Irresistible Pumpkin Spice Coffee Cake in Just 35 Minutes

There’s nothing quite like the smell of pumpkin spice coffee cake baking in the oven on a crisp fall morning. It’s been my go-to comfort food ever since I first made it for a family brunch years ago—my aunt still jokes that I “won her over” with this recipe! The warm spices, the melt-in-your-mouth crumb, and that irresistible pumpkin flavor make it perfect for breakfast, dessert, or (let’s be real) sneaking a slice straight from the pan. What I love most is how the sour cream keeps it unbelievably moist while the pumpkin puree adds just the right autumn vibe. Honestly, this coffee cake tastes like a cozy sweater feels!

Why You’ll Love This Pumpkin Spice Coffee Cake

Trust me, once you try this coffee cake, you’ll be baking it all season long. Here’s why:

• Perfectly spiced – That warm pumpkin spice blend (cinnamon, nutmeg, ginger—oh my!) makes every bite taste like fall in cake form.
• Crazy moist – Thanks to the pumpkin puree and sour cream, this cake stays tender for days (if it lasts that long!).
• Effortless to make – No fancy techniques, just simple mixing and baking. Even my 10-year-old niece can whip this up.
• Versatile – Great for breakfast with coffee, as an afternoon snack, or dressed up with whipped cream for dessert.

Ingredients for Pumpkin Spice Coffee Cake

Gathering the right ingredients makes all the difference! Here’s exactly what you’ll need for that perfect pumpkin spice flavor:

• Dry ingredients: 2 cups all-purpose flour (spooned and leveled), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon pumpkin spice (my secret weapon!)
• Wet ingredients: ½ cup unsalted butter (softened but still cool to touch), ¾ cup granulated sugar, 2 large eggs (room temperature works best), 1 cup pumpkin puree (not pumpkin pie filling!), ½ cup sour cream, and 1 teaspoon vanilla extract

A quick tip: measure your pumpkin puree by packing it lightly into the measuring cup – you want every bit of that pumpkin goodness!

Equipment You’ll Need

You won’t need anything fancy for this pumpkin spice coffee cake—just the basics! Grab a 9-inch round cake pan (springform works too), two mixing bowls, a whisk, and an electric mixer or sturdy wooden spoon. Don’t forget your trusty spatula for scraping every last bit of batter into the pan!

How to Make Pumpkin Spice Coffee Cake

Alright, let’s get baking! This pumpkin spice coffee cake comes together in just a few simple steps – but the magic is in how you handle that batter. Follow these steps, and you’ll have a cake so good, your kitchen will smell like a pumpkin spice latte factory!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen:

1. In one bowl, whisk together all your dry ingredients – flour, baking powder, baking soda, salt, and that glorious pumpkin spice. Set this aside.
2. Now, grab another bowl and cream the butter and sugar together until it’s light and fluffy. I use my electric mixer on medium for about 2 minutes – you’ll know it’s ready when the mixture looks pale yellow and has tiny air bubbles.
3. Add eggs one at a time, mixing well after each. Don’t rush this! Then mix in the pumpkin puree, sour cream, and vanilla – it’ll look curdled at first, but keep mixing until smooth.
4. Here’s the key part: gradually add your dry ingredients to the wet mixture. I do this in three additions, folding gently with a spatula after each. Stop mixing the second time you don’t see flour streaks – overmixing makes tough cake!

Baking and Testing Doneness

Okay, batter’s ready – time to bake!

1. Pour your beautiful orange batter into your greased 9-inch pan. I like to give it a gentle shake to even it out.
2. Slide it into your preheated oven and set your timer for 35 minutes. But don’t wander off! Around the 30-minute mark, start checking.
3. The cake is done when a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter). The edges should pull slightly from the pan too.
4. Let it cool in the pan for 10 minutes – I know it’s hard, but trust me, this prevents crumbling. Then transfer to a wire rack to cool completely.

Pro tip: If you’re like me and can’t wait, sneak a warm slice after 15 minutes of cooling. The spices taste even more amazing when it’s slightly warm!

Tips for the Best Pumpkin Spice Coffee Cake

After making this cake dozens of times (okay, maybe hundreds – don’t judge!), I’ve learned a few tricks that guarantee perfection every time:

• Room temp is best: Cold eggs and sour cream don’t blend well with butter. Take them out 30 minutes before baking – your batter will be smoother than ever.
• Fresh spices make magic: That jar of pumpkin spice sitting since last Thanksgiving? Toss it! Fresh spices release more flavor and aroma.
• Set that timer: Overbaking kills moisture. Start checking at 30 minutes – the cake continues cooking as it cools.
• Don’t peek! Resisting the urge to open the oven door prevents temperature drops that cause uneven baking.

Trust me, these small steps make a huge difference in creating that dreamy, moist texture we all crave!

Serving Suggestions

Oh, the possibilities! My absolute favorite way to enjoy this pumpkin spice coffee cake is warm with a steaming cup of coffee – it’s a match made in autumn heaven. For special mornings, top slices with a dollop of whipped cream or a drizzle of salted caramel that pools into all those tender crumbs. Sometimes I’ll even sprinkle on some extra pumpkin spice or chopped pecans for crunch. Honestly though? It’s heavenly all by itself – I won’t tell if you eat it straight from the pan!

Storing and Reheating

This pumpkin spice coffee cake keeps beautifully! Store it in an airtight container at room temperature for up to 3 days – if it lasts that long! For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. When that pumpkin spice craving hits, pop a slice in the microwave for about 20 seconds – just enough to make it warm and cozy again without drying it out.

Nutritional Information

Here’s the nutritional breakdown per slice (based on 8 servings): approximately 280 calories, 12g fat, and 38g carbs. Remember, nutrition varies slightly based on your specific ingredients—these are just estimates!

FAQs About Pumpkin Spice Coffee Cake

Can I use pumpkin pie spice instead of pumpkin spice?
Absolutely! They’re basically the same blend—just check yours doesn’t contain sugar if you’re swapping them one-to-one. My grandma’s old recipe actually calls for pumpkin pie spice, so you’re in good company!

Can I substitute Greek yogurt for sour cream?
You bet! Plain Greek yogurt works beautifully—just use equal amounts. It gives that same tangy moisture as sour cream. I’ve used it when I suddenly realized I was out of sour cream mid-recipe (oops!), and honestly? Nobody could tell the difference!

How do I prevent dryness?
Three golden rules: 1) Don’t overbake—pull it out when moist crumbs cling to the toothpick, 2) Use room-temperature ingredients so everything blends smoothly, and 3) Never skip the sour cream/yogurt—that’s your moisture insurance policy right there!

Share Your Thoughts

Made this pumpkin spice coffee cake? I’d love to hear how it turned out! Leave a rating below or tag me on Instagram—seeing your creations makes my day.

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