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Pumpkin Coffee Cake

Pumpkin coffee cake with a cinnamon swirl and a thick brown sugar streusel topping, baked until golden and moist. Each slice shows the tender orange crumb and the cinnamon layer running through the center.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

streusel
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.75 cup cold butter
cinnamon swirl
  • 0.333 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.75 cup sour cream
  • 1 tsp vanilla
serving
  • 1 powdered sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 350F and grease a 9x13 pan.
Make streusel and chill
  1. Make the streusel by combining flour, brown sugar, cinnamon, and cold butter until crumbly, then refrigerate.
Mix cinnamon swirl
  1. Mix the cinnamon swirl by stirring together brown sugar, cinnamon, and melted butter.
Mix pumpkin cake batter
  1. Beat butter and brown sugar until smooth, then add eggs, pumpkin, sour cream, and vanilla and mix until combined.
  2. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) just until no dry streaks remain.
Assemble and bake
  1. Spread half the batter into the greased pan.
  2. Drizzle the cinnamon swirl over the batter.
  3. Spread the remaining batter over the swirl layer.
  4. Scatter the chilled streusel generously over the top.
  5. Bake for 45-50 minutes, until the center is set and the streusel is golden.
Finish and serve
  1. Dust with powdered sugar before serving.

Notes

For clean slices, let the cake cool in the pan for at least 20 minutes before cutting. Store covered in the refrigerator up to 4 days; freeze slices (wrapped) up to 2 months. For a dairy-light option, use plain Greek yogurt in place of sour cream (similar thickness) and expect a slightly tangier crumb.