumpkin Crumb Coffee Cake with Spiced Pumpkin and Vanilla Icing Recipe

Ingredients You’ll Need