This post may contain affiliate links. Please read our disclosure policy.
This Pumpkin Coffee Cake is the perfect make-ahead breakfast cake. A moist cake made with pumpkin, sour cream, and warm spices is topped with a sweet and crunchy brown sugar streusel.
An ideal fall treat, this pumpkin coffee cake recipe is ideal for serving alongside a hot cup of coffee or tea for breakfast or brunch, for an afternoon snack, or as an easy dessert.
![Square slice of pumpkin cake on a small plate](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-18.jpg)
Table of Contents
This Pumpkin Coffee Cake Is:
- Full of warm flavors of fall, like pumpkin, pumpkin spice, cinnamon, and brown sugar.
- Topped with a sweet, crunchy streusel topping that adds texture and dimension.
- Perfect for enjoying with your morning coffee, after-dinner dessert, and everything in between.
Ingredients For Pumpkin Coffee Cake
- Pumpkin Puree – I use canned pumpkin puree for this recipe, but you can certainly make your own or use mashed sweet potatoes. Note this is not pumpkin pie filling.
- Vegetable Oil – As moisture without making the cake too dense.
- Sour Cream – Like my Blueberry Sour Cream Coffee Cake Muffins, the sour cream in this recipe helps to keep the cake extra moist. Greek yogurt is always an option if you prefer.
- Vanilla Extract – A hint of vanilla in both the cake and the icing for flavor enhancement.
- Dry Ingredients – All Purpose Flour, Baking Powder, Baking Soda, Salt
- Pumpkin Pie Spice + Ground Cinnamon – Pumpkin pie spice is easy to find during the fall months, but if you’re craving this coffee cake in the spring, you can easily whip up your own.
- Streusel Topping – A mixture of brown sugar, all-purpose flour, cinnamon, butter, and pecans. Feel free to add more pumpkin pie spice here instead of the cinnamon.
- Icing – Cream cheese, powdered sugar, vanilla extract, milk, and cinnamon.
![](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-ingredients.jpg)
How To Make Pumpkin Coffee Cake
See recipe card below for ingredient quantities and full instructions.
- Preheat the oven and grease a square pan or baking dish.
- Combine streusel ingredients in a small bowl and set aside.
- In a medium-sized bowl, mix together the sugars, vanilla, pumpkin, oil, sour cream, and eggs and set aside.
- In a large bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together then form a well in the center to add the wet ingredients. Gently fold together until just mixed.
- Spread the cake batter in the pan and top with the crumb topping. Bake 45-55 minutes. Cool completely before icing.
- In a small bowl, beat the cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth then drizzle over the cake.
![Collage of images showing the steps to making a pumpkin coffee cake.](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-collage.jpg)
Serving Suggestions
Depending on when you plan on serving this coffee cake, there are a variety of serving options.
- For breakfast or brunch with coffee or tea, scrambled eggs, and bacon.
- For an afternoon or after-school snack with a cold glass of milk or hot tea.
- For dessert, with a scoop of vanilla ice cream or whipped cream on top.
Variations
- Plain, full fat or greek yogurt can be substituted for the sour cream.
- Cooked, mashed sweet potato can be substituted for pumpkin.
- Walnuts can also be used in place of pecans.
![Slice of pumpkin cake on a small white plate with a fork.](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-19.jpg)
Storage
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.
Can pumpkin cake be frozen? 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.
Expert Tips
- Pecans are optional, but add a great crunch.
- There is no need to pre-toast your pecans as they will toast while in the oven.
- This recipe can be doubled and baked in a 9”x13” pan, you will need to add an extra 5-10 minutes of bake time.
- With the streusel topping and cream cheese glaze, this coffee cake is out of this world delicious. However, you can save a few steps by leaving them off. The cake can be made without the toppings – try a cream cheese frosting instead!
![Small plates with pumpkin coffee cake and forks.](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-20.jpg)
More Pumpkin Recipes
- Soft and Chewy Pumpkin Sugar Cookies
- Easy No Bake Pumpkin Cheesecake
- Pumpkin Fritters
- Pumpkin Dump Cake Recipe
- Baked Pumpkin Donuts
![](https://www.yellowblissroad.com/wp-content/uploads/2022/08/Pumpkin-Coffee-Cake-social-368x368.jpg)
Pumpkin Coffee Cake
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.