Pumpkin Streusel Coffee Cake
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This recipe for Pumpkin Streusel Coffee Cake has been specifically requested by my all-things-pumpkin-loving-sister. And I finally nailed it. This fall coffee cake was easily adapted from my Blueberry Sour Cream Coffee Cake recipe, swapping the sour cream for pumpkin puree and adding spices and extra streusel for a sweet filling and gorgeous crumb topping.
This pumpkin coffee cake is super moist and tender, with every nook and cranny filled with cozy fall spices. It’s the ultimate weekend breakfast—simple, delicious, and no complicated steps required. And everyone can thank my sister for the idea. Sis, this one’s for you!
Why You’ll Love This Pumpkin Coffee Cake With Streusel Topping
- Moist and Delicious – Moist, tender crumb with a buttery streusel inside and out. It’s just a simple and delicious breakfast bake.
- Perfect Fall Breakfast – Packed with cozy autumn-inspired seasonings, this cake screams fall and makes the best cozy Sunday breakfast for pumpkin season.
- Great Beginner Recipe – The mixing is completely uncomplicated. No mixers are involved, and no tricky baking techniques are required.
Pumpkin Coffee Cake Recipe Ingredients
For the best tasting results, make sure your ingredients – especially the spices – are fresh.
To Make The Streusel Topping
- All purpose flour
- Dark brown sugar– you can use light brown sugar if that’s all you have.
- Ground cinnamon
- Coarse Kosher salt
- Unsalted butter – melted but not hot
For The Coffee Cake Batter
- All purpose flour
- Baking powder+Baking soda– Baking powder will make the cake rise, while the baking soda gives the cake a soft and tender crumb.
- Coarse Kosher salt
- Pumpkin Spice – Ground cinnamon, nutmeg, ginger, and cloves. I include measurments for the individual spices on the recipe card, or you can swap in 1 tablespoon of pumpkin pie spice for less measuring!
- Granulated sugar
- Vegetable oil– this keeps the cake moist, without making it heavy!
- Pumpkin puree – do not sub with pumpkin pie filling, you want 100% pumpkin puree.
- Whole milk – or buttermilk, Greek yogurt, or sour cream can be used as replacements.
- Large eggs – room temperature
- Vanilla extract
Vanilla Icing (Optional)
- Powdered sugar
- Whole milk
- Vanilla extract
How to Make Pumpkin Coffee Cake
The full directions for this pumpkin crumb cake can be found in the recipe card at the bottom of this post.
Prep: Preheat the oven and spray an 8×8-inch baking dish with cooking spray and set aside.
Make The Streusel Topping:
Step 1
Whisk together the flour, brown sugar, cinnamon, and salt in a small bowl.
Step 2
Pour in the melted butter and stir the mixture until it is evenly moistened and crumbly.
Reserve a rounded ½ cup of the streusel and set it aside for topping the coffee cake. The remaining cup of crumb topping will be used in the middle of the cake.
Make The Coffee Cake Batter
Step 1
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a medium bowl, whisk together the sugar, oil, pumpkin, milk, eggs, and vanilla until smooth.
Pour the wet ingredients into the dry.
Gently fold the batter until no streaks of flour are visible. Do not overmix.
Step 2
Pour half of the batter into the prepared pan and spread evenly.
Sprinkle with the 1 cup of streusel.
Spoon the remaining batter over the streusel in an even layer and spread it gently to the edges of the pan.
Sprinkle the top with the reserved streusel crumbs.
Step 3
Bake for 45–55 minutes, or until a toothpick comes out clean.
Remove the coffee cake from the oven and let it cool to room temperature before drizzling with vanilla icing and serving.
Optional Vanilla Icing
If you’d like to top your coffee cake with icing, you can make a quick batch while the cake is cooling.
Make the vanilla icing by combining ½ cup of powdered sugar, ⅛ teaspoon of vanilla, and 1 tablespoon of milk. Drizzle lightly over the top of the cooled coffee cake. Feel free to double this recipe if you like LOTS of icing. I use this same icing, with the addition of pumpkin spice, on my Cake Mix Pumpkin Muffins!
Substitutions & Variations
- Instead of individual spices, use one tablespoon of my Homemade Pumpkin Pie Spice.
- Stir chopped walnuts or pecans into the batter and sprinkle on top for a cozy crunch!
- You can substitute one or all of the eggs with pumpkin puree. You need ¼ cup of pumpkin per egg. If you’re short on pumpkin, use applesauce or mashed bananas as a substitute.
- Use a trusted gluten free flour if needed.
How to Store Pumpkin Coffee Cake
Store leftover coffee cake in a sealed container for up to 4 days at room temperature.
Coffee cake can also be frozen for up to a month when stored properly in an airtight container or freezer safe bag. Let it thaw at room temperature before eating.
Tips & Tricks
- Do not overmix the batter, or the cake will come out dense.
- Use fresh spices. It really makes a difference at the end of baking. Outdated spices will have no flavor, and you’ll be very disappointed.
- Do not use pumpkin pie filling in place of pumpkin puree. Pumpkin puree is straight pureed squash. Pumpkin pie filling is loaded with sugar, spices, and other ingredients.
- If you’re baking this coffee cake in a 9×9-inch pan or a dark metal baking dish, start checking for doneness around the 30 to 35 minute mark.
How to Serve Pumpkin Coffee Cake With Streusel
Coffee cake is literally made to be served with coffee, so try this delicious recipe with any of these 12 Great Coffee Drink Recipes. I find it’s particularly good with a Simple Maple Latte or Pumpkin Cold Foam Coffee.
This breakfast cake also makes a delicious dessert option served alongside my Homemade Pumpkin Ice Cream.
More Delicious Pumpkin Recipes
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Easy Pumpkin Coffee Cake
Ingredients
For the streusel topping
- 2/3 cup of all purpose flour
- 2/3 cup (packed) dark brown sugar
- 1 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon coarse Kosher salt
- 4 tablespoons unsalted butter, melted but not hot.
For the coffee cake
- 2 cups of all purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of coarse Kosher salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 cup of granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1/3 cup whole milk or buttermilk
- 2 large eggs, room temperature
- 2 teaspoons of vanilla extract
Vanilla icing (optional)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/8 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and set aside.
- Make the streusel topping: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly. Reserve a rounded ½ cup of the streusel and set it aside for topping the coffee cake. The remaining 1 cup of crumb topping will be used in the middle of the cake.
- Make the coffee cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk together the sugar, oil, pumpkin, milk, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until no streaks of flour remain. Do not overmix.
- Spread half of the coffee cake batter into the prepared pan. Sprinkle evenly with the 1 cup of streusel.
- Spoon the remaining batter over the streusel and spread it gently to the edges of the pan.
- Sprinkle the top with the reserved ½ cup of streusel crumbs.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the coffee cake from the oven and let it cool to room temperature before icing.
- Make the icing: While the cake is cooling, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth. It should run off a spoon easily.
- Once the cake is cooled, drizzle with icing if desired, and cut into squares. Serve and enjoy!
Notes
- 1 tablespoon of pumpkin pie spice can be used in place of individual spices.
