Pumpkin Coffee Cake

Pumpkin Coffee Cake


For any coffeecake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert.


  • ½ cup butter, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sour cream
  • 15 ozs (1 can) pumpkin (for pumpkin filling)
  • ¾ cup sugar (for pumpkin filling)
  • 1 tsp ground cinnamon (for pumpkin filling)
  • ½ tsp kosher salt (for pumpkin filling)
  • ½ tsp ground ginger (for pumpkin filling)
  • ¼ tsp ground cloves (for pumpkin filling)
  • 2 eggs (for pumpkin filling)
  • ½ cup half and half, or 1/4 cup heavy cream plus 1/4 cup milk (for pumpkin filling)
  • ⅓ cup butter, melted (for topping)
  • 1 cup light brown sugar (for topping)
  • 2 tsps ground cinnamon (for topping)
  • 1 cup pecans, chopped small (for topping)


  1. Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
  2. Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer.
  3. Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing.