Pumpkin Fritter Coffee Cake
4.9 from 8 reviewsThis pumpkin fritter coffee cake has the crisp edges and crackly glaze I love in a fritter, with a soft pumpkin center and a thick brown sugar cinnamon filling. Large crumble clusters add crunch to every slice, and the whole thing bakes in a 9x9-inch pan.
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The pumpkin gets its own moment
I love cinnamon, but I don't want it to take over every part of a pumpkin dessert. Here, the cake gets a hint of nutmeg, while the thick filling and crumble deliver the cinnamon. Trust me on this! Try it this way first, and if you want more cinnamon next time, have at it.
What I love most is how much that first bite reminds me of a pumpkin fritter. Close your eyes and make sure you get some crumble! There's no frying or dough rising, and I think it's even better after a night in the fridge. Warmed up with ice cream is another very good way to go.
Ingredient notes
Key ingredients
Pumpkin spice emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's pumpkin spice bakery emulsion.
That little half teaspoon belongs here! Alongside the pumpkin and ground spices, it adds a warm pumpkin-bakery flavor beneath the brown sugar cinnamon filling and crackly glaze.
Pure pumpkin puree
Use pure pumpkin puree so the pumpkin flavor stays clear and the sweetness comes from the recipe's sugars.
Plain Greek yogurt
Use the thick Greek-style yogurt listed in the recipe, at room temperature along with the milk.
Cinnamon and nutmeg
Ground cinnamon goes into the filling and crumble. The pumpkin batter gets a hint of nutmeg, with no additional ground cinnamon.
Brown sugar
Regular brown sugar goes into the cake, filling, and crumble. The filling reaches the very edges to create those caramelized sides.
Testing notes
Why this works
Parchment keeps the caramelization intact
Line the entire bottom and all four sides with two long, crossed sheets, leaving generous overhangs. Wherever batter could touch the pan, parchment needs to be the barrier. It lets you peel the cake free with those shiny caramelized edges intact. Scraping an unlined side with a knife can shave that beautiful layer away.
Spread the cinnamon all the way to the edges
Start with a little over half the batter, spread evenly. Take the cinnamon paste right to every parchment-lined edge before covering it with the remaining batter. That cinnamon layer at the sides is what gives you the dreamy caramelized edge.
Keep the crumble in large clusters
Large clusters leave plenty of crevices for the glaze to settle into, giving the top that apple fritter feel. Small clusters or fine crumbs bake into the cake and leave a much flatter top. Keep the pieces generously sized, as shown in the step-by-step photos.
My oven time is a guide
I baked mine for 45 minutes, then tented it for another 10. My oven is smaller, and other bakers have needed as much as 20 minutes longer. Yours might need 30! Check the top before 45 minutes and tent as soon as the crumble has enough color. Keep baking patiently until the center is done.
A thermometer saves the guesswork
Mine was done at 212°F; aim for 210-215°F (99-102°C) in the cake at the center, avoiding the cinnamon ribbon. At about 203°F, I'd give it another 10 minutes before checking; at 207°F, about 5. Those are guides, not promises. Repeatedly opening the oven lets the heat escape and stretches the baking time.
A thin glaze makes the crackle
Glaze the warm, sturdy cake, then support it securely underneath and gently tip off the excess. The top and all four sides need a thin coating, like an apple fritter. Let the icing set completely before slicing - it is worth the wait!
Step by step
How It All Comes Together
Step 1
Prepare the crumble and cinnamon paste
Mix the crumble ingredients with your fingertips, squeezing them into large clusters, then refrigerate. In a separate bowl, stir the cinnamon swirl ingredients into an even paste.
Keep the crumble butter cold; the cinnamon paste uses melted butter. Step 2
Mix the pumpkin batter
Whisk the wet ingredients until smooth, then gently mix in the dry ingredients just until no flour streaks remain. The finished pumpkin batter should be thick and scoopable.
Whisk the wet ingredients smooth before adding the flour. 
The yogurt and sugars are blended here, with no large lumps remaining. 
Mix gently once the flour goes in. 
This thick, scoopable consistency makes it possible to build separate layers. Step 3
Spread a little over half the batter
Line the bottom and all four sides of a 9x9-inch pan with two crossed sheets of parchment and generous overhangs. Add a little over half the batter and spread evenly into the corners.
Parchment needs to cover every surface where batter would touch the pan. 
Make an even base with a little over half the batter. Step 4
Take the cinnamon right to the edges
Spoon the cinnamon paste over the batter and spread it evenly all the way to every edge. That edge-to-edge layer creates the caramelized sides. A few shallow passes with a knife are optional.
Distribute spoonfuls across the surface to make spreading easier. 
Keep spreading until the paste reaches every parchment-lined edge. 
Use a light touch if you choose to swirl. 
A few passes are enough; keep the thick cinnamon layer distinct. Step 5
Cover the cinnamon layer
Spoon the remaining batter over the cinnamon. Gently connect and smooth the spoonfuls without stirring the two layers together.
Add the remaining batter in spoonfuls rather than one heavy mound. 
Leave the cinnamon underneath undisturbed as you add the batter. 
Connect the spoonfuls with gentle strokes. 
Cover the cinnamon completely before adding the crumble. Step 6
Scatter the chilled crumble
Break the chilled crumble into large clusters and scatter them evenly over the batter. Leave the surface textured so the thin glaze can settle into the crevices.
Keep the clusters large for a raised, textured topping. 
The raised clusters will give the finished top its crunch. Step 7
Bake, tent, and peel back the parchment
Bake at 350°F (175°C), with a foil-lined sheet pan on the rack underneath. Tent when the crumble has browned enough and continue until the center is set and reaches 210-215°F. Rest in the pan for at least 30 minutes before lifting the cake out and gently peeling away the parchment.
Watch the crumble during baking and tent once it has enough color. 
Peel gently to preserve the caramelized sides. 
The cinnamon reaches the outside and forms this shiny caramelized edge. Step 8
Pour, support, and drain the glaze
Once the cake is warm and sturdy enough to handle, whisk the glaze until smooth. Pour about half over the top, support the base securely, and carefully tip the cake over a tray to drain the excess. Coat all four sides with the remaining glaze.
Start with about half the glaze on top. 
This is before draining; support the base before you tip. 
Let excess glaze run off so the coating stays thin. 
The browned edge should still show through the glaze. 
Return the cake upright after coating the top and sides. Step 9
Let the icing set before slicing
Refrigerate for 20-30 minutes, or freeze for 10-15 minutes if you are in a hurry, then check the glaze. Wait until it has completely set before making the first cut.
A thin coating follows the shape of the crumble. Let the glaze firm up on the sides as well as the top. 
Cut all the way through the base before moving a piece. 
Keep the cake steady as you separate the slices. Step 10
A pumpkin fritter in every slice
Make sure your first bite includes the pumpkin cake, cinnamon filling, crumble, and crackly glaze. A corner piece gives you two of those caramelized sides!
The thin glaze breaks into delicate flakes along the edge. 
That crisp outer coating gives way to the soft pumpkin center. 
Include the crumble in your first bite. 
A corner brings together the filling, crisp sides, and glazed topping.
Troubleshooting
If This Happens
The top is browned but the center needs longer
Tent loosely with foil and continue baking. Check the cake portion in the center with a thermometer and a tester, avoiding the cinnamon ribbon. A golden crumble alone does not tell you the middle is done.
The edges look very dark
Deep brown, shiny edges are the caramelization you want here. They firm up slightly as the cake cools and add crunch alongside the crumble and glaze. Use the center's doneness cues as well as the color.
The cake feels too fragile to tip
Let it cool longer. Keep it close to the rack and support the base with your hand and forearm when you gently tip it, so the cake cannot slide or bend.
The glaze isn't setting
It will set - be patient! A thicker coating, especially if the excess glaze wasn't allowed to drip off, takes longer to firm up. Give it more time in the refrigerator and wait until the icing has completely set before slicing.
Before you slice
Texture and serving notes
For a crackly glaze and a warm center, I chill the glazed cake for 20-30 minutes and check. If I'm in a hurry, I use the freezer for 10-15 minutes. Let the icing finish setting before you slice.
Gently warm a slice and serve it with ice cream.
Keep it good
Storage
Fridge
Once cool and the glaze has set, keep the cake covered in the refrigerator. I love it the next day after the flavors have had time to settle. Gently reheat individual slices if you prefer them warm.
Recipe FAQ
Questions that come up
Why isn't there ground cinnamon in the pumpkin batter?
I keep it in the thick filling and crumble so the pumpkin has room to shine alongside a hint of nutmeg. Try that balance first; if you prefer more cinnamon, you can add some to the batter next time.
Can I make this the day before?
Yes! Refrigerate the cooled cake, covered, once the glaze has set. I think the flavor is even better the next day. Serve chilled or gently warm a slice, with ice cream if you like.
Is there an apple version?
My Apple Fritter Coffee Cake follows the same idea with apples, caramelized edges, crumble, and a thin glaze. Follow its own ingredient list and baking instructions. Apple Fritter Coffee Cake
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More coffee cakes to try
- Prep
- About 30 min (estimated)
- Bake
- About 55-85 min; follow the doneness cues
- Total
- About 2 hr 30 min (estimated), including cooling and setting
- Yield
- One 9x9-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cinnamon Crumble
- 115 g all-purpose flour115 g (about 1 cup) all-purpose flour
- 40 g brown sugar, packed40 g (3 tablespoons) brown sugar, packed
- 40 g granulated sugar40 g (3 tablespoons + 1 teaspoon) granulated sugar
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Cinnamon Swirl
- 120 g brown sugar, packed120 g (about 1/2 cup + 2 tablespoons) brown sugar, packed
- 75 g butter, melted75 g (1/3 cup) butter, melted
- 1 1/4 teaspoons ground cinnamon1 1/4 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
Pumpkin Cake
- 130 g brown sugar, packed130 g (about 2/3 cup) brown sugar, packed
- 90 g granulated sugar90 g (about 7 tablespoons) granulated sugar
- 120 g neutral oil120 g (1/2 cup) neutral oil
- 200 g pure pumpkin puree200 g (about 3/4 cup + 2 tablespoons) pure pumpkin puree
- 120 g plain Greek yogurt, room temperature120 g (1/2 cup) plain Greek yogurt, room temperature
- 105 g milk, room temperature105 g (7 tablespoons) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon pumpkin spice emulsion1/2 teaspoon pumpkin spice emulsion
- 260 g all-purpose flour260 g (2 cups + 2 tablespoons) all-purpose flour
- 15 g cornstarch15 g (2 tablespoons) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
Vanilla Crackle Glaze
- 220 g powdered sugar220 g (about 1 3/4 cups) powdered sugar
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 70 g milk70 g (about 1/4 cup + 2 teaspoons) milk
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch light-colored metal pan. Line with two long sheets of parchment crossed in opposite directions, covering the entire bottom and all four sides with generous overhangs. Parchment must separate the batter from every surface of the pan so you can lift the cake out and peel it free without scraping away the caramelized edges.
- 2Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar, cinnamon, salt, cold butter, and vanilla bean paste. Mix evenly with your fingertips, squeezing into large clusters. Refrigerate while you prepare the remaining components.
- 3Make the cinnamon swirl: stir the brown sugar, melted butter, cinnamon, all-purpose flour, and salt together until evenly combined. Set aside.
- 4In a large bowl, whisk the brown sugar, granulated sugar, oil, pumpkin puree, Greek yogurt, milk, vanilla bean paste, and pumpkin spice emulsion until smooth.
- 5Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg directly over the wet ingredients. Whisk gently just until no dry streaks remain. Do not overmix. The batter should be thick and scoopable.
- 6Spread a little over half the batter evenly into the prepared pan. Spread the cinnamon paste evenly all the way to every edge. This is what creates those caramelized sides! If you like, make a few shallow passes with a knife to swirl it slightly, keeping the cinnamon layer distinct.
- 7Spoon the remaining batter over the cinnamon layer, then gently connect and smooth the spoonfuls without disturbing the layer underneath.
- 8Scatter the chilled crumble evenly over the top, keeping it in large clusters to create a textured surface with crevices for the glaze.
- 9Bake with a foil-lined sheet pan on the rack underneath to catch drippings. Check the top before the 45-minute mark and tent loosely with foil once the crumble is browned enough. Mine took 45 minutes uncovered and another 10 minutes tented, but your oven may need 20-30 minutes longer. Keep the top tented as needed and follow the center's doneness cues rather than stopping at a fixed time.
- 10The center must be fully set. A tester inserted into a cake portion should come out clean or with moist crumbs, not wet batter. Check the center with an instant-read thermometer, avoiding the cinnamon ribbon; aim for 210-215°F (99-102°C). Mine was done at 212°F. If it reads about 203°F, allow roughly 10 more minutes before checking; at 207°F, about 5. These are guides. Keep baking if needed and avoid repeatedly opening the oven. The edges should be a deep caramelized brown.
- 11Rest in the pan for at least 30 minutes. Use the parchment overhangs to carefully lift the cake onto a wire rack set over a tray. Gently peel the paper away from the sides. Let it cool longer if it is still hot; it should be warm and sturdy enough to handle before glazing.
- 12Whisk the powdered sugar, vanilla bean paste, and milk for the glaze together until completely smooth.
- 13Pour about half the glaze over the top. Carefully support the cake underneath with your hand and forearm, keeping it close to the rack, and gently tip it onto its side to let the excess glaze fall onto the tray. Keep the coating very thin, like an apple fritter.
- 14Coat all four sides with the remaining glaze, allowing excess to drip away. Return the cake to an upright position.
- 15Refrigerate for 20-30 minutes and check the icing. If you are in a hurry, freeze for 10-15 minutes instead, then check. Allow more time if needed and serve only after the glaze has completely set for that crackly finish.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
One of those recipes your family will always ask for! Split with my family and my dad was cracking out. I also didn’t have the pumpkin emulsion (will get) and I still loved it I never add glaze but I’m sure it would’ve been even greater with it. Thanks so much. Best pumpkin recipe I’ve made so far!
This makes my night, Destini! Thank you so much for sharing 🥹 I am so glad you all loved it, and I just looked up “cracking out” 😂
OMG. Amazing. the layers of flavor and the moistness of the cake. A fall winner
Awesome, Brian! I'm so glad you enjoyed it! Thank you for sharing :)
This is by far the absolute best pumpkin cake I’ve ever made. My husband’s not a fan of pumpkin and he asked for another slice! The directions are spot on and easy to follow 👍🏼
Wow! Thanks for sharing, Juliette! Always a plus when that happens haha! Thank you again :)
OMG!!!!! This is by far the best pumpkin fritter coffee cake I’ve ever had. Thank you thank you for sharing your delicious recipe with us!!!!!!!
Yay, Rita!! I’m so glad you enjoyed it!!
Amazing!!! So decadent and delicious!! A must try !
Awesome, Julie! I'm so glad you enjoyed it!!
This was so delicious and decadent!!! Can’t wait to make the Apple one next!
Yay!! Oh yes, let me know how the apple one turns out for you!! Thank you for sharing, Julie :)
I really enjoyed this cake, however it is verryyy sweet. I followed the recipe exactly and it came out just like the picture. I think if I were to make it again I would use less icing or less sugar in the filling. :)
I'm so glad you enjoyed!! Those personal tweaks will make it even better for you! Enjoy :)
DELICIOUS! Turned out perfect t and was a big hit with everyone!
Awe, yay, Patrick!! I'm so happy to hear, thank you for sharing!! This one is a keeper, for sure ;)
Questions from readers
Recipe questions and answers
If I don’t have a 9 x 9 pan. Are there any cooking differences for an 8 x 8 or 11 x 13 dish?
Hey! 8x8 is perfectly fine, just fill no more than 3/4 full and you’ll have some extra batter left over :) Do you mean 9x13? If 9x13, make 1 1/2 batches and if 11x13 I’d make a double batch and you’ll just have some extra batter. Enjoy!
Would it be possible to make this into muffins w muffin liners instead of a cake pan?
Yes! Layer them in muffin liners the same way as the cake, then add the crumble. Bake at 350°F and take a peek through the oven door at 18 minutes without opening it. They’ll likely need around 22-25 minutes, depending on their size. Let me know how they turn out!
Can I substitute the yogurt with sour cream?
Yes :)
This is baking as we speak and smells SOOOO yummy! Question: how do you store this? After you place in the fridge with icing do you leave out once it has set or do you put back in the fridge? Thanks!
YAY! How'd it turn out?? Refrigerate with icing between servings:). Many people actually prefer it chilled, I'm curious to hear what you think :)
Is there a substitute I can use for the pumpkin spice emulsion? Should I just add the dry spices instead?
Highly recommend the emulsion! But, if that isn't an option, you can add spices instead :)
I baked the cake tonight, it’s 10:00pm and I want to go to bed lol! Should the cake be glazed while it’s warm? It’s worth the wait? Or can it be done in the morning? Thanks :)
Glaze and throw in the fridge! If you end up glazing tomorrow instead, that’s perfectly fine just make sure the icing completely sets first before serving :)
What is pumpkin spice emulsion?
Hi there! I have the link to purchase on my recipe page. It is a water soluble flavoring and gives the dessert a bakery aroma and taste.
If I don’t have vanilla bean paste, can I sub with vanilla extract? Is it just a 1:1 sub or would that change the amount?
Yes!
Hi! How would this work adding cream cheese to the glaze. Like a cream cheese glaze?
Yum!! I don't personally have a cream cheese glaze (yet), but that would taste SO good! Get a cream cheese glaze recipe from your favorite blogger and just put it on top of this recipe :) Let me know how it turns out! :)
Wanting to try this cake but curious if after the the glaze is set can this be frozen? Or will the glaze become wet when thawed?
Freezes great! 😍 let me know how it turns out for you :)
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