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Pumpkin Crumb Coffee Cake

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By Katie Wilken
Updated Oct 3, 2024
Makers gonna make bake. Betty Crocker Maker Katie.

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I’ve never loved the famous pumpkin spice latte, but I’m definitely here for this Pumpkin Crumb Coffee Cake! Many people get confused by the name “coffee cake” as there is no coffee in it, but rather, it is meant to be eaten with a steaming cup of coffee, and that’s exactly how I enjoy it! 

This pumpkin coffee cake utilizes the reverse creaming process to work the fat (in this case, butter) into the dry ingredients. Some of these crumbs are reserved for the crumb topping, while the rest are mixed with pumpkin, eggs, and a few other ingredients to finish the batter. This method produces a tender, moist cake while the crumble adds texture. The cream cheese glaze comes together in a flash by simply whisking Betty Crocker™ Rich & Creamy Cream Cheese Frosting with cream and vanilla and drizzling it over the cake.

Frequently Asked Questions

Can I make this if I don’t have a stand mixer?

Sure! A hand mixer will work great, or if you’re up for a challenge, use your fingers to work the butter into the cake mix (kind of like making pie dough). Then, use a whisk to finish up the batter.

Do I have to make the glaze?

No, if you’re in a hurry, skip the glaze and finish the cake with a quick dusting of powdered sugar.

Pumpkin Crumb Coffee Cake

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 9
  • Ingredients 11
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Ingredients

Cake

Glaze

Instructions

  • Step 
    1
    Heat the oven to 350°F. Grease and line an 8-inch square pan with parchment paper. In a stand mixer fitted with a paddle attachment, mix the cake mix, butter, and cinnamon until the mixture resembles wet sand. Remove 2/3 cups of the crumbs for the topping and set aside.
  • Step 
    2
    Whisk pumpkin, eggs, milk, and 1 teaspoon vanilla in a separate bowl until smooth. Add the pumpkin mixture to the butter mixture. Mix on low speed until just combined. You may still see small lumps, but that’s the butter, and it’s totally okay! Pour the batter into your prepared pan and spread evenly.
  • Step 
    3
    Mix the reserved crumbs and the brown sugar until combined. It works well to use your fingers to work them together. Sprinkle the crumbs over the batter. Bake for 25 to 30 minutes or until golden brown and a toothpick comes out clean. Allow it to cool for 30 minutes.
  • Step 
    4
    Whisk the frosting, cream, and 1/2 teaspoon vanilla until smooth. Transfer to a piping bag and snip off a small corner. Drizzle the glaze over the top of the coffee cake.

Nutrition

Nutrition Facts are not available for this recipe
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