Layered Pumpkin Coffee Cake

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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 - get the recipe at barefeetinthekitchen.com

For any coffeecake 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.

Pumpkin Coffee Cake

I love the taste and texture of coffee cake. Light and moist insides with a sweet crumb topping is my idea of a perfect treat on any autumn afternoon.

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.

Layered Pumpkin Coffee Cake

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 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.

Our temperatures might still be over 100 here in Arizona, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.

Layered Pumpkin Coffee Cake - traditional and gluten free recipes at barefeetinthekitchen.com

The desert has plenty of beauty but come October I’d love 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 online and it’s so delicious. I know you’ll love it as much as we did. It’s not just a coffee cake flavored with pumpkin and pumpkin spice; it’s a rich coffee cake layered with fluffy pumpkin pie filling.

You’ll be pleased to know that the layered pumpkin coffeecake recipe I’m sharing below is incredibly simple (despite the lengthy ingredients list)!

A basic coffeecake batter is layered with a simple pumpkin pie filling then sprinkled with a cinnamon crumb topping of brown sugar, pecans and butter.

How To Make A Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

Each piece of cake delivers the perfect balance of flavors and textures: moist coffee cake, silky pumpkin pie filling and crisp crumbly topping.

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 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 wheat flour or with gluten free flour 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 wheat-free dessert ideas, check out all of the Gluten Free Dessert Recipes on this website!

This Pumpkin Coffee Cake is irresistible!

Kitchen Tip: I use these mixing bowls and this baking pan to make this recipe.

Pumpkin Coffee Cake

  1. 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.
  2. 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.)
  3. 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.

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Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

Pumpkin Coffee Cake

4.78 from 9 votes
Recipe adapted from and with thanks to Food.com
Pin Print Review
Servings: 16 servings

Ingredients 

  • CAKE LAYER
  • 1/2 cup butter softened
  • 3/4 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
  • * GLUTEN FREE ALTERNATIVE:
  • 1 1/4 cup brown rice flour *
  • 1/2 cup potato starch *
  • 1/4 cup tapioca starch *
  • PUMPKIN FILLING
  • 1 15 ounce can pumpkin
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk
  • TOPPING
  • 1/3 cup butter melted
  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup pecans chopped small

Instructions

  • Preheat the oven to 325 degrees. Grease a 9x13 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. Enjoy!

Nutrition

Calories: 369kcal · Carbohydrates: 46g · Protein: 5g · Fat: 19g · Saturated Fat: 9g · Cholesterol: 87mg · Sodium: 264mg · Potassium: 135mg · Fiber: 1g · Sugar: 33g · Vitamin A: 489IU · Vitamin C: 1mg · Calcium: 67mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Perfect Pumpkin Coffee Cake

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 over at Foodie With Family 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 you should 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.

{originally published 9/10/13 – recipe notes and photos updated 10/16/19}

Layered Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ Saving room for dessert says

    I was reading through the recipe ingredients and thought were is the pumpkin? I needed to scroll down a little more – duhhh. Anyway – I bet the sour cream really makes for a tender cake and yum on the filling and topping. Great pumpkin recipe! Thanks Mary.

  2. Jo-Anne says

    They're in the oven. Baking in 2 8×8" pans – to sell at a bake sale. Hoping they'll taste okay. Taking forever to bake at 325 though – not sure if the toothpick test is really going to be good with that gooey pie center. They smell divine. I used Namaste "perfect flour" GF Mix for the 2 cups of flour.

    • Lorrie Carey says

      Baking it right now in a 9×13 and it’s taking forever to bake. I’ve already had it in for an hour and 15 minutes and it still isn’t done.

    • Mary says

      apologize for the confusion. The formatting of the recipe messed up the ingredient list when I updated it. All of the ingredients are there now. There are 2 eggs and 1/2 cup half and half or heavy cream in the pumpkin mixture.

    • Mary says

      I apologize for the confusion. The formatting of the recipe messed up the ingredient list when I updated it. All of the ingredients are there now. There are 2 eggs and 1/2 cup half and half or heavy cream in the pumpkin mixture.

  3. B. Walker says

    I really want to make this recipe, but for the pumpkin filling layer I do not see any amounts for eggs or cream. Thank you

    • Mary says

      I apologize for the confusion. The formatting of the recipe messed up the ingredient list when I updated it. All of the ingredients are there now. There are 2 eggs and 1/2 cup half and half or heavy cream in the pumpkin mixture.

  4. Nanette Bell says

    I’m a little confused. What cream are you referring to in the pumpkin mixture? I see where the sour cream is added to the cake mix. I really want to make this but can’t until I get this info. Thank you, Nanette Bell

    • Mary says

      I apologize for the confusion. The formatting of the recipe messed up the ingredient list when I updated it. All of the ingredients are there now. There are 2 eggs and 1/2 cup half and half or heavy cream in the pumpkin mixture.

  5. Krystale says

    This looks great!! I’m not into pumpkin. ( I know kill me now) Can I use apple sauce instead with this recipe? Or would it be to runny? How would you make an Apple Layered Coffee Cake? That is my absolute favourite.
    Thank you so much.

  6. Pumpkin lover says

    Silly question from an inexperienced baker lol. For the pumpkin, do I use pumpkin pie filling or pure pumpkin (purée)? Thanks!

  7. KiwiChef says

    I baked this for a football gathering. It was a hit! Everyone ate and then took some home with them. This is a delightful, warming fall dessert. Since there are several in our group that can not have nut products, I substituted quick-cooking oatmeal for nuts in the topping. As a time saver, I made the topping and pumpkin filling first, then the cake ingredients. That way, you are immediately ready for all steps of this recipe. This will be a new fall favorite.

  8. Adriana M says

    I just baked this cake. Where should I keep it? In the refrigerator or room temperature? And for how long?
    Thank you!

    • Mary says

      I keep it loosely covered at room temperature, though it will be fine in the refrigerator as well. I’d suggest 2-3 days for storage.

  9. Meg says

    Could this be made without the pumpkin part, and put part of the streusel mixture in the middle and the rest on top? Would that change the baking time?

  10. Karen Miller says

    Made this for a get together last Saturday. It was like eating pumpkin pie inside a cake! I would suggest using teaspoons for the second batter layer as it is challenging to spread over the pumpkin. It was so easy and everyone wanted seconds. I will definitely be making it again.

  11. Joan Rickords says

    I notice it says to add the eggs in two different places. Please clarify. Also, why do you need both half and half and milk. And it doesn’t say where to add milk. I want to make this in two days. Please help!

  12. Ramona says

    A friend of mine made this & it’s absolutely wonderful, but in writing out the recipe I got confused. In the pumpkin layer of ingredients you list 1/2 &1/2 or heavy cream, plus 1/4 cup milk but no where in the instructions is the 1/4 cup milk mentioned. Do you mix it with the 1/2 &1/2 or heavy cream before adding to mixture?

  13. Heather says

    I made this last night. The cake layer was fine but the pumpkin mix was really loose and runny. The top layer was also runny so when I baked it, the pecan layer soaked down to the bottom of the cake, along with the pumpkin layer. However, it tasted yummy! What can I do to make it less runny?

  14. Shannon says

    I made this last night, and similar to another commenter my pumpkin layer was way too runny so the cake base sunk in and the crumble disappeared into the muck. Not sure what happened there as i double checked that i added all the ingredients.
    So now i have a nice smelling albeit not very impressive looking cake – i can’t say crumble as there isn’t any!
    Side note – pour the pumpkin layer very slowly cause i am pretty sure it made a hole in the base of my cake. Hope it still taste good.

  15. Joyce Dinkmeyer says

    I find it very difficult trying to pin your recipes. I click on a recipe that looks interesting then I go to pin it & I have to try & figure what board it might be on, it never takes you directly to the recipe that you’re trying to find. I am able to write the recipe out, but I would much rather just pin it.

    • Mary says

      Hi Joyce, if you click the “pin it” button that is on every photo when you hover over it, that should create the pinterest pin for you. I hope that helps!

  16. Margaret Hall says

    Made this today exact as written except I left out the nuts in the topping. Absolutely INcREDIBLE. Devoured. Insanely delicious. Raves. 1000% a keeper. Thanks so much……absolutely lovely be this. Looked almost identical, perhaps a shade darker due to not using the pecans. Nonetheless RAVES all around. Thank you for posting!

  17. Caroline says

    This looks wonderful. Cannot wait to try it, I am going to use fresh cooked pumpkin instead of can and hope that doesn’t change the recipe too much, nice pictures..has me drooling5 stars

  18. 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!5 stars

  19. 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~5 stars

  20. 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!

  21. 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?

  22. 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.3 stars

    • 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?

  23. 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!5 stars