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Pumpkin Coffee Cake

Prep Time:

30 Minutes

Cook Time:

40 Minutes


18 Servings



About the Recipe

Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list.


For the Streusel Topping

  • ½ cup unsalted butter melted

  • 1 and ⅓ cups all-purpose flour aka plain flour

  • 6 tablespoons brown sugar

  • ⅓ cup granulated sugar

  • 1 teaspoon cinnamon

For the Pumpkin Cake

  • 3 cups all-purpose flour spooned & leveled (careful not to over measure)

  • 2 teaspoons cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup vegetable oil

  • 1 and ½ cups packed brown sugar light or dark

  • 3 large eggs

  • 2 teaspoons vanilla

  • ½ cup sour cream

  • 2 cups canned pumpkin or just use one 15oz can

For the Glaze

  • 3 tablespoons heavy cream

  • 1 - 1 ½ cups powdered sugar sifted


  • Preheat the oven to 350F degrees.

  • Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.

Make the Streusel

  • In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.

Make the Cake

  • In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.

  • In a separate large bowl beat together the oil, brown sugar, eggs, vanilla, pumpkin and sour cream using until no lumps remain.

  • Pour the flour mixture into the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. If needed, give the mixture a few whisks until smooth.

  • Pour the cake batter into your prepared pan and smooth out the top.

  • Then crumble the streusel topping over the top until the entire cake batter is covered.

  • Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean.

Make the Glaze & Serve

  • In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.

  • Drizzle the glaze over the cooled cake and slice into pieces. Recipe and Photo Credit: Pumpkin Coffee Cake - Just so Tasty

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