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5 from 1 vote

Pumpkin Coffee Cake

A decadent, crumb-heavy New York style pumpkin coffee cake to start your Fall and Winter mornings off right!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast / Brunch
Cuisine: American
Servings: 12 servings
Calories: 738kcal
Author: Basil and Bubbly



  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1 ¾ teaspoons pumpkin pie spice
  • 2 ¾ cups unbleached All Purpose Flour
  • 1 ½ cups 3 sticks salted butter, melted


  • ½ cup white sugar
  • ¾ cup brown sugar
  • ¾ cup 1 ½ sticks butter, softened
  • 2 large eggs
  • 2 ⅔ cups All Purpose Flour
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon pumpkin pie spice
  • ¾ cup plain pumpkin puree
  • 7 ounces full-fat greek yogurt just shy of ½ cup


  • In a medium sized bowl, stir together all of the dry ingredients for crumb. Stir in the melted butter. Set the mixture aside while you make the cake batter.
  • In another medium sized bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin spice.
  • In a large bowl, beat the sugar and butter together until smooth and fully combined.
  • To the sugar and butter mixture, beat in one egg until well combined. Then, add the second egg and beat it into the mixture until it is well combined also.
  • For these next steps - be careful not to go crazy with the mixing. Combine the ingredients JUST until they are mixed in. First, mix the pumpkin and the greek yogurt into the sugar/butter/eggs. Then, add in the flour and mix until it is just barely combined - lumps are totally fine and encouraged even.
  • Spray a 9x13 glass pan with cooking spray. Scrape the cake batter into the pan. Top with the crumb mixture, breaking up any clumps larger than a grape ( but leaving the clumps smaller than grapes to fall where they may ). Don't press the crumb into the cake batter.
  • Bake at 350 F for 50 minutes.


Serving: 1g | Calories: 738kcal | Carbohydrates: 96g | Protein: 9g | Fat: 36g | Cholesterol: 123mg | Fiber: 1g | Sugar: 54g