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Pumpkin Spice Coffee Cake

This Pumpkin Spice Coffee Cake is bursting with warm pumpkin spices and topped with a buttery cinnamon streusel. It’s perfect for serving with coffee or tea and makes a great addition to your fall dessert or breakfast table.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings 12
Calories 350 kcal

Ingredients
  

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup unsalted butter cold and cut into small cubes

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish or a round 9-inch cake pan.
  • Make the Streusel Topping:
  • In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • Mix the Wet Ingredients:
  • In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the pumpkin puree, vanilla extract, and sour cream until well combined.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  • Assemble the Cake:
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Sprinkle the streusel topping evenly over the batter.
  • Bake the Cake:
  • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan for about 15 minutes before slicing.