This pumpkin coffee cake layers a moist, spiced pumpkin cake with cinnamon crumble in the middle and on top, creating a tender crumb with textured contrast. The optional glaze adds sweetness and finish to a classic fall treat.
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In a large bowl, whisk together eggs, vegetable oil, pumpkin puree, granulated sugar, and vanilla extract until well combined.
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
To make the crumble, combine melted butter, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Mix with your hands or a fork until a crumbly dough forms.
Line an 8x8 or 9x9 inch baking pan with parchment paper. Spread half of the cake batter evenly in the bottom of the pan.
Sprinkle half of the crumble mixture over the batter.
Carefully spread the remaining cake batter over the crumble layer, then top with the rest of the crumble mixture.
Bake in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean, approximately 35-45 minutes.
Allow the cake to cool completely in the pan before lifting it out and slicing into squares.
For the optional glaze, whisk together powdered sugar and milk or cream in a small bowl until smooth.
Drizzle the glaze over the cooled cake squares before serving.
Store cooled cake covered at room temperature for up to 2 days, or wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Yes. Bake completely, cool, wrap tightly, and store at room temperature for up to 2 days or freeze for up to 3 months. Reheat wrapped at 325°F for 15–20 minutes if desired.
Pumpkin puree is unsweetened; pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree for this recipe; pie filling will make it too sweet.
Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. The top should spring back lightly when touched.
Sweet potato puree works as a 1:1 swap and will taste slightly earthier. Applesauce can replace half the pumpkin for lighter texture but reduces pumpkin flavor.
The glaze is optional. The cake is complete without it, but the glaze adds sweetness and visual polish.
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