Go Back

Pumpkin Coffee Cake

A delicious pumpkin coffee cake that features a tender crumb, outrageous cinnamon streusel, and an optional silky glaze, making it the perfect treat for brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 9 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Streusel Topping
  • 1 cup all-purpose flour Use for topping
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans or walnuts Optional but recommended
For the Pumpkin Cake
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée Not pumpkin pie filling
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1/3 cup neutral oil (canola or light olive oil)
For the Vanilla Glaze (optional)
  • 3/4 cup powdered sugar
  • 1–2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch square pan with parchment, leaving a little overhang for easy removal. Set aside.
  2. In a bowl, combine flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt for the streusel topping.
  3. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized clumps form. Fold in nuts. Refrigerate while you make the batter.
Cake Batter
  1. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to prevent spice 'hot spots'.
  2. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well and scraping the bowl.
  3. Beat in pumpkin purée, sour cream, vanilla, and oil until smooth. It may look slightly curdled but will come together once you add the flour.
  4. Add dry ingredients to wet and mix on low just until no dry streaks remain to avoid overmixing.
Baking
  1. Spread half the batter into the pan. Sprinkle on about one-third of the chilled streusel, then top with the remaining batter and smooth it out.
  2. Top with the rest of the streusel, clumping it for big, crunchy bits.
  3. Bake for 40–48 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Glazing and Serving
  1. Whisk together powdered sugar, milk, vanilla, and a pinch of salt until pourable. Cool the cake for at least 20 minutes, then drizzle generously with the glaze.
  2. Slice into squares and serve warm or at room temperature.

Notes

Keep covered at room temperature for up to 2 days, refrigerate covered for up to 5 days, or freeze individual slices for up to 2 months. Warm slices in the microwave for a cozy treat.