Friday, October 23, 2015

Pumpkin Streusel Coffeecake

Photo from Taste of Home
 While it is still October, I thought I would share my favorite pumpkin coffeecake recipe.  I found this recipe in the cooking newsletter Cook and Tell, many years ago, although I have recently seen a very similar recipe on Taste of Home's site. This is wonderful; a streusel-topped coffeecake with a layer that tastes just like pumpkin pie!


1/2 cup butter or margarine
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
Pumpkin Layer:
1 (15 to 16-oz.) can pumpkin
1 slightly beaten egg
1/3 cup sugar
1 tsp. pumpkin pie spice
1 cup brown sugar
1/3 cup butter, softened
2 tsp. cinnamon
1/2 to 1 cup chopped pecans

Cream butter, sugar, and vanilla in mixer bowl. Add eggs, beating well. Sift together flour, baking powder, and soda and add them to the creamed mixture alternately with the sour cream.

In a smaller bowl, combine the pumpkin, egg, sugar and pie spice.

In another small bowl, combine all the streusel ingredients until crumbly.

Spoon half of the cake batter into a well-greased 13 x 9-inch pan. Spread the batter evenly, being sure to get into the corners of the pan. Sprinkle half of the streusel over the batter. Now spread all of the
pumpkin layer over the streusel. Next, spread the remaining cake batter evenly over the pumpkin layer. sprinkle the remaining streusel over the top. Bake in a preheated 325º oven until a toothpick comes out clean.

Makes one 13 x 9-inch coffee cake.



  1. This sounds really delicious, will try in two round pans8" across...then I can freeze one for later. Grins, thanks for sharing, Sandi

  2. Sandi, I have frozen this coffeecake in the past and it does freeze very well. I hope that you will enjoy it! We love it; it's different from other pumpkin coffeecake recipes I've seen. Thanks for stopping by my kitchen table!


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