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Cozy Spiced Pumpkin Coffee Cake with Brown Sugar Crumble

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A tender, moist pumpkin coffee cake with a thick, buttery brown sugar streusel topping. Made with real spices and simple pantry ingredients, this cake is perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crumble topping: In a medium bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while making batter.
  3. Mix dry ingredients: In a separate bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down sides.
  5. Add wet ingredients: Beat in eggs one at a time, mixing well after each. Add pumpkin puree, buttermilk, and vanilla extract. Mix on low until just combined (batter may look curdled).
  6. Combine wet and dry: With mixer on low, gradually add dry ingredients to wet. Mix until just combined, about 20 seconds. Do not overmix. Fold once with a spatula.
  7. Layer batter and crumble: Spread half the batter into prepared pan. Sprinkle half the crumble mixture over batter. Carefully spread remaining batter on top. Sprinkle remaining crumble on top. Do not press in.
  8. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 30 minutes.
  9. Cool in pan on wire rack for 20 minutes. Use parchment overhang to lift cake out and transfer to rack to cool completely. Let cool at least 30 minutes before slicing.

Notes

Keep crumble cold for crunchy topping. Do not overmix batter. Room temperature ingredients are important. If using an 8-inch pan, increase baking time by 5-7 minutes. For a dairy-free version, use vegan butter and buttermilk substitute. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: pumpkin coffee cake, spiced pumpkin cake, brown sugar crumble, fall coffee cake, pumpkin streusel cake, easy pumpkin cake, pumpkin brunch cake

Find it online: https://hungermind.com/cozy-spiced-pumpkin-coffee-cake-with-brown-sugar-crumble/