Pumpkin Coffee Cake

Pumpkin Coffee Cake

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Vicki Lyn


I've had this recipe for years and it always goes over well. It's great for breakfast with a hot cup of tea while sitting by the wood stove, or as just a snack.


★★★★★ 1 vote

approximately 15
50 Min


  • 1/2
    cup, plus 1/3 cup butter, softened and divided
  • 3/4
    cup plus 1/3 cup sugar, divided
  • 4
    eggs, divided
  • 1 tsp
    vanilla extract
  • 2
    cups all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
    sour cream
  • 15 oz
    can pumpkin
  • 1 tsp
    pumpkin pie spice
  • 1 c
    brown sugar, packed
  • 2 tsp
    ground cinnamon
  • 1 c

How to Make Pumpkin Coffee Cake


  1. Blend together 1/2 cup butter, 3/4 cup sugar and 3 eggs until creamy, then add the vanilla. Mix in the flour, baking powder and baking soda. Add the sour cream, then set batter aside.
  2. Combine pumpkin, remaining egg and remaining sugar; stir in pumpkin pie spice, and set aside.
  3. Prepare streusel by combining brown sugar, remaining butter, cinnamon and nuts; set aside.
  4. Spray a 13" x 9" baking dish with non-stick spray. Spoon in half the batter; top with half the streusel, then all the pumpkin mixture. Spread on remaining batter, then top with remaining streusel mixture.
  5. Bake at 325 degrees for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Printable Recipe Card

About Pumpkin Coffee Cake

Course/Dish: Other Snacks
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian

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