Spiced Pumpkin Coffee Cake with a Buttery Crumb

This spiced pumpkin coffee cake is the kind of breakfast I crave when the mornings turn chilly. A tender, moist crumb loaded with warm cinnamon and ginger, topped with a thick layer of buttery brown-sugar streusel that gets crisp in the oven.

Every bite has that cozy pumpkin flavor, balanced by a rich crumb topping. It’s easy enough for a weekend morning, but special enough to serve when friends drop by for coffee.

Why This Pumpkin Coffee Cake Works

I love that this cake stays truly moist, even the next day, thanks to the pumpkin and sour cream in the batter. The spices are bold but not overpowering, so you taste the pumpkin first.

The crumb topping is the star. It’s chunky, buttery, and melts into the cake just a little while it bakes, creating pockets of caramelized sugar. I can never resist picking off a piece before slicing.

Ingredients

• 1 ½ cups all-purpose flour: spooned and leveled for accurate measuring
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened: for the cake batter
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree: not pumpkin pie filling
• ½ cup full-fat sour cream: room temperature for a smooth batter
• ¾ cup all-purpose flour: for the streusel
• ½ cup packed light brown sugar: for the streusel
• 1 tsp ground cinnamon: for the streusel
• ¼ tsp kosher salt: for the streusel
• 6 tbsp cold unsalted butter: cut into small pieces

Variations / Substitutions

• Pecans: Fold ½ cup chopped toasted pecans into the streusel mixture for extra crunch.
• Whole wheat pastry flour: Replace up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor.
• Spice shortcut: Use 2 teaspoons pumpkin pie spice instead of the individual spices if that’s what you have on hand.
• Dairy-free: Swap in vegan butter sticks and a plant-based sour cream alternative. The crumb will still be moist.

If you love this, try my Pumpkin Spice Muffins next.

How to Make Spiced Pumpkin Coffee Cake

Step 1: Make the Crumb Topping

In a medium bowl, stir together the ¾ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add the 6 tablespoons cold butter pieces and use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse sand with some larger pea-sized clumps. Set it aside while you make the batter.

You want uneven bits here; those larger lumps turn into the best crunchy bites. If the butter starts to soften, pop the bowl in the fridge for 5 minutes to keep it cold.

Step 2: Whisk the Batter

In a separate large bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

In another bowl, beat the ½ cup softened butter, granulated sugar, and ½ cup brown sugar with a hand mixer on medium speed for about 2 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla. Mix in the pumpkin puree and sour cream just until smooth. Gradually add the dry ingredients to the wet, stirring with a spatula just until no streaks of flour remain. Don’t overmix.

Step 3: Bake the Cake

Heat the oven to 350°F (175°C) with a rack in the middle. Grease an 8×8-inch baking pan with butter or nonstick spray. Pour the batter into the pan and spread it even. Sprinkle the streusel evenly over the top, covering the batter completely. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

The top will be deeply golden and the kitchen will smell incredible. Let the cake cool in the pan on a wire rack for at least 15 minutes before moving it.

Step 4: Slice and Serve

After the 15-minute rest, run a knife around the edge of the pan, then turn the cake out onto a rack. Flip it back right-side up and let it cool completely, about 1 hour. Once cool, use a serrated knife to cut it into 9 squares. Dust with powdered sugar right before serving, so it looks snowy against the golden crumb.

Tips for the Best Pumpkin Coffee Cake

• Room temperature ingredients: Let the eggs and sour cream sit out for 30 minutes before you start, so the batter mixes evenly and doesn’t curdle.
• Keep the streusel butter cold: Cold butter creates those large, crunchy crumbles. If your kitchen is warm, chill the bowl of streusel while you make the batter.
• Watch for over-browning: If the crumb topping gets too dark before the cake is done, cover the pan loosely with foil after about 30 minutes of baking.
• Cool completely: Resist the urge to slice while it’s still warm; the cake needs time to set its structure. A serrated knife gives the cleanest cuts.

Bake times by pan:

Keeping Leftover Cake Fresh

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. It actually tastes even more moist the next day.
• Reheating: Warm individual slices in the microwave for 15 to 20 seconds, or in a 300°F oven for 5 to 7 minutes, to crisp the topping back up.
• Serve Cold: The cake is lovely at room temperature, so you can eat it straight from the fridge. Let it sit out for 15 minutes first.

What to Serve With Pumpkin Coffee Cake

A mug of strong black coffee or a chai latte is the classic companion, cutting through the sweetness. For a full brunch spread, add a bowl of fresh fruit salad with citrus segments to balance the warm spices.

Frequently Asked Questions

Can I freeze this coffee cake?

Yes, wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Why did my cake sink in the middle?

It likely needed more time in the oven. Check that your oven is at the correct temperature with a thermometer, and bake until a toothpick inserted in the center comes out clean.

Can I double this recipe?

You can double the batter and streusel and bake it in a 9×13-inch pan. Increase the bake time to 55 to 60 minutes, testing for doneness with a toothpick.

Spiced Pumpkin Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 9 servings

Calories: 330

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup full-fat sour cream
• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• 6 tbsp cold unsalted butter

Method

 

1. Make the crumb topping: In a bowl, stir ¾ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt. Cut in 6 tbsp cold butter until mixture looks like coarse crumbs with some larger clumps. Set aside.
2. Whisk the batter: In another bowl, whisk 1 ½ cups flour, baking powder, baking soda, salt, and spices. In a separate large bowl, beat ½ cup softened butter and both sugars until fluffy. Beat in eggs one at a time, then vanilla. Mix in pumpkin and sour cream. Fold in dry ingredients just until combined.
3. Bake: Preheat oven to 350°F. Grease an 8×8-inch baking pan. Spread batter evenly, then sprinkle streusel on top. Bake 45 to 50 minutes until toothpick comes out clean. Cool in pan 15 minutes, then remove and cool completely.
4. Slice and serve: Once cool, cut into 9 squares, dust with powdered sugar if desired.

Notes

You can assemble the batter and streusel the night before, store covered in the fridge, then bake the next morning. Add a few extra minutes to the bake time if starting cold.