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Pumpkin Coffee Cake

I copied this recipe years ago from a Taste of Home magazine, I believe. It’s the picture that caught my eye. The recipe called for buttercup squash, which I think I used the first time, but decided to try it with pumpkin the next time. It is very good both ways and a great addition to the Thanksgiving desserts.

  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ¼ cup flour
  • ¼ cup rolled oats
  • ¼ cup slivered almonds
  • 1 ½ teaspoon cinnamon
  • 3 tablespoon butter (room temp)
  • 1/2 cup butter (room temp)
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin (or fresh, cooked and mashed)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon each: soda, salt
  • ¼ teaspoon each: ginger, nutmeg 
  • 1/8 teaspoon cloves
  • ½ - 3/4 cups unsweetened applesauce (2 apples, chopped, cooked, mashed)
  • 1/2 cup icing sugar 
  • 1/4 teaspoon vanilla 
  • 1 1/4 tablespoons hot water
  1. Prepare 10 inch spring form pan or a tube pan with straight sides, by greasing well and dusting with flour.
  2. Combine streusel ingredients, cutting in the butter to make crumbs; set aside.
  3. Cream butter and sugar and beat in eggs one at a time. Add pumpkin and vanilla.
  4. Combine dry ingredients and add to creamed mixture. 
  5. Spoon 1/2 into prepared pan. Spread applesauce over batter. (If not using a tube pan I still only spread sauce around the outer circle and not in the centre) 
  6. Sprinkle all over with half of the streusel. Spoon remaining batter evenly over streusel and then spread carefully and finish top with remaining streusel. 
  7. Bake at 350° F for 55 - 60 min. or until cake tests done. Cool 10 min: remove outside ring. If using tube pan, allow to cool completely then slide a knife around under cake. Holding one hand on top of cake, gently turn upside down and then flip onto cake plate. 
  8. Combine glaze ingredients and drizzle over coffee cake. Serve plain or with whipped cream. Serves 12 fair sized pieces (16 small)


  1. Anneliese. . .thank you . . .it looks and smells wonderful. . .I have a very vivid imagination.

  2. Yummm...that looks wonderful! Great photos as well.

    I have one place setting of that dogwood china (from my mom) that the cake is being served on.

  3. NICE, gotta love the pumpkin! I hope to puree a few of them soon. =)

  4. Anneliese...that looks great...I did need a recipe for a dessert for Sunday's lunch.
    L will have to try this one.

  5. Mmmm..pumpkin coffee cake baking..that scent ought to be bottled!

  6. Brought this to both Thanksgiving dinners and it was a big hit! Thanks so much!

  7. This is absolutely awesome!! I had to omit the apple sauce, since I didn't have any, and the cake is still moist. This is going into my holiday recipe rotation. Thank you for sharing.

  8. So glad I found this when I googled "pumpkin coffee cake".
    I had a cup of pureed butternut squash left and didn't want to make pumpkin bread or cupcakes.
    What really sold me on this recipe was the applesauce in the middle because I was trying to use up some of my homemade applesauce, too.
    I dusted this with powdered sugar and it's great even without icing.
    I'm taking it to an afternoon tea tomorrow but I had to try a piece to make sure it was okay-- and it's better than that-- it's GREAT!
    Glad I stumbled upon your blog!

  9. Wonderful recipe -- I tried it over the weekend and am posting it today. Thanks again, ladies!

  10. I'm Mennonite and I can cook and I'm so excited I found your web-site. I typed Pumpkin Coffee Cake into Google and you were the 4th listing. I can't wait to make this to bring to work tomorrow!

  11. I googled "pumpkin coffee cake" and found this recipe, too. I wanted something different to make for our book club meeting (we read #1 Ladies' Detective Agency by Alexander McCall Smith). I didn't have enough almond slivers, so I added in some pecans and walnuts. I didn't have any applesauce, but the cake was delicious and moist anyway. Everyone loved it! Next time I'll try it with the applesause and perhaps the glaze too. Wonderful recipe!! Next up is the Crunchy Pumpkin Squares for Thanksgiving!

  12. this is was incredibly good! Especially when it was warm out of the oven! My kids all had friends over at the time, and even the fussiest friend, cleaned off her plate! I didn't have apple sauce, but i just substituted at finely cut granny smith apple. Thanks again and again for sharing your recipes!

  13. I tried this today to use up some leftover canned pumpkin from a pie made a couple of days ago- this recipe is absolutely delicious! Especially served warm with vanilla ice cream!

  14. This recipe is awesome! I have made it numerous times after finding it online a couple of years ago. Where I live, the weather hasn't started to cool down just get...but as soon as it does, this is at the top of my list of pumpkin things to make! It is also just as delicious "veganized."

  15. Oh dear - more than a year after the last comment, I have a question: do you suppose baking this in a 13x9 pan would work? I gave my springform pan away, don't feel like paying for another! I looked through all the comments and couldn't find any that mentioned a different pan :(

    1. I think your could make it in another pan, such as a 9X13. You would just serve it by lifting out the pieces. Why not?

  16. Thanks! I'll let you know - next week, will be on retreat this weekend so won't be cooking, baking, doing dishes, nada!!

  17. Just to let you know, Anneliese - I baked the cake this a.m. in a pan a little smaller than the 13 x 9 - glad I did, it would have been too thin a coffeecake, I think, in a bigger pan. So....I just had the first piece - it's wunderbar!

  18. May homemade pumpkin puree be used in this recipe- ???
    I just bake the pumpkin, scoop out the pulp and puree it for future use...
    Thank u for great recipes.. blessings!

    1. Yes, for sure! You can use home cooked pumpkin or squash.