It truly wouldn’t be fall baking season without some pumpkin, right?
I love a good coffee cake. It’s a great dessert and a true crowd-pleaser. Most importantly, you can eat it at any time of the day. It goes great as a breakfast dessert (is that a thing?) and even better after dinner with a hot drink. Regardless, coffee cake is always a good idea. Especially this pumpkin spice coffee cake.
So, let’s talk about the cake. For the base, I adapted Sally’s Baking Addiction sour cream coffee cake recipe. The cake is super moist and light. In order to make it seasonal, I added in some fall spices to the batter. However, it didn’t stop with the spices.
Next, I took some classic canned pumpkin and mixed it in with about 1/4 of the batter. This gave some of the batter a good pumpkin layer and added in more fall flavors. Finally, the crumb topping was given a seasonal update. I made a classic crumb and added in lots of cinnamon, nutmeg, and all-spice. Talk about fall!!
While this cake was in the oven, it truly smelt like I was burning a fall scented candle! I couldn’t wait for it to cool so I could take a bite of those classic flavors.
Once out of the oven, the cake did not disappoint. The bottom layer of the cake was full of spice and topped with a subtle layer of pumpkin. Oh and this crumb topping is VERY addicting. The whole cake has a very serious fall vibe to it!
Check out the recipe below! Happy fall baking!
Pumpkin Spice Coffee Cake
- 2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all-spice
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar
- 4 tbsp melted butter
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 3-4 tbsp canned pumpkin
- Preheat the oven to 350°F and prepare an 8x8 inch baking dish with parchment.
- In a medium-sized bowl, make the crumb topping. Add in the cinnamon, nutmeg, all-spice, flour, and brown sugar. Mix until combined. Slowly add in the melted butter. Mix until pea-sized crumbs begin to form. Feel free to adjust the spices to your liking. Set aside when done.
- For the cake, use a medium-sized bowl to combine the dry ingredients. Mix together the flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or a stand mixer with a paddle attachment, beat the butter until creamy, about 1 minute. Next, add in the sugar and beat together until combined, about 2-3 minutes. Make sure to scrape down the bowl to get everything in the mix. Continue beating the butter mixture and add in the eggs, one at a time. Make sure they are fully combined after each addition. Once the eggs are combined, add in the vanilla and sour cream.
- Keep the mixture on a low speed and slowly add in the dry ingredients. Mix the ingredients until just combined. You don't want to overmix this batter so it is okay if it looks a little thick. Just make sure everything is incorporated.
- In a small bowl, take about 1/4 cup of the batter and mix it with 3-4 tbsp of pumpkin. Stir until combined. Set aside.
- Pour the batter into the prepared dish. Add the pumpkin layer on top. You can either swirl it in or just let it sit on top as an additional layer. Top the pumpkin layer with the crumbs. Make sure to use all the crumbs and spread them out evenly.
- Place in the middle rack of the oven and bake for 44-55 minutes, or until the edges are golden brown. Let the cake cool completely before cutting.
- The cake will last about a week stored in an air-tight container.