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Pumpkin Coffee Cake

Rated as 4.69 out of 5 Stars

"I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays."
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Ingredients

1 h servings
Original recipe yields 16 servings

Directions

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  1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Reviews

Read all reviews 89
  1. 102 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!

Most helpful critical review

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, text...

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I 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...

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 entir...

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...

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 de...

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 pump...

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 ...

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,...

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...