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4.34 from 3 votes

Pumpkin Coffee Cake

Pumpkin coffee cake is a moist cake made with pumpkin, sour cream, and warm spices, topped with a sweet and crunchy brown sugar streusel.
Prep Time15 minutes
Cook Time55 minutes
Cool Time2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 slices
Author: Kristin Maxwell

Ingredients

For the Streusel

  • ½ cup brown sugar
  • ½ cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons salted butter melted
  • ⅓ cup chopped pecans optional

For the Cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup sour cream room temperature
  • 2 eggs room temperature

For the Icing

  • 2 oz cream cheese
  • 1 ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 350℉, and grease an 9” square pan.
  • Combine all streusel ingredients in a small bowl, mixing with a fork until crumbly.
  • In another bowl, combine the sugars, vanilla, pumpkin, oil, sour cream and eggs.
  • In a large bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Make a well in the center and add the wet ingredients, gently folding until just combined.
  • Spoon the batter into the greased pan and top evenly with streusel. Bake for 45-55 minutes, checking after 40 minutes. Cake is ready when a toothpick inserted into the middle comes out clean. Cool completely before icing
  • In a small bowl beat the cream cheese with powdered sugar, milk, vanilla and cinnamon until smooth. Drizzle over cake. Cut into squares and enjoy.

Notes

Room temperature storage: This cake can be stored in an airtight container on the countertop for up to 4 days. Heat individual slices in the microwave for 15 seconds to rewarm.
Freezing: This cake can also be frozen for up to 3 months by wrapping individual slices or the whole cake in 2 layers of plastic wrap. Thaw at room temperature before serving.

Nutrition

Calories: 658kcal | Carbohydrates: 89g | Protein: 8g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 809mg | Potassium: 237mg | Fiber: 4g | Sugar: 56g | Vitamin A: 4619IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 3mg

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