The Ultimate Spiced Pumpkin Coffee Cake with Extra Streusel
This Spiced Pumpkin Coffee Cake is the ultimate fall treat. It features a moist pumpkin base and a massive cinnamon streusel topping you will crave.
There is something magical about the smell of cinnamon on a crisp autumn evening. You know that cozy feeling when the leaves start turning? This Spiced Pumpkin Coffee Cake captures that vibe in every single bite.
It is the ultimate treat for your next lazy weekend. You get a tender, golden interior and a massive layer of buttery crumbs. It is exactly what your morning coffee has been missing lately.
Why This Recipe Is a Winner
This cake is a total game-changer for your fall brunch spread. Most coffee cakes dry out way too fast. Not this one. We use a combination of pumpkin puree and sour cream for unbeatable moisture.
The streusel-to-cake ratio is also incredibly generous. You get thick, crunchy clusters of cinnamon sugar in every mouthful. It is restaurant-quality baking made simple in your own kitchen.
Simple Method
Making this cake is surprisingly straightforward. You will start by mixing those iconic sandy crumbs. Then, you cream the butter and sugar until fluffy. Even if you are a beginner baker, you can do this. The batter is thick, sturdy, and very easy to spread.
Ingredients You’ll Need
We are using seasonal staples to make this Spiced Pumpkin Coffee Cake shine.
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour (streusel)
- 1 1/2 teaspoons ground cinnamon
- 2 cups all-purpose flour (cake)
- 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
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, combine 1.5 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, and cinnamon.
- Stir in 1/2 cup melted butter until thick crumbs form and set aside.
- In a separate bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Using a stand mixer, cream 1/2 cup softened butter with 3/4 cup granulated sugar and 1/4 cup brown sugar for 3 minutes.
- Add the egg and vanilla extract, beating until fully incorporated.
- Mix in the pumpkin puree and sour cream until the mixture is uniform.
- Reduce mixer speed to low and gradually add the dry ingredients until no streaks remain.
- Spread the batter evenly into the prepared pan.
- Distribute the streusel crumbs evenly over the top, pressing lightly into the surface.
- Bake for 40 to 45 minutes until a skewer comes out clean.
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
Best Ways to Enjoy It
Serve this cake warm for the most soul-warming experience. It is perfect for a cozy morning in your pajamas. Pair it with a hot latte or a cold glass of milk. If you want to get fancy, add a drizzle of maple glaze on top. It makes a stunning addition to any holiday breakfast table.
Storage & Reheating
Keep leftovers in an airtight container at room temperature. It stays fresh and moist for up to three days. For longer storage, you can keep it in the fridge. Just give it a quick 15-second zap in the microwave. This revives the soft texture and warms the spices perfectly. You can also freeze individual slices for a quick grab-and-go treat.
Tips for Best Results
- Use room temperature eggs for a smoother batter.
- Do not overmix the flour or the cake will be tough.
- Spoon and level your flour to keep the cake light.
- Use canned pumpkin puree, not pumpkin pie filling.
- Press the streusel lightly so it sticks to the batter.
- Check for doneness at 40 minutes to avoid overbaking.
- Let it cool slightly so the crumbs set properly.
Ways to Switch It Up
- Add 1/2 cup of chopped pecans to the streusel for crunch.
- Mix in chocolate chips for a decadent twist.
- Swap sour cream for full-fat Greek yogurt if needed.
- Add a pinch of ginger for extra spice.
Common Questions
Can I use pumpkin pie filling?
No, pumpkin pie filling has added sugar and spices. Stick to pure pumpkin puree for the best results.
How do I get big streusel crumbs?
Use your hands to clump the mixture together. Don’t over-stir it into a fine sand. Big chunks are better!
Can I make this in a muffin tin?
Yes, but you will need to reduce the bake time. Start checking them at around 18-20 minutes.
You need this in your life right now. Go grab a pumpkin and get baking!
— Jasmine
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or non-stick spray.
- In a medium bowl, combine 1.5 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, and cinnamon. Stir in 1/2 cup melted butter until thick crumbs form; set aside.
- In a separate bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Using a stand mixer, cream 1/2 cup softened butter with 3/4 cup granulated sugar and 1/4 cup brown sugar on medium-high speed for 3 minutes.
- Add the egg and vanilla extract, beating until fully incorporated.
- Mix in the pumpkin puree and sour cream until the mixture is uniform.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing only until no flour streaks remain.
- Spread the batter evenly into the prepared pan.
- Distribute the streusel crumbs evenly over the top of the batter, pressing lightly into the surface.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
