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Pumpkin Coffee Cake

Pumpkin coffee cake with a thick brown sugar cinnamon streusel topping and a cinnamon swirl layer baked into a moist pumpkin interior. This 9x13 coffee cake bakes until golden and finishes with a powdered sugar dusting for a bakery-style slice.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.75 cup butter Cold, cubed
For cinnamon swirl
  • 0.33 cup brown sugar
  • 1.5 tbsp cinnamon
  • 1 tbsp butter Melted
For pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin Pure pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla
For serving
  • 0.25 cup powdered sugar To dust

Equipment

  • 1 sheet pan

Method
 

Preheat and pan prep
  1. Preheat oven to 350F and grease a 9x13 pan so it releases easily after baking.
Make streusel and swirl
  1. Make streusel by cutting cold cubed butter into flour, brown sugar, and cinnamon until it looks like coarse crumbs, then refrigerate.
  2. Mix cinnamon swirl by combining brown sugar and cinnamon, then stir in the melted butter until evenly moistened.
Mix batter
  1. Beat butter and brown sugar until smooth, then add eggs one at a time and mix until the batter looks creamy.
  2. Beat in pumpkin, sour cream, and vanilla until fully combined and glossy.
  3. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) just until no dry streaks remain.
Assemble and bake
  1. Spread half the batter into the prepared 9x13 pan in an even layer.
  2. Drizzle the cinnamon swirl mixture over the batter in a thin, even layer.
  3. Top with the remaining batter and spread gently to cover the swirl.
  4. Scatter the chilled streusel generously over the entire surface so it forms a thick layer while baking.
  5. Bake for 45-50 minutes at 350F, until the center is set and a toothpick comes out with moist crumbs.
  6. Dust with powdered sugar before serving for a lightly sweet finish.

Notes

Pro tip: refrigerating the streusel helps it stay thick and crunchy instead of melting into the cake. Store covered in the fridge up to 4 days; reheat individual slices at 300F for 8–10 minutes. Freezing is yes—wrap cooled slices airtight and freeze up to 2 months. For a lighter option, use low-fat sour cream and swap half the butter for unsweetened applesauce.