This Pumpkin Coffee Cake is the kind of bake that makes the whole house smell like autumn before it even leaves the oven. A tender, spiced pumpkin crumb hiding under a thick blanket of buttery cinnamon streusel is exactly what your fall mornings have been missing.

It comes together in one simple pan with everyday pantry staples, so it is just as easy to whip up for a lazy Saturday brunch as it is for a houseful of holiday guests. Pair a warm square with your morning coffee and you might never go back to plain muffins again.

Helpful Tips

Soften the butter properly: Let the butter sit at room temperature until it gives easily when pressed, since that helps it cream with the brown sugar into a light, fluffy base for the cake.
Keep the streusel chunky: Mix the topping with a fork only until coarse crumbs form, and leave some bigger clumps so you get those irresistible crunchy bites on top.
Let it cool before slicing: Give the cake the full 20 minutes in the pan to set up, which keeps the tender crumb from falling apart and the streusel from sliding off.

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the kind of bake that makes the whole house smell like autumn before it even leaves the oven.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings Servings

Calories 380 kcal

Ingredients

For the streusel:

1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
Pinch of salt
4 tablespoons butter melted

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter softened
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/3 cup sour cream

Instructions

Preheat the oven to 350°F(175°C). Grease an 8-inch round or square baking pan or line it with parchment paper.
For the topping, in a mixing bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
For the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In the bowl of a stand mixer (or a large bowl), beat the softened butter and brown sugar until light and creamy, about 2 minutes.
Beat in the eggs one at a time, then add the vanilla.
Mix in the pumpkin puree and sour cream until smooth.
Add the dry ingredients and stir just until combined. Avoid overmixing.
Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Let the cake cool in the pan for at least 20 minutes before slicing.

Nutrition

Calories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 384mgPotassium: 153mgFiber: 2gSugar: 27gVitamin A: 4815IUVitamin C: 1mgCalcium: 83mgIron: 2mg

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