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–+ servings

Pumpkin Coffee Cake

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Pumpkin Coffee Cake is a yummy treat that brings together the flavors of pumpkin and spices. It’s perfect for breakfast, brunch, or any time you want a sweet snack with your coffee.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup rolled oats (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
  3. Add the pumpkin, sour cream, eggs, and vanilla extract to the butter mixture and mix until well combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Streusel Preparation
  1. For the streusel topping, mix the flour, brown sugar, cinnamon, oats (if using), and melted butter until crumbly.
Baking
  1. Pour half of the pumpkin batter into the prepared baking pan and spread it evenly.
  2. Sprinkle half of the streusel mixture over the batter.
  3. Pour the remaining pumpkin batter on top and finish with the remaining streusel.
  4. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool before serving.

Notes

Serve the pumpkin coffee cake warm or at room temperature. It’s tasty on its own, but you can also drizzle it with a bit of icing or serve it with a dollop of whipped cream. Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. You can freeze individual slices for up to 3 months. Make sure all your ingredients are at room temperature for smooth mixing. Don't overmix the batter; stir just until combined. For a sweeter streusel topping, you can add extra brown sugar. You can add nuts like walnuts or pecans to the streusel for a crunchy texture. If you like chocolate, try adding chocolate chips to the batter.
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