Pumpkin Coffee Cake
About This Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake is everything I love about fall packed into one cozy bake: warm spices, rich pumpkin flavor, a buttery crumb topping, and a sweet vanilla glaze. It’s incredibly moist thanks to pumpkin pie filling and sour cream, perfectly spiced, and finished with a thick, crunchy streusel. Whether you’re leaning into cliché autumn vibes (same) or just want a comforting breakfast/dessert, this cake is a total 10/10.
Why You’ll Love This Recipe
Ultra-moist from pumpkin pie filling, sour cream, and brown sugar
A generous cinnamon streusel for crunch and texture
Big pumpkin-spice flavor without being overwhelming
Easy ingredients and straightforward steps
Perfect for breakfast, brunch, dessert, or fall holidays
Freezer-friendly and great for making ahead
Clear notes to help beginners avoid common mistakes
Ingredients You’ll Need
Streusel:
Flour, dark brown sugar, cold butter, cinnamon
Cake:
Flour, baking powder, baking soda, cinnamon, nutmeg, cloves, butter, brown + white sugar, eggs, pumpkin pie filling (not plain pumpkin purée), sour cream, vanilla
Glaze:
Powdered sugar, milk, vanilla extract
How to Make It
Mix the streusel until crumbly and set aside. Whisk the dry ingredients for the cake. Cream the butter and sugars, then beat in the eggs, pumpkin pie filling, sour cream, and vanilla. Fold in the dry ingredients gently to avoid overmixing. Spread the batter into a prepared 9×13 pan, top with as much streusel as you like, and bake until golden and set. Let the cake cool slightly before glazing so the drizzle sets instead of melting into the streusel.
Tips for Success
Use pumpkin pie filling, not purée: Pie filling has built-in spices and sweetness.
Don’t overmix the batter: This keeps the cake tender.
Keep the streusel butter cold: Ensures a crisp, crumbly topping.
Check for doneness at 40 minutes: Every oven varies.
Glaze while the cake is warm, not hot: Prevents the glaze from melting completely.
Adjust streusel amount as desired: It makes a thick layer—use slightly less if you prefer.
Optional add-ins: Chopped pecans or a pinch of cardamom in the batter are amazing.
Frequently Asked Questions
Can I use pumpkin purée instead of pumpkin pie filling?
Yes — just add 1–2 teaspoons of pumpkin spice to compensate.
How moist should the cake be?
Very moist — that’s normal due to the pumpkin and sour cream.
Can I freeze it?
Yes. Freeze without glaze, then thaw and glaze before serving.
What size pan do I need?
A 9×13 pan is ideal. Halve the recipe for an 8×8 pan.
Can I make this ahead?
Yes — it stays moist for days and the flavors deepen overnight.
What to Serve With Pumpkin Coffee Cake
Fresh coffee or chai
Whipped cream
Ice cream
Fresh fruit
Hot chocolate
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Pumpkin Coffee Cake
Ingredients:
Streusel Topping:
2 cup all-purpose flour
1 cup dark brown sugar
1/2 cup butter, cold and diced
2 teaspoon ground cinnamon
Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin pie filling
1/2 cup sour cream
1 teaspoon vanilla extract
Glaze:
1/2 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Streusel Topping:
In a medium bowl, combine the flour, sugar, and cinnamon.
Add the cold, diced butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until you have a crumbly mixture.
Set aside.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9x13-inch square baking pan or line it with parchment paper for easy removal.
Cake Batter:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Assemble and Bake:
Pour the cake batter into the prepared baking pan and spread it out evenly.
Sprinkle the streusel topping over the batter.
Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Prepare the Glaze:
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Finish and Serve:
Once the cake has cooled for about 10-15 minutes, drizzle the glaze over the top.
Allow the glaze to set for a few minutes.
Slice the pumpkin coffee cake into squares, serve, and enjoy!
