Do you love pumpkin pie? This sweet treat is the perfect weekend breakfast, brunch, or afternoon snack with coffee! A rich streusel tops this pumpkin-stuffed breakfast delight.
Fall is my favorite season, and I absolutely adore pumpkin! I like pumpkin spice, but for me, I need the PUMPKIN to be included in recipes. This recipe, which I modified from Taste of Home, is a fun and flavorful take on the traditional pumpkin pie. Can’t have pie for breakfast? Well, you sure can have Pumpkin Pie Coffee Cake! 🙂
Pumpkin Pie Coffee Cake Recipe…
The original recipe called for sour cream, but I always have Greek yogurt in my refrigerator. (I use my Instant Pot to make it almost weekly…costs me about $2 to make 13 cups! SO MUCH CHEAPER than purchasing at the grocery store!!! Want to see my review? Go here.)
My kitchen smelled heavenly while Pumpkin Pie Coffee Cake baked. Even though Thanksgiving isn’t for a while, the smell of pumpkin and spices just makes me feel safe, and cozy and blessed.
I think letting the coffee cake cool for about an hour really allowed the pumpkin filling to set up nicely, but my kids ate it after about ten minutes and loved it! Storing leftovers in the refrigerator will keep the cake fresh and simply pop a piece in the microwave for a few seconds to reheat. Perfect for a weekday morning treat, too!
I hope you’ll try my Pumpkin Pie Coffee Cake! It’s like having pumpkin pie for breakfast…I honestly felt a little guilty, but it was just so, so good! 🙂
If you are like me, I don’t have time to bake things like this all the time…even on the weekends. But, truly, it is well worth the effort for this homemade coffee cake. Plan a little extra time into your busyness and bake up this special Pumpkin Pie Coffee Cake for your family. They will feel your love!
Pumpkin Pie Coffee Cake
Notes
The original recipe calls for 1 cup of sour cream instead of Greek yogurt. The Greek yogurt will save calories, but sour cream may be used.
Ingredients
Streusel
- 1 cup packed brown sugar
- 1/4 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/3 cup (5 1/3 T.) cold unsalted butter
- 1 cup chopped pecans
Batter
- 5 2/3 Tablespoons unsalted butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup Greek yogurt
Filling
- 1 can (15 oz) solid-pack pumpkin
- 1 egg
- 1/4 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 325° F. Grease a 9x13 baking dish and set aside.
- In a small bowl, combine the brown sugar, flour, and pumpkin pie spice for the streusel. Using a pastry blender, cut in cold butter until crumbly, and stir in pecans. Set aside.
- In a large bowl, cream butter and sugar with a hand mixer until light and fluffy.
- Add eggs, one at a time, and vanilla.
- Combine flour, salt, baking powder, and baking soda; add to creamed mixture alternately with Greek yogurt.
- In a small bowl, combine filling ingredients. Set aside
- For coffee cake, spread half batter in greased baking dish. Sprinkle with half of streusel. Drop filling by tablespoons over streusel and spread evenly. Top with remaining batter and spread evenly. (An off-set spatula works well for this.) Sprinkle with remaining streusel.
- Bake for 45-50 minutes or unti a toothpick inserted in the center comes out clean.
- Cool and store leftovers in refrigerator.
If you’d like to see what products I use for the Pumpkin Pie Coffee Cake, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!