Pumpkin Patch Coffeecake
Cozy up with a slice of Pumpkin Patch Coffeecake, the ultimate fall-inspired dessert that combines warm spices, rich pumpkin flavor, and a buttery streusel topping in every bite. Perfectly moist thanks to pumpkin puree and sour cream, this delightful bake is punctuated with the crunch of chopped pecans and the aromatic warmth of cinnamon, nutmeg, and ginger. Topped with a crumbly brown sugar streusel and optionally dusted with powdered sugar, it’s a visually stunning and delicious treat that pairs perfectly with your morning coffee or an afternoon tea. Ready in just over an hour, this easy-to-follow recipe is ideal for seasonal gatherings or a sweet indulgence all to yourself. Whether served warm or at room temperature, this pumpkin coffeecake captures the essence of autumn in each delectable slice!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cups sour cream
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups chopped pecans
- 2 tablespoons powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until fully combined.
In a separate medium-sized bowl, whisk together the melted butter, pumpkin puree, sour cream, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped pecans for added crunch and texture.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
To make the streusel topping, mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup softened butter in a small bowl. Use a fork or your fingers to create a crumbly mixture.
Sprinkle the streusel topping evenly over the coffeecake batter.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the coffeecake from the oven and let it cool in the pan for 15-20 minutes before slicing.
Optionally, dust with powdered sugar before serving for a decorative and sweet finish.
Serve warm or at room temperature with coffee or tea and enjoy!
Nutrition Facts
Calories |
4258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 644.8 g | 234% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 380.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 529 mg | 41% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
