Pumpkin Coffee Cake

After incessant Instagram scrolling, I was inspired to try out several pumpkin coffee cake recipes and finally hit on a combination that was just right for me. This cake is very moist without being dense, the perfect amount of sweetness and double the streusel of most recipes–because I always find myself wishing there was more streusel topping. The streusel (more or less) comes from Rose Levy Beranbaum’s The Pie and Pastry Bible. Glaze is optional; I like it on there but it won’t make or break your coffee cake experience.

You can mix all the dry ingredients together before adding them to the wet stuff; I skip this step in order to avoid making more dishes and have not had any ill effects from it. Let your conscience be your guide.

Pumpkin Coffee Cake

Recipe by SashaCourse: Cakes, Pumpkin


Cooking time




  • Cake
  • 1 cup flour

  • 1/2 t baking powder

  • 1/4 t salt

  • 1/2 t pumpkin pie spice

  • 1/4 c sugar

  • 3 T light brown sugar

  • 1/2 cup pumpkin purée (Libby’s is best)

  • 1/4 cup vegetable or canola oil

  • 1/4 cup sour cream, room temp.

  • 1 egg, room temp.

  • Streusel
  • 3 T light brown sugar

  • 1 T sugar

  • 1/2 cup pecans

  • 1/2 t cinnamon

  • 1/2 cup flour

  • 4 T butter, room temp. or cold, cut into cubes

  • tiny pinch of salt


  • For the streusel:
  • Pulse all ingredients together in a food processor (or cut in using a pastry cutter) until the mixture is crumbly and clumpy.
  • For the cake:
  • Preheat oven to 350º.
  • Spray an 8 X 8 inch metal baking pan with cooking spray. Cut out two pieces of parchment the width of the pan and form a sling in the pan, spraying each with cooking spray.
  • Whisk pumpkin, egg, oil, both sugars and sour cream in a bowl until well combined.
  • Add all the dry ingredients and whisk until everything is smooth.
  • Pour pumpkin batter into the pan and top with the streusel.
  • Bake for 35 minutes; the center should be puffed, not sunken.
  • Remove cake from the pan using the parchment sling and get ready for some serious bliss.
  • Optional Glaze
  • Whisk 1/2 cup powdered sugar with 2 T milk, adding more milk if necessary to get a good pouring consistency. Drizzle glaze over cooled cake


  • You don’t have to wait for the cake to cool completely; I love a warm coffee cake! The glaze will probably melt into the cake though if you put it on there while it’s too hot. I like to eat a warm piece and then glaze the rest after the cake has cooled.

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