I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!
Read MoreThis coffee cake tasted good but the texture definitely was not right. It was very dense...I used a full can of pumpkin and cooked it in a dark colored pan. I also doubled the topping. Oh well!
Read MoreI loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!
Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I accidentally added the whole 1/2 cup of pumpkin puree. In other words, I'll be doubling the pumpkin for this recipe again. My mistake was perfect because it was absolutely delicious! I also substituted grounded ginger (1/8 teaspoon), cinnamon (1/4 teaspoon), and ground cloves (1/8 teaspoon) for the pumpkin pie spice. I will definitely be making this time and time again.
Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2 c. all purpose flour + 1 1/2 whole wheat flour. I omitted the sour cream and instead used the entire can of pumpkin. After spreading in a 13x9 pan, I sprinkled quick cooking oats over the top before adding the topping. Good for breakfast, good for evening snack with tea. Thanks!
This was great! I didn't make any changes in the actual cake other than cutting the sugar back to 3/4 cup and using all whole wheat flour. I didn't use the topping listed in this recipe. Instead, I used 1/2 cup of corsely chopped walnuts, 1/2 cup brown sugar, 1/4 teaspoon of both cinnamon and nutmeg. My picky 3-year-old loved it -- he ate 1/3 of the 8-inch pan for breakfast! My 2-year-old also loved it.
So easy and delicious! I would recommend doubling the amount of pumpkin in this cake...it's not my favorite pumpkin cake, but it certainly was easy to make and tasted great! I didn't have pumpkin pie spice, so I used a combo of cinnamon, nutmeg and cloves instead. I'll make this again when I have extra pumpkin on my hands!
Delicious! I did double the pumpkin as some reviewers suggested and this was perfect! I left the pecans off one of the cakes due to my picky husband, but I love the crunch of the pecans. Will definitely make this again!
This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and everyone wanted the recipe. I did use some of the suggestions from other reviewers like using a 13 x 9in pan, 3/4c. sugar(cake recipe), and a little more canned pumpkin. I didn't have pumpkin pie spice, so I used nutmeg, cinnamon and a little fresh ginger instead. I will definitely make this cake again!!!
Great autumn morning breakfast! This cake was so moist and got even better the next morning heated up in the microwave! I did substitute 1/2 cup brown sugar and 1/4 white sugar for the batter, and added some nutmeg along with the cinnamon and a couple of tablespoons of flour to the crumb topping!
Don't be afraid of the pumpkin taste! It's very mild and delicious. I coaxed a friend into trying it (who despises anything with pumpkin in it), and she LOVED IT. I used light sour cream, only 3/4 c. of sugar in the cake (even ratio of brown and white sugar), and a little more than 1/2 c. of pumpkin. I baked it for 45 min. exactly. Defintely a nice fall treat.
I have made this recipe twice in the last 6-7 days! The cake is so moist and creamy and the topping just soaks into the cake making little pockets of ooey, gooey, sugary goodness. I followed some of the reviews and doubled the topping and I added a generous splash of rum extract. I must say, it's AH-MAZING! The rum gives it a little extra oomph and depth creating an entirely new experience. This recipe is a keeper and will definitely be made for years to come.
The first time I made this recipe as-is. The second time I added a 12-oz bag of dark chocolate chips. This time I added 6-oz of cinnamon chips and 6-oz of chocolate chips. I also doubled the topping. My husband and the guys at work rave over it every time I bake it.
This was delicious. I used a jack-o-lantern pumpkin (the kind that are too big to be good for anything else but pureeing for recipes just like this). I 1.5x this recipe and made it in a bundt pan. I upped the pumpkin to 2 full cups and reduced the sour cream a bit (don't remember exactly how much). I also put my streusel in a layer in the middle of the cake, rather than the top (since I would be inverting it out of the bundt pan). Drizzled with a simple powdered sugar/water glaze and took it to a ladies' coffee, where it was completely consumed. (Also made some healthy substitutions such as mostly white whole wheat flour, less butter, etc. but with 2 full cups of pumpkin this stayed super moist and delicious!)
Absolutely fabulous! I made this for work tomorrow, but there might not be any left. This is moist, light, and fluffy. It is not like a pumpkin bar at all. The topping is just fabulous - don't leave it off. The nuts and sugar add a great crunch! Definitely a keeper for the fall!
This was very good! I made half the recipe, but used the full 1/2 cup of pumpkin. I didn’t have pumpkin pie spice so I used cinnamon instead. This was a yummy little coffee cake that I will make again.
Yum! I skipped this topping and used 1/4 c brown sugar, 1/4 c oats, 1/4 c walnuts and about 1 T butter instead. For the cake I omitted the butter, decreased the sugar to 3/4 c (about half white and half brown sugar) and increased the pumpkin to 1 1/2 cups. It's a keeper!
Was bringing treats to our Sunday School class and wanted a pumpkin coffee cake. (I froze pumpkin I had baked). 2 things I did different was that I used Splenda Blend and an 9 x 13 pan. I thought the cake was good, but next time will use real sugars. It ended up to be more like bars that weren't quite done (toothpick did come out clean, but didn't rise as much). Topping was great. If you use just Splenda, you should use about 1/4 to 1/2 extra of soda, which I didn't do because it was the Blend, but think it would have helped. Will definitely make this again.
This was tasty, but too sweet for me. And I already cut back the sugar to 3/4 of a cup. Next time I will only use 1/2 cup sugar. I also used a mix of white and brown sugar in the recipe and would likely do that again. I also used walnuts instead of pecans and that worked well.
This is freaking delicious! My brother, who doesn't like pumpkin, LOVED this along with everyone else. I used 1 cup of homemade pumpkin puree. The flavor and texture is way better.
This is a great cake. I also used a whole can of pumpkin and a 9x13 pan as suggested by other reviewers.
I didn't use pecans in the topping. I also didn't use sour cream, pumpkin pie spice, or a 8" round pan. I used 1 cup of the canned pumpkin pie, for the pumpkin pie spice I used 1 tsp cin. and 1 tsp nutmeg. I also used a 8" square pan.
I used 1 1/2 pumpkin, as I didn't have any sour cream - came out fabulous. I will add a little more spice next time around. Family loved it!
So moist & yummy!! 2 coworkers have already asked for the recipe :). Like others, I doubled the pumpkin &used less sugar. I used fresh pumpkin instead of canned, by finely chopping/pureeing chunks in my food processor. Didnt come out to a perfect puree because it was raw, but it baked just fine! (Also, after pureeing, I spread the pumpkin on paper towels for abt 20 minutes bc pumpkin retains so much water!) I used chopped almonds instead of pecans, & used less than 3/4 cup sugar in the cake. Added a 1/4 tsp EACH of clove, nutmeg and cinnamon instead of pumpkin spice. Cooked in 13x9 pan & BAM ~ best cake ever!! Im gonna make more this week cuz its almost gone. Coworkers, boyfriend, dad, all grubbin' on it nonstop ;-). Thanks for the recipe! Oh, and my friend tried making it with 1/2 cup choc chips.. a fine addition!
I wanted to use pumpkin and sour cream that I had leftover, so I did a search and came up with this recipe. It was very good! I thought this cake was very flavorful and moist. I always like to use half whole wheat flour when baking, so I did that, and you can't even tell. Also, instead of using 2 8" pans, I used one 9x13 pan. I also sprinkled a little powdered sugar on the finished product. It needed just that little something. I always make notes on the recipes I try, and this one was definitely not disappointing!
I would give this 5 stars but had to adjust the recipe a bit. In addition to the ingredients for the topping; I used a full cup of brown sugar with 1c of chopped pecans, 2t of cinnamon, and 1/4c of melted butter. For the cake, I added; 1 1/2 c fresh pumpkin (instead of the 1/2 c of canned pumpkin-which is mostly sweet potatoes not pumpkin by the way), 1 (8 oz) package of softened (room temp) cream cheese along with the remainder of the ingredients. I baked it for more like an hour using a greased and floured pan. It was fabulouso! I'm dieting right now so I only had a tiny sliver but my husband is taking it to his party at work! Great starter recipe but should be adjusted a little bit...
Awesome! Took the advice of other reviewers. Used the whole can of pumpkin, a bit more of the spices in the batter, a 13x9 pan, and a scattering of quick cook oats between the cafe and the topping mixture. Delicious! However, if you don't want it to pumpkiny you might want to stick with the original recipe
I brought this coffee cake to work and it was gone within a matter of hours. SUPER moist and great taste! I used a whole can of pumpkin and baked in a 9x13 glass pan. It turned out perfect and I am sure I'll be making this again.
What a fantastic recipe. I tripled the recipe for 48 servings for a potluck at work. Wow everyone went nuts.... Thank you for sharing such a wonderful recipe. It was very moist and delicious. Didnt change a thing...
This was very good, I doubled the pumpkin as suggested by other reviews. I used whole wheat flour to make this and it was still very moist.
LOVE THIS! My frist attempt ever to make coffee cake and I am SO impressed with how it turned out! Best Coffee Cake I have ever had! Based on other reviews I ended up using a cup of pumpkin as well and it was PERFECT! Not overwhelming but just a hint of pumpkin taste. Perfect! I also baked it in a 9X13 pan. I will definately be making this again!
This coffee cake tasted good but the texture definitely was not right. It was very dense...I used a full can of pumpkin and cooked it in a dark colored pan. I also doubled the topping. Oh well!
This was to die for....so very good. I used low fat sour cream, doubled the pumpkin pie spice and doubled the cinnamon in the crumb topping. A very moist and flavorful cake and I made it in a 10' spring form pan. Next time I will double the topping....excellent!
Delicious cake, especially for pumpkin lovers like myself. Big hit at Christmas!
Very good, I used 1 cup of pumpkin and cut back the sour cream by 1/4 cup. Next time I would just use the whole can of pumpkin. I baked it in a 9x13in pan for 40min and it was perfect!
AMAZING!! My husband made this for the teachers Christmas party and what a sucess!! When I tried it warm I thought it was just..ok. But we LOVED it when it came to room temperature. Moist and very tasty-a keeper
Very good recipe. I made it for Sunday morning breakfast and the house smelled so good.
Excellent recipe, cake was half gone before it had even cooled off. Very moist with great flavor. Only alterations I made were to omit the pecans and double the amount of pumpkin pie spice. Also made mine in a 13"x9" pan as others had suggested. Thanks for a great recipe. I will make this often.
I wanted a coffee cake that wasn't too sweet and my husband loves pumpkin so I thought this one would be great. I did add a whole 15 oz can of pumpkin as someone suggested, and I used 1 tsp of the pumpkin pie spice II recipe. I also did add an extra half cup pecans to the topping because I just love pecans. I baked it for 45 minuets, but it could have been cooked a little longer due to it was VERY moist, almost gooey due to the extra pumpkin added. I wanted more of a coffee cake texture and this was much more "brownie like". My husband and his friends just raved and raved about it so I gave it a 5 star. I am going to see if I like it better in the morning. Overall a great recipe.
This must be a recipe where people are giving high marks if it came together well *after* their changes, because made strictly by the instructions here, the cake is quite lacking in flavor, texture, and topping. To remedy, you must add: -1/4 cup flour to topping mixture, otherwise it just melts down into the cake - very un-coffee-cake -at least 2 tsp additional spices (ginger, cinnamon, allspice, and/or cloves) -at least 1/2 cup more pumpkin - made as-is, there is zero pumpkin taste. And bake it in a single 9x13 - using two 8" rounds doesn't make any sense.
this coffee cake baked well and tasted wonderful. i plan on making this cake again over thanksgiving and i kmow my family will love it.
My husband is a bit fussy when it comes to cake. He isn't crazy about a lot of frosting, so this cake was right up his alley. It was very moist, and delicious. My 2 little girls loved helping prepare it too!!
My 10 year old has requested this for her birthday cake! Too funny! It's very good and moist. I added an extra 1/2 cup of pumpkin and baked in a 9x13 pan. It doesn't have a coffee cake constancy but that might be from me added extra pumpkin. I might double the topping next time. No complaints though, everyone loves it.
This was very yummy. I made it in a 13x9in pan. Next time I will make it in the reccommended pans because it took way to long to cook, and it was a little mushy in the middle. I also ommited the nuts.
VERY DELICIOUS but mine didn't rise. Maybe my baking powder is old . Mine turned out more like a bar. STILL GOOD TASTING THOUGH.
This was phenomenal, made this for my family for breakfast and we scarfed it down. I will definitely make this again.
HOLY COW!! I'm in love with this delicious recipe.....I altered it a lot and tried that and tried the normal but mine was better, so I might post it but....... maybe not! <3
DELICIOUS! the best texture muffins i've ever made! i used the whole can of pumpkin, and i subbed cloves, nutmeg, & cinnamon coz i didn't have pumpkin pie spice. for the topping i added 2 Tbs.flour and 1 pkg.instant oatmeal coz i had no nuts in the house (besides myself LOL j/k). when they were cooled, i srinkled powdered sugar on top. now here's what NOT TO DO: i had a container of greek yogurt-blueberry fruit on the bottom, so i scooped off the top carefully and added that instead of the sour cream which i didn't have. well, they taste like blueberry muffins. who knew? HOWEVER, next time i make blueberry muffins, i'm definitely gonna add one greek blueberry yougurt (fruit and all) to the mix. (btw: the mix made 12 muffins, baked for 35 min's)
delicious! will be adding more pumpkin next time, as per many reviewers' recommendations. i may also try the topping without the butter.
Very yummy!! I made this for a breakfast I "catered" and everyone enjoyed it. The cake was super easy to make, no issues at all! Will keep this on hand - especially for last minute need of a coffee cake. It was very moist - and I even forgot to cover it over night! It would be a great addition to have sitting out on Thanksgiving morning...bake the night before, slice in the morning, simple-help yourself breakfast for the family, while you are busy in the kitchen! Great with coffee and hot tea!
I made this last night for breakfast this morning with a few slight changes. I only had canned pumpkin pie mix on hand and since I didn't have any pumpkin pie spice, I added about 1/4 tsp each of cinnamon and nutmeg. My finicky step-daughter, age 5, initially turned her nose up at it when she saw it on the table but quickly gobbled a slice down, then another and finally pronounced it was just as yummy as her favorite chocolate chip pancakes! The rest of my family already want me to make it again and I'll probably add this to my Christmas morning menu. Easy but delicious!
This recipe is delicious!! My whole family always asks me when I'm going to make it again! I did use some substitutions. I used 1/2 c. of brown sugar for the topping instead of any white sugar and I used walnuts instead of pecans. For the cake I used 1/2 c brown sugar and 1/4 c white sugar. I used fat free sour cream and whole wheat flour also and the taste was still amazing!! I also doubled the amount of pumpkin as others have suggested. Great recipe!!
Very good. I followed the recipe exactly except doubling the pumpkin as others have suggested and I lightened by using light butter and fat free sour cream. Came out moist, almost with a more pudding-cake texture than your normal coffee cake. Very, good!
this was fantastic! I attempted this blindly for a dinner at a friends place, using the extra pumpkin as suggested in place of the sour cream, and it turned out great! since I didn't have 2, 8" pans I poured all the batter into a deep 8" casserole dish & cooked it an extra 10 min. Turned out, and was a hit. THanks for sharing this one
Great recipe! I had half of a small pumpkin leftover and half a contianer of sour cream I wanted to use up. I just peeled the pumpkin and chopped it into small chunks, then cooked it in boiling water until mushy. Make sure to drain out all the excess water from the cooked pumpkin. Then simply mash it. It was really easy to prepare the pumpkin, and tastes great in this coffee cake. The sour cream makes it really moist and delicious.
I halved this recipe and it turned out great! A nice flavor, not too much pumpkin. Even kids liked this cake!
Loved this. I just mixed all the wet ingredients and poured them slowly into the dry to make things easier.
Amazingly moist and delicious... a huge success! I made it according to the original recipe, but just followed reviewers' advice about the sour cream : as I didnt have any in my fridge, I used 1 1/2 can of pumpkin puree. I also made the puree myself, it was so much more flavorful than the cans! So dont only use pumpkins for decoration... this cake is reaaly worth cooking them! Will do it again for sure.
Wow! This was great...even with my missing ingredients and substitutions! I listened to reviewers and doubled the pumpkin to a cup. I did not have sour cream, so I used a cup of Vanilla non-fat Greek Style Yogurt, and cut the white sugar in the cake to 3/4 cup. I didn't have any eggs, so I used 1/2 cup of egg beaters. I was out of salt too. This cake was moist & delicious, and it was missing some fat and calories! I will definitely make it again, my husband even thought it was awesome!
This recipe was amazing!! I changed only a couple of things. Made it in a 9x13 pan instead of 2 8-inch pans. and I used a whole 15 1/2 oz can of pumpkin instead of just a half cup. LOTS of requests for recipe and dish! I've made it once and will, I am sure, make it many more times.
Moist and delicious. May try to use more pumpkin next time just to get the full pumpkin flavor.
We loved this with the changes I made. First I used 1/2 cup applesauce instead of butter in the cake. Second I used Ideal sweetener instead of sugar since I am cooking for a diabetic. (I also used Splenda brown sugar blend in the topping.) Then I doubled the pumpkin and increased the spices as suggested by other reviewers. (For reference, I used 1 tsp. cinnamon, 1 tsp. ground allspice and 1/4 tsp ground cloves. I also added 1 tsp. cinnamon to the topping mix.) Lastly, I used 1/2 unbleached white and 1/2 whole wheat flour as is my practice. This is a good base recipe from which to start because the cake is very moist, and the changes made it more flavorful.
This was good. I followed advice and doubled the pumpkin. I found it a bit sticky though, so next time I would go in the middle and do 3/4 of a cup. I would also add about 1/8 c. flour to the streusal b/c it bled a lot and wasn't crunchy without the flour to hold it.
Loved this one! it was a big hit. Light, fluffy with a hint of pumpkin and spice and a delicious topping. It was easy to make and my family couldn't get enough of it. I was glad it made two pans! I cut the sugar in the cake down to 3/4 cup as many reviewers suggested, and used all brown sugar in the topping. I also added 2 Tbs flour to the streusel to give it some crunch, and that worked very well. I like more of a cake texture so I didn't use much more than 1/2 cup pumpkin, and the resulting cake was light and fluffy. Oh, and I always substitute plain non-fat yogurt for sour cream and that worked especially well here. No loss of richness because the pumpkin kept it moist. I'm saving this recipe and will definitely make it again!
I added a full cup of pumpkin as others suggested. The flavor was good, but it didn't rise enough for my taste. It was more like pumpkin bars than cake. It did get good reviews from coworkers though.
I can't really rate this since I took other's suggestions and added a few of my own changes the first time I baked this. Here are my subs for the cake: whole wheat flour, applesauce for butter, omitted sour cream; used 15oz can of pumpkin puree; 1/4 teaspoon each of cinnamon, nutmeg and allspice instead of pumpkin pie spice and 3/4 cup of dk brown sugar for the 1 cup of sugar. For the topping: 1/4 cup of oats, 1/4 cup of dk brown sugar, dash of cinnamon and nutmeg and 1/4 cup of chopped walnuts. I put into 13x9 glass casserole dish and baked at 350 for 30 mins. Turned out very moist and just sweet enough. Had a great pumpkin flavor. I entered the ingredients into a calorie counter program and if cut into 10 pieces, each piece is only 235 calories.
I made this last nite, was the moistest cake i ever had!!... I added more pumpkin and used a 9 by 13 glass pan.
Super tasty! Only had 1/2 c sour cream but used 1 c pumpkin. In cake, reduced sugar to 3/4 c and doubled salt. Sprinkled salt on top. Used 9x13 pan. Turned out perfect!
Best coffee cake ever!!!!!!!!!! I used one cup of pumpkin instead of a half cup. Also, I doubled the topping ingredients and chopped the heck out of it until the nuts were nothing but dust. Then I spread the topping on the batter and pressed portions of it down inside the batter to create streusal pockets. Finally, I baked the cake in a 9"x13" pan for 25 minutes.
It was pretty good, I made it for after X-mas dinner with tea. Next time I would add more sour cream to make it more moist. It was a little dry the next day.
Delicious...do not limit this to serving only in Fall. It's just an excellent coffee cake.
This recipe was just ok. I followed it exactly the first time, with the one cup of pumpkin alteration. The second batch I added an additional 1/2 cup of sugar and doubled the pumpkin spice. It was good enough to rate a 3 out of 5. It is not exactly what I was hoping for. My conclusion: move on unless you are in a pinch.
This was very good. I substituted the sugars with the splenda blend sugars and didn't lose any of the sweetness or taste. I also didn't use the nuts in the topping and put some flour in place of it. The topping melted more into the top of the coffee cake but I still got rave reviews.
My daughter brought this recipe to a cooking class in her high school. They all loved it. It is a wonderful breakfast treat that we now make regularly.
I made this this morning. I omitted the crumbly topping and in the cake batter I used half a can of pumpkin and added 1/2c chopped pecans, and a 6oz bag of chocolate covered cranberries. Baked for 35 minutes at 350 in a 9x13 pan. Then I glazed it with an apple cider glaze. Delish for a Halloween breakfast!
This was absolutely wonderful. I didn't give it a five because I followed the suggestions of the other reviewers and I made one change myself. I doubled both the pumpkin and the toppings. I also used even ratio mix of whole wheat and white flour. I may cut down on the cake mix sugar next time since I'm doubling the toppings. Wonderful. Excellent. Loved it!
This coffee cake is awesome! I took it to a Bible study group and everyone wanted the recipe. Like some others suggested, I doubled the topping ingredients. Great for fall!
Loved the texture of this cake but couldn't taste the pumpkin flavor. Will up the amount of pumpkin next time and add more pumpkin spice. This only took 35 min. to cook in my oven.
I made this for my husband to take to work and share with the other guys he works with. He says everybody loved it. Even my kids loved it.
