There is something magical about the smell of cinnamon on a crisp autumn evening.
This pumpkin coffee cake brings that cozy feeling right into your kitchen. It is incredibly moist and topped with a buttery, crunchy crumble. You will love how easy it is to whip up for your family.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples. It is perfect for busy fall mornings when you want a treat. The sour cream keeps the cake tender for days.
Your kids will love the sweet, spiced flavor in every bite. It delivers bakery-quality results without any of the stress. You can even make it the night before a big family breakfast.
Simple Cooking Steps
Making this cake is a very straightforward process. You will mix your dry ingredients and cream your butter and sugar. Then, just fold in the pumpkin and top it with streusel. Even if you are new to baking, you can do this.
Ingredients You’ll Need
Most of these items are already waiting in your pantry right now.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1/2 cup all-purpose flour for topping
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Mix brown sugar, 1/2 cup flour, and cinnamon in a bowl.
- Cut in cold cubed butter until the mixture resembles coarse crumbs.
- Whisk together 2 cups flour, baking soda, baking powder, salt, and spice.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Incorporate the pumpkin puree, sour cream, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Spread the batter evenly into the prepared baking pan.
- Distribute the streusel topping uniformly over the batter.
- Bake for 40 to 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes before slicing.
Best Ways to Enjoy It
Serve this cake warm with a fresh cup of coffee. It is the perfect addition to a leisurely weekend brunch. You can also add a dollop of whipped cream on top.
Set the table and enjoy a slow start with your loved ones. It makes any morning feel like a special occasion. This cake is a guaranteed crowd-pleaser for your autumn guests.
Storage & Reheating
You can keep this cake at room temperature for two days. For longer storage, keep it in the fridge for up to five days. It also freezes beautifully for busy weeks ahead. Just wrap individual slices tightly in plastic wrap. Reheat in a 350°F oven for five minutes to restore the crunch.
Tips for Best Results
- Use cold butter for the most perfect streusel crumbs.
- Do not overmix the batter once you add the flour.
- Make sure you use pumpkin puree, not pumpkin pie filling.
- For Thanksgiving, double the batch for a larger crowd.
- Use a toothpick to check if the center is fully baked.
- Let the cake cool slightly so the streusel stays crunchy.
- Measure your flour carefully by spooning it into the cup.
Ways to Switch It Up
- Add a handful of chopped pecans to the topping.
- Stir in some mini chocolate chips for a sweet surprise.
- Use a simple vanilla glaze for extra sweetness.
- Swap the sour cream for Greek yogurt if you prefer.
Common Questions
Can I make this ahead?
Yes, you can bake it the night before. Just cover it tightly once it has cooled completely. It stays very moist and delicious the next day.
What if I don’t have pumpkin pie spice?
You can make your own easily. Mix cinnamon, ginger, cloves, and nutmeg together. It will still have that wonderful harvest flavor.
Will my kids like this?
Absolutely, it tastes like a soft pumpkin muffin with a cookie top. It is very picky-eater friendly and not too spicy. They will love the sweet cinnamon topping.
I hope this cozy recipe brightens your fall mornings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Pumpkin Coffee Cake
Ingredients
- 2 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg s
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1/2 cup all -purpose flour for topping
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or non-stick spray.
- Prepare the streusel topping by mixing brown sugar, 1/2 cup flour, and cinnamon in a bowl; cut in cold cubed butter using a pastry blender until the mixture resembles coarse crumbs.
- In a medium mixing bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Incorporate the pumpkin puree, sour cream, and vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overworking the gluten.
- Spread the batter evenly into the prepared baking pan.
- Distribute the streusel topping uniformly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing.
