Layered Pumpkin Coffee Cake

Layered Pumpkin Coffee Cake

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping. 

This is a wonderfully unique pumpkin dessert that’s perfect for any of your upcoming fall and winter gatherings.

For any coffeecake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert. The filling in this coffee cake tastes just like pumpkin pie.

Pumpkin Coffee Cake

I love the taste and texture of coffee cake. Light and moist insides with a sweet crumb topping is my idea of a perfect treat on any autumn afternoon.

And pumpkin pie certainly isn’t hurting for publicity this time of year. Spiced creamy pumpkin pie filling brings back so many nostalgic memories of Thanksgivings and Christmases. I just can’t get enough pumpkin desserts this time of year.

The popularity of recipes like Pumpkin Pie Oatmeal with Vanilla Whipped Cream and Pumpkin Cheesecake Pie tells me lots of you feel the same way.

Pumpkin Coffee Cake came into my life five years ago and I’m so very glad it did. It’s just different enough from the usual pie and pumpkin bread fare to be extra exciting but with all the familiar fall flavors you love.

Over the past several years, this cake has been a hit with everyone who tried it. The recipe is a definite keeper.

Our temperatures might still be over 100 here in Arizona, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.

The desert has plenty of beauty but come October I’d love to be somewhere where the seasons change! When I take a bite of Pumpkin Coffee Cake, I can pretend I’m somewhere cooler, gazing at beautiful foliage out the window.

Pumpkin Coffee Cake Recipe

This recipe was very loosely adapted from one I found online and it’s so delicious. I know you’ll love it as much as we did. It’s not just a coffee cake flavored with pumpkin and pumpkin spice; it’s a rich coffee cake layered with fluffy pumpkin pie filling.

You’ll be pleased to know that the layered pumpkin coffeecake recipe I’m sharing below is incredibly simple (despite the lengthy ingredients list)!

A basic coffeecake batter is layered with a simple pumpkin pie filling then sprinkled with a cinnamon crumb topping of brown sugar, pecans and butter.

Each piece of cake delivers the perfect balance of flavors and textures: moist coffee cake, silky pumpkin pie filling and crisp crumbly topping.

Don’t let the ingredient list overwhelm you. This really is a simple cake to stir together. Just mix together the cake batter, stir the pumpkin mixture together and layer the two in the pan. The topping comes together in just a couple minutes.

Gluten Free Coffee Cake

When you’re baking for folks who are avoiding gluten, this coffee cake recipe is easy to adapt. I used my go-to substitute blend of brown rice flour, tapioca starch and potato starch with great success.

Whether you make your Layered Pumpkin Coffee Cake with wheat flour or with gluten free flour it’s guaranteed to be a roaring success. I’m having a hard time thinking of anyone who’s tried this cake and not come back for a second piece.

For more wheat-free dessert ideas, check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use these mixing bowls and this baking pan to make this recipe.

Pumpkin Coffee Cake

1. Preheat the oven to 325 degrees. Grease a 9×13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
2. Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)
3. Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing.

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Pumpkin Coffee Cake

4.78 from 9 votesRecipe adapted from and with thanks to Food.comSavePinPrintReviewServings: 16 servings

Ingredients 

• ▢CAKE LAYER
• ▢1/2 cup butter softened
• ▢3/4 cup sugar
• ▢3 eggs
• ▢1 teaspoon vanilla extract
• ▢2 cups all-purpose flour *
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 cup sour cream
• ▢* GLUTEN FREE ALTERNATIVE:
• ▢1 1/4 cup brown rice flour *
• ▢1/2 cup potato starch *
• ▢1/4 cup tapioca starch *
• ▢PUMPKIN FILLING
• ▢1 15 ounce can pumpkin
• ▢3/4 cup sugar
• ▢1 teaspoon ground cinnamon
• ▢1/2 teaspoon kosher salt
• ▢1/2 teaspoon ground ginger
• ▢1/4 teaspoon ground cloves
• ▢2 eggs
• ▢1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk
• ▢TOPPING
• ▢1/3 cup butter melted
• ▢1 cup light brown sugar
• ▢2 teaspoons ground cinnamon
• ▢1 cup pecans chopped small

Instructions

• Preheat the oven to 325 degrees. Grease a 9×13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
• Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don’t worry about making it look perfect.)
• Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!