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Pumpkin Crunch Coffee Cake

Categories: Buckles & Coffeecakes

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This pumpkin coffee cake is topped with a crunchy nut and wafer mix, adding a great texture. It's a different take from the traditional streudel top.


  • 1 1/4 c. sugar granulated
  • 34 c. butter softened
  • 3 lg. eggs
  • 1 c. pumpkin solid (packed)
  • 1/2 c. sour cream
  • 2 1/2 c. all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • 2 1/4 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • Crunch Topping (Pumpkin Crunch Coffee Cake)
    • 1 1/2 c. walnuts finely chopped
    • 1 1/2 c. vanilla wafer crumbs
    • 1 1/2 c. brown sugar light
    • 3/4 c. butter melted


Preheat oven to 350 F. Grease and flour a 9 x 13-inch baking pan or 10-inch springform pan.

Combine ingredients for Crunch Topping; stir together and set aside.

For Coffee Cake, in a large bowl, combine sugar and butter until smooth. Add eggs and blend well. Add pumpkin and sour cream, mix well. In a medium bowl, stir together dry ingredients; add to pumpkin mixture. Beat on low speed until mixed, then on high speed for two more minutes. Batter will be thick. Spoon batter into prepared pan and sprinkle with the crunch topping.

Bake 40-45 minutes or until knife inserted in center comes out clean.