Delicious Pumpkin Sour Cream Coffee Cake Recipe

Welcome, coffee and pumpkin enthusiasts! Fall has officially arrived, and what better way to celebrate it than with a warm slice of pumpkin sour cream coffee cake? This recipe is a must-have for any brunch, dessert, or breakfast gathering. Trust me; it will be the talk of the town!

The moist pumpkin filling combined with the cinnamon-spiced streusel topping makes this recipe ideal for autumnal mornings. It’s deliciously addictive flavors will surely elevate your breakfast to something worth waking up for.

But let’s take a moment to highlight the superstar ingredient in this recipe: sour cream. Its addition makes the cake extra moist and tender while adding a rich flavor that perfectly complements the walnuts and pecans streusel. Trust me; this cake will be impossible to resist!

So, whether you’re hosting a brunch with family or friends or searching for an indulgent treat for yourself or your loved ones, this pumpkin sour cream coffee cake recipe is your ticket to crave-worthy perfection. Let’s get started!

Why You’ll Love This Recipe

Pumpkin Sour Cream Coffee Cake
Pumpkin Sour Cream Coffee Cake

If you’re a fan of pumpkin spice and crave something comforting, delicious, and easy to make on chilly mornings or autumn evenings, then this pumpkin sour cream coffee cake recipe is perfect for you. I believe you’ll absolutely love this recipe because it’s moist, tender, and has the perfect balance of sweetness and spiced pumpkin flavors. Plus, it’s versatile enough to serve for breakfast, brunch, dessert or as a mid-day snack.

One reason why this coffee cake is so irresistible is its long list of mouthwatering ingredients. You have canned pumpkin, cinnamon, pumpkin pie spice, vanilla extract, sour cream, walnuts, brown sugar and butter – all ingredients that blend together beautifully for a flavor sensation that is sure to leave your taste buds yearning for more.

Another reason why you’ll love this recipe is that it’s incredibly easy to make. It requires minimal prep time and the instructions are straightforward without compromising on taste. You only need basic tools like a mixing bowl, spatula or wooden spoon and a 9-inch baking pan.

Furthermore, once you’ve experienced the aroma that fills your kitchen while baking this cake or tasted the first bite of the warm cake topped with the cinnamon streusel topping – I guarantee you’ll be hooked! This recipe makes an excellent dessert for potlucks with friends or as breakfast-on-the-go snack when you’re in a hurry.

Finally, what sets this recipe apart from regular cakes is the addition of sour cream which gives moistness without thinning the batter. The use of spiced pumpkin filling adds wonderful layers of flavor throughout which results in an extra moist and tender cake.

To sum it up, this pumpkin sour cream coffee cake recipe will become your go-to treat as soon as you try it once. You’ll fall in love with its texture of moist tender cake with a spiced pumpkin filling layered inside topped with cinnamon crumb topping or pecan streusel that makes it perfect for city and country living alike. So, what are you waiting for? Grab a slice of this cake, sit back, and indulge in the goodness of fall with a cup of coffee on the side.

Ingredient List

 Fall is in the air with this delicious pumpkin sour cream coffee cake!
Fall is in the air with this delicious pumpkin sour cream coffee cake!

Here’s a list of ingredients you’ll need to make a delicious Pumpkin Sour Cream Coffee Cake.

Dry Ingredients:

  • 3 cups of All-purpose Flour
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Pumpkin Pie Spice
  • 1/2 teaspoon of ground Cinnamon

Wet Ingredients:

  • 1 can (15oz) of canned Pumpkin Puree
  • 1 cup of unsalted Butter, room temperature
  • 1 and 1/4 cups of white Sugar
  • 3 large Eggs
  • 1 tablespoon of Vanilla Extract
  • 1 cup of Sour Cream

Brown Sugar Streusel Topping:

  • 1 and 1/4 cups of All-purpose Flour
  • 4 cups of Pecans or Walnuts, chopped
  • 3/4 cup packed Brown Sugar
  • 2 teaspoons Cinnamon
  • A pinch of Salt
  • 1 cup cold unsalted Butter, cut into small pieces.

Note: You can find most ingredients at your local grocery store, but be sure to double-check your pantry before making a trip.

The Recipe How-To

 The perfect balance of pumpkin, cinnamon, and sour cream in every bite.
The perfect balance of pumpkin, cinnamon, and sour cream in every bite.

Now that you have gathered all your ingredients, let’s move on to the fun part – making the Pumpkin Sour Cream Coffee Cake!

Combine the Dry Ingredients

In a medium-sized bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. Whisk these dry ingredients together until they are evenly combined.

Beat the Wet Ingredients

In a separate bowl, beat together 1 cup of softened unsalted butter and 1 cup of white sugar using a hand mixer or standing mixer on medium speed. Mix the ingredients well until it is light and fluffy.

Next, add 4 eggs into the bowl one at a time, beating well after each addition. Scrape down the sides of the bowl in between adding eggs. Then, add in 1 teaspoon of vanilla extract and 1 cup of canned pumpkin puree. Beat these ingredients together with the wet mixture until everything is well combined.

Add Flour Mixture to Wet Mixture

Gradually add in the dry ingredients mixture of flour to the wet mixture while stirring on low speed. This is best done in three parts so you will need to divide equally. Alternating between adding some of the dry mixture and adding 1 cup sour cream, mix well after each addition to make sure all ingredients are well combined. Doing this will also help keep your cake from being too dry – this will ensure you have a moist pumpkin cake.

Make Your Pecan Streusel

Pumpkin Sour Cream Coffee Cake has an incredible topping streusel made from pecans, cinnamon, brown sugar, and cold butter: start by whisking together 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons pumpkin pie spice, and a generous pinch of cinnamon (about 1/2 teaspoon). Now, pour 1/3 cup of cold butter into the mixture and cut with a pastry blender or your fingers until you have a crumbly texture.

Assemble Your Cake

Preheat your oven to 350°F (175°C) and grease your bundt or tube pan lightly. Pour about a third of your batter into the prepared pan, then sprinkle half of the streusel mixture over it. Repeat this step by pouring two-thirds of the remaining batter and then bring in another layer of topping streusel. Finally, pour the last portion of batter in and sprinkle the rest of the streusel on top. This will create a perfect fall-inspired dessert.

Bake Time

Bake the cake for 60-70 minutes or until your cake tester (or a toothpick) comes out clean when inserted in the center of the cake. Let your Pumpkin Sour Cream Coffee Cake cool down for about 15 minutes before transferring onto a wire rack for continued cooling.

**Your Pumpkin Sour Cream Coffee Cake is now

Substitutions and Variations

 Nothing screams cozy like a warm slice of pumpkin coffee cake and a cup of coffee.
Nothing screams cozy like a warm slice of pumpkin coffee cake and a cup of coffee.

Looking for ways to personalize this Pumpkin Sour Cream Coffee Cake recipe? There are several substitutions and variations that you can use to mix things up and create your own unique version of this delicious treat. Here are some ideas to get you started:


– Walnuts: if you prefer a different type of nut, feel free to substitute walnuts with pecans, almonds or hazelnuts. You could also leave the nuts out altogether if you prefer.

– Pumpkin pie spice: If you don’t have pumpkin pie spice on hand, you can make your blend by mixing cinnamon, ginger, nutmeg and allspice.

– Sour cream: Greek yogurt is an excellent substitution for sour cream in this recipe. It has a similar tangy flavor and creaminess that adds great texture and moisture without altering the recipe’s overall taste.


– Streusel filling: Add a layer of pecan streusel between two layers of batter for a more decadent cake.

– Cream Cheese Filling: To make a cream cheese filling layer, beat 8 oz softened cream cheese with 1/2 cup granulated sugar until smooth. Add one egg and 1 teaspoon vanilla extract, and beat again until the mixture is fluffy. Swirl the cream cheese filling into the batter before baking.

– Make it Gluten-Free: Replace all-purpose flour with a gluten-free flour blend such as almond flour or coconut flour.

– Chocolate chips: Adding chocolate chips to the batter will give it a nice twist and turn it into a choco-pumpkin coffee cake that will satisfy chocolate lovers’ cravings.

With these substitutions and variations in mind, feel free to experiment with the recipe until you find your perfect version of this scrumptious pumpkin coffee cake!

Serving and Pairing

 One slice is never enough when it comes to this incredible pumpkin sour cream coffee cake!
One slice is never enough when it comes to this incredible pumpkin sour cream coffee cake!

This pumpkin sour cream coffee cake is a versatile treat that can be enjoyed at any time of day. It pairs perfectly with a hot cup of coffee or tea, making it an ideal choice for breakfast or a midday snack. The rich and creamy flavor of the sour cream combines beautifully with the spiced pumpkin filling and pecan streusel topping to create a delightful treat that is both moist and tender.

For those who want to take this coffee cake to the next level, it can also be served as a dessert. Simply warm a slice in the microwave for a few seconds and serve it with a dollop of whipped cream or vanilla ice cream. The sweetness of the brown sugar and cinnamon combine perfectly with the pumpkin and sour cream flavors, making this cake a wonderful addition to any fall dessert spread.

This delicious coffee cake can also be paired with other fall flavors such as maple syrup, honey or apple butter to give it an extra kick of flavor. For breakfast, try pairing it with scrambled eggs or bacon to create a hearty meal that will start your day off right.

Whether you are serving this pumpkin coffee cake for breakfast, as an afternoon snack or as a dessert, it is sure to impress your guests with its moist texture and spiced pumpkin flavor. It can also be customized by using different types of nuts or by adding raisins or chopped dates to the batter. With its versatility and delicious taste, this cake is sure to become a staple in your fall baking repertoire.

Make-Ahead, Storing and Reheating

 This recipe is easy to make and perfect for a weekend brunch or holiday breakfast.
This recipe is easy to make and perfect for a weekend brunch or holiday breakfast.

This pumpkin sour cream coffee cake is perfect when made ahead of time, as the flavors become more infused and the cake becomes even more moist. You can store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

When reheating leftovers, I recommend using a microwave on a low setting or placing the desired serving in the oven at 350 degrees Fahrenheit for about 5-8 minutes. This will ensure that you still maintain the delicious and moist texture of the cake.

If you plan to make this recipe ahead of time or in larger quantities, I suggest freezing it for later consumption. The cake can be frozen for up to 1 month if wrapped tightly in plastic wrap and placed in an airtight container.

To thaw the cake, simply remove from the freezer and let sit at room temperature for about an hour before serving. I also recommend reheating it in the same way as previously mentioned before serving.

Overall, this pumpkin sour cream coffee cake is a versatile dessert that can be made ahead of time, stored easily, and reheated with ease without sacrificing any flavor or texture.

Tips for Perfect Results

 Get ready for your kitchen to smell like heaven with this mouth-watering recipe.
Get ready for your kitchen to smell like heaven with this mouth-watering recipe.

To ensure that you get the best results when making this pumpkin sour cream coffee cake, here are some tips to consider:

1. Use room temperature ingredients: When baking, it’s always a good idea to use room temperature ingredients such as butter and eggs. This helps in creating an even mixture and producing a uniformly moist cake.

2. Mix dry ingredients thoroughly: Combine all of the dry ingredients together and then use a wire whisk to mix them thoroughly. This ensures that there are no lumps of flour or other dry ingredients in the cake.

3. Use canned pumpkin puree: You can use fresh pumpkin, but canned pumpkin puree has a smoother consistency which makes it perfect for adding moisture without thinning out the batter too much.

4. Streusel toppings: The streusel topping adds both flavor and texture to the cake. Be sure to top the cake with plenty of streusel, but don’t pack it down too much, so that it retains its crumbly texture.

5. Bake at the right temperature: Set your oven at 350°F (175°C) degrees for perfect results.

6. Test for doneness: To make sure the cake is fully cooked, insert a toothpick or skewer into the center of the cake. If it comes out clean, your cake is ready.

7. Serve Warm or Cold: Serve bits of this delicious coffee cake with some strong coffee for brunch or breakfast!

By following these simple tips, you can typically create a perfectly moist and scrumptious pumpkin sour cream coffee cake each time you make it.


Before we conclude this pumpkin sour cream coffee cake recipe, I thought it would be helpful to answer a few frequently asked questions. Many of these questions are ones that I had myself, and I learned the answers through trial and error. So, let’s clear things up and make sure that you have all the information you need to make the best pumpkin sour cream coffee cake possible!

What does adding sour cream to a cake mix do?

Adding sour cream to a cake batter is a great way to enhance the cake’s texture. Unlike adding a liquid, sour cream increases the cake’s moistness without diluting the batter, resulting in a cake with a delicate and fine crumb.

Does sour cream coffee cake need to be refrigerated?

If you’re wondering whether or not to transfer your sour cream coffee cake to the fridge, let me fill you in on some details. You can safely store your delicious cake at room temperature in an airtight container for up to 3 days. But if you want it to last longer, up to a week, it’s best to refrigerate it. Another option is to freeze it for up to 3 months for future enjoyment.

How much sour cream to add to cake mix?

Looking to make your cake extra moist? Look no further than sour cream! Simply add ½ cup of this tasty ingredient to your boxed cake mix for an extra burst of flavor.

What makes coffee cake different from cake?

The distinctive feature of coffee cakes is their crumbly topping made of streusel, which sets them apart from other types of cakes. Unlike their frosted counterparts, coffee cakes are usually left unadorned, with only a light drizzle of glaze if any. While some coffee cakes might have a ribbon of streusel swirled through them, others might feature generous fillings of nuts, fruit, or even chocolate.

Bottom Line

In conclusion, this pumpkin sour cream coffee cake recipe is a must-try for any coffee lover and dessert enthusiast. With its rich blend of brown sugar, cinnamon, and pumpkin pie spice, coupled with the moist and tender texture from the pumpkin puree and sour cream, this cake is the perfect fall breakfast or dessert. The streusel topping made with walnuts and granulated sugar takes it to the next level, adding extra moisture and an indulgent crunch.

If you’re looking to impress your guests or satisfy your sweet tooth cravings, this recipe has got you covered. And if you’re worried about not having all the ingredients, don’t fret – there are several substitutions and variations that can be implemented without sacrificing taste.

So what are you waiting for? Go ahead and whip up a batch of this delicious pumpkin sour cream coffee cake recipe today. Trust me; your taste buds will thank you!

Pumpkin Sour Cream Coffee Cake

Pumpkin Sour Cream Coffee Cake Recipe

I have no idea where this recipe came from. I have had this recipe for at least 30 years. This is a moist and tasty cake. Not to hard to make. We use to make this every fall with fresh pumpkin
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Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 331.3 kcal


  • 2/3 cup butter
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 (16 ounce) can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 cup walnuts


  • Preheat oven to 325°F.
  • Prepare 9x13-inch cake pan by greasing.
  • Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla.
  • Add 3 beaten eggs to butter/sugar mix.
  • Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda.
  • Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter.
  • I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth.
  • Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts.
  • Pour 1/2 the batter into prepared pan.
  • Spread pumpkin mixture over batter, then top with 1/2 the streusel.
  • Top with remaining batter top with remaining streusel.
  • Bake 50 to 60 minutes.

Add Your Own Notes


Serving: 115gCalories: 331.3kcalCarbohydrates: 41.8gProtein: 5.1gFat: 16.9gSaturated Fat: 7.6gCholesterol: 79.5mgSodium: 187.2mgFiber: 1.2gSugar: 26.5g
Keyword < 4 Hours, Breads, For Large Groups
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