Pumpkin coffee cake is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall.
Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It starts with a super moist pumpkin cake that’s filled with vanilla, brown sugar, and lots of cinnamon – so it has all the flavor of your favorite pumpkin pie. Then it’s topped with delicious brown sugar crumbles and a drizzle of sweet vanilla glaze
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Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - it's perfect for fall.
Ingredients
- For the Streusel Topping
- 1/2 cup unsalted butter , melted
- 1 and 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- For the Pumpkin Cake
- 3 cups all-purpose flour , spooned & leveled (careful not to over measure)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 and 1/2 cups packed brown sugar , light or dark
- 3 large eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 2 cups canned pumpkin (or just use one 15oz can)
- For the Glaze
- 3 tablespoons heavy cream
- 1 - 1 1/2 cups powdered sugar , sifted
Instructions
- Preheat the oven to 350F degrees.
- Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.
- Make the Streusel
- In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.
- Make the Cake
- In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
- In a separate large bowl whisk together the oil, brown sugar, eggs and vanilla using until no lumps remain. Add in the sour cream and canned pumpkin and continue whisking until combined.
- Pour the flour mixture into the bowl with the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon.
- Pour the cake batter into your prepared pan and smooth out the top. Then crumble the streusel topping over the top until the entire cake batter is covered.
- Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.
- Make the Glaze & Serve
- In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
- Drizzle the glaze over the cooled cake and slice into pieces.
Recipe Adapted From Pumpkin Coffee Cake @ justsotasty.com