Pumpkin Walnut Crumble Coffee Cake

This Pumpkin Walnut Crumble Coffee Cake is the ultimate warm, cozy treat for any gathering! Built on a rich, moist, made-from-scratch pumpkin base infused with autumn spices, it is topped with a generous layer of buttery, cinnamon-spiced brown sugar crumble packed with toasted walnuts. Finished with a delicious cream cheese frosting, it delivers the perfect balance of soft, tender cake and crunchy, flavorful crumble in every single bite.

 

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Servings: 12–15

 

Ingredients

For the Scratch Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated white sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/3 cup salted butter, melted
• 1 (15 oz) can pure pumpkin (not pumpkin pie mix)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Walnut Crumble Topping:

• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup butter, sliced into small pieces
• 1 cup chopped walnuts

For the Optional Cream Cheese Frosting:

• 3 cups powdered sugar
• 8 oz cream cheese, cold
• 1/2 cup salted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat & Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter to prevent sticking. Set aside while you prepare the cake batter.

 

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated white sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.

 

3. Add the Wet Ingredients

Pour the melted butter, pure pumpkin, room-temperature eggs, and vanilla extract into the dry ingredient mixture. Using an electric mixer, blend until the batter is smooth and fully incorporated. Pour the batter into your prepared 9x13-inch baking dish and spread it evenly across the bottom.

 

4. Prepare the Walnut Crumble Topping

In a separate mixing bowl, combine the brown sugar, ground cinnamon, all-purpose flour, sliced butter, and chopped walnuts. Mix everything together until the mixture forms a coarse, crumbly texture with small pieces of butter throughout.

Sprinkle the walnut crumble evenly over the top of the pumpkin cake batter. Gently pat it down so the topping adheres to the batter without pressing it in too firmly.

 

5. Bake the Coffee Cake

Place the baking dish into the preheated oven and bake for approximately 35–40 minutes, or until the cake is fully cooked and the crumble topping is golden brown.

To check for doneness, insert a toothpick into the center of the cake. It should come out clean, without wet batter attached. Remove the cake from the oven and allow it to cool completely before frosting.

 

6. Make the Cream Cheese Frosting

Using an electric mixer, beat the cream cheese and softened salted butter together until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Continue beating until the frosting becomes thick, rich, and sweet, with a balanced cream cheese flavor. Add the vanilla extract and mix until fully incorporated.

 

7. Frost & Serve

Once the pumpkin coffee cake has cooled completely, spread or drizzle as much of the cream cheese frosting over the top as you prefer. You can use a light layer to let the walnut crumble shine through or add a generous amount for an extra-indulgent treat.

Slice into 12–15 servings and ENJOY!

 

Chef Pam's Pro Tip:

Toast Those Walnuts! Toasting your chopped walnuts in a dry skillet over medium heat for 3–4 minutes before adding them to the crumble topping releases their natural oils and deepens their rich, nutty flavor. It adds an extra layer of crunch and delicious toasted flavor that pairs perfectly with the warm pumpkin spices!

 

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment. Your feedback helps encourage and inspire others!