Pumpkin Coffee Cake

Yield: 12 servings

Prep Time: 20 min

Cook Time: 50 min

Pumpkin Coffee Cake

It's like pumpkin pie tucked into the middle of coffee cake!


1/2 cup butter, at room temperature
3/4 cup granulated white sugar
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
One (16 ounce) can unsweetened pumpkin puree
1 large slightly beaten egg
1/3 cup granulated white sugar
1 teaspoon pumpkin pie spice

1 cup packed light brown sugar
1/3 cup butter, softened slightly
2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts, optional


1. Preheat oven to 325°F. Spray a 9x13-inch pan with nonstick spray.

2. Prepare cake: Use an electric mixer to cream together the butter, sugar and vanilla in a large bowl; add eggs and beat well. In a separate bowl, whisk together flour, baking powder, and baking soda. Mix dry ingredients into the butter mixture half at a time, alternating with half of the sour cream. In another bowl, combine pumpkin, egg, 1/3 cup sugar, and pie spice. Keep separate.

3. Prepare topping: Mix the topping ingredients together with fork or hands until crumbly. Set aside.

4. Spoon half of the batter mixture into the prepared pan. Sprinkle half of the streusel topping over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle remaining streusel on top.

5. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean.

Source: RecipeGirl.com

13 Responses to “Pumpkin Coffee Cake”

  1. postedOct 1, 2012 10:22 AM

    this is seriously screaming my name. I’m pinning it, and then making it. No joke. Today, this is happening.

  2. postedOct 1, 2012 11:28 AM

    Gorgeous! This look incredibly tasty, I totally love it! 🙂

  3. postedOct 1, 2012 11:47 AM
    Laurie@The Baking Bookworm

    Wow! This looks incredible! I’m a huge fan of both the mighty pumpkin and sour cream coffee cake. I’ll be making this cake very soon. Thanks!

  4. postedOct 1, 2012 6:57 PM

    This looks very yummy :).
    I cant wait to try it, now if our commissary would just start stovking the pumpkin i would be on my way to heaven

  5. postedOct 2, 2012 5:38 AM
    Lisa Cornely

    This pumpkin coffee cake a perfect treat for fall .

  6. postedOct 3, 2012 5:00 PM

    I’m drooling, it looks delicious!! I love the pumpkin filling….Thank you so much for sharing it!! Have an awesome day!! 🙂

  7. postedOct 4, 2012 12:50 PM
    Elaine R

    I made this and it is incredible! My pumpkin layer was a bit soggy still so I’ll cook it for a bit longer next time. Even slightly soggy, this is the best coffee cake i’ve ever had!

  8. postedOct 13, 2012 9:38 AM

    We didn’t like this at all! The soft pumpkin layer is not pleasant; my family thought it was undercooked and couldn’t get past it. We ended up throwing it out.

    • postedOct 13, 2012 11:20 AM

      Bummer- we devoured half and then our neighbors devoured the other half! Loved it.

  9. postedOct 23, 2012 9:23 AM

    Will baking it at 350 instead of 325 cook the pumpkin layer and make it not so soggy?

    • postedOct 23, 2012 7:37 PM

      I wouldn’t think that would make a difference. The pumpkin layer isn’t meant to solidify in this recipe… it’s more like a “pumpkin pie” layer in the middle of the cake.

  10. postedOct 28, 2012 9:39 PM
    Linda Hielscher

    I wanted to make something different and this was good. While it cooked the house smelled wonderful.

  11. postedNov 10, 2015 6:30 PM
    Marlene Tolkinen

    Absolutely delicious!  It is now one of my favorite pumpkin recipes!

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