Pioneer Woman Pumpkin Coffee Cake Recipe

Pioneer Woman Pumpkin Coffee Cake Recipe is the ultimate treat for cozy mornings and holiday brunches. It is made with a moist, spiced pumpkin batter, enriched with sour cream and pure pumpkin purée, topped with a generous layer of buttery, cinnamon-spiced streusel. The result is a tender, golden cake with a satisfying crunch on top that pairs perfectly with a steaming mug of coffee. It is perfect for Thanksgiving breakfast, Halloween parties, or simply welcoming the fall season.

Try More Breakfast Recipes:

• Joanna Gaines Zucchini Bread​
• Pioneer Woman Tater Tot Breakfast Casserole Recipe
• Pioneer Woman Cinnamon Rolls

🤎Why You Will Love This Pumpkin Coffee Cake Recipe:

• Incredible Texture: The addition of sour cream ensures the cake stays incredibly moist and tender for days.
• The Crumb Topping: A thick layer of brown sugar and butter crumble adds a addictive crunch that contrasts beautifully with the soft cake.
• Warm Spices: It is packed with cinnamon, nutmeg, and ginger, filling your kitchen with the most comforting aroma while it bakes.
• Easy to Assemble: No complicated techniques are required; it’s a simple batter-and-topping method that delivers bakery-style results.

🥚 Pioneer Woman Pumpkin Coffee Cake Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 stick (115 g) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1/2 cup sour cream (or plain yogurt)
• 1 tsp vanilla extract

For the Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 stick (60 g) unsalted butter, cold and cubed
• 1 tsp ground cinnamon
• 1/2 cup pecans, chopped (optional)

🥮 How To Make Pioneer Woman Pumpkin Coffee Cake

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or a standard loaf pan generously with butter or cooking spray.
2. Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Cream the butter: In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until pale and fluffy (about 3 minutes).
4. Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract and pumpkin purée. Stir in the sour cream until combined. (Don’t worry if the mixture looks slightly curdled at this stage; it will come together).
5. Combine batter: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Make the topping: In a separate small bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse, pea-sized crumbs.
7. Assemble: Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter, ensuring full coverage.
8. Bake: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool: Allow the cake to cool in the pan for at least 20 minutes before slicing.

✨Recipe Tips

• Pumpkin Purée vs. Pie Filling: Make sure you buy 100% pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the recipe’s balance.
• Cold butter for crumbs: For the streusel topping, keep the butter cold. If it is melted or soft, the topping will turn into a paste rather than distinct, crunchy crumbs.
• Don’t overmix: When adding the flour to the wet ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten and makes the cake tough and rubbery.
• Add a glaze: For extra sweetness, whisk 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle it over the cooled cake.

☕ What To Serve With Pumpkin Coffee Cake?

As the name suggests, this Pumpkin Coffee Cake is destined to be served with a hot cup of coffee or a Pumpkin Spice Latte. It also pairs beautifully with a cold glass of milk. For a dessert option, serve a warm slice with a scoop of vanilla bean ice cream or a dollop of whipped cream.

🧊How To Store Leftovers Pumpkin Coffee Cake?

• Room Temperature: Store the cake in an airtight container on the counter for up to 2 days.
• Refrigerate: For longer storage, keep it in the fridge for up to 5 days. Note that the crumb topping may soften slightly in the fridge.
• Freeze: Wrap individual slices in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before eating.

🔥How To Reheat Leftovers Pumpkin Coffee Cake?

Important Rule: Do not overheat. Excessive heat will cause the butter in the streusel to melt away and the cake sponge to become dry and rubbery.

• Microwave (Quickest): Place a slice on a plate and heat on high for 15 to 20 seconds. This instantly warms the spices and softens the cake.
• Oven (Best Texture): Place slices on a baking sheet and warm in a 300°F (150°C) oven for 5 to 10 minutes. This method helps re-crisp the streusel topping while warming the center.

❓FAQs

More Breakfast Recipes:

• Pioneer Woman Cinnamon Toast Recipe
• Pioneer Woman Sheet Pan Pancake
• Pioneer Woman Slow Cooker Hot Chocolate

📊Pumpkin Coffee Cake Nutrition Facts

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g

Pioneer Woman Pumpkin Coffee Cake Recipe

Recipe by Imen DridiCourse: Breakfast, Dessert, CakeCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

320

kcal

Pioneer Woman Pumpkin Coffee Cake captures the cozy flavors of fall. It features a moist, spiced pumpkin cake base made with sour cream. Topped with a crunchy brown sugar and pecan streusel. Ideally served warm with your morning coffee.

Ingredients

• For the Cake

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 
  1/2 tsp ground nutmeg
  

• 1/4 tsp ground ginger

• 1 stick (115 g) unsalted butter, softened

• 1 stick (115 g) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1/2 cup sour cream (or plain yogurt)

• 1 tsp vanilla extract

• For the Streusel Topping

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar, packed

• 1/2 stick (60 g) unsalted butter, cold and cubed

• 1 tsp ground cinnamon

• 1/2 cup pecans, chopped (optional)

Directions

• Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or a standard loaf pan generously with butter or cooking spray.
• Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
• Cream the butter: In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until pale and fluffy (about 3 minutes).
• Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract and pumpkin purée. Stir in the sour cream until combined. (Don’t worry if the mixture looks slightly curdled at this stage; it will come together).
• Combine batter: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Make the topping: In a separate small bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse, pea-sized crumbs.
• Assemble: Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter, ensuring full coverage.
• Bake: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool: Allow the cake to cool in the pan for at least 20 minutes before slicing.

Notes

• Pumpkin Purée vs. Pie Filling: Make sure you buy 100% pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the recipe’s balance.
  Cold butter for crumbs: For the streusel topping, keep the butter cold. If it is melted or soft, the topping will turn into a paste rather than distinct, crunchy crumbs.
  Don’t overmix: When adding the flour to the wet ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten and makes the cake tough and rubbery.
  Add a glaze: For extra sweetness, whisk 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle it over the cooled cake.