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Cross section of moist pumpkin coffee cake with a streusel ribbon

Pumpkin Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter (1 stick), softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
For the streusel:
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup cold butter about 5 tablespoons, cubed
For the glaze:
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Equipment

  • 9x9 inch baking pan
  • parchment paper
  • Large mixing bowl
  • medium mixing bowl
  • whisk
  • electric mixer
  • rubber spatula
  • Measuring cups and spoons
  • toothpick
  • wire rack

Method
 

  1. Heat the oven to 350 degrees F. Grease a 9x9 inch baking pan and line it with parchment paper, leaving a little overhang on two sides so you can lift the cake out later.
  2. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. Set it aside.
  3. Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs one at a time, then beat in the pumpkin puree, sour cream, and vanilla.
  4. Stir the flour, brown sugar, and cinnamon together. Work in the cold butter with your fingers until the mixture forms large, pea-sized crumbs.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Spread half the batter in the pan. Sprinkle half the streusel over it, then spread the rest of the batter on top and finish with the remaining streusel.
  6. Bake for 40 to 45 minutes, until a toothpick in the center comes out clean. Cool the cake in the pan for 20 minutes, lift it out onto a wire rack, and let it cool completely, about 40 more minutes. Whisk the glaze ingredients until smooth, drizzle over the cooled cake, and slice.

Notes

Use plain pumpkin puree, not pie filling.
Do not overmix.
Cool completely before glazing.
Freezes up to 2 months, wrapped tightly.