Description

This pumpkin coffee cake is soft, tender, and full of autumn flavor. With a lightly spiced pumpkin batter and a crumbly cinnamon-sugar topping, it’s perfect for breakfast, brunch, or a cozy afternoon treat. The aroma of pumpkin, cinnamon, and nutmeg filling your kitchen makes it irresistible, and every bite delivers that perfect balance of moist cake and crunchy topping. It’s easy enough for a weekday morning yet impressive enough for guests.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
1 cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, room temperature
2 large eggs
1 cup pumpkin puree
½ cup sour cream
1 teaspoon vanilla extract

2. Topping:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup cold unsalted butter

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl.
Cream butter and sugars until light and fluffy. Add eggs one at a time, then stir in pumpkin, sour cream, and vanilla until smooth.
Fold dry ingredients into wet ingredients until just combined.
Pour batter into prepared dish and smooth the top.
Combine topping ingredients with cold butter until crumbly; sprinkle evenly over batter.
Bake for 35–40 minutes or until a toothpick comes out clean. Cool for 10 minutes before slicing.

Notes

Let the cake cool slightly before cutting for clean slices.
Mix-ins like nuts or chocolate chips can be added to the batter or topping.
Adjust spices to taste for a stronger or milder flavor.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12–16
Calories: 320
Sugar: 21g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg