Sour Cream-Pumpkin Coffee Cake



I brought this coffee cake to a fellowship brunch, and so many ladies loved it. The group director asked me to copy the recipe for everyone to share.

– Rachel Dodd Avondale, Arizona


Total Time: 1 hr, 15 mins

Prep Time: 30 mins

Cook Time: 45 mins

Yield: 15 servings

Dish Size: 4-Quart Baker






  • 1 cup packed brown sugar
  • ¼ cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • ⅓ cup cold butter
  • 1 cup chopped pecans



  • ½ cup butter, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (8 ounces) sour cream



  • 1 15-ounce can solid-pack pumpkin
  • 1 egg, lightly beaten
  • ⅓ cup sugar
  • 1 tsp pumpkin pie spice





  1. For topping: In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
  2. For batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with sour cream.
  3. Spread half of batter into a greased temp-tations® 4-quart baker. Sprinkle with half of the streusel.
  4. For filling: Combine pumpkin, egg, sugar, and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
  5. Bake in a preheated 325ºF oven for 45-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.