Pumpkin Crunch Coffee Cake
This Pumpkin Crunch Coffee Cake is a soft and warmly spiced pumpkin cake loaded with a buttery pecan streusel topping and finished with a sweet vanilla glaze. It’s the ultimate cozy fall treat that comes together easily and is absolutely perfect for weekend brunches, holiday gatherings, or anytime pumpkin season calls!
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Pumpkin Coffee Cake
When it comes to pumpkin treats, this one’s a winner. My new pumpkin crunch coffee cake has all the cozy fall flavor, plus a buttery pecan topping that gives it the best little crunch in every bite. It’s simple, warm, and exactly what you want with your morning coffee.
It wouldn’t be fall if I didn’t have a new pumpkin recipe to share with y’all. Pumpkin really is my cool‑weather love language, and this one hits all the cozy notes.
Looking for other delicious pumpkin recipes this fall? Try our Pumpkin Ice Cream, Pumpkin Oatmeal Pancakes, Pumpkin Cheesecake Bites, and Pumpkin Spice Donuts.
Why This Recipe Works:
- Incredibly moist and tender crumb – the combination of pumpkin puree, sour cream, and both a whole egg and egg yolk creates the most luxuriously soft and moist cake that stays that way for days
- Warmly spiced pumpkin flavor – cinnamon and pumpkin pie spice give this cake that cozy, irresistible fall flavor in every single bite
- That pecan crunch topping – buttery, cinnamon, and loaded with chopped pecans, the streusel adds the most incredible crunchy contrast to the soft, tender cake beneath
- Finished with a vanilla glaze – a simple drizzle of sweet vanilla glaze ties everything together and makes this coffee cake look and taste absolutely stunning
What You’ll Need:
Ok, so there are a lot of required ingredients but they are mostly pantry staples which we always have on hand here. Plus it’s worth it!
- For the cake – butter, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree, sour cream, flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice
- For the crunch topping – brown sugar, flour, pecans, cinnamon, salt, and butter
- For the glaze – powdered sugar, whole milk, and vanilla
How to make Pumpkin Crunch Coffee Cake:
Step 1
Prep. Preheat oven to 350 degrees F. Add parchment paper to a 9×9 pan, allowing the ends to hang over the sides slightly.
Step 2
Cream butter and sugars. Combine softened butter and sugars in a large stand mixer with a paddle attachment. Cream together on a low speed until well combined and creamy.
Step 3
Add remaining wet ingredients. Then add the egg, egg yolk, vanilla extract, pumpkin puree, and sour cream. Mix again until well combined.
Step 4
Add dry ingredients. Add the flour, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix again until just combined – don’t over-mix.
Step 5
Combine crunch topping. In a small mixing bowl, combine the brown sugar, flour, chopped pecans, cinnamon, salt, and chopped butter. Use your hands to press the butter into the other ingredients, stirring to combine.
Step 6
Assemble coffee cake. Spread the pumpkin cake batter into the prepared pan, using a spatula to smooth evenly to all sides. Then use your hands to sprinkle the crunch topping over the cake batter.
Step 7
Bake cake. Bake pumpkin coffee cake in preheated oven for 45-50 minutes, or until set in the center. Let cake set for 15 minutes before removing.
Step 8
Cool. Use the parchment paper as handles to gently transfer the cake to a wire cooling rack. Let cool.
Step 9
Make icing. In a small mixing bowl, combine the powdered sugar, whole milk, and vanilla extract. Stir well with a spoon.
NOTE: If the icing is too thick, add a few extra drops of milk. If the icing is too thin, add some extra powdered sugar. Adjust the consistency to your liking.
Step 10
Add icing. Drizzle the icing over the pumpkin cake.
Step 11
Serve. Serve slices of pumpkin crunch cake with a cup of coffee or a cold glass of milk!
Storing and Freezing:
- Store leftover coffee cake in an airtight container on your countertop for 3-4 days.
- To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!
Recipe FAQs:
Stick with pure pumpkin puree for this recipe — pumpkin pie filling already contains added sugar and spices which will throw off the flavor and sweetness balance of the cake. Pure pumpkin puree gives you full control over the flavor!
Absolutely! This cake actually gets even more moist and flavorful the next day as everything settles together. Bake it the night before, cover tightly, and store at room temperature. Add the vanilla glaze right before serving for the freshest presentation!
Insert a toothpick into the center of the cake – it should come out clean or with just a few moist crumbs. The edges should be pulling away slightly from the sides of the pan and the streusel topping should be golden brown and fragrant.
Yes! Full fat Greek yogurt is the best substitute and works beautifully – same tangy richness and moisture without any noticeable difference in the final result.
Make sure the butter is cold and cut into small cubes when mixing the streusel – this creates those chunky, crunchy clusters rather than a dense, pasty topping. Don’t over-mix and resist pressing it down too firmly onto the batter!
Of course! Simply omit the pecans or swap them for walnuts, almonds, or even pumpkin seeds for a fun seasonal twist. The streusel will still be absolutely delicious without the nuts!
Yes! Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!
Other Delicious Coffee Cake Recipes:
We love a cup of Cold Brew Coffee or Homemade Pumpkin Spice Latte to pair with one of these delicious coffee cakes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Pumpkin Crunch Coffee Cake
Ingredients
For the pumpkin cake:
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup light brown sugar (110 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin puree
- 1/2 cup sour cream
- 1 1/2 cup all-purpose flour (180 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
For the crunch topping:
- 1/3 cup brown sugar (73 grams)
- 1/3 cup all-purpose flour (40 grams)
- 1/3 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter
For the vanilla glaze:
- 3/4 cup powdered sugar (90 grams)
- 1 Tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat oven to 350 degrees F. Add parchment paper to a 9×9 pan, allowing the ends to hang over the sides slightly.
- Cream butter and sugars. Combine softened butter and sugars in a large stand mixer with a paddle attachment (you can use a hand mixer as well). Cream together on a low speed until well combined and creamy.1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/4 cup granulated sugar (50 grams)
- Add remaining wet ingredients. Then add the egg, egg yolk, vanilla extract, pumpkin puree, and sour cream. Mix again until well combined.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 3/4 cup pure pumpkin puree, 1/2 cup sour cream
- Add dry ingredients. Add the flour, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix again until just combined – don’t over-mix.1 1/2 cup all-purpose flour (180 grams), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice
- Combine crunch topping. In a small mixing bowl, combine the brown sugar, flour, chopped pecans, cinnamon, salt, and chopped butter. Use your hands to press the butter into the other ingredients, stirring to combine.1/3 cup brown sugar (73 grams), 1/3 cup all-purpose flour (40 grams), 1/3 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/4 cup unsalted butter
- Assemble coffee cake. Spread the pumpkin cake batter into the prepared pan, using a spatula to smooth evenly to all sides. Then use your hands to sprinkle the crunch topping over the cake batter.
- Bake cake. Bake pumpkin coffee cake in preheated oven for 45-50 minutes, or until set in the center. Let cake set for 15 minutes before removing.
- Cool. Use the parchment paper as handles to gently transfer the cake to a wire cooling rack. Let cool.
- Make icing. In a small mixing bowl, combine the powdered sugar, whole milk, and vanilla extract. Stir well with a spoon.NOTE: If the icing is too thick, add a few extra drops of milk. If the icing is too thin, add some extra powdered sugar. Adjust the consistency to your liking.3/4 cup powdered sugar (90 grams), 1 Tablespoon whole milk, 1 teaspoon vanilla extract
- Add icing. Drizzle the icing over the pumpkin cake.
- Serve. Serve slices of pumpkin crunch cake with a cup of coffee or a cold glass of milk!
Notes
- Store leftover coffee cake in an airtight container on your countertop for 3-4 days.
- To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!
Makes a perfect breakfast!