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A slice of pumpkin coffee cake with a thick layer of cinnamon streusel on a white plate

Spiced Pumpkin Coffee Cake

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or non-stick spray.
  2. 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.
  3. In a separate bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. 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.
  5. Add the egg and vanilla extract, beating until fully incorporated.
  6. Mix in the pumpkin puree and sour cream until the mixture is uniform.
  7. Reduce mixer speed to low and gradually add the dry ingredients, mixing only until no flour streaks remain.
  8. Spread the batter evenly into the prepared pan.
  9. Distribute the streusel crumbs evenly over the top of the batter, pressing lightly into the surface.
  10. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for at least 20 minutes before slicing.