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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