Pumpkin Sour Cream Coffee Cake

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!

Table of Contents

• Why You Will Love This Pumpkin Sour Cream Coffee Cake Recipe
• Watch How To Make It
• Ingredients Needed For Pumpkin Coffee Cake
• Tips and Variations For This Pumpkin Crumb Cake
• Pumpkin Pie Spice vs Cinnamon?
• Can I Use Something Other Than Pumpkin?
• More Decadent Pumpkin Dessert Recipes
• Get the Recipe

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

1. Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
2. 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

5 from 3 votes

Print Pin Recipe

Yield: 12 servings

Pumpkin Sour Cream Coffee Cake

This pumpkin sour cream coffee cake is one of my favorite fall time desserts and I am asked every year to share this recipe when I make it for friends. It's a wonderful cake to serve any time of day, but boy do I love it for breakfast with a cup of coffee.

Prep Time15 minutes minutes

Cook Time40 minutes minutes

Total Time55 minutes minutes

Ingredients

Streusel Topping

• 2 cups all-purpose flour
• 1 ⅓ cups granulated sugar
• 1 ½ teaspoons cinnamon
• ¾ cup (1 1/2 sticks) salted butter, melted

Pumpkin Coffee Cake

• 3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ 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
• ⅓ cup sour cream
• 1 cup whole milk

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Instructions 

• Preheat oven to 350°F. Grease a 9X13-inch cake pan. Set aside.
• Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
• In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
• In a large bowl/stand mixer, cream butter 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.

Notes

Storage: This cake can be stored for up to five days. If you use milk in the glaze, it should be kept in the fridge for food safety purposes. You can let it sit at room temperature for a short time before serving so that it’s not cold. Either way, be sure to keep it tightly covered or store it in an airtight container.

DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.

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!

Video

Nutrition

Serving: 1 slice, Calories: 667kcal, Carbohydrates: 100g, Protein: 8g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 393mg, Potassium: 198mg, Fiber: 3g, Sugar: 58g, Vitamin A: 6367IU, Vitamin C: 2mg, Calcium: 89mg, Iron: 3mg

Cuisine: American

Category: Dessert

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