This amazing pumpkin sour cream coffee cake is a fluffy and moist pumpkin spice cake topped with a thick cinnamon crumb topping. It makes a perfect Fall breakfast or dessert with a cup of coffee!
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Why You Will Love This Pumpkin Sour Cream Coffee Cake Recipe
- Cake For Breakfast: Coffee cakes, also called crumb cakes, might be one of my favorite things in the world because you get to eat cake for breakfast. Seriously, what is better than cake served in the morning with coffee?
- Pumpkin Flavor: This pumpkin coffee cake is packed with an entire can of pumpkin to give it the most pumpkin flavor. With a little warm pumpkin pie spice added, this cake is full of autumn flavors.
- Texture: With the combination of pumpkin and sour cream, this cake is definitely moist, but it’s also soft and fluffy! Topped with a thick layer of cinnamon crumb topping that bakes into the top of the cake, each bite is better than the last.
Watch How To Make It
Watch how to make this easy pumpkin sour cream coffee cake recipe step-by-step:
Ingredients Needed For Pumpkin Coffee Cake
Most of the ingredients needed are pantry staples that you may already have on hand! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
Streusel Topping
- Flour: I used all-purpose flour.
- Sugar: Granulated sugar works best in the crumb topping, but you can substitute it for a light brown sugar if you prefer.
- Cinnamon
- Butter
Pumpkin Coffee Cake
- Flour
- Pumpkin Pie Spice: See below in the tips section for my easy recipe for homemade pumpkin pie spice blend you can make with spices you already have!
- Baking Soda
- Baking Powder
- Salt
- Butter: Softened to room temperature.
- Granulated Sugar
- Eggs
- Vanilla Extract
- Canned Pumpkin: You can use canned pumpkin puree or homemade pumpkin puree, but do not use pumpkin pie filling.
- Sour Cream: You can substitute this for plain greek yogurt.
- Whole Milk: You can also use buttermilk or even evaporated milk.
Tips and Variations For This Pumpkin Crumb Cake
- How To Keep Cake Moist: I like to use butter in this cake, but you can also use vegetable oil (or canola oil), combined with pumpkin, to keep the cake extra moist. However, you still have to make sure you do not over bake it. Keep an eye on your cake and make sure it doesn’t over-bake.
- Cinnamon Crumb Topping: If your topping happens to be browning quicker than the cake underneath can cook, top the cake lightly with a piece of aluminum foil. This will keep your crumb topping from over browning.
- Add Nuts: If you like nuts or want to add some crunchy texture, you can add a cup of chopped pecans into the batter of the pumpkin coffee cake. Or, you can add 1/2 cup chopped pecans to the crumb topping!
- Add A Glaze: If you want to dress this crumb cake up even more, try adding a maple cinnamon glaze on top like I do on my pumpkin coffee cake.
Pumpkin Pie Spice vs Cinnamon?
You can use pumpkin pie spice or just cinnamon in this recipe. Either way is delicious! If you do not have Pumpkin Spice on hand, but would like to make it, below is a simple recipe:
DIY Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
Can I Use Something Other Than Pumpkin?
If you are not a pumpkin fan, this cake would also be amazing made with a butternut squash puree or a sweet potato puree. As long as they have the same texture as canned pumpkin it will work just fine.
Sometimes homemade squash style purees are not as thick canned pumpkin and will add too much liquid when added to this cake. If this happens to you, try squeezing your puree with a cheesecloth to remove the excess liquid. You want your squash puree to be as similar in texture to canned pumpkin as you can get it.
More Decadent Pumpkin Dessert Recipes
- Pumpkin Sheet Cake
- Best Pumpkin Cake
- Pumpkin Cream Cheese Swirl Muffins
- Best Pumpkin Bread
- Pumpkin Donuts
- Pumpkin Snickerdoodles
- Pumpkin Bars
Pumpkin Sour Cream Coffee Cake
Ingredients
Streusel Topping
- 2 cups all-purpose flour
- 1 โ cups granulated sugar
- 1 ยฝ teaspoons cinnamon
- ยพ cup (1 1/2 sticks) salted butter, melted
Pumpkin Coffee Cake
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ยฝ teaspoons baking soda
- 1 teaspoon baking powder
- ยฝ teaspoon salt
- ยพ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- โ cup sour cream
- 1 cup whole milk
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Instructions
- Preheat oven to 350ยฐF. Grease a 9X13-inch cake pan. Set aside.
- In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder,ย and salt. Set aside.
- In a large bowl/stand mixer, cream butterย and sugar until light and fluffy. Beat in eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
- Beat in flour mixture alternately with milk, until batter is well combined
- Pour batter into prepared pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm or at room temperature.
Video
Notes
Nutrition
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Does it have to be extra fine sugar?
Hi Penny! Any granulated sugar will work great!
Where is the recipe
Hi Nora! You can find the recipe at the bottom of every post, or linked at the bottom of every post. Just click the โJump to the recipeโ button at the top of every post to go directly to that area. The recipe will be posted in full there, or if you find one of the rare 20 recipes (out of 2000+ recipes) that are like this, they will have a big black button that says GET THE RECIPE. Just click right there and it will take you to the full printable recipe. Hope this helps!
2 questions: 1.Can I combine butter and oil for the total amount needed in the recipe? 2. Regular or cake flour? Thanks.
Hi Ann! Yes a combo of oil and butter should work fine. And it’s all purpose flour! ๐
I’m confused about the tips you provided. You mention using vegetable or canola oil for an extra moist cake, but the recipe calls for butter for the fat. If I want to substitute with oil for moistness, how much oil to use? Thanks!
Hi Julie! I apologize for any confusion! You can use an equal amount of oil (3/4 cup), but I personally prefer butter in this cake. Both will work though!
Can I substitute the whole milk with any other milk ?
Yes it should work ok, but I recommend a milk with some fat to it for taste purposes. So if you are looking for a dairy-free option, something like full fat coconut milk should be ok! Just shake it up really well!
Your recipes are really great for me when i am looking for the healthy meals for my son. The taste is so good and he loves to eat so much. Thank you for your sharing.
I would like the recipe for Pumpkin coffee cake
I Would like the full receipe for the pumpkin sour cream cake
Thanks
So there is only 1cup flour in cake part?? Is it updated now?? Or is it still 3c flour for cake and 2c flour for topping? Thanks!
Yes, there is 2 cups of flour in the streusel topping and 3 cups of flour in the cake. Hope this helps!
This was delicious and perfect for fall and Halloween! Thank you for the recipe which will for sure be a new addition to my familyโs breakfasts in the fall from now on.
So glad you enjoyed it Megan!ย
I followed this recipe to a T, but it took much longer the. bake, and the streusel topping melted into the cake. Also, it was not done in places, but that could be a problem with my oven, not the recipe. Iโll give it another try, because despite its flaws, it is quite good.ย
I “think” mine cooked for at least 25 extra minutes, and it still wasn’t done! I say think, because I have a new oven, I put this in, set the timer and took a shower. I never heard the timer go off. By my calculations, I was at least 20 minutes late for the timer going off. Checking it, I couldn’t tell if that was goo from the cake, or from the streusel, so I gave it 5 more minutes, worried that I really overcooked it. The streusel was so thick, cake gooey in the center. The streusel also doesn’t appear to be so thick in the photo, as it is in the recipe. I’m making it again tomorrow, however I’m cutting the streusel in half.
This sounds absolutely delicious! I’m about to start making it, however I’d love to print it. I don’t see “print”. I hit the print button feature on my phone, and the text isn’t readable it’s so small. Any help is appreciated! Btw, I went to fb to like you, and there’s nothing there, just a blank page. Me?
I can’t find the recipe for your Pumpkin Sour Cream Coffee Cake. Please provide. Thanks do much!
Hi Elaine,ย the link for the recipe is posted right at the bottom of the post. Here it is again for ease:ย
https://www.dixiecrystals.com/recipes/pumpkin-sour-cream-coffee-cake?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Sour%20Cream%20Coffee%20Cake
I need the recipe for the pumpkin sour cream cake
Hi Debbie, the link for the recipe is posted right at the bottom of the post. Here it is again for ease:ย
https://www.dixiecrystals.com/recipes/pumpkin-sour-cream-coffee-cake?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Sour%20Cream%20Coffee%20Cake
Yes, you are rocking your desserts no doubt! This is a keeper recipe…Love, love, love the look of this “kin” & sour cream cake, but the fact you can add chopped nuts to it as well or another type of puree yo so good. This then turns into a carb & protein dessert too! Oh yah : ) yumolla. Have a great day…
Looks great!
Hi I would like the full recipe measurement but I dont see it anywhere on this page.
Hi,
I just saw the video of this recipe and I want to try it. Me I have the full recipe? With all ingredients and procedure.
Thank yo!!
Marlen U.
Hi Marlen,ย the link for the recipe is posted right at the bottom of the post. Here it is again for ease:ย
https://www.dixiecrystals.com/recipes/pumpkin-sour-cream-coffee-cake?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Pumpkin%20Sour%20Cream%20Coffee%20Cake
There is no recipe on the website…….
It looks and sounds so good! Can’t wait to give this a try!