Pumpkin Coffeecake

Is it too early for a pumpkin recipe? Of course not! It's never too early for a pumpkin recipe. I love pumpkin almost as much as rhubarb and unlike rhubarb, there's really no reason not to cook with it year round as far as I'm concerned. So brace yourselves, lots of pumpkin recipes coming your way this fall.
Recipe Girl Lori came up with this gem. For breakfast or with a cup of tea mid afternoon, this is a lovely coffeecake. It'd be great for your Thanksgiving brunch too. Basically, it's a coffeecake with pumpkin pie in the middle. Your family will love it. The recipe makes a big batch of it, you could easily get 15 pieces...halve it if you don't need so much.

Pumpkin Coffeecake
Adapted from Lori at Recipe Girl

For the cake:
1/2 cup butter, at room temperature
3/4 cup granulated white sugar
1 teaspoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
For the pumpkin layer:
One (16 ounce) can unsweetened pumpkin puree
1 large slightly beaten egg
1/3 cup granulated white sugar
1 teaspoon pumpkin pie spice
For the streusel layer:
1 cup packed light brown sugar
1/3 cup butter, softened slightly
2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts, optional

Preheat oven to 325°F. Butter a 9 x 13 baking dish and sprinkle it with plain bread crumbs. (Or use a nonstick spray, but the bread crumbs work better and are a Maida Heatter suggestion for all her sweet breads.)
For the cake: In an electric mixer, cream the butter, sugar and vanilla. Add eggs and beat well. In a separate bowl, whisk together flour, baking powder, and baking soda. Mix dry ingredients into the butter mixture half at a time, alternating with half of the sour cream.
In another bowl, combine pumpkin, egg, 1/3 cup sugar, and pie spice. Keep separate.
Prepare streusel topping: Mix the topping ingredients together with fork or hands until crumbly. Set aside.
Spoon half of the batter mixture into the prepared pan. Sprinkle half of the streusel topping over the batter. Spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle remaining streusel on top.
Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean.


  1. This is one pumpkin recipe that I don't have and it sounds delicious! I agree that there's no reason not to have pumpkin year around. Shall we forge ahead with that idea next year?


  2. I always have a can of pumpkin puree handy when I see yummy recipes such as this. Happy weekend Barbara.

  3. Delicious Barbara! like all your cakes!!

  4. I love pumpkin so much that I always look for the new recipes to try. This looks wonderfully delicious, Barbara.

  5. I think I'd rather have pumpkin this way than in pie! The recipe sounds absolutely delicious, Barbara.

  6. Fantastic! A great afternoon treat.



  7. I know it's fall when the first of the pumpkin recipes come my way! Looking forward to your fall posts.

  8. What a delicious cake, perfect way to celebrate the coming of fall.

  9. Ahhh... pumpkin makes my world go 'round. It's never too soon for pumpkin. We eat pumpkin muffins all year!

  10. Your coffeecake would be a lovely way to start my day with a cup of tea.

  11. I gotta get my pumpkin baking on, well at least the recipe thought creation process. I haven't even seen pumpkin in the stores yet!

  12. I began baking with pumpkin just a few years back and I would love to try this wonderful recipe.

  13. i could definitely tolerate, nay, enjoy pumpkin in a cake such as this. very lovely!

  14. This is perfect with a cup of coffee. I'll try this tomorrow. :)

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