This Pumpkin Spice Coffee Cake is the perfect breakfast or dessert for Fall. Pair it with your favorite cup of Pumpkin Spice Coffee and you’ll be in PSL heaven.
Pumpkin Spice Coffee Cake
Fall is officially Pumpkin Spice season and if you love the seasonal taste as much as I do, you’ll love this Pumpkin Spice Coffee Cake.
Pair it with your favorite pumpkin spice latte and you’ll have the best way to start off your Fall morning.
Looking for another Coffee Cake recipe? Check out a Traditional Coffee Cake Recipe here.
How To Make Pumpkin Spice Coffee Cake
Ingredients:
For The Pumpkin Spice Coffee Cake:
- 3 cups flour
- 2 tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted sweet cream butter, softened
- 2 cups sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup pumpkin puree
- ⅓ cup sour cream
- 1 cup whole milk
For The Streusel Crumble Topping:
- 2 cups flour
- 1 ⅓ cups sugar
- 2 teaspoons ground cinnamon
- 1 ½ cups unsalted sweet cream butter, melted
Directions:
Start by preparing the crumble topping. Preheat oven to 350 degrees and spray a 9in springform pan and line the bottom with parchment paper and spray with pam baking spray
Using a medium bowl, whisk together the dry ingredients until combined
Using a fork, mix in the melted butter until a crumbly consistency and set aside.
Now let’s make the coffee cake. Using a large bowl, cream together the butter and sugar until light and fluffy
Beat in the eggs, one at a time until combined
Beat in the vanilla, pumpkin and sour cream until combined
Using a medium bowl, whisk together the flour, pumpkin pie spice,
baking soda, baking powder and salt
Alternate and gradually mix in the butter and milk until combined and smooth
Pour the batter into the springform pan and sprinkle the crumble on
top in a even layer
Bake in the oven for 40-50 minutes or until a toothpick comes out clean
Serve warm or cooled with a pumpkin spice latte! Enjoy!
Pumpkin Spice Coffee Cake
Equipment
Ingredients
For The Pumpkin Spice Coffe Cake:
- 3 cups flour
- 2 tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted sweet cream butter softened
- 2 cups sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup pumpkin puree
- ⅓ cup sour cream
- 1 cup whole milk
For The Streusel Crumble Topping:
- 2 cups flour
- 1 ⅓ cups sugar
- 2 teaspoons ground cinnamon
- 1 ½ cups unsalted sweet cream butter melted
Instructions
- Start by preparing the crumble topping. Preheat oven to 350 degrees and spray a 9in springform pan and line the bottom with parchment paper and spray with pam baking spray
- Using a medium bowl, whisk together the dry ingredients until combined
- Using a fork, mix in the melted butter until a crumbly consistency and set aside.
- Now let’s make the coffee cake. Using a large bowl, cream together the butter and sugar until light and fluffy
- Beat in the eggs, one at a time until combined
- Beat in the vanilla, pumpkin and sour cream until combined
- Using a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt
- Alternate and gradually mix in the butter and milk until combined and smooth
- Pour the batter into the springform pan and sprinkle the crumble on top in a even layer
- Bake in the oven for 40-50 minutes or until a toothpick comes out clean
- Serve warm or cooled with a pumpkin spice latte! Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.