Pumpkin Coffee Cake Recipe – Moist, Easy and So Good!
This pumpkin coffee cake is the kind of recipe that makes your whole kitchen smell like fall the moment it goes into the oven.
It is ultra moist, warmly spiced, and piled high with a thick brown sugar cinnamon crumb topping that bakes into golden, buttery clumps all over the top. Then a simple vanilla icing gets drizzled over the whole thing while it is still warm, and it sinks just slightly into all the nooks in the crumble and makes every single bite absolutely incredible.
No mixer needed. No eggs in the batter — the pumpkin does all the binding. Just two bowls, a whisk, and about 15 minutes of prep before it goes in the oven.
This is the recipe Sally published back in 2013 and has been making every single fall since. With 593 comments and nearly 200 five-star reviews, it is one of those recipes that genuinely earns every bit of the hype. Once you make it you will understand why.
Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, rolls, cookies, and more all in one place.
Why You Will Love This Recipe
- Ultra moist and tender — pumpkin, oil, and maple syrup keep it perfectly soft
- No eggs, no mixer — just two bowls and a whisk
- Thick brown sugar cinnamon crumb topping that bakes into golden buttery clumps
- Vanilla icing drizzle that ties the whole thing together
- Ready in 50 minutes from start to finish
- Works as a cozy fall dessert or a treat any time of day
Ingredients
For the crumb topping:
- 1/2 cup (63g) all-purpose flour, spooned and leveled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, cold and cubed
For the pumpkin coffee cake:
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (226g) pure pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) vegetable or canola oil
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
For the vanilla icing:
- 1 cup (120g) powdered sugar, sifted
- 2 tbsp milk or half-and-half
- 1/4 tsp pure vanilla extract
Ingredient Notes and Substitutions
Pumpkin puree — Pure canned pumpkin, not pumpkin pie filling. Libby is the most reliable brand. You need 1 full cup — a 15 oz can gives you just enough with a little left over.
No eggs — This is intentional. The pumpkin puree acts as the binder in this recipe. That is what makes the batter so thick and the finished cake so moist and dense. Do not add eggs — it will change the whole texture.
Maple syrup — Pure maple syrup, not pancake syrup. The maple adds a subtle warm sweetness that pairs so beautifully with the pumpkin and spices. Do not swap for honey or agave — the flavour profile changes noticeably.
Oil — Vegetable or canola oil keeps the cake ultra moist. Do not swap for butter — butter-based cakes dry out faster and this one is meant to stay tender for days.
Milk — Any milk works, dairy or non-dairy. Buttermilk is the best option if you have it — it adds a slight tang and makes the cake even more moist. Regular whole milk is perfectly fine.
Spices — Cinnamon, nutmeg, cloves, and ginger give the batter a full, rounded spice flavour. If you want to simplify, swap all four for 2 and 1/2 tsp of pumpkin pie spice and keep the cinnamon as listed.
Crumb topping butter — Must be cold and cubed straight from the fridge. Cold butter is what creates those distinct clumpy crumbs. Warm butter will just absorb into the dry ingredients and disappear during baking.
Vanilla icing milk — Regular milk, half-and-half, or even pumpkin spice coffee creamer if you have it. The creamer adds an extra layer of fall flavour to the icing that is worth it if you have it on hand.
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan or a 9-inch round springform pan with nonstick spray. Set aside.
Step 2: Make the Crumb Topping First
In a medium bowl, whisk together the flour, brown sugar, and cinnamon until combined. Add the cold cubed butter and use a fork, pastry cutter, or your fingertips to work it in until the mixture forms clumps and crumbs of varying sizes — some pea-sized, some smaller. You want texture, not fine crumbs. Set aside in the fridge while you make the batter. Keeping it cold helps the crumbs hold their shape during baking.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
Step 4: Mix the Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth and well combined.
Step 5: Combine
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Stop as soon as no dry streaks remain. Do not overmix — the batter will be very thick. That is completely normal and exactly right.
Step 6: Fill the Pan and Add Crumb Topping
Spoon the thick batter into your prepared pan and spread it into an even layer using the back of a spoon or an offset spatula. Take your time — the batter is thick and needs a little patience to spread evenly to the edges.
Pour the crumb topping evenly over the batter. Then gently press the crumbs down into the surface of the batter — not all the way in, just enough so they adhere and do not fall off as the cake rises.
Step 7: Bake
Bake at 350 degrees Fahrenheit for 30 to 35 minutes. Check at the 30-minute mark by inserting a toothpick into the center of the cake. If it comes out clean or with just a couple of moist crumbs, the cake is done. If it has wet batter on it, bake for 5 more minutes and check again.
Do not overbake — this cake should be moist, not dry.
Step 8: Make the Vanilla Icing
While the cake is baking or as soon as it comes out, whisk together the sifted powdered sugar, milk, and vanilla extract in a small bowl until completely smooth. Add an extra splash of milk if you want it a little thinner and more drizzle-friendly.
Step 9: Drizzle and Serve
Drizzle the vanilla icing over the warm cake. It will sink slightly into the crumb topping in the most beautiful way. Serve warm directly from the pan.
Tips for the Best Results
- Use pure pumpkin puree, not pumpkin pie filling — check the label every time
- Keep the crumb topping butter cold — this is what creates the clumpy, golden crumble texture
- The batter will be very thick — do not add extra liquid, just spread it patiently into the pan
- Press the crumb topping gently into the batter before baking so it adheres as the cake rises
- Check at 30 minutes — do not overbake, this cake is meant to be moist
- Drizzle the icing over the warm cake, not cold — it sinks into the crumble just enough to pull everything together
- Serve warm for the best experience — the crumble is at its crunchiest and the icing is perfectly set
- Store covered at room temperature for up to 3 days
Variations
- Brown sugar icing — swap the vanilla icing for a simple brown sugar glaze: melt 2 tbsp butter with 2 tbsp brown sugar, stir in 1 to 2 tbsp milk and a pinch of cinnamon. Drizzle warm.
- Salted caramel drizzle — skip the vanilla icing entirely and drizzle warm salted caramel sauce over the top instead for a richer, more indulgent finish
- Extra spiced crumb — add 1/4 tsp of pumpkin pie spice to the crumb topping alongside the cinnamon for a deeper spiced crumble
- Pecan crumb — stir 1/3 cup of finely chopped pecans into the crumb topping before adding the cold butter for a nutty, crunchy variation
- Pumpkin coffee cake muffins — spoon the batter into lined muffin tins, fill to the top, add crumb topping, and bake at 350 degrees for 20 to 23 minutes
What to Serve With It
- Served warm straight from the pan — always the best way
- With a cup of hot coffee or spiced apple cider
- A scoop of vanilla ice cream alongside for a dessert-forward version
- A dollop of fresh whipped cream instead of the vanilla icing
- A drizzle of salted caramel for extra indulgence
Pumpkin Coffee Cake
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square or round baking pan.
- Make crumb topping: whisk flour, brown sugar, and cinnamon. Cut in cold butter until clumpy crumbs form. Refrigerate until needed.
- Whisk all dry cake ingredients together in a large bowl.
- Whisk all wet cake ingredients together in a separate bowl until smooth.
- Pour wet into dry and stir until just combined. Batter will be very thick.
- Spread batter evenly into prepared pan. Pour crumb topping over the top and gently press it into the surface.
- Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Whisk icing ingredients together until smooth. Drizzle over warm cake. Serve warm.
Notes
- Storage: cover tightly and store at room temperature or in the refrigerator for up to 3 days.
- Freezing: freeze baked and cooled cake (without icing) up to 2 months. Thaw overnight in the fridge. Drizzle with fresh icing before serving.
- No eggs: the pumpkin puree acts as the binder. Do not add eggs.
- Spice shortcut: replace nutmeg, cloves, and ginger with 2 and 1/2 tsp pumpkin pie spice. Keep the cinnamon.
- Milk substitute: buttermilk makes the cake even more moist.
- Pumpkin spice coffee creamer in the icing in place of milk adds an extra fall flavour layer.
Pumpkin coffee cake is one of those recipes that just feels like fall in the best possible way.
The warm spices, the maple sweetness, the golden crumb topping that gets crispy at the edges and chewy in the center — and that vanilla icing that pulls the whole thing together. No eggs, no mixer, fifty minutes. It really does not get much easier for a result this good.
Make it once and it is going to become one of your most-made fall recipes. I am completely sure of it.
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