Pumpkin Spice Coffee Cake
Pumpkin, spice & everything nice combine for this moist, sour cream Pumpkin Spice Coffee Cake that’s filled with seasonal spices and topped with a crunchy streusel and a drizzle of creamy glaze.
It’s the perfect fall dessert that’s easy to make, yet worthy enough to be served on your Thanksgiving table.
The Best Pumpkin Coffee Cake
Pumpkin lovers, rejoice! This is my new favorite pumpkin streusel coffee cake. I love the thick pumpkin cake layer. It’s moist from the sour cream and has just the right amount of pumpkin spice.
The buttery streusel on top has just the right amount of crunch. Add a drizzle of creamy glaze, and it all comes together in pumpkin spice perfection.
This Pumpkin Spice Coffee Cake bakes in a 9×13 pan, which is ideal for Thanksgiving dessert, a potluck, or a larger family.
The recipe can also be cut in half and baked in an 8×8 pan if you prefer to have less tempting cake sitting around. 😃 However, since the full recipe calls for a whole can of pure pumpkin, I’d bake it in two 8×8 pans and place one in the freezer for later. Covered tightly, this will freeze quite well.
You could also bake one to keep and one to give. How nice would it be to deliver a warm-from-the-oven Pumpkin Spice Coffee Cake to a neighbor or family member?
Happy Fall Baking,
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Pumpkin Spice Coffee Cake
For the Streusel Crumb Topping:
- 1/2 cup unsalted butter melted
- 1 1/3 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1 tsps ground cinnamon
For the Pumpkin Cake:
- 3 cups all-purpose flour
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 3/4 cups brown sugar packed
- 3 large eggs
- 2 tsps pure vanilla extract Watkins Baking Vanilla is my favorite
- 1/2 cup sour cream
- 1 15-oz can pure pumpkin (not pumpkin pie filling)
For the Glaze Drizzle:
- 3 Tbsps milk, cream, or half and half
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1 cup powdered sugar
- Preheat the oven to 350F degrees.
- Spray the bottom and sides of a 9"x13" cake pan with non-stick cooking spray.
Make the Streusal Crumb Topping:
- In a medium-sized, microwave-safe bowl, melt the butter. Add the flour, sugars & cinnamon and mix until the consistency feels like wet sand.
Make the Pumpkin Cake:
- In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
- In a separate medium bowl, beat together the pumpkin, oil, brown sugar, eggs, vanilla and, sour cream until smooth.
- Gently pour the wet mixture into the dry ingredients, mixing with a large rubber spatula until just combined.
- Pour the cake batter into your prepared baking pan, and smooth until level.
- Spread the streusal crumb topping over the batter until evenly covered.
- Place cake in the preheated oven and bake for 35 to 40 minutes, or until there are no jiggles in middle of the cake, and a toothpick comes out clean.
Make the Drizzle Glaze:
- In a small bow,l whisk together the milk, vanilla, cinnamon, and powdered sugar until smooth. Add extra milk a few drops at a time if needed to get a consistency for drizzling.
- Allow cake to cook to room temp before drizzling over the entire top.
- Store cake in an air-tight container in the fridge for 4-5 days.
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information