There’s a specific feeling that arrives with the first truly chilly morning of fall. You know the one. It’s when you need a sweater for the first time in months, and the air just smells different—crisp and full of promise.
On mornings like that, my kitchen calls to me. It asks for something warm, something spiced, something that feels like a hug from the inside out. This Pumpkin Coffee Cake is my answer.
It’s not a fussy recipe. It’s the kind of cake you can bake on a whim, filling your home with the scent of cinnamon and pumpkin. The cake is unbelievably moist, and the crumb topping is the best part—generous, buttery, and slightly crunchy. It’s perfect with a cup of hot coffee, obviously, but just as good with a glass of cold milk.
What You’ll Need
I’ve broken down the ingredients into two parts: the buttery crumb topping and the moist pumpkin cake itself. Getting everything measured out first makes the whole process feel like a breeze.
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
For the Pumpkin Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream, at room temperature
Pro Tips
Over the years, I’ve made this cake more times than I can count. Here are a few little tricks I’ve picked up that guarantee it comes out perfectly every single time.
- Keep Your Butter Cold for the Crumb. This is the most important tip! Use butter straight from the fridge for the crumb topping. Cold butter creates coarse, sandy crumbs that bake into a distinct, crunchy layer. If your butter is soft, you’ll end up with a paste that just melts into the cake.
- Don’t Overmix the Batter. Once you start adding the flour, mix only until you no longer see white streaks. Overmixing develops gluten, which can make your cake dense and tough instead of tender and moist. A few little lumps are totally okay.
- Room Temperature is Key. For the cake batter, using room temperature butter, eggs, and sour cream is a game-changer. They combine much more easily, creating a smoother, more uniform batter. This results in a cake with a consistently soft texture.
- The Toothpick Test is Your Friend. Ovens can be tricky. The best way to know if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s ready. If it has wet batter on it, give it another 5 minutes.
Tools Required
You don’t need any fancy equipment for this recipe. Just the basics you probably already have in your kitchen.
- 9×13 inch baking pan
- Two medium mixing bowls
- One large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Pastry blender or your fingers for the crumb topping
- Electric mixer (stand or handheld), optional but helpful
How to Make Pumpkin Coffee Cake
Ready? Let’s get baking. This process is simple and so rewarding.
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang to easily lift the cake out later.
Step 2: First, make the crumb topping. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter.
Step 3: Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Place the bowl in the refrigerator to keep it cold while you make the cake batter.
Step 4: In another medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt for the cake. Set this aside.
Step 5: In a large bowl, using an electric mixer, beat the softened butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. This step whips air into the batter, which helps make the cake light.
Step 6: Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 7: Beat in the pumpkin puree until it’s just combined. The mixture might look a little curdled at this point—that’s perfectly normal.
Step 8: With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions (begin and end with the dry ingredients). Mix only until just combined. Do not overmix!
Step 9: Spread the batter evenly into your prepared pan. It will be thick.
Step 10: Remove the crumb topping from the fridge and sprinkle it evenly over the batter, covering the entire surface.
Step 11: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Possible Substitutions and Variations
This recipe is pretty flexible. Feel free to play around with it!
| Ingredient | Substitution | Notes |
|---|---|---|
| Sour Cream | Plain Greek Yogurt | Use full-fat for best results. |
| Individual Spices | Pumpkin Pie Spice | Use 2 1/2 teaspoons total. |
| All-Purpose Flour | 1:1 Gluten-Free Blend | Choose a blend with xanthan gum. |
Fun Variations:
- Nutty Crumb: Add 1/2 cup of chopped pecans or walnuts to the crumb topping mixture.
- Cream Cheese Swirl: Beat 4 oz of softened cream cheese with 1/4 cup sugar and 1 egg yolk. Dollop over the batter before adding the crumb topping, then gently swirl with a knife.
- Simple Glaze: Whisk 1 cup of powdered sugar with 2-3 tablespoons of milk or maple syrup. Drizzle over the cooled cake.
Nutrition, Pairings, and Tips
Here’s a quick look at what you’re getting in each slice, plus some ideas on how to serve it.
| Nutrition (Approx. per serving) | Value |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 16 g |
Note: Nutritional information is an estimate and can vary based on the specific ingredients used.
- Meal Pairing Suggestions: This cake is a star on its own for breakfast or a snack. For a full brunch, serve it alongside scrambled eggs, bacon, and a fresh fruit salad to balance the sweetness.
- Cooking Time Efficiency: Prep your ingredients (mise en place) before you start. While the oven preheats, make your crumb topping. While the butter and sugar are creaming, you can whisk your dry ingredients.
Leftovers and Storage
If you have any left (which is a big “if” in my house), it stores beautifully.
Cover the cake pan tightly with plastic wrap or foil, or transfer slices to an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It will keep for up to 3 months. Just thaw at room temperature or give it a quick zap in the microwave.
Frequently Asked Questions
Q1. Can I use pumpkin pie filling instead of pumpkin puree?
Ans: I wouldn’t recommend it. Pumpkin pie filling comes pre-sweetened and pre-spiced. Using it will make your cake overly sweet and throw off the flavor balance of the recipe. Stick with 100% pure pumpkin puree.
Q2. My crumb topping wasn’t crumbly and just melted. What happened?
Ans: This usually happens for two reasons: your butter was too warm, or the topping was overmixed. Make sure your butter is cold, straight from the fridge, and mix just until it looks like coarse sand with some small pebbles. Chilling it while you make the batter helps too!
Q3. Can I bake this in a different pan, like a round cake pan or loaf pan?
Ans: Absolutely! You can use two 9-inch round pans or a 9×5 inch loaf pan. Just be sure to adjust the baking time. Start checking for doneness about 10 minutes earlier than the recipe states, as smaller or deeper pans will bake differently.
Q4. Why do my eggs and sour cream need to be at room temperature?
Ans: Room temperature ingredients emulsify better into the batter. When cold ingredients hit the creamed butter, the butter can seize up and become lumpy. Room temp ingredients create a smoother, more uniform batter, which leads to a lighter, more tender cake.
Wrapping Up
There you have it—a simple, heartwarming pumpkin coffee cake that’s bound to become a fall favorite. It’s more than just a recipe; it’s a way to welcome the coziest season of the year.
I truly hope you give this a try in your own kitchen. There’s nothing better than sharing a slice of warm cake with people you love.
If you bake it, I’d love to hear how it went! Drop a comment below with your experience or any questions you might have.
