Pioneer Woman Best Pumpkin Coffee Cake

Pioneer Woman best pumpkin coffee cake is an easy fall breakfast cake made with pumpkin puree, sour cream and walnut streusel, ready in 2 hours 30 minutes. It's an easy pumpkin brunch recipe for Thanksgiving morning, game day or potluck tables, and it's make-ahead friendly too.

Chill the streusel for at least 15 minutes before you scatter it over the batter. Skip that and the warm butter melts straight into the cake, so you lose the crunchy topping.

Whisking sour cream and pumpkin puree into the batter keeps the crumb tender and moist, which plain oil-and-water cakes can't do. Lining the pan with a parchment sling also lets you lift the whole cake out and drizzle it on a flat surface.

Pioneer Woman Best Pumpkin Coffee Cake

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

45

minutes

Calories

508

kcal

Pumpkin puree and sour cream make a soft, moist cake under a buttery walnut streusel that bakes up crisp. A cream cheese drizzle sets on top for a tangy finish.

Ingredients

• 3/4 c. all-purpose flour
  

• 3/4 c. walnuts, chopped
  

• 3/4 c. packed light brown sugar
  

• 1 tsp. pumpkin pie spice
  

• 6 tbsp. salted butter, melted
  

• Baking spray with flour, for the pan
  

• 1 c. unsweetened pumpkin puree (not pie mix)
  

• 2/3 c. packed light brown sugar
  

• 1/2 c. vegetable oil
  

• 1/2 c. sour cream
  

• 1/2 c. granulated sugar
  

• 1 1/2 tsp. vanilla extract
  

• 2 large eggs
  

• 2 c. all-purpose flour
  

• 2 tsp. pumpkin pie spice
  

• 1 tsp. baking powder
  

• 3/4 tsp. baking soda
  

• 1/2 tsp. kosher salt
  

• 2 oz. cream cheese, cubed
  

• 3/4 c. powdered sugar
  

• 1/4 tsp. vanilla extract
  

Directions

• Make the streusel: Whisk 3/4 cup all-purpose flour, 3/4 cup chopped walnuts, 3/4 cup packed light brown sugar and 1 teaspoon pumpkin pie spice in a medium bowl. Stir in 6 tablespoons melted salted butter, then cover and refrigerate for at least 15 minutes and up to 1 day.
• Prep the pan: Preheat the oven to 350°F and spray a 13-by-9-inch baking pan with baking spray with flour. Line it with parchment, leaving a 1-inch overhang, then spray the parchment too.
• Mix the wet ingredients: Whisk 1 cup pumpkin puree, 2/3 cup brown sugar, 1/2 cup vegetable oil, 1/2 cup sour cream, 1/2 cup granulated sugar, 1 1/2 teaspoons vanilla and 2 large eggs in a large bowl. Whisk until well combined.
• Add the dry ingredients: Add 2 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt. Stir until just combined.
• Add the streusel: Pour the batter into the pan and smooth the top with an offset spatula. Break the cold streusel into dime-size pieces with your fingers, then sprinkle it evenly over the batter.
• Bake the cake: Bake until a toothpick in the center comes out with a few moist crumbs, 40 to 45 minutes. Then let it cool completely in the pan.
• Make the drizzle: Microwave 2 ounces cubed cream cheese in a heatproof bowl for 10 to 15 seconds until very soft. Whisk in 3/4 cup powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon water.
• Glaze and slice: Lift the cake out of the pan using the parchment overhang, then drizzle the cream cheese mixture over the top. Let it set for 15 minutes before slicing.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Wilton 9-inch angled spatula, Reynolds unbleached parchment paper, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pumpkin pie filling instead of puree?

I'd stick with plain unsweetened pumpkin puree, because pie filling already has sugar and spices added. That would throw off the balance of the batter and make the cake overly sweet.

What can I use instead of walnuts in the streusel?

Chopped pecans work well and give the same crunch with a slightly sweeter flavor. If you need a nut-free version, leave them out and add a few extra tablespoons of flour so the streusel still clumps.

Can I freeze the streusel ahead of time?

You can make the streusel up to a day ahead and keep it covered in the fridge. Breaking it into pieces straight from the cold bowl gives you the best crumbly texture on top of the cake.

Can I bake this in a different pan?

A 13-by-9-inch pan is what the batter amount is built for, so I'd use that. A metal pan or a glass dish both work, though glass may need a few extra minutes in the oven.

Why did my streusel sink into the cake?

Warm streusel is the usual reason, since the butter melts and pulls it into the batter. Chill it well and sprinkle it on right after you pour the batter so it sits on top.