Pumpkin Coffee Cake

Fall is our favorite season around here! We love the changing colors and this year we were especially blessed to experience the fall outside Yellowstone while camping with friends and family.

My favorite day was when we hiked to Pine Creek Falls. The trail was only 2 miles round trip and easy enough for kids of all ages. There were so many beautiful colors along the trail that it was magical.

Since we’ve been home I’m back to cooking and blogging! I sent this to work with Michael and it was a big hit. He says it’s best with coffee, but I drink mine with tea. I hope you love it!

Pumpkin Coffee Cake


For the Streusel Topping

  • 1/2 cup salted butter melted
  • 1 and 1/3 cups all-purpose flour
  • 6 tablespoons brown sugar
  • 1/3 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
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 and 1/2 cups packed brown sugar light or dark
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 2 cups canned pumpkin or just use one 15oz can

For the Glaze

  • 3 tablespoons heavy cream
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • Pinch salt


  • Preheat the oven to 350F degrees.
  • Butter a 9×13 inch baking pan. 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 or standing mixer 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 fork until smooth. (But try not to over mix.)
  • Pour the cake batter into your prepared pan and smooth out the top.
  • 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, powdered sugar, vanilla & salt until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency.
  • After cooling, slice the cake into pieces and drizzle the glaze over tops.

Recipe adapted from https://www.justsotasty.com/pumpkin-coffee-cake/#wprm-recipe-container-3600

One response to “Pumpkin Coffee Cake

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