Why You’ll Love This Recipe

I love how it delivers all the warmth of autumn in one easy bake. Soft cake layered with spiced pumpkin and crunchy crumble feels both comforting and sophisticated. It’s a fuss-free treat that your friends and family will devour at breakfast, brunch, or snack time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar (for streusel)
Baking powder and/or baking soda
Salt
Pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, cloves)
Pumpkin puree
Vegetable or canola oil
Sour cream or Greek yogurt (or milk)
Eggs (if included)
Vanilla extract
Unsalted butter (for crumb topping)
Optional: chopped pecans in streusel
Optional glaze: powdered sugar + milk or maple syrup

directions

Preheat the oven (around 350 °F/175 °C) and grease a 9×9 in or 8×8 in pan.
Make the streusel: Combine flour, brown sugar, (optional cinnamon and pecans), and cold butter. Use your fingers or a pastry cutter to form a crumbly texture; set aside.
Mix dry ingredients: In a bowl, whisk flour, sugar, baking soda/powder, salt, and pumpkin pie spice.
Combine wet ingredients: In another bowl, whisk together pumpkin puree, oil, sour cream (or yogurt), eggs (if using), and vanilla.
Build the cake: Pour half the batter into the pan, sprinkle half the streusel evenly, then top with the remaining batter and finish with the remaining crumb topping.
Bake for approximately 35–50 minutes (depending on pan size), or until a toothpick inserted into the center comes out with a few moist crumbs.
Glaze (optional): Whisk powdered sugar with a splash of milk or maple syrup, then drizzle over the slightly cooled cake.

Servings and timing

I usually slice this into 9–12 squares.

Prep time: ~15–20 minutes
Bake time: ~35–50 minutes
Total time: ~50–70 minutes

Variations

Vanilla or maple icing: Customize the glaze for extra flavor.
Pecan streusel: Stir in chopped pecans for crunch.
Cream cheese swirl: Add a creamy layer in the middle for extra indulgence.
Mini loaves: Adapt to an 8 × 4 in pan for bundt or loaf format—just adjust baking time.
Gluten-free: Swap the flour for a 1:1 gluten‑free blend.

storage/reheating

I store leftovers covered at room temperature for 2–4 days, or refrigerate (especially if glazed) for up to 4 days. I like to warm a slice for a few seconds in the microwave or heat in the oven to revive that crumb topping texture.

FAQs

Can I skip the sour cream?

Yes—Greek yogurt or milk works too. Sour cream adds extra richness and moisture, but isn’t essential.

Do I need both baking powder and soda?

That depends on your recipe—some use both for optimal rise and texture. Follow your recipe’s instructions.

Can I prepare this ahead?

Absolutely. I often assemble it the night before; just bake it fresh in the morning for that warm aroma.

Is it freezer-friendly?

Yes—wrap individual slices and freeze for up to 3 months. Thaw overnight in the fridge, then warm before serving.

Can I make this dairy-free?

Yes—use non-dairy yogurt or milk and a plant-based butter alternative.

Conclusion

Pumpkin Crumb Coffee Cake is one of my favorite seasonal bakes that’s simple yet indulgent. The balance of moist pumpkin cake and crunchy streusel, combined with a sweet glaze, makes it a perfect companion for cozy mornings or afternoon treats. It’s reliable, delicious, and always a joy to make and share.