Go Back
Print Recipe

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the perfect fall treat—moist, spiced, and layered with a sweet streusel crumb topping. With a ribbon of pumpkin filling running through the middle, every bite is cozy and delicious. Serve it warm with a cup of coffee or tea for the ultimate autumn comfort.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Coffee Cake
Servings: 12 -15
Calories: 530kcal
Author: Ashley Nicole

Ingredients

Cake Batter

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 2 tsp vanilla extract
  • 6 eggs
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 ½ cups sour cream

Pumpkin Filling

  • 1 16 oz can pumpkin puree
  • 1 egg lightly beaten
  • ⅓ cup sugar
  • 1 tsp pumpkin spice

Streusel Topping

  • 1 cup brown sugar firmly packed
  • ⅓ cup sugar
  • 3 tsp cinnamon
  • 1 cup chopped nuts optional

Instructions

Preheat Oven:

  • 1. Set oven to 350°F (175°C). Grease a 13x9-inch deep baking dish.

Make the Batter:

  • 2. In a large mixing bowl, cream together butter, 1 ½ cups sugar, and vanilla until light and fluffy. Add 3 eggs, beating well after each addition.

Combine Dry Ingredients:

  • 3. In a separate bowl, whisk together flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream, mixing until smooth.

Prepare Pumpkin Filling:

  • 4. In a small bowl, stir together pumpkin puree, beaten egg, ⅓ cup sugar, and pumpkin spice. Set aside.

Make the Streusel:

  • 5. In a small bowl, combine 1 cup firmly packed brown sugar, ⅓ cup butter, 3 tsp cinnamon, and 1 cup chopped nuts (optional). Use a fork or your fingertips to break up any clumps and mix until evenly combined.

Assemble the Cake:

  • 6. Spread half the batter into the prepared baking dish.
  • 7. Sprinkle with half of the streusel.
  • 8. Carefully spread the pumpkin mixture over the streusel.
  • 9. Spread the remaining batter evenly on top.
  • 10. Sprinkle the remaining streusel over the batter.

Bake:

  • 11. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:

  • 12. Let cool slightly before cutting into squares. Serve warm or at room temperature. Set oven to 350°F (175°C). Grease a 13x9-inch deep baking dish.

Notes

  • For an extra burst of flavor, add ½ tsp nutmeg or ginger to the pumpkin filling.
  • If you like crunch, don’t skip the chopped nuts in the streusel. Pecans or walnuts work beautifully.
  • This cake keeps well at room temperature for 2–3 days, or you can refrigerate for up to 5 days. It also freezes well in slices.