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Pumpkin Spice Coffee Cake Recipe

This pumpkin spice coffee cake recipe is heaven for any pumpkin lover. A rich flavor and texture is topped with sweet streusel. Yum!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 slices
Calories: 416 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

Ingredients

For the Cake Batter
  • 6 tablespoons butter melted
  • ½ cup milk
  • ½ cup canned pumpkin
  • ¼ cup sour cream
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ¾ cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
For the Brown Sugar Filling
  • ⅓ cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
For the Streusel Topping
  • ½ cup brown sugar
  • ½ cup flour
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons butter, melted

Instructions

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Preheat your oven to 350F. Line a 9x5 loaf pan with parchment paper and spray it with nonstick baking spray.
Make the Cake Batter
    Cup of Yum
  1. In a large bowl, whisk together the melted butter, milk, canned pumpkin, sour cream, egg, and vanilla until combined.
  2. Next, add the flour, brown sugar, and baking powder. Whisk just until no large lumps of flour remain. Set aside.
Make the Cinnamon Filling
  1. In a small bowl, combine the brown sugar and pumpkin pie spice. Set aside.
Make the Streusel Topping
  1. In a small bowl, combine the brown sugar, flour, and pumpkin pie spice.
  2. Once combined, add the melted butter and mix until the mixture has the consistency of wet sand— about 1 minute. Set aside.
Layer, Bake & Store
  1. Add half of the cake batter to the loaf pan.
  2. Top with the cinnamon filling— make sure to spread it out evenly.
  3. Top the cinnamon filling with the remaining half of cake batter.
  4. Finally, top the cake batter with the streusel topping. Again, make sure to cover the cake evenly.
  5. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The top should be dark brown but not burnt.
  6. Allow the loaf to cool for at least 30 minutes before removing from the pan— this will help the center set and prevent the bread from becoming gummy.
  7. Enjoy every bite!

Notes

  • Store the bread in an airtight container at room temperature for up to three days.
  • You can substitute the sour cream for greek yogurt if you’d like.
  • Light or dark brown sugar will work in this recipe.
  • This loaf will fill the pan completely. I recommend placing the pan on a cookie sheet to catch anything that might bubble over (it shouldn’t happen, but does occasionally).
  • This cake is best served warm. Microwave a slice for 30 seconds before enjoying for that “fresh from the oven” taste.
  • Store the bread in an airtight container at room temperature for up to three days.
  • I always bake with salted butter. If using unsalted, add ¼ teaspoon of salt when you add the butter.
  • Any kind of milk will work this recipe— even non-dairy milks.
  • You can substitute the sour cream for greek yogurt if you’d like.
  • Light or dark brown sugar will work in this recipe.
  • This loaf will fill the pan completely. I recommend placing the pan on a cookie sheet to catch anything that might bubble over (it shouldn’t happen, but does occasionally).
  • This cake is best served warm. Microwave a slice for 30 seconds before enjoying for that “fresh from the oven” taste.

Nutrition Information

Serving 1slice Calories 416kcal (21%) Carbohydrates 63.4g (21%) Protein 5.2g (10%) Fat 15.8g (24%) Saturated Fat 9.6g (48%) Cholesterol 62mg (21%) Sodium 122mg (5%) Fiber 1.5g (6%) Sugar 32.2g (64%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 416

% Daily Value*

Serving 1slice
Calories 416kcal 21%
Carbohydrates 63.4g 21%
Protein 5.2g 10%
Fat 15.8g 24%
Saturated Fat 9.6g 48%
Cholesterol 62mg 21%
Sodium 122mg 5%
Fiber 1.5g 6%
Sugar 32.2g 64%

* Percent Daily Values are based on a 2,000 calorie diet.