Pumpkin Coffee Cake
This pumpkin coffee cake is soft, cozy, and loaded with warm fall flavor beneath a sweet crumble topping. A light vanilla drizzle melts into every bite and makes the whole slice feel special.
Ingredients
Coffee Cake
- 1 cup pumpkin puree
- 1 cup light brown sugar packed
- 1 stick unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold unsalted butter cubed
Optional Vanilla Icing
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease an 8x8 baking dish.
- Whisk pumpkin puree, brown sugar, melted butter, eggs, and vanilla in a mixing bowl until smooth.
- Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl.
- Add dry ingredients to wet ingredients and stir just until combined, creating a thick batter.
- Spread batter evenly into the prepared baking dish.
- Mix flour, brown sugar, and cinnamon in a small bowl for the crumble topping.
- Cut in cold butter with a fork until the mixture forms coarse crumbs.
- Sprinkle crumble evenly over the batter.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with soft crumbs.
- Cool the cake in the pan for at least 20 minutes.
- Stir powdered sugar, milk, and vanilla to make a smooth icing.
- Drizzle icing over the cooled cake.
- Slice and serve warm or at room temperature.