Pumpkin Coffee Cake

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Pumpkin Coffee Cake

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

Yield: 12 servings

Prep Time:20 min

Cook Time:50 min


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

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  • Marlene Tolkinen wrote:

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

  • Linda Hielscher wrote:

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

  • BitsyBet wrote:

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

    • Lori Lange wrote:

      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.

  • Nancy wrote:

    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.

    • Lori Lange wrote:

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

  • Elaine R wrote:

    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!

  • Diana wrote:

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

  • Lisa Cornely wrote:

    This pumpkin coffee cake a perfect treat for fall .

  • Dede wrote:

    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

  • Laurie@The Baking Bookworm wrote:

    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!

  • sara wrote:

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

  • carrian wrote:

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