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A stack of glazed Pumpkin Coffee Cake bread slices arranged on parchment paper, with a ceramic jug and utensil holder in the background.

Pumpkin Coffee Cake

Pumpkin Coffee Cake is the kind of treat that instantly makes your kitchen feel warm and welcoming with every bake. It’s easy enough to whip up without fuss, yet special enough to bring to Thanksgiving breakfast, Christmas brunch, Easter gatherings, or even a casual potluck. It works just as well for a cozy morning slice as it does for an after-dinner dessert. You can also make it ahead, store it for days, or freeze extra slices so there’s always a little something ready when your need or craving for fall favorites hits.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: Pumpkin Coffee Cake
Servings: 9
Calories: 506kcal
Author: Mandy Applegate

Equipment

Ingredients

For the Streusel:

  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ cup finely chopped pecans
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter melted

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 4 ounces sour cream at room temperature
  • 2 large eggs beaten

For the Glaze:

US Customary - Metric

Instructions

  • In a medium bowl, mix together the brown sugar, flour, pecans, and pumpkin pie spice. Add the melted butter and stir with a fork until the mixture becomes crumbly. Set aside.
    ½ cup brown sugar, ¼ cup all-purpose flour, ½ cup finely chopped pecans, 1 teaspoon pumpkin pie spice, 3 tablespoons unsalted butter
  • Preheat oven to 350°F (180°C). Lightly grease the bottom of an 8-inch square baking pan.
  • In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar, and granulated sugar.
    2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 1 ½ teaspoons pumpkin pie spice, ½ cup brown sugar, ½ cup granulated sugar
  • In a separate bowl, whisk together pumpkin puree, vegetable oil, sour cream, and eggs.
    1 cup pumpkin puree, ½ cup vegetable oil, 4 ounces sour cream, 2 large eggs
  • Make a well in the center of the dry mixture, then pour in the wet ingredients. Stir gently until just combined—do not overmix.
  • Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Add the remaining batter, then top with the rest of the streusel.
  • Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  • In a small bowl, whisk powdered sugar with milk until smooth and pourable.
    ½ cup powdered sugar, 2 tablespoons milk
  • Drizzle the glaze over the warm cake before serving.

Video

[adthrive-in-post-video-player video-id="zsjUBv9M" upload-date="2025-10-11T06:32:08+00:00" name="Moist Pumpkin Coffee Cake Recipe" description="A cozy breakfast or dessert that pairs perfectly with hot coffee." player-type="default" override-embed="default"]

Notes

  • Toast the pecans: Lightly toast them before adding to the streusel for deeper flavor and extra crunch.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off to get the accurate amount you need, instead of scooping straight from the bag. This method keeps it from getting too packed or dense.
  • Boost with warm spices: Add nutmeg, ground cinnamon, or a pinch of cloves along with the pumpkin pie spice to create that classic pumpkin crumb cake flavor.
  • Choose your pumpkin wisely: Use homemade pumpkin puree if you want fresher flavor and a softer texture. If using canned pumpkin pie filling, reduce the sugar and spices as it’s already sweetened and seasoned.
  • Use room temperature sour cream and eggs: This helps the batter blend smoothly and bake evenly. If you use them chilled, the fat can seize up and the batter may become lumpy, which can lead to uneven baking.
  • Adjust flavor or texture: Stir vanilla extract into the wet ingredients for more balance, or replace sour cream with buttermilk if you want a lighter, softer texture.
  • Switch up nuts and streusel texture: Use walnuts instead of pecans for a stronger crunch, and cut cold butter into the streusel if you prefer a chunkier, more traditional crumb topping.
  • Check early for doneness: Start testing at 40 minutes, since some ovens run hotter or cooler than others.

Nutrition

Calories: 506kcal | Carbohydrates: 70g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 266mg | Potassium: 184mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4494IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
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