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Pumpkin Coffee Cake

This Pumpkin Coffee Cake starts with a delicious pumpkin spiced cake that is soft yet dense, topped with a delicious crumble topping and drizzled with a sweet vanilla glaze.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 -12 pieces


Pumpkin Coffee Cake

  • 2 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch cloves
  • 1/2 cup vegetable oil
  • 1 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup buttermilk*
  • 2 eggs
  • 2 tsp vanilla

Crumble Topping

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 1/2 cup all-purpose flour
  • pinch salt
  • 1/2 cup + 2 tbs unsalted butter melted
  • 1/4 tsp cinnamon
  • pinch nutmeg

Vanilla Glaze

  • 1 cup confectioner's sugar
  • 1 tbs maple syrup
  • 3-5 tbs heavy cream


  • Preheat oven to 350 degrees and arrange rack to the center of the oven. Line a 9x9 pan with parchment paper and set aside.
  • In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well.
  • In a separate bowl, whisk vegetable oil, pumpkin puree, buttermilk, eggs and vanilla until combined. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just incorporated as you do not want to over-mix the batter. Pour batter into prepared pan and set aside.
  • For the crumble, toss sugar, flour, salt, cinnamon and nutmeg together in a large bowl. Stir in melted butter until crumbly. It will still be wet but you will be able to break it up into smaller pieces. If for some reason it won't crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan into an even layer. Bake for 35-40 minutes OR until a toothpick inserted in the center comes out clean.
  • While cake is cooling, prepare glaze. In a small bowl, combine confectioner's sugar, maple syrup and cream until smooth. Add more or less cream for your desired thickness - I like mine on the thicker side so it doesn't melt into the cake.


  1. *Make your own "buttermilk" by adding 1 tbs of white vinegar to 1/3 cup of milk.