Pumpkin Coffee Cake
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Filled with autumn spices and flavorful pumpkin, this easy pumpkin coffee cake is a winner for the breakfast table. The streusel topping makes it even better.
If you need a breakfast or brunch dish to feed the whole family, coffee cake is definitely a fan favorite.
I’m a pumpkin fan, so this pumpkin coffee cake is one of my favorites for fall. As soon as the air starts to turn crisp, I crave those pumpkin spice flavors!
This recipe is great no matter where you fall on the pumpkin spectrum. The pumpkin puree adds moisture to the cake with the sour cream, and the spices give it a wonderful flavor that warms from the inside out.
Plus, it’s topped with a buttery, nutty streusel that you won’t be able to resist.
Pumpkin coffee cake ingredients
Gather all of your ingredients before starting. I like to clean up as I go to keep everything tidy!
Pumpkin puree – Make sure you use plain pumpkin puree, not pumpkin pie filling. A 15-ounce can of puree contains approximately 1 ¾ cups, so you’ll have some left over after making this recipe. Save it to make pumpkin pancakes!
Flour – This recipe uses all-purpose flour. If you like, you can swap up to half of the flour with whole-wheat flour. Make sure to measure the flour by spooning it into your measuring cup, then sweeping it level.
Sour cream – Added for both moisture and tang, sour cream is a great ingredient in coffee cakes. You can swap in plain Greek yogurt if you prefer.
Brown sugar – I love the added depth of flavor brown sugar provides, especially in fall-focused recipes like this one. Light or dark brown sugar both work.
Eggs – Standard large eggs
Baking powder and baking soda – Using both in your pumpkin coffee cake recipe will give the cake plenty of lift!
Spices – In addition to salt, we’re also using the classic fall spices of cinnamon, ginger, nutmeg, and cloves.
Additionally, for the streusel you’ll need flour, brown sugar, cinnamon, pecans, and melted butter.
How to make pumpkin crumb cake
Preheat the oven to 350°F and lightly coat a 9×9-inch baking pan with nonstick cooking spray or butter.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, stir together pumpkin, eggs, brown sugar, sour cream, and vanilla until well blended.
Add the dry ingredients gradually to the pumpkin mixture, stirring just until completely incorporated.
Spread the batter evenly in the prepared baking pan.
To make the topping, stir together flour, brown sugar, chopped pecans, and cinnamon until evenly mixed. Then, pour in the melted butter and mix with a fork until crumbly.
Scatter the crumb topping over the top of the batter. If you have extra, freeze it for another recipe!
Bake the coffee cake for 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before cutting and serving.
I like to serve it just the way it is, but you can top it with a pat of butter, a drizzle of pure maple syrup, or even whipped cream.
Leftover coffee cake will keep at room temperature, covered, for about 3 days.
For longer storage, place in the refrigerator. It will keep for up to 7 days.
Can you freeze coffee cake?
Baked coffee cakes can easily be frozen. Freeze it whole, or slice into individual portions for grab and go breakfasts.
Let the coffee cake cool completely before freezing. Wrap well in waxed paper or plastic wrap, then store in a freezer-safe container or bag.
Thaw overnight in the refrigerator, or warm the individual slices in the microwave, unwrapped, for 30-60 seconds.
Frozen coffee cake will keep for about 3 months.
More coffee cake recipes you’ll love
Looking for other coffee cakes? I’ve got one for every season!
You’re going to love this coffee cake with all of its pumpkin spice flavor!
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2/3 cup brown sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
For the topping
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- Preheat oven to 350°F. Coat a 9×9-inch baking pan with nonstick spray or butter. Set aside.
- In a bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.
- In a large bowl, combine pumpkin, brown sugar, sour cream, eggs, and vanilla until mixed and smooth. Add dry ingredients and stir just until fully combined. Spread into prepared pan.
- To make the topping, in a small bowl combine flour, brown sugar, pecans, and cinnamon until evenly mixed. Add melted butter and stir together using a fork, until mixture is crumbly and resembles wet sand.
- Sprinkle topping evenly over the batter. Place pan in the oven and bake for 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean.
These are so moist and fluffy! They made the perfect addition to our brunch today.