Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping.
This is a wonderfully unique pumpkin dessert that’s perfect for any of your upcoming fall and winter gatherings.
Pumpkin Coffee Cake
For any coffee-cake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert. The filling in this coffee cake tastes just like pumpkin pie.
I love the taste and texture of coffeecake. Light and moist insides with a sweet crumb topping is my idea of a perfect treat on any autumn afternoon.
Cinnamon coffee cake loaded with layers of buttery cinnamon brown sugar streusel is something that I can not resist whenever it is in the house.
And pumpkin pie certainly isn’t hurting for publicity this time of year. Spiced creamy pumpkin pie filling brings back so many nostalgic memories of Thanksgivings and Christmases. I just can’t get enough pumpkin desserts this time of year.
The popularity of recipes like Pumpkin Pie Oatmeal with Vanilla Whipped Cream and Pumpkin Cheesecake Pie tells me lots of you feel the same way.
This Pumpkin Coffee Cake came into my life five years ago and I’m so very glad it did. It’s just different enough from the usual pumpkin pie and pumpkin bread fare to be extra exciting but with all the familiar fall flavors you love.
Over the past several years, this cake has been a hit with everyone who tried it. The recipe is a definite keeper.
Temperatures might still be over 100°F in Arizona, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.
The desert has plenty of beauty but come October I’m happy to be somewhere where the seasons change!
When I take a bite of Pumpkin Coffee Cake, I can pretend I’m somewhere cooler, gazing at beautiful foliage out the window.
Pumpkin Coffee Cake Recipe
This recipe was very loosely adapted from one I found at Food.com and it is delicious. I know you’ll love it as much as we did.
This is not just a coffee cake flavored with pumpkin and pumpkin spice; it’s a rich cinnamon streusel coffee cake layered with fluffy pumpkin pie filling.
You’ll be pleased to know that the layered pumpkin coffee cake recipe I’m sharing below is incredibly simple (despite the lengthy ingredients list)!
A basic coffee cake batter is layered with a simple pumpkin pie filling then sprinkled with a cinnamon crumb topping of brown sugar, pecans, and butter.
Each piece of cake delivers the perfect balance of flavors and textures: moist coffee cake, silky pumpkin pie filling and crisp crumbly topping.
Please don’t let the ingredient list overwhelm you. This really is a simple cake to stir together. Just mix together the cake batter, stir the pumpkin mixture together and layer the two in the pan. The topping comes together in just a couple of minutes.
Gluten Free Coffee Cake
When you’re baking for folks who are avoiding gluten, this coffee cake recipe is easy to adapt. I used my go-to substitute blend of brown rice flour, tapioca starch, and potato starch with great success.
Whether you make your Layered Pumpkin Coffee Cake with traditional all purpose flour or with gluten-free flours it’s guaranteed to be a roaring success. I’m having a hard time thinking of anyone who’s tried this cake and not come back for a second piece.
For more gluten-free dessert ideas, check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use these mixing bowls and this baking pan to make this recipe.
Pumpkin Coffee Cake
- Preheat the oven to 325 degrees. Grease a 9×13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
- Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)
- Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing.
Pumpkin Recipes
Have you noticed that everyone has a little bit of pumpkin fever lately? There’s no shortage of incredible pumpkin dessert recipes to spice up your autumn.
Of course, every coffee fan loves a Pumpkin Spice Latte but there’s no reason why tea drinkers should miss out on the fun. Have you tried this Pumpkin Spice Chai Latte variation? My friend Rebecca shared it a couple of years ago and it’s become a favorite way to enjoy a cup of tea in the fall (or any time of year).
Homemade Pumpkin Pie Spice will be your secret weapon for whipping up pumpkin recipes all season long. Along with this coffee cake recipe, be sure to try my ultimate Pumpkin Muffins, and their whole wheat cousins.
Desserts tend to get ALL the pumpkin attention this year but there are plenty of savory pumpkin recipes that deserve your attention, too. You can get your pumpkin fix with this Beef Pumpkin Stew from The Thirsty Feast and this Pumpkin Alfredo with Butternut Squash Ravioli from Tidy Mom.
Pumpkin Coffee Cake
Ingredients
Cake Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
Pumpkin Filling Ingredients
- 15 ounces canned pumpkin puree (not pie filling)
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- ½ cup half and half or ¼ cup heavy cream plus ¼ cup milk
Topping Ingredients
- ⅓ cup butter melted
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup pecans chopped small
*Gluten-Free Alternative
- 1¼ cup brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
Instructions
- Preheat the oven to 325°F. Grease a 9×13 pan and set it aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again.
- Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
- Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon.
- Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)
- Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake.
- Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!
Nutrition
{originally published 9/10/13 – recipe notes and photos updated 10/6/21}
Laura Phegley says
Just devoured a piece of this warm! Absolutely wonderful! Takes a little time to make but will definitely make it again! So good!
ann craft says
This is a great coffee cake…I forgot to add the milk to the batter still great!
Anne Strano says
This cake is wonderful but I was wondering how you store it? Does it have to be kept in the refrigerator because of the pumpkin. Not that there is a lot left over but I want to be sure it keeps.
Thanks~
Mary says
It should be fine fine at room temp, but if you stick it in the fridge that won’t hurt either.
Beth Loehr says
Have you ever made this ahead and frozen it?
Mary Younkin says
This should freeze fine, Beth. Happy baking!
Krista says
Suggestions for high altitude adjustments?
Mary Younkin says
I don’t adjust this recipe for high altitude, Krista. You might need a few additional minutes baking time though.
Donna says
I was thinking of substituting pumpkin pie filling for the canned pumpkin and spices. Do you think it would be too sweet since there is sugar in the filling.? Thanks!
Mary Younkin says
I’ve never tried that myself, Donna. I’m guessing it will be pretty sweet!
Carol Pawlisa says
Can this be put in fridge overnight before it is baked?
Mary Younkin says
That should be fine, Carol.
Pamela says
is it pumpkin pie filling or pumpkin puree?
Mary Younkin says
This recipe calls for pumpkin puree, Pamela.
Jeannine says
The links to the bowls and pan do not work
Mary Younkin says
I just double checked them and they worked for me, Jeannine.
Karen Snyder says
Loved this but need to know how may calories per serving.
Mary Younkin says
The calories are listed in the recipe card, Karen.
Ruth says
Can I freeze leftover
Mary Younkin says
Yes, this cake will freeze nicely, Ruth.
Debbie says
Can you use a coffee cake box mix or boxed cake mix?
Mary Younkin says
I suppose you probably could, but I’ve never tried that myself, Debbie.
Marietta Falconieri says
Hi! I’m making this a 4 days in advance. Do I need to keep it refrigerated because of the sour cream and the pumpkin?
Mary Younkin says
If you’re making it that far in advance, I would recommend refrigerating it until ready to serve, Marietta.
Diane says
Made this today – followed the instructions but seems the cake batter was really thick and did not spread easily onto the bottom of cake pan. I cooked it at 325 for 50 minutes. I could somewhat smell a burnt scent, it was the pecans so I pulled it out of the oven at 50 minutes. Let it cool, topping was really dark but the flavor tasted somewhat burnt. Pumpkin purée was really good not undercooked. I’ve tried lots of recipes on Pinterest with success, feel this one just didn’t meet expectations.
Mary Younkin says
Hi Diane. Without being in your kitchen with you, I can’t really guess what might have gone wrong here. As you can see in the video, it’s a fairly thick spreadable batter. If it was thicker than that, something was off. Did you swap any ingredients?
Sandygrzys says
Want to print recipe
Mary Younkin says
Hi Sandy! There’s a handy print button at the top of the recipe card. Happy baking!
Malerie says
I NEVER leave reviews on recipes which is a bit hypocritical because I rely on them to make decisions on what I will actually make. I was so delighted with how this turned out that I HAD to leave a review!
This cake literally tastes like pumpkin pie with heaven on top! It is so delicious and just the right amount of sweet. This will be a fall must have for me and something I will be taking to any type of Friendsgiving or fall gathering. I have absolutely nothing bad to say about this recipe or anything that I would change.
HIGHLY RECOMMEND MAKING THIS!
Mary Younkin says
Awe! I love this review, Malerie. Thanks for taking the time to leave it!
Christie says
Would it turn out okay if I didn’t use pecans in the topping?
Mary Younkin says
That should work fine, Christi.
kathla hewitt says
hi, im in the UK and want to try pumpkin and this looks a nice cake but im confused as to the coffee part as theres no coffee in it or is it named coffee cake to have with the drink, im hoping i can get the pumpkin puree if not can you use ordinary pumpkin and puree it down….sorry if im sounding a bit silly but i want to try new things and as you said you can freeze this it would be ideal xx
Mary Younkin says
There is no coffee in this cake. We often call certain cakes “coffee cakes” as they are frequently served with coffee or tea. I know, it’s kind of confusing. Yes, you can cook and puree pumpkin to make your own pumpkin puree.
robyn says
When I made this recipe it was extremely wet inside with the pumpkin filling. And the filling remained very wet so that the cake just got soggy. Any ideas what I may have done incorrectly? I would appreciate your help
Mary Younkin says
It sounds like it may have needed a bit more baking time, Robyn.
rose333 says
Any substitution suggestions for the 1/2 and 1/2 / cream ingredient?
Mary Younkin says
You can use half milk and half heavy cream. You can also use heavy cream for that. I haven’t tried it with just plain milk, but I’m guessing that will work fine as well.