Pumpkin Coffee Cake

There’s something special about having a recipe in your back pocket that works for any occasion. That’s what this Sweet Drop coffee cake has become: a bake you can pull out for brunch, holidays, or just because you want to make the morning feel a little brighter.

You know what we're going to say, the magic is in the topping. Made with Sunday Dinner’s Sweet Drop, our cinnamon sugar blend, the streusel bakes into a crunchy layer that contrasts perfectly with the soft, buttery cake underneath. Add a drizzle of glaze, and it’s the kind of dessert-meets-breakfast that always gets people coming back for seconds.

What I love about this recipe is how versatile it is. Serve it at a brunch table, gift it to a neighbor, or slice it up for coffee with a friend. However you share it, this homemade coffee cake recipe turns ordinary moments into something worth savoring.

Pumpkin Coffee Cake with Sweet Drop Streusel

Soft, moist pumpkin coffee cake topped with a buttery Sweet Drop streusel. Warm pumpkin spice and our cinnamon sugar blend with a hint of cocoa make this an easy fall breakfast, brunch treat, or cozy dessert to serve with coffee.

Prep: 20 min | Cook: 35–40 min | Total: 1 hr | Serves: 12

Ingredients

For the Pumpkin Coffee Cake

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon pumpkin pie spice

• ½ cup butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 cup pumpkin purée

• ½ cup sour cream

• 1 teaspoon vanilla extract

For the Sweet Drop Streusel

• ½ cup all-purpose flour

• ½ cup Sunday Dinner Sweet Drop

• ¼ cup brown sugar

• ¼ cup butter, melted

Instructions

1. Preheat the oven. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or line it with parchment paper.

2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. Make the pumpkin batter. In a large bowl, beat the softened butter and sugar until light and creamy. Add the eggs one at a time, followed by the pumpkin purée, sour cream, and vanilla. Mix until combined.

4. Finish the batter. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Avoid overmixing.

5. Make the Sweet Drop streusel. In a small bowl, combine the flour, Sweet Drop, brown sugar, and melted butter. Mix with a fork until coarse crumbs form.

6. Assemble. Spread the pumpkin batter evenly into the prepared baking dish. Sprinkle the Sweet Drop streusel generously over the top.

7. Bake. Bake for 35–40 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with just a few moist crumbs.

8. Cool and serve. Allow the coffee cake to cool slightly before slicing. Serve warm or at room temperature.

A Few Notes

• Be sure to use pumpkin purée, not pumpkin pie filling.

• Don't overmix once you add the flour. This helps keep the coffee cake soft and tender.

• For even more texture, add chopped pecans or walnuts to the streusel.

• A light vanilla glaze drizzled over the cooled cake makes this especially good for a holiday brunch.

• Leftovers can be covered and stored at room temperature for a day or refrigerated for longer storage.

Approximate Nutrition

Per serving: approximately 300 calories | 14g fat | 41g carbohydrates | 4g protein

Nutrition information is an estimate and will vary depending on the exact ingredients used.

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Made with Sweet Drop

Our cinnamon sugar blend with a hint of cocoa adds warm flavor to the buttery streusel, making this pumpkin coffee cake taste like fall in every bite.

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