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Slice of pumpkin coffee cake with streusel topping with a drizzle of glaze
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Pumpkin Coffee Cake

Pumpkin, spice & everything nice come together in this easy pumpkin coffee cake with streusel topping. It's incredibly moist with the perfect pumpkin spice flavor.
Course Breakfast, Dessert
Cuisine American
Keyword Coffee Cake, Pumpkin, Pumpkin Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 18 pieces
Calories 444kcal

Ingredients

Streusel Topping

  • ½ cup unsalted butter (112 grams) melted
  • 1 and ⅓ cups all-purpose flour (167 grams) aka plain flour
  • 6 tablespoons brown sugar (79 grams) ¼ cup plus 2 tablespoons
  • cup granulated sugar (67 grams)
  • 1 teaspoon cinnamon

Pumpkin Cake

  • 3 cups all-purpose flour (375 grams) spooned & leveled (careful not to over measure)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup vegetable oil (180 ml) or canola oil
  • 1 and ½ cups packed brown sugar (315 grams) I used light
  • 3 large eggs, whisked together room temperature
  • 2 teaspoons vanilla
  • ½ cup sour cream (120 ml) room temperature
  • 2 cups canned pumpkin or just use one 15oz can plus 1 extra tablespoon sour cream

For the Glaze

  • 2-3 tablespoons heavy cream (30-45 ml) or milk
  • 1 - 1 ½ cups powdered sugar (110 - 165 grams) sifted

Instructions

  • Preheat the oven to 350F (180C) degrees. 
  • Grease a 9x13 inch baking pan and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow. 

Streusel Topping

  • In a medium bowl, whisk together the flour, brown sugar, granulated sugar and cinnamon until you no longer have lumps of brown sugar.
  • Mix in the melted butter (I do this with a fork). The mixture should form crumbles and feel like damp sand. Set aside.

Pumpkin Cake

  • In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. Set aside.
  • In a separate large bowl whisk together the oil, brown sugar, whisked eggs, vanilla extract, sour cream and pumpkin puree until it's an even consistency and you no longer see lumps of sugar or pieces of egg.
  • Mix the dry ingredients into the wet ingredients about ½ at a time. I typically do a few strokes using a rubber spatula first, then whisk until no lumps remain. Do not use an electric mixer.

Assembling and Baking the Cake

  • Pour the cake batter into your prepared pan and smooth out the top.
  • Crumble/sprinkle the streusel topping over the top until all of the cake batter is covered with an even layer of streusel.
  • Bake in the preheated oven for about 38-42 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean. If you're unsure, I recommend baking for a few extra minutes as this cake is unlikely to dry out.
  • Place the pan on a wire rack. Cool the cake in the pan.

Make the Glaze & Serve

  • In a small bowl whisk together 2 tablespoons of cream (or milk) with 1 cup powdered sugar. Add a little more cream or powdered sugar as needed. The glaze should be white in color, but thin enough to drizzle.
  • Drizzle the glaze over the cooled cake and slice into pieces. I typically reserve a little extra glaze to top on each piece for anyone who wants extra.

Notes

  1. Pan Sizes: Recipe can be halved and made in an 8x8 inch pan. The bake time will be about 30-35 minutes. 
  2. Flour: Whisk the flour first, then spoon into dry measuring cups and level off the top. Or measure using a scale for the most accurate results. Do not scoop the flour directly into a measuring cup when measuring - this can lead to too much flour and the cake becoming dry. 
  3. Spices: The cinnamon, ginger, nutmeg and cloves can be substituted with 1 tablespoon of pumpkin pie spice (1 tablespoon in total). 
  4. Pumpkin Puree: Be sure to use pumpkin puree (labeled 100% pure pumpkin) and not canned pumpkin pie filling. One 15 ounce can is slightly less then 2 cups. Feel free to use a 15 ounce can and add 1 extra tablespoon of sour cream. 
  5. Nutrition: Details provided are an estimate only and based on 1 slice, assuming the pan is sliced into 18 equal pieces and all of the streusel and glaze is used. 
  6. Storage: Store the cake in an airtight container at room temperature for up to 4 days. Cake is always best fresh. 

Nutrition

Calories: 444kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 155mg | Potassium: 163mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4522IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg