Pumpkin Spice Coffee Cake

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Pumpkin spice coffee cake is a delicious fall breakfast or snack with sour cream pumpkin cake layered with brown sugar pecan streusel.

A plate with a caramel drizzle, two forks, and a slice of Pumpkin Spice Coffee Cake on it with a dollop of whipped cream next to it.

This post is sponsored in conjunction with #FallFlavors week. I received product samples from Dixie Crystals, Taylor & Colledge, Millican Pecan, and Nairn’s to help in the creation of this #FallFlavors week recipe. All opinions are mine alone.

With fall right around the corner I’ve been getting so excited for fall flavors!  Apples, pumpkin, and cinnamon have definitely been first on my list.  In fact, as soon as I felt a chill in the air I ran to the store and bought several cans of pumpkin.

When we got home my son was beginning me to make a cake so I knew I wanted to make a pumpkin cake.  After looking around I thought a pumpkin coffee cake would be a good choice so we would have something to eat for breakfast all week.

The coffee cake is basically a sour cream cake with pumpkin, spices, and Taylor & Colledge Vanilla Bean Paste in it.  I love their vanilla bean paste because you can see all those gorgeous vanilla flecks in it.

The streusel is made with Dixie Crystals brown sugar which is a favorite because it comes with a zipper on the bag to help keep it sealed.  I also mixed in Millican Pecan pecan pieces to give it a nutty crunch.  I finished the streusel off with Nairn’s Chocolate Chip Oat Grahams for a little bit of chocolate and some great texture.

Ingredients:

  • flour
  • baking powder
  • salt
  • cinnamon
  • ginger
  • brown sugar
  • granulated sugar
  • butter
  • eggs
  • pumpkin puree
  • sour cream
  • pecans

Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray and set aside.

In a small bowl combine all ingredients for the streusel and mix until crumbly.

In a large bowl combine the flour, baking powder, salt, cinnamon, and ginger.  Mix and set aside.

In a medium bowl cream together the brown sugar, granulated sugar, and butter.  Add in the eggs and mix well.

Stir in the pumpkin puree, sour cream, and vanilla paste and mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour half the batter into the prepared pan and smooth the top.  Sprinkle with half of the steusel.  Spread the remaining batter over top of the streusel.  Sprinkle with remaining streusel.

Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Pin Image: A plate with a caramel drizzle, two forks, and a slice of Pumpkin Spice Coffee Cake on it, text, a cutting board with a bag of brown sugar, a cup of flou, 2 eggs, a cup of pumpkin, a tube of vanilla bean paste, a stick of butter, a bag of pecans, and a box of chocolate chip grahams on it.

My son and I were both excited to see the coffee cake when it came out of the oven.  He kept running into the kitchen and asking me to turn the oven light on.  The funny thing is he doesn’t like pumpkin or cake but he really wanted to see it.

It smelled amazing in the oven.   I could smell the pumpkin, the spices, and all the sweetness and my mouth was watering just to try it.  When I pulled it out of the oven both my son and I were excited to see how it looked.

Do I have to use both brown sugar and granulated sugar?

No you don’t.  You can substitute one for the other though if there is a choice I’d use the brown sugar because it’s really better in the streusel topping.

Can I use a different nut besides pecans?

While I think pecans and pumpkins are the perfect pairing you can certainly use almonds or walnuts in place of them.

Do I have to use nuts in the streusel?

No you don’t though they add a bit of crunchiness and some nuttiness as well. If you are allergic or don’t like nuts you could use pumpkin seeds (which would be perfect in this pumpkin cake) or flax seed.

I don’t have any sour cream.   What else can I use?

You can use plain yogurt in place of the sour cream.  That would be my preference but you can also use cottage cheese or buttermilk.

Can I use other spices in this cake?

Sure!   If you want to use just one spice you can use pumpkin spice.  In addition to ginger and cinnamon some yummy spices would be nutmeg, allspice, or cardamom.

A pan of Pumpkin Spice Coffee Cake with a pumpkin behind it.

I cut a piece and drizzled it with caramel sauce. The first bite was heavenly.  The spices mixed with the sweetness and the pecans added a delicious crunch.  The caramel just made it over the top amazing.

This is the perfect coffee cake for a fall breakfast or brunch.   It’s also sweet enough to enjoy after dinner or as an after school snack.

More Pumpkin Recipes:

If you’ve tried my Pumpkin Spice Coffee Cake or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A top view of A plate with a caramel drizzle, two forks, and a slice of Pumpkin Spice Coffee Cake on it.

A plate with a caramel drizzle, two forks, and a slice of Pumpkin Spice Coffee Cake on it with a dollop of whipped cream next to it.

Pumpkin Spice Coffee Cake

Yield: 9 pieces
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Pumpkin spice coffee cake is a delicious fall breakfast or snack with sour cream pumpkin cake layered with brown sugar pecan streusel.

Ingredients

For the streusel:

  • 1/2 c. brown sugar
  • 1/4 c. flour
  • 1/2 c. pecans, chopped
  • 1 teaspoon cinnamon
  • 3 Tablespoons butter, softened

For the Pumpkin Coffee Cake:

  • 2 c. flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 stick butter, softened
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 2 eggs
  • 1/2 c. sour cream
  • 1 c. pumpkin puree
  • 1 teaspoon vanilla paste

Instructions

    1. Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray and set aside.
    2. In a small bowl combine all ingredients for the streusel and mix until crumbly.
    3. In a large bowl combine the flour, baking powder, salt, cinnamon, and ginger.  Mix and set aside.
    4. In a medium bowl cream together the brown sugar, granulated sugar, and butter until smooth.  Add in the eggs and mix well.
    5. Stir in the pumpkin puree, sour cream, and vanilla paste and mix until well combined.
    6. Add the wet ingredients to the dry ingredients and stir until just combined.
    7. Pour half the batter into the prepared pan and smooth the top with a spoon..  Sprinkle with half of the steusel. 
    8. Gently spread the remaining batter over top of the streusel.  Sprinkle with remaining streusel.
    9. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Notes

Recipe adapted from Handle the Heat

A plate with a caramel drizzle, two forks, and a slice of Pumpkin Spice Coffee Cake on it.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

More #FallFlavors Recipes Below:

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16 Comments

  1. This was so delicious!! Coffee cake is great but then the pumpkin spice flavor in it was just amazing! I didn’t mind how it made the house smell either!

  2. Love the idea of a fall coffee cake that is healthier! The orange color is so beautiful and practically shouts “beta carotene”!

  3. Oh this coffee cake is heavenly, got up early to get something special in the oven and the house smells amazing! Love the crunchies on top!

  4. Sour cream pumpkin cake sounds delicious on its own but then you added that pecan streusel on top and elevated it to the next level!

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