Get a detailed list of ingredients & instructions in the recipe card below.
Preheat the oven and grease a square pan or baking dish.
Combine streusel ingredients in a small bowl and set aside.
In a medium-sized bowl, mix together the sugars, vanilla, pumpkin, oil, sour cream, and eggs and set aside.
In a large bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together then form a well in the center to add the wet ingredients. Gently fold together until just mixed.
Spread the cake batter in the pan and top with the crumb topping. Bake 45-55 minutes. Cool completely before icing.
In a small bowl, beat the cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth then drizzle over the cake.
Depending on when you plan on serving this coffee cake, there are a variety of serving options.
For breakfast or brunch with coffee or tea, scrambled eggs, and bacon.
For an afternoon or after-school snack with a cold glass of milk or hot tea.
For dessert, with a scoop of vanilla ice cream or whipped cream on top.
Plain, full fat or greek yogurt can be substituted for the sour cream.
Cooked, mashed sweet potato can be substituted for pumpkin.
Walnuts can also be used in place of pecans.
Room temperature storage: This cake can be stored in an airtight container on the countertop for up to 4 days. Heat individual slices in the microwave for 15 seconds to rewarm.
Can pumpkin cake be frozen? This cake can also be frozen for up to 3 months by wrapping individual slices or the whole cake in 2 layers of plastic wrap. Thaw at room temperature before serving.
Pecans are optional, but add a great crunch.
There is no need to pre-toast your pecans as they will toast while in the oven.
This recipe can be doubled and baked in a 9”x13” pan, you will need to add an extra 5-10 minutes of bake time.
With the streusel topping and cream cheese glaze, this coffee cake is out of this world delicious. However, you can save a few steps by leaving them off. The cake can be made without the toppings – try a cream cheese frosting instead!
Preheat oven to 350℉, and grease an 9” square pan.
Combine all streusel ingredients in a small bowl, mixing with a fork until crumbly.
In another bowl, combine the sugars, vanilla, pumpkin, oil, sour cream and eggs.
In a large bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Make a well in the center and add the wet ingredients, gently folding until just combined.
Spoon the batter into the greased pan and top evenly with streusel. Bake for 45-55 minutes, checking after 40 minutes. Cake is ready when a toothpick inserted into the middle comes out clean. Cool completely before icing
In a small bowl beat the cream cheese with powdered sugar, milk, vanilla and cinnamon until smooth. Drizzle over cake. Cut into squares and enjoy.
Room temperature storage: This cake can be stored in an airtight container on the countertop for up to 4 days. Heat individual slices in the microwave for 15 seconds to rewarm.Freezing: This cake can also be frozen for up to 3 months by wrapping individual slices or the whole cake in 2 layers of plastic wrap. Thaw at room temperature before serving.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.