My moist pumpkin coffee cake is a soft, seasonally flavored, and infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon/brown sugar crumble topping!
Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or lightly grease the pan with baking spray.
Combine melted butter and sugars in a large bowl and stir until well-combined
¾ cup unsalted butter, ½ cup granulated sugar, ¼ cup brown sugar
Add eggs, stir well
2 large eggs
Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
1 cup pumpkin puree, 2 Tablespoons sour cream, 1 ½ teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
1 ¼ cup all-purpose flour, 2 teaspoons pumpkin spice, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
Using a spatula, gradually add dry ingredients and wet and stir gently until just combined -- do not over-mix!
Spread batter evenly into prepared 9x9 pan. Set aside while you prepare the streusel topping.
Streusel Topping
Prepare the crumble by whisking together flour, sugars and cinnamon.
1 cup all-purpose flour, ¾ cup brown sugar tightly packed, 2 Tablespoons granulated sugar, 1½ teaspoons ground cinnamon
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
6 Tablespoons salted butter
Evenly sprinkle streusel topping over the top of your pumpkin batter.
Transfer pan to oven and bake on 350F (175C) for 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. Stir in vanilla extract.
½ cup powdered sugar, 2-3 teaspoons milk, ¼ teasspoon vanilla extract
Drizzle over cooled pumpkin crumb cake.
Cut and serve. Enjoy!
Notes
Baking Pan
I use a metal 9x9 pan for this recipe and my cake is always finished at 30 minutes. If you are using a glass or ceramic pan your cake will likely take longer to bake. Readers have reported that it takes approximately 45-50 minutes (total) in a glass pan, but use the toothpick test and keep an eye on it!
Streusel - butter note
If you only have unsalted butter on hand, simply add a scant ¼ teaspoon of salt with the sugars.
Storing
I usually store my pumpkin cake directly in the pan, covered with foil. It will keep for up to 4 days this way or in an airtight container at room temperature. You may also tightly wrap and freeze for several months.Recipe note: I first published this recipe over on The Stay at Home Chef, but loved it so much that I wanted to make sure that I shared it here with the rest of my recipes, too!