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Pumpkin Coffee Cake

Spiced Pumpkin Coffee Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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 8x8-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.