This Pumpkin Coffee Cake is a moist, spiced delight perfect for fall mornings or cozy afternoons. A tender cake, swirled with a ribbon of spiced pumpkin, each bite balances warm, earthy flavors with a sweet, crunchy finish. Simple to prepare, this recipe brings seasonal comfort to the table, pairing beautifully with a hot cup of coffee or tea for an indulgent treat.
The air is crisp and our grass is blanketed under a layer of snow…to remain unseen until April or May. (Okay, maybe I’m just dreaming.)
But when the weather feels like that, I really, really get into the mood to bake.
This Pumpkin Coffee Cake has a buttery, tender cake with a beautiful ribbon of pumpkin through the middle and finished off with a simple streusel topping. You’ll love it!
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To Make This Recipe You Will Need:
- eggs
- pumpkin puree
- granulated sugar
- cinnamon
- nutmeg
- ginger
- cloves
- all-purpose flour
- baking soda
- baking powder
- butter
- vanilla extract
- sour cream
- brown sugar
- pecans
- 9 x 13 baking dish
- mixing bowls
- electric mixer
- cooling rack(s)
- whisk
- food processor
To begin, preheat your oven to 325°(F).
Butter or grease a 9×13 inch cake pan and set it aside for now.
In a bowl, whisk together an egg, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger and cloves. Whisk those until smooth and set it aside for a moment.
In another bowl, stir together all-purpose flour, granulated sugar, baking soda and baking powder. Set that aside for a moment as well.
In your mixing bowl, beat together eggs, room temperature butter, and vanilla extract. Beat them until smooth.
Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
Finish off with mixing in the remaining flour mixture. Combine these until just mixed making sure to scrape the bowl with a rubber spatula.
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Spread half of the cake batter in the bottom of your prepared cake pan. Then carefully spread the pumpkin mixture over the top of it.
Spoon the remaining cake batter over the top of the pumpkin and gently spread it out as best you can. You may have a little pumpkin peeking through, that is quite okay.
Now for the final touch. In a food processor, combine brown sugar, cold butter that is cut up, cinnamon, and pecans. Pulse the ingredients together a few times until crumbly and combined.
Sprinkle this mixture over the top of the cake.
Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
Allow it to cool on a rack, to near room temperature.
Enjoy with a cup of coffee…it is coffee cake after all!
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Pumpkin Coffee Cake
Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It's the perfect autumn treat.
Ingredients
For the Filling:
- 1 egg
- 1 ½ c pumpkin puree
- ½ c granulated sugar
- 1 teaspoon cinnamon, ground
- ¼ teaspoon nutmeg, ground
- 1/16 teaspoon ginger, ground
- 1/16 teaspoon cloves, ground
For the Cake:
- 2 c all-purpose flour
- ¾ c granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- ½ c butter, unsalted, room temperature
- 1 teaspoon vanilla extract
- 1 c sour cream
For the Topping:
- 1 c brown sugar
- ⅓ c butter, unsalted, cold, cut into pieces
- 1 ½ teaspoon cinnamon
- ½ c pecans
Instructions
- To begin, preheat your oven to 325°(F). Butter or grease a 9×13 inch cake pan and set it aside.
Making the Pumpkin Filling
- In a bowl, whisk together all of the pumpkin filling ingredients. Whisk those together until smooth and set it aside for now.
Making the Cake
- In another bowl, stir together the flour, granulated sugar, baking soda and baking powder. Set that aside for a moment as well.
- In your mixing bowl, beat together the 3 eggs, room temperature butter, and vanilla extract. Beat them until smooth.
- Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
- Finish off with mixing in the remaining flour mixture. Combine these until just mixed making sure to scrape the bowl with a rubber spatula.
- Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
- Spoon the remaining cake batter over the top of the pumpkin and gently spread it out as best you can. You may have a little pumpkin peeking through, that is quite okay.
Making the Topping
- Combine all of the topping ingredients in a food processor. Pulse the ingredients together a few times until crumbly and combined.
- Sprinkle this mixture over the top of the cake.
- Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
- Allow it to cool on a rack, until it is near room temperature.
- Enjoy with a cup of coffee…it is coffee cake after all!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This post was originally written in 2015. Updated in 2024.
I made this when you first published it. It is SO good! I need to make it again!!!!!
I’m so glad you loved it!
Looks so good. Thanks Constance.