Pumpkin coffee cake is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall.
Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It starts with a super moist pumpkin cake that’s filled with vanilla, brown sugar, and lots of cinnamon – so it has all the flavor of your favorite pumpkin pie. Then it’s topped with delicious brown sugar crumbles and a drizzle of sweet vanilla glaze.
Or after having a piece – you might just want to cancel plans with your friends and save all the cake for yourself… Because this pumpkin coffee cake is delicious.
What you’ll especially love about this recipe is how easy it is to make. There’s no mixer needed, and the whole thing comes together in under a half hour (plus baking time).
Pumpkin Coffee Cake Recipe
First, we’ll make the crunchy brown sugar streusel by mixing together melted butter, sugars, flour and cinnamon. It will be the consistency of damp sand and form clumps when you squeeze it in your hand. You can also think of this recipe as a pumpkin crumb cake.
Then it’s time to get on with the cake. It’s full of flavor because we’re using:
- 2 whole cups of pumpkin puree (make sure not to use pumpkin pie filling)
- a healthy combo of cinnamon, nutmeg, ginger & ground cloves
- brown sugar because it adds a delicious caramel-like undertone. When in doubt – I use brown sugar whenever possible because of the delicious flavor it adds.
Now because we’re making a coffee cake, we want the batter to be very thick and the cake should be moist & dense in texture. To keep it moist we’re using oil, 3 eggs and sour cream in addition to the pumpkin. Because the batter is very thick, be careful not to over mix it or else it’ll become tough. After whisking together the flour, spices & leaveners; then whisking together the oil, eggs, sour cream & pumpkin; everything gets gently folded together with a spatula or wooden spoon. If there’s lumps in the batter feel free to whisk it together with a few strokes – but be careful not to get overzealous. No need to be whisk happy here.
Then our pumpkin sour cream coffee cake batter is poured into a 9×13 inch pan (you’ll be happy that this recipe makes A LOT of cake), the streusel is crumbled on top, and it’s baked in the oven for about 35-40 minutes. Because this cake is so dense – I find the trick of inserting a toothpick to test when it’s done baking doesn’t always work. If you’re unsure if the cake is done yet, you can also give the pan a little nudge and see if the cake wobbles in the centre. If there’s a wobble then it’s still gooey in the center and it’s not done yet.
Then we’ll drizzle on the glaze, and get to work enjoying a delicious slice of this coffee cake. Happy fall!
Tips for Making this Pumpkin Coffee Cake:
At the end of the day – here’s my main advice:
- Make sure your 9×13 inch pan has high enough sides (about 2 inches or more), otherwise the cake could overflow
- Room temperature eggs & sour cream make it easier for everything to mix together evenly
- Make sure to use pure pumpkin instead of pumpkin pie filling
- Be careful not to over mix the batter – otherwise, it can get tough
For more pumpkin recipes, try these other favorites:
- Pumpkin Spice Cookies
- Pumpkin Cranberry Cake with Cream Cheese Frosting
- Pumpkin Bread with Cream Cheese Glaze
- Pumpkin Chocolate Chip Muffins
- 1/2 cup unsalted butter , melted
- 1 and 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 3 cups all-purpose flour , spooned & leveled (careful not to over measure)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 and 1/2 cups packed brown sugar , light or dark
- 3 large eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 2 cups canned pumpkin (or just use one 15oz can)
- 3 tablespoons heavy cream
- 1 - 1 1/2 cups powdered sugar , sifted
Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.
In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
In a separate large bowl whisk together the oil, brown sugar, eggs and vanilla using until no lumps remain. Add in the sour cream and canned pumpkin and continue whisking until combined.
Pour the flour mixture into the bowl with the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon.
Pour the cake batter into your prepared pan and smooth out the top. Then crumble the streusel topping over the top until the entire cake batter is covered.
- Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
Drizzle the glaze over the cooled cake and slice into pieces.
*Store the cake in an airtight container at room temperature for up to 4 days.