A sweet, moist, pumpkin coffee cake made with real pumpkin puree and topped off with a rich brown sugar streusel crumb topping! Top off with a simple vanilla glaze and serve with a cup of coffee or enjoy a slice on its own — this is a sweet and simple seasonal coffee cake!
We’ve come a long way, haven’t we? Or at least, I have, anyway. From someone who doesn’t even like pumpkin to becoming so obsessed with pumpkin recipes that I’m currently struggling to space them out justtt enough that I don’t totally and completely overwhelm you with them.
I really hope you’re not feeling overwhelmed (even after the pumpkin cheesecake and pumpkin fudge), because today I have a Pumpkin Coffee Cake to share with you, and I think you’re really going to love it.
I really love coffee cakes, but I’ve had far too many where the texture was just… off. Too dry and crumbly and just underwhelming. A moist, dense crumb is critical for a really good coffee cake.
This recipe ticks all the boxes with plenty of pumpkin puree as well as just two tablespoons of sour cream. It is dense, rich, and topped with a ridiculous streusel topping, as well as a vanilla glaze that you’re going to want to eat by the spoonful.
Let’s talk about those crumbs for a minute, though. The streusel topping is perhaps the most important part of the whole coffee cake (at least, in my opinion 😉), so I wanted to be sure to address that separately.
To make a good one, you will need precisely the right ratios of flour, sugar (I use a mix of brown sugar and white sugar, but with much more brown sugar), and butter, otherwise you run the risk of ending up with a streusel that’s too dry and sandy or so caked together and runny that it’s not even a streusel at all.
Some recipes call for cold butter, but for this recipe (and most that you’ll find on my website), you are going to want to use melted butter.
Whisk the dry ingredients together with a fork, then stir in your butter and use a fork to loosely combine. Work in the ingredients with your hands if needed (don’t overdo it and make the mixture into a paste — leave some nicely sized crumbs, like above!) and crumble it over your pumpkin cake batter.
The end result is a perfectly crisp, buttery streusel that gives away to the softest, most perfectly spiced pumpkin coffee cake that I’d bet you’ve ever had in your life. Top everything off with my simple vanilla glaze if you’re feeling ambitious, and try not to eat the whole pan on your own.
- ¾ cup unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
- ½ cup sugar
- ¼ cup brown sugar tightly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup pumpkin puree not pumpkin pie filling
- 1½ teaspoon vanilla extract
- 2 Tablespoons sour cream
- 1¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup brown sugar tightly packed
- 2 Tablespoons granulated sugar
- 1½ tsp cinnamon
- 6 Tablespoons salted butter melted
- ½ cup powdered sugar
- 2-3 teaspoons milk
Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or lightly greased aluminum foil.
Combine melted butter and sugars in a large bowl and stir until well-combined
Add eggs, stir well
Stir in pumpkin puree and vanilla extract until well combined.
Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
Using a spatula, gradually add dry ingredients and wet and stir until just combined -- do not over-mix!
Spread batter evenly into prepared 9x9 pan.
Prepare the crumble by whisking together flour, sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
Evenly sprinkle streusel topping over the top of your pumpkin batter.
Transfer pan to oven and bake on 350F (175C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before adding glaze.
If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle.
Drizzle over cooled pumpkin crumb cake.
Cut and serve. Enjoy!