Step 1 of 9
Pumpkin Coffee Cake
Preheat the oven to 350°F.
Step 2 of 9
Pumpkin Coffee Cake
Spray a 9-inch square pan liberally with nonstick cooking spray. Set aside.
Step 3 of 9
Pumpkin Coffee Cake
Place the canola oil, brown sugar, granulated sugar, vanilla, eggs, pumpkin puree, and sour cream in a large mixing bowl. Whisk vigorously until smooth and combined.
Step 4 of 9
Pumpkin Coffee Cake
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until a smooth batter forms.
Step 5 of 9
Pumpkin Coffee Cake
Scrape the batter into the prepared pan with a rubber spatula and smooth it into an even layer.
Step 6 of 9
Pumpkin Coffee Cake
Place the flour, brown sugar, granulated sugar, pumpkin pie spice, and salt in a large mixing bowl and stir with a fork to combine. Drizzle the melted butter into the bowl and mix until the mixture forms large crumbs. Sprinkle crumble evenly over the cake batter.
Step 7 of 9
Pumpkin Coffee Cake
Bake the coffee cake on middle rack of oven until topping is golden and a toothpick inserted in center of cake comes out clean, 35-45 minutes.
Step 8 of 9
Pumpkin Coffee Cake
Check to see that coffee cake is done. Remove from oven or add time as needed.
Step 9 of 9
Pumpkin Coffee Cake
Allow the cake to cool in the pan for 15-20 minutes before serving. To store, place in a storage container or cover tightly with foil and keep at room temperature for 1-2 days, refrigerate up to 1 week, or freeze for up to 3 months.