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Pumpkin Spice Coffee Cake on parchment paper with little pumpkins in the back.

Pumpkin Spice Coffee Cake

This moist pumpkin spice coffee cake is topped with a delicious crumb topping that is too tasty not to grab another slice.

Course Dessert
Cuisine American
Keyword Coffee Cake, Dairy-Free, Fall, Pumpkin Spice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 Slices
Author Annie

Ingredients

  • 1¾ cup Flour
  • 1 teaspoon Cinnamon
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Canola Oil
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 1½ cup Pumpkin Puree

Crumb Topping

  • ¾ cup Flour
  • ¼ cup Sugar
  • ¼ cup Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 6 Tablespoons Vegan Butter

Instructions

  1. Preheat the oven to 425°F. Line an 8x8 in square pan with parchment paper and set aside.

  2. In a large bowl, mix together 1 ¾ cup flour, 1 teaspoon cinnamon, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

  3. In a medium sized bowl, whisk together ½ cup canola oil, ½ cup sugar, ½ cup brown sugar, 2 eggs, 2 teaspoons vanilla, and 1 ½ cup pumpkin puree.

  4. Pour the wet ingredients into the dry ingredients bowl. Fold the wet ingredients into the dry until combined.

  5. Scoop the batter into the 8x8 inch pan and spread evenly across the pan.

  6. In a medium sized bowl, make the crumb topping. Stir together ¼ cup flour, ¼ cup sugar, ¼ cup brown sugar, and 1 teaspoon pumpkin pie spice. Cut 6 Tbsp of butter into the mixture with a pastry blender.

  7. Spoon the crumb topping on top of the pumpkin batter and pat down into the pan.

  8. Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cake to cool before removing from the pan.