Pumpkin Sour Cream Coffee Cake with Streusel

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It's fall, so pumpkin season is in full swing, and this pumpkin sour cream coffee cake with streusel is just what you need to share with your friends and family this Thanksgiving. This is a small 6-inch easy pumpkin coffee cake recipe that we will help you make in no time with simple instructions.

Pumpkin sour cream coffee cake with streusel on a wooden table with white and orange pumpkins in the background.

This delicious small batch sour cream pumpkin coffee cake is full of fall flavor and is made with all your favorite fall ingredients like pumpkin puree, pumpkin pie spice, cinnamon sugar, and more! If you like cakey pumpkin desserts, you'll love this frosted pumpkin bread, pumpkin bars with frosting recipe, and cake mix pumpkin cookies too!

Why you'll love this recipe

Festive: This recipe is perfect for the fall! With cooler weather approaching and Thanksgiving around the corner, this pumpkin spice coffee cake will satisfy all your pumpkin spice cravings this season, just like these Pumpkin Spice Cinnamon Rolls, Pumpkin Spice Snickerdoodles, Pumpkin Twists , and From Scratch Pumpkin Pie Recipe.
Small Batch: This pumpkin spiced coffee cake is baked in a 6-inch cake pan, the perfect size to share as a couple or small family. It’s also great to bring to those work potlucks or to share with a few friends when you don't want any leftovers.

Recipe Ingredients

Pumpkin Spice Coffee Cake:

Flour (1 Cup)
Baking Powder (½ Teaspoon)
Baking Soda (¼ Teaspoon)
Salt (¼ Teaspoon)
Ground Cinnamon (1 Teaspoon)
Pumpkin Spice (1 ½ Teaspoon)
Brown Sugar (¼ Cup)
Granulated Sugar (¼ Cup)
Pumpkin Puree (½ Cup)
Vegetable Oil (¼ Cup)
Sour Cream, At Room Temperature (¼ Cup)
Egg, Beaten (1)

Streusel:

Granulated Sugar (¼ Cup)
Brown Sugar (⅛ Cup)
Flour (¼ Cup)
Ground Cinnamon (¼ Teaspoon)
Pumpkin Spice (¼ Teaspoon)
Butter, Room Temperature (3 Tablespoons)

Vanilla Glaze Icing:

Powdered Sugar (¼ Cup)
Milk or Cream (1 Tablespoon)
Vanilla Extract (¼ Teaspoon)

Kitchen Equipment

6-Inch Cake Pan: This recipe makes a small cake using a 6-inch cake pan.
Small Pan: To set under the cake pan while cooking, use a small pan to maintain heat.
Mixer: An electric hand mixer is the most optimal for easily combining the ingredients; however, a standard hand mixer will also work but may require more effort.
Measuring Cups: measuring cups will be needed to ensure that the correct amount of each ingredient is being properly added.
Measuring spoons: measuring spoons are required to ensure that the correct amount of each ingredient is being properly added.
Spatula: A spatula helps clean up the sides of your bowl as your mixing everything and helps ensure that you get every last drop from your mixing bowl to the cake pan!
Tooth Pic: A toothpick will tell you whether your cake is ready to be removed from the oven. If you poke your cake in the centre and it comes out clean, it is ready.

Step-by-Step Instructions

Streusel:

Mix: Combine the granulated sugar, brown sugar, flour, ground cinnamon, pumpkin spice, and room-temperature butter in a small or medium-sized bowl. Incorporate the ingredients using either a fork or your fingertips until the mixture becomes crumbly. Set aside, away from heat.

Pumpkin Spice Coffee Cake:

Prepare: Preheat oven to 375° F or 190° C. Spray a 6-inch cake pan, and set aside
Dry ingredients: Mix the dry ingredients in a medium-sized bowl (flour, baking powder, baking soda, salt, ground cinnamon, pumpkin spice, brown sugar, and granulated sugar).
Wet Ingredients: Mix the wet ingredients (pumpkin puree, vegetable oil, sour cream, and beaten egg) in a separate medium-size bowl.
Combine: Slowly add the dry ingredients to the wet ingredients while beating on low until fully combined and smooth. Pour the batter into the cake pan. Place the cake pan onto a small baking sheet. Evenly sprinkle the streusel on top of the cake batter.
Bake: Safely place the baking sheet with the cake on top into the middle of the heated oven and bake for 50 to 60 minutes or until a toothpick comes out clean.
Rest: Allow the cake to cool for 30 minutes. With a butter knife, loosen the edges of the coffee cake from the cake pan, and transfer it to a cooling rack or plate.

Vanilla Glaze Icing:

Mix: Mix the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Add more milk (or cream) if the consistency is too thick to drizzle.
Pour: Drizzle the glaze over the pumpkin spice coffee cake.
Serve: Allow the glaze to cool/harden for about 5 minutes. Cut the cake into four to six equal slices, serve, and enjoy.

FAQ's

What are pumpkin spice alternatives?

Make your own pumpkin spice with cinnamon, allspice, ginger, cloves, and nutmeg.

Can you freeze cake?

Yes, store in an airtight container for up to 3 months.

How do you store pumpkin puree?

Refrigerate in an air-tight container for up to 1 week.

What can you do with leftover pumpkin puree?

Make other recipes! Some common pumpkin puree recipes are pumpkin pie, pumpkin bread, pumpkin spice snickerdoodles, pumpkin spice cinnamon rolls, and pumpkin pie smoothies.

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