Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe

I absolutely adore sharing this Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe with you because it’s one of those treats that instantly feels like a warm hug from the inside. Every time I make this cake, the house fills with the cozy scent of cinnamon, nutmeg, and cloves mingling with pumpkin, and I just can’t wait to dive into its moist, tender crumb layered with a buttery, spiced topping and that irresistible vanilla icing drizzled over the top. It’s my go-to recipe whenever I want a comforting dessert or a decadent breakfast treat that feels special but isn’t complicated to whip up.

Why You’ll Love This Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe

What really makes this cake stand out to me is the flavor combination. The pumpkin puree keeps the cake incredibly moist and tender, while the warming spices like cinnamon, nutmeg, cloves, and ginger create that perfect balance of autumnal comfort. The crumb topping adds a delightful texture contrast — sweet, buttery, and just a little crisp — which harmonizes beautifully with the soft cake beneath. And that vanilla icing isn’t just for looks; it adds a creamy sweetness that pulls all the flavors together and makes every bite sing.

Aside from the amazing taste, I love how approachable this recipe is. It doesn’t require any fancy equipment or ingredients, and the instructions are straightforward enough for bakers of all levels. Plus, it bakes in about 35 minutes, which is perfect when I want something indulgent but don’t want to wait forever. I often make this cake for weekend brunches, holiday mornings, or even as a cozy dessert to share with friends and family — it’s always a crowd-pleaser that feels both elegant and down-to-earth.

Ingredients You’ll Need

The ingredients for this Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe are delightfully simple but each one plays a vital role in creating that perfect texture, flavor, and aroma. From the fragrant spices to the luscious pumpkin and sweet maple syrup, every component contributes to the cake’s irresistible charm.

• All-purpose flour: Provides the structure to hold everything together and gives a tender crumb when measured correctly.
• Baking soda and baking powder: Work in tandem to give the cake a light and airy rise.
• Ground cinnamon, nutmeg, cloves, ginger: These warm spices infuse the cake with seasonal flavors that make it feel like fall in every bite.
• Pumpkin puree: Adds moisture and that rich, unmistakable pumpkin flavor.
• Brown sugar: Offers deep sweetness and keeps the cake wonderfully moist.
• Maple syrup: Enhances the natural pumpkin flavors with its subtle, earthy sweetness.
• Oil: Keeps the cake tender without weighing it down. Coconut oil is a lovely alternative for a hint of tropical depth.
• Milk (or dairy-free substitute): Ensures the batter isn’t too thick and adds richness.
• Cold unsalted butter (for crumb topping): Essential for that perfect crumbly texture when mixed with the flour and sugar.
• Confectioners’ sugar and vanilla extract (for icing): These create a luscious, smooth glaze that finishes the cake with sweetness and a touch of vanilla warmth.

Directions

Step 1: Begin by preheating your oven to 350°F (177°C). Prepare a 9-inch square or springform pan by greasing it lightly with nonstick spray. This helps prevent sticking and guarantees that beautiful clean slice.

Step 2: Make the crumb topping first since it needs to be ready to sprinkle on later. In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Next, cut in the cold butter with a pastry blender or fork until your mixture forms clumps and crumbly bits. Set it aside while you make the batter.

Step 3: In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until thoroughly combined. This ensures even distribution of all the spices and leavening agents.

Step 4: In another bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk until you have a smooth mixture. Pour this wet mixture into the dry ingredients, and stir until just combined. The batter will be thick, so be careful not to over-mix, or your cake might turn out dense.

Step 5: Pour the batter into your prepared pan and spread it out evenly with a spatula or the back of a spoon. Then sprinkle the crumb topping evenly over the surface and gently press it down a little so it sticks.

Step 6: Bake for 30 to 35 minutes. I like to check at 30 minutes by inserting a toothpick in the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.

Step 7: While the cake cools slightly, prepare the vanilla icing by whisking together confectioners’ sugar, your choice of pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. If it’s too thick for your liking, add a splash more creamer or milk to thin it out.

Step 8: Drizzle the icing over the warm or cooled coffee cake. I personally love it warm, which makes the icing melt just a touch and soak into the crumb topping — pure heaven.

Servings and Timing

This recipe yields about 9 generous servings, making it perfect for sharing with family or friends over a leisurely breakfast or a cozy afternoon coffee break. It takes about 15 minutes to prep the batter and crumb topping, plus 35 minutes to bake. Allow a little extra time for cooling before adding the icing and serving, so overall you’re looking at roughly 50 minutes from start to finish, which is wonderfully manageable for such a special treat.

How to Serve This Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe

I usually like to serve this coffee cake slightly warm because it intensifies all those incredible spices and makes the crumb tender while the vanilla icing becomes delightfully gooey. It’s fantastic on its own, but if I’m hosting, I love pairing it with fresh berries like raspberries or a spread of sliced apples to complement and brighten the rich flavors.

Presentation-wise, I find a simple dusting of additional cinnamon or a few whole pecan halves scattered on top makes this cake look extra inviting without overshadowing its rustic charm. For an extra cozy touch, place a dollop of whipped cream or a scoop of vanilla ice cream alongside when serving as dessert.

For beverages, nothing beats a hot cup of coffee or chai tea to enjoy alongside this cake, but it also pairs beautifully with spiced apple cider or even a glass of lightly sweet white wine for more festive occasions. Whether it’s a family breakfast, a book club gathering, or a holiday brunch, this coffee cake is a delightful centerpiece that invites everyone to slow down and savor each bite.

Variations

If you want to switch things up a bit, you can easily customize this recipe. For instance, swapping out traditional all-purpose flour for a gluten-free blend works well if you need it gluten-free, though I recommend adding a little xanthan gum to help with structure. Using coconut oil instead of vegetable oil adds a subtle tropical note that blends surprisingly well with the pumpkin and spices.

If you’re vegan, just replace the milk and the butter in the crumb topping with plant-based alternatives — almond milk, soy milk, or oat milk all work great, and vegan butter or coconut oil will keep the crumb moist and flavorful. You could also try swapping maple syrup for agave nectar if you prefer a lighter sweetness.

For a flavor twist, I like to add toasted pecans or walnuts to the crumb topping, which adds crunch and a nutty compliment to the tender cake. Another fun idea is stirring some mini chocolate chips into the batter before baking for a surprise little indulgence. You could also bake mini muffins instead of one large cake, which are perfect for grab-and-go snacks or parties.

Storage and Reheating

Storing Leftovers

Once cooled, I store any leftover Pumpkin Crumb Coffee Cake with Vanilla Icing in an airtight container at room temperature if I plan to eat it within 2 days. For longer storage, I refrigerate it, which keeps it fresh for up to 3 days. Just be sure to cover it tightly to prevent it from drying out; a cake keeper or a large plastic container works perfectly.

Freezing

This cake freezes beautifully, which I love for making ahead or saving for later indulgence. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to protect against freezer burn. It will keep well for up to 2 months this way. When you’re ready to enjoy it, thaw overnight in the refrigerator, then warm slightly in the oven or microwave for that freshly baked feel.

Reheating

To revive leftover cake, I find the oven is best—preheat to 325°F (160°C), place slices on a baking sheet, and warm for about 8 to 10 minutes until heated through. This gently restores moistness and crisps the crumb topping again. The microwave works in a pinch, but be careful not to overheat or it can become tough. Adding a little extra drizzle of vanilla icing after warming always brings that luscious flavor back to life.

FAQs

Can I use canned pumpkin puree or should it be homemade?

Canned pumpkin puree works perfectly in this recipe and is my go-to because it’s convenient and consistent in texture. Just be sure to use plain pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners.

What kind of milk works best in this recipe?

You can use any milk you prefer — dairy or non-dairy. I personally love buttermilk for extra moistness, but almond, oat, or soy milk will also yield great results. Just choose an unsweetened variety to avoid altering the cake’s balance of flavors.

Is there a way to make this coffee cake less sweet?

Absolutely! You can reduce the brown sugar slightly or use a sugar substitute that measures cup-for-cup with sugar. Also, opt for a lighter hand with the vanilla icing or skip it altogether if you prefer a more subtle sweetness.

Can I double this recipe for a larger batch?

Yes, you can double the ingredients and bake in a larger pan or two pans. Just keep an eye on the baking time as it may need a little longer to cook through. Test with a toothpick to ensure a perfect bake.

What’s the best pan to use for baking this cake?

I find a 9-inch square or springform pan works wonderfully because it provides even baking and the right depth for the crumb topping. However, any 2.5-quart baking dish will do — just make sure to grease it well.

Conclusion

If you’re searching for a cozy, flavorful cake that’s both simple to make and bursting with autumn goodness, I wholeheartedly encourage you to try this Pumpkin Crumb Coffee Cake with Vanilla Icing Recipe. It has quickly become one of my favorite staples for festive mornings and casual get-togethers alike. I promise, once you bake and taste it, it’ll become a treasured recipe in your kitchen too!

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