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Deliciously moist pumpkin flavored coffee cake topped with a cinnamon crumb topping that is the perfect dessert snack.

Total Time: 40 minutes
Pumpkin Coffee Cake

Pumpkin Coffee Cake

I am going to have to declare this month as the unofficial month of pumpkin and pumpkin spice everything. In my massive cooking & baking spree the past few weeks I unintentionally made a ton of pumpkin desserts and dishes. I’ve already posted a couple new pumpkin things… but I’ve still got more coming!

haha, woops! Oh well… I love pumpkin so it’s good.

Pumpkin Coffee Cake

Plus, sometimes I unconsciously feel the need to “catch up” on all the things I missed out on posting last year or whatever. I’m not naturally a very competitive person, but maybe that’s my little competitive side in my coming through? This is fun though and I am seriously blessed that I get to call blogging “work” and so if I feel like making all the pumpkin things, then I will make all the pumpkin things.

Which today happens to be this delicious pumpkin coffee cake. I remember posting last year some coffee cake muffins and saying that I never used to like coffee cake because I always thought it had coffee in it. Which it doesn’t but then makes me wonder, why do they call it coffee cake? The things you randomly think about… ?

Pumpkin Coffee Cake

Anyway, the missing coffee in the cake is definitely a bummer but what is lacking in the caffeine department is definitely made up for with the spectacular crumb topping that is usually present. The crumb topping, though messy, is definitely my favorite part of any coffee cake. And this pumpkin coffee cake, with it’s cinnamon crumb topping, just compliments the pumpkin cake so well.

I might’ve eaten the whole pan and not let any of the family touch it. Shhhh… don’t tell. hehe

Pumpkin Coffee Cake

Deliciously moist pumpkin flavored coffee cake topped with a cinnamon crumb topping that is the perfect dessert snack.

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 16 slices


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup pumpkin purée
  • 1/2 cup packed light brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup milk

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter cold
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon


  1. Preheat oven to 350° F and spray 9x9 baking pan with nonstick cooking spray.

  2. In a medium-sized bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger and whisk to combine. 

  3. Add pumpkin puree, brown sugar, vegetable oil, and milk and mix until incorporated. 

  4. Pour batter into greased baking pan. 

Crumb Topping

  1. Add flour, brown sugar, and cinnamon in small bowl and whisk. Add butter and, using a fork or pastry cutter, cut butter into dry ingredients until it forms coarse crumbs.

  2. Sprinkle crumb topping evenly over batter in baking pan.

  3. Bake coffee cake at 350° F for 30-35 minutes or until toothpick inserted in center comes out clean. 

  4. Let cool for 10-15 minutes and serve immediately. Or cover and save for when you're ready!

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

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