Pumpkin Coffee Cake

Pumpkin Coffee Cake

step by step pumpkin coffee cake recipe.

Time to prepare: 20 minutes
Inactive time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 20
Calories: 285kcal


  • Mixing Bowls
  • Electric mixer
  • 9×13 or 11×13 Baking Dish


Coffee Cake Batter:

  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream

Pumpkin Layer:

  • 15 ounces can pumpkin puree
  • ¾ cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon ground cloves optional
  • ½ teaspoon salt
  • ½ cup whole milk or heavy cream

Walnut Streusel:

  • ½ cup of butter melted
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts finely chopped
  • 2 teaspoons pumpkin pie spice


Prepare the Baking Dish:

  • First stage is to preheat the oven to 325ºF. Grease a 9×13 or 11×13 baking dish and then set aside.

Prepare the Cake Batter:

  • Both softened butter with sugar should be mixed in a bowl, for that use an electric mixer, mix all the ingredients well (light and fluffy).
  • Next add eggs and mix it for 4-5 minutes until it is light and creamy.
  • Time to add vanilla and mix it well.
  • Now add baking soda, flour with baking powder and then mix it (do not mix it a lot)
  • Last stage add the sour cream and mix it (smooth, and do not over-mix),
  • Now in a pan pour half of the cake batter, by using a rubber spatula to flatten it to an even level (layer).

Prepare the Pumpkin Layer:

  • For the pumpkin layer, it’s time to combine all the ingredients and use an electric mixer until smooth.
  • At this point pour the layer over the cake batter.

Prepare the Streusel Topping:

  • Combine all the ingredients in a bowl, use a spoon to stir.

Finish Assembling the Coffee Cake:

  • Now pour the leftover cake batter over the cake, for smooth use a rubber spatula. (Will look kind of messy, it ok).
  • Use a tablespoon for dropping dollops of the streusel at the same level over the coffee cake.

Bake the Coffee Cake:

  • Put it in the oven for some time (45-50 minutes). For checking out the doneness using a toothpick if it wasn’t set up then u need to bake it for a bit more (6-7) minutes.

To Serve:

  • Let the cake cool and then slice it, store at least for 2 days in an airtight container after that moving to the fridge for 4-5 days. Freeze (2-3 months)
For Pumpkin Cake in Italian way recipe please Click Here.
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