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Pumpkin Coffee Cake

A moist and fluffy Pumpkin Coffee Cake with a crunchy crumb topping, perfect for chilly mornings and coffee gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Don’t fuss with fancy stuff.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice Or some cinnamon, nutmeg, and a pinch of ginger.
  • 1/2 cup brown sugar Do pack it in.
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup pumpkin puree Not the pie filling junk, just plain pumpkin.
  • 3/4 cup sour cream or plain yogurt Adds mega moisture.
  • 2 tsp vanilla extract
Crumb Topping
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 tsp pumpkin pie spice or cinnamon
  • 1/2 cup cold butter, cubed Cold butter matters for the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together the sugars, eggs, pumpkin puree, melted butter, sour cream, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. Scrape the batter into a greased 9x13 baking pan.
Crumb Topping
  1. Mash together cold butter, brown sugar, flour, and additional spices until crumbly.
  2. Sprinkle the crumb topping evenly over the batter.
Baking
  1. Bake in the preheated oven for 30-35 minutes, until set and a toothpick comes out crumbly but not wet.
  2. Cool a bit before slicing.

Notes

For storage, room temperature is fine for up to two days in an airtight container. Refrigerate for up to a week or freeze slices individually for longer storage. Reheat in the microwave if frozen.