• Carly Zimmaro

Pumpkin Coffee Cake

oh my gosh, guys. It's OCTOBER!!! you know what this means - pumpkin on full blast. What other way to celebrate the festive spooky month with anything other than this pumpkin coffee cake? It's the real deal.

Let's talk batter. This is a full blown pumpkin spiced cake batter with the addition of sour cream. It just adds richness and makes the cake so moist. The batter is slightly sweet and the color of the batter SCREAMS fall, I mean look at that color!?

This cake is layered, so first layer here is half the pumpkin batter, then the crumble...

Coffee cake ain't coffee cake without that crumbly center and top! Man the crumbles are like little balls of sweet and sugary heaven. They add a nice break in the middle of the cake but also add a nice texture and crunch to the top. It was real hard for me to not eat the crumble right out of the bowl. My thing is, don't skimp. This recipe was made to be luxurious. I made sure this crumble was in a big batch and that there was enough and you wouldn't run out or the top crumble wouldn't end up skimpy.

It's like that canned cinnamon roll icing from the store. When is anyone going to tell them they need to add in an extra tub of icing? We all know that one little cup of icing is only enough for one cinnamon roll.

Next step, layer on half the crumble. It's really a beautiful thing. I like to keep my crumble mostly in large chunks, because I mean, come on?

Next step, layer on the rest of your batter.

Then top with the remainder of your crumble.

This cake is a thicccc boy. Baking took about a little less than an hour but let me tell you, the way your house will smell is indescribable. It's like a two for one. You have a great coffee cake AND a good smelling house.

If you couldn't tell by now, I loved photographing this recipe. It was so fun to shoot. Look at that golden crust. But no - wait.. there's MORE.


haha ^ this reminded me of the movie zootopia where the mouse, I think it was?, was an Italian mobster LOL if you get this, please comment below or message me so we can be best friends.

Of course we gotta ice these babies! That is a true look of coffee cake. It's a real quick simple whisk of the wrist of sugar, vanilla and cream. That's it!

I hope you guys love these just as much as I did. You will devour these in NO time so I made sure to make this a big batch. You can thank me later.

Happy OCTOBER!!!

Are you drooling yet?

Ok what about now?

Pumpkin Coffee Cake

yield: 13x9 pan - 15 pieces

prep time: 20 minutes

bake time: 50 minutes


Pumpkin Batter-

  • 4 c flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • pinch of salt

  • 1 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1 c light brown sugar

  • 1/2 c granulated sugar

  • 2 c pumpkin puree

  • 1 c oil

  • 1 c sour cream

  • 4 eggs


  • 1 1/2 c light brown sugar

  • 3/4 c flour

  • 1 tsp cinnamon

  • 1 stick of salted butter, melted


  • 1 c powdered sugar

  • 3 Tbs heavy cream

  • 1/8 tsp vanilla extract


  1. Preheat oven to 350 degrees and line a 13x9 inch cake pan with parchment paper, set aside.

  2. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, brown sugar and white sugar. Make sure well combined.

  3. Add in all at once the rest - pumpkin puree, oil, sour cream and eggs. Mix until well combined, set aside.

  4. Now the crumble. Melt your butter and add in the brown sugar, flour and cinnamon. If the mixture it too wet and not forming clumps add in another Tablespoon of flour. The mixture should resemble the picture above. Set aside.

  5. Now to layer! Pour in half your pumpkin batter to the parchment lined cake pan. Sprinkle over half the crumble. Pour over the remainder of your pumpkin batter and spread over as evenly as you can then top with the rest of your crumble.

  6. Bake for 50 minutes or until toothpick comes out clean. Check sooner than later, ya don't want an overcooked coffee cake!

  7. Now the icing! Whisk together the powdered sugar, cream and vanilla. You want this to be thick but still drizzle-able if that makes sense?

  8. When cake is done, let cool in pan - an hour at least, before icing. It would be more ideal to cool completely but, who are we to wait for something like this???

  9. Pull cake out of pan using the parchment that overhangs then ice! Cut the coffee cake into squares - I cut mine into 15 and ice a little more if you dare ;)

  10. ENJOY!!!!

what is a pumpkins favorite movie??

pulp fiction.


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