Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe

If you’re looking for the ultimate cozy treat this fall, I’m so excited to share my favorite **Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe**. It’s soft, moist, and bursting with warm spices, topped with a buttery crumb that’s just unbelievably good — then finished off with a silky vanilla glaze that makes it downright irresistible. Trust me, once you make this, it’ll become your go-to pumpkin dessert that everyone raves about!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe plays a key role — from the cozy spices that make it fall-friendly to the moist pumpkin puree that keeps every bite tender and flavorful. When shopping, look for pure pumpkin puree (not pumpkin pie filling) and good-quality vanilla extract to make a difference in your cake’s aroma and taste.

• All-purpose flour: Forms the cake’s soft structure and crumb topping base; measuring carefully helps with texture.
• Granulated sugar: Sweetens the cake evenly; balancing sweetness with brown sugar in the topping adds depth.
• Baking soda & baking powder: Work together to ensure the cake rises just right — don’t skip or swap.
• Salt: Enhances all the flavors, especially the warm spices and pumpkin.
• Cinnamon, nutmeg, cloves: Classic fall spices that I always use fresh ground if possible for maximum aroma.
• Eggs: Bring structure and richness to the batter.
• Pumpkin puree: The star ingredient — adds moisture and that irresistible pumpkin flavor.
• Milk: Keeps the batter smooth and tender; whole milk or 2% works best.
• Canola or vegetable oil: Keeps the cake moist without heavy butter taste; a secret for tender crumb.
• Vanilla extract: Amplifies flavors; trust me, real vanilla makes a big difference.
• Light brown sugar: For the crumb topping, lends a rich caramel note.
• Unsalted butter: Use room temperature for crumb topping so it cuts in perfectly.
• Confectioners’ sugar, maple syrup, milk, pinch of salt: Combine for a luscious vanilla glaze that ties all the flavors together.

Variations

I love how versatile this Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe is — it’s a perfect canvas for you to personalize. Playing around with mix-ins and toppings keeps this cake fresh for different seasons and tastes.

• Nutty upgrade: I sometimes toss in chopped pecans or walnuts to the crumb topping for extra crunch — my family goes crazy for it!
• Gluten-free swap: Try a cup-for-cup gluten-free flour blend; bake a little longer and watch the crumb closely.
• Spice it up: Add a pinch of ground ginger or cardamom for a wonderful twist that’s still cozy and familiar.
• Dairy-free: Use almond or oat milk and a neutral oil like avocado — still delicious and moist.

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

Step 1: Preheat and Prep Your Pan

This is where it all starts — preheat your oven to 350°F and line a 9×9-inch pan with parchment paper. The parchment not only keeps your cake from sticking but also makes lifting out the whole cake a breeze once it’s baked. Set the pan aside so you can focus on mixing without distractions.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves. I find sifting isn’t necessary here since you’ll fold everything together thoroughly — but do whisk well so the spices and leavening are evenly distributed. This step is key to building balanced flavor throughout your cake.

Step 3: Whisk the Wet Ingredients

Make a well in the center of your dry ingredients, then add eggs, pumpkin puree, milk, oil, and vanilla. Whisk these together for about 30 seconds to blend them smoothly before folding into the dry mix. I used to stir too much here and ended up with tough cake—so just fold until combined; a few streaks are okay.

Step 4: Pour and Make the Crumb Topping

Pour your batter evenly into the prepared pan. Now for the crumb topping: in another bowl (or the same one, if you’re lazy like me), mix flour, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to cut in butter until the mixture clumps together but still looks crumbly — this texture creates that perfect crumbly layer on top.

Step 5: Bake Until Golden and Set

Sprinkle the crumb topping evenly over the pumpkin batter, reaching all the way to the edges. Bake for 30 to 40 minutes — test doneness by inserting a knife or toothpick in the center; it should come out clean or with a few moist crumbs. Don’t overbake or you’ll lose that tender texture.

Step 6: Cool and Whip Up the Vanilla Glaze

Allow the cake to cool completely in the pan. Meanwhile, mix confectioners’ sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth. If the glaze is too thick for your liking, add a little more milk; too thin, add more powdered sugar. When ready, drizzle generously over the cooled cake.

Step 7: Slice, Serve & Enjoy!

Slicing into 16 pieces, this Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe is perfect for gatherings or anytime you need a sweet pick-me-up. Serve with a steaming cup of coffee or tea, and watch everyone’s faces light up.

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

Garnishes

I often finish this cake with a sprinkle of chopped toasted pecans or a light dusting of cinnamon powder on top of the glaze. It adds a cozy look and a bit of crunch that I love. Sometimes a dollop of whipped cream or a spoonful of vanilla ice cream on the side never hurts either!

Side Dishes

This pumpkin coffee cake pairs perfectly with hot coffee or chai tea for breakfast or brunch. If it’s dessert time, fresh fruit like sliced apples or pears balances the richness nicely. I’ve also served it alongside a warm bowl of spiced pumpkin soup for a delightful fall-themed gathering.

Creative Ways to Present

For holiday brunches, I like to serve this cake on a pretty wooden board with small servings pre-sliced and drizzled with glaze. Adding edible flowers or fresh rosemary sprigs elevates the look. You can even layer the cake cubes in clear glasses with whipped cream for a pumpkin parfait twist — guests love that!

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin coffee cake wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to 2 days. It stays moist and soft, but if your kitchen is warm, storing it in the fridge is fine — just let it come back to room temp before serving.

Freezing

I’ve frozen individual slices wrapped in foil and then plastic wrap — they thaw beautifully overnight in the fridge and taste just as fresh. It’s a great way to make this recipe ahead for busy mornings or unexpected guests.

Reheating

To reheat, I pop slices in the microwave for 15-20 seconds or warm in a low oven (about 300°F) for 5-7 minutes. This warms the cake through without drying it out, and the glaze stays lovely. Adding a little butter or a drizzle of maple syrup before warming gives it a fresh-baked feel.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Crumb Topping and Vanilla Glaze Recipe has become one of my all-time favorites, especially as the leaves change and the chill sets in. There’s something incredibly comforting about the scent of warm spices filling the kitchen and biting into that moist, flavorful cake with a crunchy topping and sweet drizzle. I hope you’ll make it your own, enjoy it with loved ones, and maybe even sneak a second slice — you deserve it!

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