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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 20 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake is a moist, spiced autumn treat perfect for breakfast or dessert. Featuring warm pumpkin and classic fall spices, the cake has a tender crumb enriched with sour cream and a buttery streusel topping for added crunch. An optional sweet glaze can be drizzled on top for extra indulgence.


Ingredients

Scale

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt

For the Streusel Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted

For the Glaze (optional):

  • 1/2 cup powdered sugar
  • 12 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract


Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
  4. Add eggs and wet ingredients: Incorporate the eggs one at a time, beating well after each addition. Then mix in the pumpkin purée, vanilla extract, and sour cream or Greek yogurt until the batter is smooth and uniform.
  5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix to maintain a tender crumb.
  6. Pour batter into pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
  7. Prepare streusel topping: In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Pour melted butter over the mixture and stir until crumbly.
  8. Top the batter: Evenly sprinkle the streusel topping over the cake batter in the pan, covering the entire surface.
  9. Bake the cake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  10. Cool the cake: Allow the cake to cool in the pan for at least 15 minutes to set before removing or serving.
  11. Make and drizzle glaze (optional): Whisk powdered sugar, milk or cream, and vanilla extract together until smooth. Drizzle evenly over the cooled cake to add a sweet finishing touch.

Notes

  • For extra crunch and flavor, fold 1/4 cup chopped pecans or walnuts into the streusel topping before sprinkling on the cake.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
  • Use Greek yogurt instead of sour cream for a tangier flavor and a slight boost of protein.
  • The glaze is optional but adds a lovely sweetness that complements the spices. Adjust milk quantity to get desired consistency.

Nutrition

  • Serving Size: 1 square (approx. 1/9th of cake)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg