Pumpkin Crumb Coffee Cake
November 6, 2026
Persons
12
Prep Time
20 minutes
Cook Time
45 minutes
Wait Time
20 minutes
Total Time
1 hour, 5 minutes
Ingredients
- Topping
- • 1 1/3 cup (260g) granulated sugar
- • pinch of kosher salt
- • 1 1/3 cup (160g) All-Purpose Flour
- • 2 teaspoon ground cinnamon
- • 1/2 cup (56g) chopped pecans (optional)
- • 8 tablespoons/1 stick (114g) salted butter, melted
- Filling
- • 2/3 cup (140g) light brown sugar
- • 2 teaspoon ground cinnamon
- Cake
- • 2/3 cup (134g) canola oil
- • 4 large eggs, room temperature
- • 2 cups (400g) granulated sugar
- • 2 cups (426g) pumpkin purée
- • 2 teaspoon pumpkin pie spice, or 1 teaspoon cinnamon, and 1/2 teaspoon each ground ginger and nutmeg
- • 2 teaspoon kosher salt
- • 2 teaspoon baking powder
- • 3 cups (360g) All-purpose flour
Instructions
- Instructions:
- Preheat the oven to 350°F. Line with parchment paper or lightly grease a 9 x 15 pan.
- For the topping: Add the sugar, salt, flour, spice, and nuts to a medium bowl. Toss the ingredients with the melted butter until small crumbs form and all dry bits are combined. Set the topping aside.
- For the filling: Mix together the brown sugar and cinnamon.
- For the cake: In a large bowl, mix the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Scoop half the batter into the prepared pan, spreading it all the way to the edges.
- Sprinkle the filling evenly on top of the batter.
- Spread the remaining batter over the filling.
- Crumble the topping over the batter in the pan.
- Bake the cake until it’s light brown on top, and a toothpick inserted into the center comes out clean, about 40 to 45 minutes.
- Remove the cake from the oven and allow it to cool for at least 20 minutes before cutting and serving.
- Optional: Mix a little powdered sugar, milk and vanilla into a runny and opaque paste then drizzle over the entire cake.
- Cut, and serve. Best when warm!
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