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The Best Pumpkin Spice Coffee Cake

Written by Published on in Breakfast, Cakes

This Pumpkin Spice Coffee Cake is moist, soft, and packed with all the fall spices. It is layered with cinnamon sugar and heavily topped with cinnamon crumble. This is sure to become your favorite fall treat.

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It seems like every year fall starts sooner and sooner. Before you know it Fall will start in June, but I am not complaining. There is something so cozy about fall. It just doesn’t get better than crisp air, flannels, cozy fireplaces, overly decorated porches, and spending way too much money on pumpkin cream cold brews.

Ingredients for the BEST Pumpkin Spice Coffee Cake:

Pumpkin Spice Coffee Cake:

  • Butter
  • Granulated Sugar
  • Eggs
  • Pumpkin Puree
  • Sour Cream
  • Vanilla Extract
  • Flour
  • Spices: Cinnamon, Nutmeg, Ginger, and Clove
  • Leavening: Baking Soda and Baking Powder

Cinnamon Sugar Layer:

  • Granulated Sugar
  • Light Brown Sugar
  • Cinnamon

Cinnamon Crumble:

  • Granulated Sugar
  • Light Brown Sugar
  • Flour
  • Butter
  • Cinnamon
  • Salt

What Makes This the Best Pumpkin Spice Coffee Cake?

This Pumpkin Spice Coffee Cake is made with sour cream, which makes this cake incredibly moist. Also, this cake is heavily spiced with cinnamon, nutmeg, ginger, and clove giving you all the cozy fall vibes.

How to Make the BEST Pumpkin Spice Coffee Cake:

  • Preheat oven to 350 degrees F. Grease a tube pan. Set aside.
  • In the bowl of a stand mixer, cream together room temperature butter and granulated sugar for 3 minutes until light and fluffy. Add in eggs one at a time, beating well after each addition. Beat in pumpkin puree, sour cream and vanilla extract.
  • In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, clove, baking soda, baking powder, and salt.
  • Add dry ingredients to wet and beat until just combined.
  • To make the cinnamon sugar layer, whisk together granulated sugar, light brown sugar, and cinnamon until fully combined.
  • To make the cinnamon crumble topping, whisk together flour, light brown sugar, granulated sugar, cinnamon, and salt. Add in cubed room temperature butter. Using your hands, incorporate the butter into the dry mixture until pea-like pieces are formed.
  • Spread half of the batter into the prepared tube pan. Spread the cinnamon sugar evenly on top. Spread the remaining batter on top. Sprinkle the cinnamon crumble mixture on top.
  • Bake for 45-50 minutes.
  • Cool for 30 minutes prior to removing from the tube pan.
  • Dust with powdered sugar (optional).
  • Store tightly covered at room temperature for up to 5 days.

Tips for Baking Success:

  • Use 100% pure pumpkin puree. Do not use canned pumpkin pie filling!
  • Use room temperature ingredients.
  • If needed, use 3 tsp pumpkin pie spice if you do not have the individual spices.
  • Allow to cool for at least 30 minutes prior to carefully removing from tube pan.
  • Use the spoon and level measuring technique when measuring the flour. Incorrectly measuring the flour will lead to a dry cake.
Pumpkin Spice Coffee Cake
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Pumpkin Spice Coffee Cake

Recipe by simplyplatedbylindseyCourse: breakfast, dessertDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cook time

45

minutes

Pumpkin Spice Coffee Cake full of fall spices, layered with cinnamon sugar, and topped with a heavy sprinkle of cinnamon crumble.

Ingredients

  • Pumpkin Spice Coffee Cake

  • 1/2 cup unsalted butter room temperature

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 cup pure pumpkin puree

  • 1/2 cup sour cream

  • 1 1/2 tsp vanilla extract

  • 1 1/2 cup all purpose flour

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/4 tsp ground clove

  • 1/2 tsp salt

  • Cinnamon Sugar Layer

  • 1/4 cup light brown sugar

  • 1/4 cup granulated sugar

  • 1 tbsp ground cinnamon

  • Cinnamon Crumble Topping:

  • 5 tbsp unsalted butter room temperature

  • 2/3 cup light brown sugar packed

  • 1/3 cup granulated sugar

  • 2/3 cup all purpose flour

  • 1 tbsp ground cinnamon

  • 1/4 tsp salt

Directions

  • Preheat oven to 350 degrees F. Grease a tube pan. Set aside.
  • In the bowl of a stand mixer, cream together room temperature butter and granulated sugar for 3 minutes until light and fluffy. Add in eggs one at a time, beating well after each addition. Beat in pumpkin puree, sour cream and vanilla extract.
  • In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, clove, baking soda, baking powder, and salt.
  • Add dry ingredients to wet and beat until just combined.
  • To make the cinnamon sugar layer, whisk together granulated sugar, light brown sugar, and cinnamon until fully combined.
  • To make the cinnamon crumble topping, whisk together flour, light brown sugar, granulated sugar, cinnamon, and salt. Add in cubed room temperature butter. Using your hands, incorporate the butter into the dry mixture until pea-like pieces are formed.
  • Spread half of the batter into the prepared tube pan. Spread the cinnamon sugar evenly on top. Spread the remaining batter on top. Sprinkle the cinnamon crumble mixture on top.
  • Bake for 45-50 minutes.
  • Cool for 30 minutes prior to removing from the tube pan.
  • Dust with powdered sugar (optional).
  • Store tightly covered at room temperature for up to 5 days.

Notes

  • Use room temperature ingredients.
  • Do not overmix once you combine the wet and dry ingredients.

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