This Pumpkin Spice Coffee Cake is the perfect sweet treat for fall! It's an easy-to-make moist pumpkin cake with cinnamon sugar swirl and the perfect coffee cake crumble topping!
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch springform pan with butter.
In a large bowl whisk together the pumpkin puree, eggs, lemon juice, vanilla and melted butter.
Add the flour, sugar, baking powder, baking soda, and salt to the wet ingredients, and combine with a rubber spatula just until the flour disappears.
Add half the batter to the bottom of the spring-form pan.
Combine the brown sugar and cinnamon and sprinkle it over the batter in the pan and top with the second half of the batter, smoothing out the top.
Combine the flour, white sugar, baking powder, ground cinnamon, and melted butter until a crumbly mixture forms. Sprinkle the crumbly mixture over the top of the pumpkin batter.
Bake the cake at 350 degrees Fahrenheit for about 55-65 minutes or until a toothpick inserted into the cake comes out clean.
Let cool in the pan for about 15 minutes before releasing the sides and letting the cake cool completely before slicing.
This cake keeps in an airtight container for up to 3 days.