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Slice of pumpkin coffee cake topped with cinnamon streusel and glaze

Pumpkin Coffee Cake


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  • Author: Myla
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

Moist Pumpkin Coffee Cake with warm fall spices and a buttery cinnamon streusel topping. Perfect for breakfast, brunch, or dessert.


Ingredients

Scale

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1/2 cup sour cream

Streusel Topping:

1/3 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

3 tablespoons cold butter, cubed


Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.

4. Fold in sour cream. Gradually add dry ingredients and mix until just combined.

5. Prepare the streusel: combine brown sugar, flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.

6. Pour batter into the prepared pan and sprinkle streusel evenly on top.

7. Bake 35–40 minutes, or until a toothpick inserted comes out clean.

8. Cool for 10–15 minutes before slicing and serving.

Notes

Store in an airtight container at room temperature up to 3 days. Refrigerate up to 1 week. Freeze up to 2 months; thaw before serving.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg