Pumpkin Coffee Cake

A soft, spongy pumpkin coffee cake with pumpkin pie spice and a buttery brown sugar crumble layered through the middle and over the top. The crumble develops crispy, caramelized bits when freshly baked.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Coffee Cake

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serving

Calories: 417kcal

Equipment

8x8 baking pan

Ingredients

Crumbles

2/3 cup light brown sugar
3/4 cup all-purpose flour 95g
2 teaspoon pumpkin spice
6 tablespoon butter cold

Coffee cake

8 tablespoon butter melted
3/4 cup canned pumpkin
3/4 cup granulated sugar
2 large egg
1 tablespoon vanilla extract
1 1/3 cup all-purpose flour 166g
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat the oven. Set the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Prepare the crumble. In a bowl, combine the light brown sugar, flour, and pumpkin pie spice. Add the cold salted butter and use a pastry cutter or your hands to work it into the dry ingredients until crumbles form. Place the mixture in the refrigerator while preparing the cake batter.
Mix the wet ingredients. In a large bowl, combine the melted salted butter, pumpkin puree, granulated sugar, eggs, and vanilla extract.
Mix the dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the wet mixture and mix until combined.
Layer the cake. Spread half of the pumpkin batter into the prepared baking pan. Sprinkle half of the chilled brown sugar crumble evenly over the batter.
Add the remaining layers. Spread the remaining pumpkin batter over the crumble layer, then distribute the rest of the crumble across the top.
Bake. Place the pan in the oven and bake for 35–40 minutes. Check the center with a toothpick for wet batter, or gently press the cake to see if the center springs back.
Cool and serve. Remove the coffee cake from the oven and allow it to cool slightly before slicing and serving.

Notes

Pumpkin: Use 100% canned pumpkin puree, not pumpkin pie filling.
Crumble texture: The brown sugar crumble is especially crispy when freshly baked. It gradually softens as the coffee cake sits.
Butter: This recipe was made with salted butter in both the cake and the crumble.
Pan: Use an 8×8-inch baking pan lined with parchment paper.

Nutrition

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