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Pumpkin Coffee Cake

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16


  • 2 cups All Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1 tbsp. Pumpkin Pie Spice
  • 1 cup Pumpkin Puree
  • 1/2 cup packed Brown Sugar
  • 1/2 cup Butter melted, or Olive Oil
  • 1/4 cup Milk
  • 1 large Egg

For the Crumb Top:

  • 1/2 cup Brown Sugar
  • 1/2 cup Flour
  • 1 1/2 tsp. Pumpkin Pie spice
  • 1/4 cup Butter melted


  • Preheat oven to 350F. Grease and line a 9” square baking pan with parchment paper. 
  • To Make the Crumb Top: Stir all ingredients together in a bowl until crumb like texture. Set aside. 
  • To Make the Cake: In a large bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice together. Set aside. 
  • In the bowl of a stand mixer, beat the brown sugar, melted butter, and egg for 2 minutes on high. Stir in the pumpkin puree and milk. 
  • Add the pumpkin mixture into the flour bowl, then stir just until combined. Be careful not to over mix. Transfer the batter into the prepared baking pan. Use a spatula to even out the surface. 
  • Evenly distribute the crumb mixture on top of the cake batter. 
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a couple moist crumbs. Remove from oven and let cool in the pan for at least 10 minutes before cooling completely on a wire baking rack. 
  • Top the coffee cake with icing (confectioners sugar, milk, and vanilla extract) to serve. Enjoy with BUBBL'R Cranberry Grapefruit Sparkl’r for a refreshing complimentary drink!