This pumpkin coffee cake is perfectly moist and is filled with a thick cinnamon layer and generously topped with cinnamon streusel crumbles!

Coffee cake is one of my favorite desserts, so I was eager to try my hand at a pumpkin spiced version. If you’d like to try my original Cinnamon Crumb Coffee Cake recipe, clink here!

I was given a bottle of Nielsen Massey Vanilla’s Madagascar Bourbon Pure Vanilla Extract and it came in handy with this recipe! This is by far my favorite vanilla to use in baking – it adds a great pop of flavor.

Tips for making this recipe:

I prefer to use Wilton’s Brownie Pan to make coffee cakes since they make perfect individual portions! But if you don’t have one you can also just make this in an 8×8 or 9×9 pan or muffin tins!
Use a cookie dough scoop to ensure accurate scoops in each cavity (if you aren’t using an 8×8 pan).
If you’re having difficulty spreading the batter over the filling, grease the back of a spoon or spatula and use that to evenly spread the remaining batter throughout the pan.
With whichever pan you choose, make sure to thoroughly grease it.
Use SOFTENED butter. This means that touching the butter would easily create an indent, but it hasn’t melted. Softened butter not only will give you the best cake consistency when creaming it with the sugar, but it is also best to use for the topping and filling so that you can easily combine it with your dry ingredients.
Don’t be afraid to use your hands to mix the filling and topping. I have found that the easiest way to combine the dry ingredients with the butter is to mix with your fingers to make sure that the butter is appropriately dispersed.
Don’t be shy with the filling or topping. I really do use all of both of them in this recipe, so it might seem like you have extra but I recommend using all of it!

Happy baking!

Pumpkin Coffee Cake

This pumpkin coffee cake is perfectly moist and is filled with a thick cinnamon layer and generously topped with cinnamon streusel crumbles!

5 from 1 vote

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 12 coffee cakes

Ingredients

For the cake

½ cup vegetable or canola oil
1 cup light brown sugar
1 cup pumpkin puree
¼ cup sour cream
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons pumpkin spice

For the filling

6 tablespoons unsalted butter softened
¾ cup all-purpose flour
¾ cup light brown sugar packed
1½ tablespoons cinnamon

For the topping

5 tablespoons unsalted butter softened
¾ cup all-purpose flour
½ cup light brown sugar packed
1 tablespoon cinnamon

Instructions

Preheat the oven to 350 degrees.
Prepare your baking tins by thoroughly greasing them, set aside.

To make the cake

Using a hand mixer or a stand mixer fitted with the paddle attachment, mix oil and sugar.
Add pumpkin puree and sour cream. Mix well.
Add eggs and vanilla extract. Mix well.
In a separate bowl, whisk together dry ingredients (flour, salt, baking powder, baking soda, pumpkin spice).
In 3-4 portions, add the dry ingredients to the wet ingredients, mixing well after each addition.
Set mixture aside while you prepare the filling and topping.

To make the filling

Whisk together flour, cinnamon and brown sugar.
Cut in the softened butter with a fork or your fingers. Work until mixture is crumbly.
Spread half of the cake batter throughout the greased baking tin, then sprinkle all of the filling over it.
Top with the remaining cake batter and spread evenly, completely covering all of the filling with batter.

To make the topping

Using the same bowl that was used for the filling (if desired, since ingredients were the same), whisk together flour, brown sugar and cinnamon.
Cut in softened butter using a fork or your fingers. Pinch mixture together to form some larger pieces (to resemble a streusel topping) and sprinkle over the top of the batter to generously cover the entire pan.
Bake for 35-45 minutes (baking time will depend on your pan), or until edges just begin to brown.
Remove from oven and let cool to room temperature before removing the cakes from the pan. Use a butter knife to loosen the edges if needed.