Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe

If you love cozy fall flavors as much as I do, you’re going to absolutely adore this Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe. It’s got everything that makes pumpkin season so special—moist, spiced cake, a buttery crumbly topping, and the perfect sweet vanilla glaze drizzled on top. I first whipped this up on a chilly October morning, and from that moment, it became a weekend staple that everyone in my family looks forward to. Keep reading, and I’ll share all my tips for nailing this recipe every single time.

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Ingredients You’ll Need

These ingredients work perfectly together to create a pumpkin treat that’s moist and packed with cozy spices. When shopping, look for pure pumpkin puree (not pumpkin pie filling) to get the best flavor and texture possible.

• All-purpose flour: Choose fresh flour for a fluffier crumb and avoid too dense a cake.
• Granulated sugar: Adds sweetness while helping the cake rise slightly and caramelize on the edges.
• Baking soda & baking powder: These leavening agents work together to give the cake a tender rise.
• Salt: Just a pinch to balance the flavors.
• Cinnamon, nutmeg, cloves: The trio that brings out that classic pumpkin spice flavor we all love.
• Eggs: They bind everything together and add richness.
• Pumpkin puree: Use pure, unsweetened pumpkin puree for that authentic flavor and moist texture.
• Milk: Helps loosen the batter to keep it light.
• Canola or vegetable oil: Keeps the cake moist without overpowering the flavor.
• Vanilla extract: Adds warmth and rounds out the spice notes beautifully.
• Light brown sugar: The secret to a tender crumb topping with a hint of molasses flavor.
• Unsalted butter: Softened for the crumb topping—this adds that irresistible buttery crunch.
• Confectioners’ sugar: For the smooth and sweet vanilla glaze finish.
• Maple syrup: Gives the glaze a little extra depth and sweetness—feel free to adjust to taste.

Variations

I love tweaking recipes to suit what I have on hand or mix things up a bit. This Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe is super adaptable, so feel free to play around with these ideas.

• Nutty Twist: Toasted chopped pecans or walnuts folded into the crumb topping add lovely crunch and a little something extra.
• Dairy-free Adaptation: Swap the milk and butter for your favorite plant-based alternatives—I’ve done this with almond milk and vegan butter, and it works wonderfully.
• Spice Swap: If you want to dial up the warmth, add a pinch of ginger or cardamom for a subtle twist.
• Glaze Variation: Try a simple cream cheese glaze by mixing softened cream cheese with powdered sugar and vanilla—it’s super rich and pairs well with the pumpkin.

How to Make Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and lining a 9 x 9-inch pan with parchment paper. This step is key to getting the cake out easily once baked, and preheating ensures your cake bakes evenly from the start, so don’t skip it!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 1½ cups of flour, granulated sugar, baking soda, baking powder, salt, and all those warming spices—cinnamon, nutmeg, and cloves—until everything looks evenly combined. This even distribution is what gives you a perfectly spiced cake with no clumps of cinnamon here and sugar pockets there.

Step 3: Combine Wet Ingredients and Fold In

Make a little well in the center of your dry mixture and pour in the eggs, pumpkin puree, milk, oil, and vanilla. Whisk the wet ingredients gently for about 30 seconds to blend them, then fold this mixture into the dry ingredients just until combined. Overmixing here is a common mistake that makes the cake tough, so stop as soon as you see no more streaks of flour.

Step 4: Prepare the Crumb Topping

In the same (or a clean) large bowl, mix 1 cup flour, light brown sugar, cinnamon, nutmeg, and salt. Use a pastry cutter or your fingers to cut in the softened butter until the mixture starts clumping into little crumbs. Toss this evenly over your pumpkin batter once it’s in the pan for that irresistible crunchy topping.

Step 5: Bake Until Perfectly Golden

Bake for 30-40 minutes, checking toward the end. When a knife inserted into the center comes out clean, your coffee cake is done! Let it cool completely; the crumb topping firms up during this time and adding the glaze on warm cake can make it runny.

Step 6: Whip Up the Vanilla Glaze and Drizzle

While the cake cools, whisk together confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth. Adjust consistency by adding tiny amounts of milk or sugar so it’s pourable but not too runny. Then drizzle generously over the cooled cake. This finishing touch is the part where everyone’s eyes light up—I promise!

How to Serve Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe

Garnishes

I often sprinkle a few toasted pumpkin seeds or a light dusting of cinnamon sugar on top for a little extra crunch and visual appeal. Fresh whipped cream or a scoop of vanilla ice cream is a delightful accompaniment, especially if you’re serving this as dessert.

Side Dishes

This coffee cake pairs beautifully with a hot cup of spiced chai or a fresh brewed coffee. For a brunch spread, I like serving it alongside scrambled eggs or a simple fruit salad to balance the sweetness.

Creative Ways to Present

For a festive touch, especially during holiday dinners, I slice the cake into neat squares and serve them layered on a tiered cake stand. Wrapping individual slices in parchment paper tied with twine makes for a charming gift or party favor!

Make Ahead and Storage

Storing Leftovers

I store leftover coffee cake tightly wrapped or in an airtight container at room temperature for up to 3 days. If you want to keep it fresher longer, refrigerate, but bring it back to room temperature before serving for the best texture.

Freezing

This recipe freezes really well! I usually slice the cooled cake, wrap each piece in plastic wrap, then place them in a freezer-safe bag. When I’m ready, I just thaw a slice overnight in the fridge or at room temperature.

Reheating

To reheat, pop a slice in the microwave for about 20-30 seconds or warm it gently in a 300°F oven wrapped in foil for 10 minutes. If you want that fresh-out-of-the-oven feel, the oven technique is my favorite.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe has become a true fall favorite in my house—every time I make it, I get messages asking when the next batch will be ready! I love how the flavors and textures come together so effortlessly, and it’s always a hit whether we’re having a casual breakfast or a festive gathering. If you’re ready to bring cozy pumpkin vibes into your kitchen, this recipe is your new best friend. Give it a try and watch it become a staple in your home, just like it did in mine.

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