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Pumpkin Coffee Cake

Pumpkin coffee cake with a thick cinnamon-brown sugar streusel topping and a cinnamon swirl layer inside. Bake a moist orange pumpkin crumb in a greased 9x13 pan and finish with powdered sugar for a bakery-style breakfast.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.75 cup cold butter
For cinnamon swirl
  • 0.33 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp melted butter
For 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
  • 1 powdered sugar for serving

Equipment

  • 1 sheet pan

Method
 

Prep and make the streusel + swirl
  1. Preheat the oven to 350F and grease a 9x13 pan. Set the pan aside so it’s ready for batter.
  2. Make the streusel and refrigerate it while you mix the swirl. This keeps the butter cold for a crumbly topping.
  3. Mix the cinnamon swirl ingredients until smooth and evenly combined. Set it aside so you can drizzle it between layers.
Assemble the cake
  1. Beat the butter and brown sugar until creamy, then add the eggs one at a time. Beat just until combined.
  2. Add the pumpkin, sour cream, and vanilla, and mix until the batter looks cohesive. Stop as soon as everything is incorporated.
  3. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt). Mix until no dry streaks remain.
  4. Spread half the batter into the greased 9x13 pan in an even layer. Level the top lightly.
  5. Drizzle the cinnamon swirl over the first batter layer. Aim for a fairly even coverage so you see swirls in each slice.
  6. Add the remaining batter over the swirl and spread gently to cover it. Try not to disturb the swirl too much.
Bake and serve
  1. Scatter the streusel generously over the top. Press it down lightly so it adheres to the surface.
  2. Bake at 350F for 45-50 minutes, until the center is set and a toothpick comes out with moist crumbs. The top should look deeply golden with a firm, crumbly layer.
  3. Dust with powdered sugar before serving. Slice while warm so the interior stays moist and the cinnamon swirl is visible.

Notes

Pro tip: refrigerating the streusel before baking helps it stay thick and crisp instead of melting away. Store covered in the fridge for up to 4 days; rewarm individual squares in the microwave for 15-20 seconds. Freeze baked coffee cake (tightly wrapped) up to 2 months and thaw in the fridge overnight. Dietary swap: for a lighter option, use low-fat sour cream and reduced-fat butter (the texture will be slightly softer).