Originally published September 29, 2020. Updated August 2025 with new photos, testing, and tips.

Pumpkin Coffee Cake with Crumb Topping whole cake in pan with mini pumpkins

If you’re craving the perfect fall dessert, this pumpkin coffee cake with crumb topping is it. Imagine tender pumpkin cake infused with warm spices and topped with a buttery crumble layer that makes every bite irresistible. The hardest part is waiting for it to cool before taking a bite!

Whether you enjoy it with a hot cup of coffee in the morning, as an afternoon snack, or served warm with a scoop of vanilla ice cream at night, this cake is my favorite way to bake with pumpkin. Best of all, it comes together with simple wet ingredients and dry ingredients you already have on hand—no bowl of an electric mixer or fancy tools required.

And if you’re as into fall recipes as we are, you may want to check out my moist Pumpkin Banana Bread, easy Pumpkin Pie Overnight Oats, and high-protein Apple Cider Baked Oatmeal while you're here!

Why You’ll Love This Pumpkin Coffee Cake

Cozy pumpkin spice flavor in every bite - perfect for the fall season or anytime you’re craving pumpkin recipes
Easy to make—just mix wet ingredients and dry ingredients in separate bowls and combine
Tested with different flours so you can use all-purpose flour, spelt, or a gluten-free 1:1 blend
Keeps well in an airtight container and is even better the next day

Stacked slices of pumpkin coffee with crumb topping next to mini pumpkin

Ingredients and Substitutions

Pumpkin Cake Batter

Flax eggs – Act as an egg replacer and add fiber and moisture
Pumpkin purée – Use canned or homemade pumpkin puree. Do not use pumpkin pie filling.
Oil – Melted refined coconut oil gives the best crumb texture, but canola oil, avocado oil also work. For an oil-free option, try using unsweetened applesauce—just note that the texture will be different.
Maple syrup – Adds natural sweetness and depth of flavor. You can swap in white sugar, dark brown sugar, or coconut sugar. If you use dry sweeteners, add 2–3 Tbsp plant milk or orange juice to keep the batter moist.
Vanilla extract – to amp up that warm fall flavor.
All-purpose flour – Make sure to spoon and level your flour when measuring for best results. A gluten-free 1:1 flour blend also works.
Cornstarch or potato starch – 1/4 cup, replacing some flour to mimic cake flour. This lowers the protein content and creates a finer crumb.
Leavening – Baking soda and baking powder ensure lift.
Pumpkin pie spice – Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and ground cloves.
Salt – Balances sweetness.

Crumb Topping

Almond flour - Creates tenderness and nutty flavor. For nut-free, replace with oat flour, or more all-purpose flour
All-purpose flour – Creates structure with a tender bite.
Coconut sugar – Or swap in dark brown sugar, turbinado sugar, or white sugar. Each creates a slightly different crumble color and texture.
Pumpkin pie spice – Brings warm spices into the topping.
Coconut oil – Melted refined works best; sub vegetable oil or melted butter.
Maple syrup + vanilla extract – Help the crumble topping form large clumps.

Step-by-Step Instructions

Step 1: Prepare your pan
Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper or spray with cooking spray.

Step 2: Make the flax eggs
In a medium bowl, stir together 3 tablespoons ground flaxseed and 9 tablespoons warm water. Let sit for 5 minutes until thickened.

Step 3: Mix the wet ingredients
Add pumpkin purée, melted coconut oil, maple syrup, and vanilla extract to the flax mixture. Stir until smooth.

Step 4: Mix the dry ingredients
In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.

Step 5: Mixing bowl with whisk mixing dry and wet ingredients. — **Step 5: Combine wet and dry**
Pour the pumpkin mixture into the flour mixture. Stir gently until just combined to form a smooth cake batter. Do not overmix.

Step 6: Make the crumb topping
In a medium bowl, whisk together almond flour, flour, coconut sugar, and pumpkin pie spice. In a small bowl, stir together melted coconut oil, vanilla, and maple syrup. Pour over the dry mixture and mix with a fork until large clumps form.

Step 7: Hand holding pan with pumpkin coffee cake with crumb topping before baking. — **Step 7: Add topping to the cake**
Spread the cake batter evenly in the prepared pan. Sprinkle the crumb topping over the top of the batter, pressing gently so it sticks.

Close up of baked crumb topping. — **Step 8: Bake**
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent with aluminum foil.

Step 9: Cool and slice
Let the cake cool completely in the pan before slicing into individual pieces.

Storing and Freezing

Storing: Keep cooled cake wrapped in plastic wrap or aluminum foil inside an airtight container at room temperature for up to 3 days.
Refrigerate: Extend freshness by storing in the fridge for up to 5 days.
Freezing: Slice into individual slices, wrap well, and freeze for up to 2 months. Thaw at room temperature or warm gently in the oven.
Leftovers: Leftover pumpkin coffee cake is even better the next day—the flavors deepen and the crumble layer softens slightly into the top of the batter for the best texture.

FAQs

Can I double the recipe?
Yes. Bake in a 9x13-inch baking dish and increase baking time to 45–50 minutes. Keep an eye on the crumble topping so it doesn’t over-brown.

Can I freeze the crumb topping separately?
Absolutely. You can make the crumble layer ahead, freeze it in a zip-lock bag, and sprinkle over the cake batter straight from frozen before baking.

Can I make this without almond flour?
Yes. Replace with additional all-purpose flour for a nut-free version. The texture will be slightly less tender but still delicious.

What’s the best way to serve it?
We love it warm with a pumpkin spice latte (non-dairy of course). If you can, take a slice outside and enjoy the colors, sounds, scents, and tastes of fall. We also love it warm with vanilla ice cream, or with a drizzle of maple glaze for a brunch-worthy presentation.

More Fall Recipes You’ll Love

If you love this pumpkin coffee cake, you’ll want to try these other cozy fall bakes too:

Pumpkin Banana Bread – moist, lightly sweet, and perfect for using up overripe bananas.
Apple Cider Baked Oatmeal – a hearty, protein-packed breakfast bake with warm apple flavor.
Pumpkin Protein Muffins – an easy grab-and-go snack that’s family-friendly and packed with plant-based protein.

Final Thoughts

This pumpkin coffee cake with crumb topping is the perfect fall dessert that doubles as breakfast, snack, or holiday bake. With its tender pumpkin cake base, buttery crumble topping, and the perfect amount of spices, it’s a recipe you’ll want to make again and again.