This pumpkin coffee cake is absolute bliss! It’s soft, fluffy, has a cinnamon sugar swirl, and is sprinkled with sweet buttery streusel that crisps up while baking. This cake is super soft thanks to the pumpkin puree. It is truly the perfect way to start the day.
Okay…if you have to bake ONE thing this fall let it be this pumpkin coffee cake. It is actually insane! I am speechless.
I used to be super intimidated by coffee cakes but honestly they're so easy! All you have to do is layer layer layer, and you've got a beautiful cake that look much more complicated than it is.
It’s got a cinnamon sugar filling and is topped with a buttery cinnamon streusel. The hints of pumpkin with the warm spices and fluffy cake is out of this world.
For more pumpkin recipes, try Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, Iced Oatmeal Pumpkin Pecan Cookies, and Pumpkin Oatmeal Cookies.
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Why this recipe works
Pumpkin - Adds pumpkin flavor AND is the secret ingredient to keeping this cake so soft!
Cinnamon filling – A layer of cinnamon and brown sugar is sprinkled in the middle adding even more flavour.
Brown sugar streusel – Full of buttery sugar goodness, this 5 ingredient crumble crisps up while baking and adds the perfect crunch.
Ingredients Notes
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter - This will be melted and used for the streusel.
Brown sugar – Used in the streusel, the topping, and in the cake. I like to use dark brown, but light works too.
Baking soda & baking powder – Make sure it isn’t expired!
Cinnamon – An essential spice in this cake!
Cornstarch – This helps add a tender crumb to the cake.
Eggs – Remove two hours before baking.
Flour – I used all-purpose flour for this recipe.
Pumpkin - Make sure to use pumpkin puree and not pumpkin pie filling. Do NOT blot the pumpkin for this recipe!
Vanilla – Using a good quality vanilla is important to enhance the pumpkin flavour.
Step by step instructions
Here is how to make and bake this Pumpkin Coffee Cake. You will need an 9×9 square pan lined with parchment paper, three mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be the filling.
Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter (make sure the butter is not hot). Using a fork, mix this until combined. Then add 2 tbsp of extra flour on top and using your hands, crumble the streusel into smaller and larger pieces. You may need 1 more tbsp of flour if the butter hasn’t been completely absorbed. Set aside in the fridge when done.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cornstarch, and salt. Mix together and set aside.
Step 4 – Whisk wet ingredients. In a large bowl, add brown sugar and oil and whisk together. Then add in eggs, pumpkin puree, sour cream, and vanilla. Whisk together until well combined and smooth.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter.
Step 6 – Layer. Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, and about 4-5 tbsp of the streusel. Add the remaining half of your batter evenly, and then the rest of your streusel on top. I recommend dolloping the batter using a cookie scooper. This helps to evenly distribute the batter without disturbing the filling layer!
Step 7 – Bake. Bake the cake for 35-50 minutes, or until a toothpick inserted comes out dry. Mine took 50 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- When I say cool the butter, I mean back down to room temperature after melting. It should still be liquid when whisking. It can be warm, but not hot. Don’t refrigerate this to speed it up or else it’ll solidify.
- Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
- Pumpkin puree and not pumpkin pie filling. The cans look super similar in the store!
- Do not blot the pumpkin for this recipe.
- For the streusel: Make sure the butter is slightly cooled before making it. Cool at least 15 minutes before using. If you make it with hot butter, the streusel will not turn out.
FAQ
Why isn’t there any coffee in this cake?
Coffee cake actually doesn’t have any coffee in it! It’s meant to be paired with a cup of coffee.
Why is there sour cream in this cake and can I taste it?
You cannot taste it at all. Using sour cream in cakes creates a superrrr soft and tender cake. It is what fluffy dreams are made of. If you don’t have any sour cream on hand, use full fat plain yogurt instead.
Can I use bananas instead of the pumpkin?
Check out Banana Sour Cream Coffee Cake.
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Pumpkin Coffee Cake
Ingredients
For the cinnamon filling
- 1/4 cup dark brown sugar
- 1/2 tsp cinnamon
For the cake
- 1/2 cup oil
- 3/4 cups dark brown sugar or light brown sugar
- 1/2 cup sour cream room temperature
- 1 cup pumpkin puree room temperature
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
For the streusel
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 3/4 cups all-purpose flour + 2-3 tbsp on the side
- 6 tbsp butter melted and slightly cooled
Instructions
- Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be the filling.1/4 cup dark brown sugar, 1/2 tsp cinnamon
- In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and melted butter (make sure the butter is not hot). Using a fork, mix this until combined. Then add 2 tbsp of extra flour on top and using your hands, crumble the streusel into smaller and larger pieces. You may need 1 more tbsp of flour if the butter hasn't been completely absorbed. Set aside in the fridge when done.1/4 cup white sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3/4 cups all-purpose flour, 6 tbsp butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, cinnamon, nutmeg, allspice, ginger, and salt. Mix together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp ginger, 1/8 tsp nutmeg, 1 1/4 tsp cinnamon, 1/2 tsp salt, 1/8 tsp allspice
- In a large bowl, add brown sugar and oil and whisk together. Then add in eggs, pumpkin puree, sour cream, and vanilla. Whisk together until well combined.1/2 cup oil, 3/4 cups dark brown sugar, 1/2 cup sour cream, 1 cup pumpkin puree, 2 eggs, 1 tbsp vanilla
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter.
- Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, and about 4-5 tbsp of the streusel. Add the remaining half of your batter (I find using a cookie scooper works best to not disturb the layer below) and spread evenly, and then the rest of your streusel on top.
- Bake the cake for 35-50 minutes, or until a toothpick inserted comes out dry. Mine took 50 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
Marie says
There is no melted butter listed in your ingredients yet your directions call for melted butter. What to do??
Ania says
Hi Marie! There is melted butter listed in the ingredients - it's right under the streusel heading of the recipe card. Enjoy the cake!
Stephanie says
These were really good. I skipped the streusel topping bc I'm lazy and just added the filling ingredients the batter also bc I'm lazy. Made 12 muffins/cooked 25 minutes. Wonderful! I bet as written it's even better. Recommend weighing the flour because too much makes them dry in my experience.