Go Back

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is soft, moist, and warmly spiced with pumpkin, cinnamon, nutmeg, and ginger, then finished with a buttery brown sugar crumb topping. It is an easy fall bake that works beautifully for breakfast, brunch, snacks, or dessert alongside a cup of coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter melted
  • Optional Glaze:
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ¼ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper if desired.
  2. Make the crumb topping by combining flour, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter until coarse crumbs form. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the pumpkin puree, sour cream, and vanilla until smooth.
  7. Gradually add the dry ingredients to the pumpkin mixture. Mix just until combined; do not overmix.
  8. Spread the batter evenly into the prepared baking pan.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  11. Cool in the pan for 15–20 minutes before slicing.
  12. If desired, whisk together powdered sugar, milk, and vanilla and drizzle the glaze over the cooled cake.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Do not overmix the batter to keep the cake soft and tender.
Chopped pecans or walnuts can be added to the crumb topping.
Oven temperatures vary, so begin checking the cake around 40 minutes.