Pumpkin Spice Coffee Cake – a deliciously spiced coffee cake recipe with a cinnamon streusel topping. With sour cream and pumpkin puree it is moist, slightly dense and perfect for fall. Pair it with a cup of fresh coffee for a heavenly breakfast.

That’s right, I’m back with another pumpkin themed blog post. After last month’s Instant Pot Pumpkin Chicken Chili, it’s a little time for something on the sweeter side, and so I present you with Pumpkin Spice Coffee Cake.

This recipe practically screams fall at me. I mean, can you just imagine enjoying a slice of this coffee cake while sipping on your pumpkin spice latte? Or if coffee isn’t your thing, maybe this Pumpkin Spice Smoothie is more up your alley. Either way, this is a delightful treat to enjoy while the autumn leaves change colour and start to fall.

Fall seems to have really come early this year, and skipped over the nice part where the sun is still shining its warmth down but there is a slight coolness to the air. Where you might need to wear a sweater, but not quite a jacket yet. Where the trees are slowly turning brilliant shades of red, orange and yellow. The part where it is still enjoyable and you aren’t quite dreading winter yet.

We haven’t had the loveliest of falls this year. It’s been mostly cold and rainy, and we have even seen snow fall a couple times already. Considering our winters are already 4-5 months long, anything extra is just too much for me. I prefer the summer, thank you very much. So while I still want to check some fall-related activities off this years fall bucket list (corn maze and a pumpkin patch!), I may just be shivering while doing so.

So with that being said, I am going to enjoy what I can of this season in the best way I know how – through food. I may be thinking about food year round, but for some reason I seem to even more as the days cool off. I think its because I am a lover of comfort food – carbs, cheese, desserts, yes please. We celebrated Thanksgiving this past weekend here in Canada, and what a feast that was! I ended up making 4 pumpkin pies, partly because my cat Mischief stepped in one of them… I could have been mad but instead, I just had to laugh. We still have leftovers, and I am not complaining. I also plan on making all sorts of cozy foods to enjoy myself, and while I am at it, all the pumpkin flavoured things I can.

This coffee cake has been one of those things, and I’ll give you the disclaimer now: this one is hard to stop eating. I think I like it more than regular coffee cake! With a fabulous cinnamon streusel on top its hard not to fall in love. And since its called coffee cake, that means you can eat this for breakfast! Cake for breakfast is the best ever.

So interestingly, contrary to what it’s name implies, coffee cake does not actually have any coffee in it. It’s meant to be paired with a cup of coffee which is how its got its name. Typically it is not an overly sweet cake, and is a bit more dense compared to other types of cake.

I brought a few servings of this to work after I made it, and it was a hit! It’s moist, a bit dense and that crumbly streusel topping is to die for. It definitely isn’t bland what with all the pumpkin and spices loaded into this! I made sure of that when I developed this recipe, as when I have pumpkin spice I want to be able to actually taste those fall flavours.

Whats to love most about this pumpkin spice coffee cake?

It’s packed full of classic fall flavours. When it comes to baking, I want to be able to taste the pumpkin in there. I also want those flavours of cinnamon, nutmeg, ginger… you know, “pumpkin spice”. There is nothing bland about this coffee cake!
It’s moist yet dense. This is everything a coffee cake should be. Between the sour cream and pumpkin in this recipe, there is nothing dry about this cake!
The struesel topping. This is the best part about any coffee cake. Those bits of cinnamony sugar goodness? They are everything.
It’s perfect for dessert, a snack or even breakfast. No time is a bad time to enjoy a slice of pumpkin coffee cake.

So go on – pour that cup of fresh coffee, and enjoy a slice of this pumpkin spice coffee cake. And if that happens to mean its for breakfast? Even better.

Pin it for later!

If you make this pumpkin spice coffee cake please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!

Pumpkin Spice Coffee Cake - a deliciously spiced coffee cake recipe with a cinnamon streusel topping. With sour cream and pumpkin puree it is moist, slightly dense and perfect for fall. Pair it with a cup of fresh coffee for a heavenly breakfast.

Print Recipe

5 from 2 votes

Pumpkin Spice Coffee Cake

A deliciously spiced coffee cake recipe with a cinnamon streusel topping. With sour cream and pumpkin puree it is moist, slightly dense and perfect for fall. Pair it with a cup of fresh coffee for a heavenly breakfast.

Prep Time15

Cook Time50

Total Time1 5

Course: Baking

Cuisine: American

Keyword: pumpkin coffee cake, pumpkin spice

Servings: 15 slices

Ingredients

Streusel Topping:

1/3 cup granulated sugar
1/3 cup packed brown sugar
2 tsp cinnamon
1/2 cup unsalted butter
1 cup all purpose flour
pinch of salt

Coffee Cake Batter:

1/2 cup unsalted butter , softened to room temperature
1 cup brown sugar
2 large eggs
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 tsp pumpkin pie spice

Instructions

Preheat oven to 350°F. Prepare a 9" x 13" baking dish with cooking spray or butter and set aside.
To make the streusel, mix together all streusel ingredients in a medium sized bowl with a pastry cutter until the mixture resembles coarse crumbs. Set aside.
To make the cake batter, in a large mixing bowl beat together the butter and brown sugar until well combined. Beat in eggs one at a time, then mix in pumpkin puree and sour cream.
Sift flour, baking powder, baking soda, salt and pumpkin spice into wet ingredient mixture. Stir together until fully combined, the batter will be quite thick.
Spread 1/2 of the batter into the baking dish. Sprinkle 1/3 of the streusel topping evenly over top. Then dollop the remaining batter around the dish and spread as best as you can. Top with remaining streusel.
Bake for 50-55 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool for 10-15 minutes before serving.