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You are here: Home / Desserts / Cake / Pumpkin Coffee Cake

Pumpkin Coffee Cake

October 18, 2017 Updated September 25, 2018 BySam 11 Comments

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Pumpkin Coffee Cake

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!

Super soft pumpkin coffee cake

I originally shared this Pumpkin Crumb Cake over on The Stay at Home Chef!

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.

Pumpkin coffee cake with vanilla glaze

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.

The best streusel crumb topping

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.

Pumpkin Coffee Cake slice with vanilla glaze

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.

Enjoy!

Pumpkin coffee cake on plate

Pumpkin Coffee Cake

This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: best coffee cake, how to make coffee cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 369kcal
Author: Sam Merritt

Ingredients

  • 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

Streusel Topping

  • 1 cup all-purpose flour
  • ¾ cup brown sugar tightly packed
  • 2 Tablespoons granulated sugar
  • 1½ tsp cinnamon
  • 6 Tablespoons salted butter melted

Glaze (optional)

  • ½ cup powdered sugar
  • 2-3 teaspoons milk

Instructions

  • 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.

Streusel Topping

  • 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.

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!

Nutrition

Serving: 1piece | Calories: 369kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Filed Under: Cake

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Comments

  1. Cindy says

    December 4, 2019 at 10:20 pm

    My co-worker made this & it’s wonderful! Just wondering if the pumpkin could be replaced with something else?

    Reply
  2. Jillian says

    October 20, 2019 at 4:09 pm

    I love this recipe so much it was delicious and moist with the crunchy melt in your mouth streusel! However it took over 45 minutes to cook on 350, I used a 9×9 glass baking pan.

    Reply
    • Sugar Spun Run says

      October 20, 2019 at 4:13 pm

      Hello, Jillian! I am so happy that you enjoyed the pumpkin coffee cake. Every oven is different. I’m sorry that it took longer than anticipated but happy it came out tasty. 🙂

      Reply
    • Linda G. says

      November 2, 2019 at 10:15 am

      5 stars
      I have made this recipe many times and it is easy and delicious. I get many compliments on it. The streusel top is the best. Yum! You cannot go wrong with this recipe.

      Reply
  3. Dave Martz says

    October 11, 2019 at 9:51 am

    5 stars
    Just made it and it’s so soft and moist while house smells like fall

    Reply
    • Sugar Spun Run says

      October 11, 2019 at 1:28 pm

      I love the smell of fall baking. I am so glad that you enjoyed the pumpkin coffee cake, Dave! Thanks for commenting. 🙂

      Reply
  4. Kimm says

    October 7, 2019 at 10:22 am

    5 stars
    This was so yummy!! I made a double batch. Used a 9×13 pan and baked it at 325. It took awhile but it did finally bake. It was a huge hit at the function I took it too. The crumb on top wasn’t lacking like some recipes and the crumb was light and fluffy and so moist. This will be my go to fall pumpkin recipe this year!!

    Reply
    • Sugar Spun Run says

      October 7, 2019 at 11:16 am

      Thank you so much, Kimm! I am so glad that you enjoyed the pumpkin coffee cake. 🙂

      Reply
  5. Sharalyn Moran says

    November 19, 2017 at 10:20 pm

    5 stars
    I have gotten spoiled by your leaving a calorie count for your recipes and yet I don’t see one on here. In this case I will need to know for my type 1 diabetic grandson. As long as he knows the carbs and such He can indulge with a insulin shot. We just need to measure his portion. Thanks in advance, Sharalyn Morgan

    Reply
    • Sam says

      November 20, 2017 at 11:17 am

      Hi Sharalyn! Sorry I missed the calories on this recipe, I just went in and added them (369 calories per slice). I use MyFitnessPal.com to calculate nutrition information for my recipes (you might want to check it out, it is very helpful, you just have to be careful that it matches your ingredients correctly), here is all of the nutrition information it just gave me for this recipe:
      Amount Per Serving
      calories 369
      % Daily Value *
      Total Fat 19 g 29 %
      Saturated Fat 12 g 58 %
      Monounsaturated Fat 5 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 78 mg 26 %
      Sodium 1794 mg 75 %
      Potassium 43 mg 1 %
      Total Carbohydrate 47 g 16 %
      Dietary Fiber 4 g 15 %
      Sugars 21 g
      Protein 4 g 8 %
      Vitamin A 62 %
      Vitamin C 1 %
      Calcium 6 %
      Iron 4 %

      I hope that helps, and that your grandson loves the recipe!! 🙂

      Reply
  6. Claire says

    October 24, 2017 at 9:48 pm

    5 stars
    Absolutely Beautiful!!

    Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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