This Pumpkin Streusel Coffee Cake is everything you love about fall in one irresistible bite. The pumpkin purée keeps the cake wonderfully moist, while the streusel adds a crunchy, buttery texture. You’ll love how easy it is to make and how amazing your kitchen smells while it bakes. It’s a crowd-pleasing recipe that pairs beautifully with a hot cup of coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional)
Pumpkin purée (not pumpkin pie filling)
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
For the streusel topping:
Brown sugar
All-purpose flour
Ground cinnamon
Butter, melted
For the glaze (optional):
Powdered sugar
Milk or cream
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
Add the dry ingredients to the wet mixture and stir gently until just combined.
Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix the streusel ingredients (brown sugar, flour, cinnamon, and melted butter) until crumbly.
Sprinkle half of the streusel mixture over the first layer of batter.
Add the remaining batter on top, spreading gently, then finish with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely before drizzling with the glaze (if using).
For the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Cream Cheese Swirl: Add a cream cheese layer between the batter for an extra indulgent twist.
Nutty Streusel: Stir chopped pecans or walnuts into the streusel for added crunch.
Maple Glaze: Replace milk with maple syrup in the glaze for deeper flavor.
Mini Coffee Cakes: Bake in muffin tins for portable individual servings (reduce bake time to 20–22 minutes).
Whole Wheat Version: Substitute half the flour with whole wheat flour for a slightly heartier texture.
Storage/Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes. You can also freeze the cake (unglazed) for up to 3 months—thaw overnight in the refrigerator before serving.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin purée for the best texture and flavor.
How do I know when the cake is done?
The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make this ahead of time?
Yes! It keeps beautifully and tastes even better the next day as the flavors deepen.
Can I use butter instead of oil?
Yes, melted butter adds a rich flavor, while oil gives a slightly lighter texture—both work well.
How can I make the streusel extra crunchy?
Use cold butter instead of melted butter and cut it into the flour mixture for chunkier crumbs.
Can I make this recipe without the glaze?
Absolutely! The cake is delicious on its own, but the glaze adds a touch of sweetness and a pretty finish.
What type of pan works best?
A 9×9-inch pan works perfectly, but you can also use an 8×8-inch pan for thicker slices.
Can I add chocolate chips?
Yes! Fold ½ cup of mini chocolate chips into the batter for a pumpkin-chocolate twist.
Is this coffee cake actually made with coffee?
No, “coffee cake” refers to a sweet cake meant to be enjoyed with coffee, not one made from it.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking. The texture remains soft and moist.
Conclusion
Pumpkin Streusel Coffee Cake is the perfect cozy treat for fall mornings or holiday gatherings. With its tender pumpkin base, warm spices, and buttery streusel, every bite feels comforting and festive. Serve it warm with a cup of coffee or tea, and enjoy the rich flavors of autumn in every slice.
This Pumpkin Streusel Coffee Cake is a cozy fall favorite featuring a soft, pumpkin-spiced cake layered with buttery cinnamon streusel and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, it’s moist, flavorful, and irresistibly comforting.
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 cup pumpkin purée (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
For the Streusel Topping:
½ cup brown sugar, packed
¾ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup melted butter
For the Glaze (Optional):
½ cup powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
Add the dry ingredients to the wet mixture and stir gently until just combined.
Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix the streusel ingredients (brown sugar, flour, cinnamon, and melted butter) until crumbly.
Sprinkle half of the streusel over the first layer of batter.
Pour the remaining batter on top, spreading gently, then finish with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before drizzling with glaze, if using.
To make the glaze: whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Notes
Use pure pumpkin purée, not pumpkin pie filling, for best results.For crunchier streusel, use cold butter instead of melted and cut it into the flour mixture.To make ahead, bake and store at room temperature overnight; glaze before serving.This cake freezes well—wrap tightly and freeze unglazed for up to 3 months.Try adding nuts or chocolate chips for a flavor variation.
