If you’re craving cozy fall flavors and a slice of something sweet with your coffee, this Pumpkin Streusel Coffee Cake is exactly what your morning needs.
Autumn baking is in full swing, and this Pumpkin Streusel Coffee Cake is here to make your kitchen smell like cinnamon-spiced heaven.
It’s incredibly moist, has the perfect balance of pumpkin flavor and sweetness, and is topped with a buttery brown sugar streusel that adds the most delightful crunch.
Whether you’re hosting a weekend brunch, prepping for a holiday gathering, or just want something special with your coffee, this cake fits the moment perfectly.
It all started one rainy October morning when I had a half-can of pumpkin puree sitting in the fridge.
I was planning to make pancakes, but the chill in the air had me reaching for cinnamon, cloves, and brown sugar instead.
That’s how this cake came to life.
I wanted something with the warm spices of fall, but not too heavy.
Something I could enjoy with a hot cup of coffee or even sneak as dessert after dinner.
After a few tweaks (and more than a few taste tests), this cozy, spiced coffee cake was born.
It’s now a must-bake every pumpkin season in our house.
Why You’ll Love This
1. That dreamy streusel topping
Let’s talk about the star of the show. This streusel is buttery, crumbly, and packed with brown sugar and cinnamon. It creates a golden topping that contrasts perfectly with the soft cake underneath. If you love texture in your baked goods, this one will hit the spot.
2. The ultimate moist and tender crumb
Thanks to the pumpkin puree, this coffee cake stays incredibly moist for days. No dry bites here. It’s soft, fluffy, and has just the right density to feel satisfying without being heavy.
3. Perfect for any time of day
It’s called coffee cake, but you can easily serve this as a dessert too. It works beautifully for breakfast, brunch, afternoon tea, or a late-night sweet craving. It also travels well if you’re taking a dish to a gathering.
4. Simple ingredients, big payoff
No fancy tricks or hard-to-find items here. This recipe comes together with pantry staples and a mixing bowl. Even if you’re new to baking, you’ll find this cake super beginner-friendly and rewarding.
Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Cuisine Type: American, Fall Baking
Servings: 10–12 slices
Estimated Cost: $10–12
Equipment Needed:
- 9-inch springform pan or 9×9 square baking dish
- Mixing bowls (one large, one medium, one small)
- Whisk
- Rubber spatula
- Pastry cutter or fork (for streusel)
- Cooling rack
- Knife or offset spatula for serving
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ¼ cup sour cream or plain Greek yogurt (adds moisture)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- ¼ cup chopped pecans or walnuts (optional for crunch)
Optional Glaze (for serving):
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ¼ tsp vanilla extract
Ingredient Tips: You can use pumpkin pie spice in place of the individual spices if that’s what you have. The sour cream can be swapped with buttermilk or full-fat plain yogurt. If using salted butter, reduce added salt slightly.
Step-by-Step Instructions
Step 1: Preheat and prep your pan
Start by preheating your oven to 350°F. Grease a 9-inch springform pan or a 9×9-inch square pan with nonstick spray or line with parchment paper. This helps the cake release easily after baking.
Step 2: Make the streusel topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. If using nuts, stir them in now. Pop the streusel in the fridge while you mix the batter so it stays firm.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step evenly distributes the leavening and spices for a well-balanced flavor throughout.
Step 4: Cream the butter and sugars
In a large bowl, use a hand or stand mixer to cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. This adds air and structure to your cake.
Step 5: Add eggs, pumpkin, and vanilla
Beat in the eggs one at a time, then mix in the pumpkin puree, vanilla, and sour cream. The batter may look slightly curdled at this point, but it will smooth out once you add the dry ingredients.
Step 6: Combine and assemble
Gradually mix the dry ingredients into the wet mixture just until combined. Be careful not to overmix. Pour the batter into your prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
Step 7: Bake and cool
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle with optional glaze once fully cooled for a bakery-style finish.
Nutrition Facts (Per Slice, Based on 12 Servings)
- Calories: ~290
- Protein: 3g
- Carbohydrates: 38g
- Fiber: 1g
- Fat: 14g
- Sodium: 140mg
- Vitamin A: 70% DV
- Calcium: 6% DV
- Iron: 8% DV
Tips for Success
Use room temperature ingredients
This helps everything mix smoothly and evenly. Cold butter or eggs can cause the batter to curdle or bake unevenly.
Don’t overmix the batter
Overmixing can lead to a tough, dense cake. Stir just until no dry flour remains and everything is incorporated.
Keep the streusel cold until baking
Cold butter in the streusel creates those delicious, crisp crumbles on top. Chill it until just before sprinkling it over the batter.
Let it cool before slicing
It might be tempting to dig in right away, but letting the cake cool helps it firm up and makes slicing neater.
Common Questions
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices, which would throw off the balance of this recipe. Stick with pure pumpkin puree for best results.
How do I make this gluten-free?
Use a 1:1 gluten-free baking flour that includes xanthan gum. Double-check your other ingredients (like baking powder) to ensure they are gluten-free too.
Can I freeze this coffee cake?
Absolutely. Wrap individual slices tightly and store in a freezer-safe container. It will keep well for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
What if I don’t have sour cream?
You can substitute plain Greek yogurt or even buttermilk. Just be sure it’s full-fat for best texture and moisture.
Variations and Substitutions
- Make it nut-free: Simply leave out the pecans or walnuts in the streusel. It’s still delicious.
- Add chocolate chips: For a fun twist, fold ½ cup mini chocolate chips into the batter.
- Maple glaze: Swap the vanilla in the glaze for maple extract and drizzle it over for extra fall flavor.
- Add a swirl: Layer half the batter in the pan, sprinkle a little cinnamon sugar, then top with the remaining batter and streusel for a cinnamon roll-inspired vibe.
Storage and Reheating Tips
- Room Temperature: Store tightly covered on the counter for up to 3 days.
- Refrigerator: Keeps well in the fridge for up to 5 days.
- Freezer: Wrap and freeze for up to 3 months.
- To Reheat: Warm a slice in the microwave for 15–20 seconds for that fresh-from-the-oven taste.
Pumpkin Streusel Coffee Cake
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- ¼ cup sour cream or plain Greek yogurt adds moisture
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter cold and cubed
- ¼ cup chopped pecans or walnuts optional for crunch
Optional Glaze (for serving)
- ½ cup powdered sugar
- 1 –2 tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- Start by preheating your oven to 350°F. Grease a 9-inch springform pan or a 9×9-inch square pan with nonstick spray or line with parchment paper. This helps the cake release easily after baking.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. If using nuts, stir them in now. Pop the streusel in the fridge while you mix the batter so it stays firm.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step evenly distributes the leavening and spices for a well-balanced flavor throughout.
- In a large bowl, use a hand or stand mixer to cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. This adds air and structure to your cake.
- Beat in the eggs one at a time, then mix in the pumpkin puree, vanilla, and sour cream. The batter may look slightly curdled at this point, but it will smooth out once you add the dry ingredients.
- Gradually mix the dry ingredients into the wet mixture just until combined. Be careful not to overmix. Pour the batter into your prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle with optional glaze once fully cooled for a bakery-style finish.
Notes
This helps everything mix smoothly and evenly. Cold butter or eggs can cause the batter to curdle or bake unevenly. Don’t overmix the batter
Overmixing can lead to a tough, dense cake. Stir just until no dry flour remains and everything is incorporated. Keep the streusel cold until baking
Cold butter in the streusel creates those delicious, crisp crumbles on top. Chill it until just before sprinkling it over the batter. Let it cool before slicing
It might be tempting to dig in right away, but letting the cake cool helps it firm up and makes slicing neater.
Pumpkin Streusel Coffee Cake is one of those cozy, comforting recipes that brings people together.
Whether you’re baking it for a fall brunch, bringing it to a friend’s house, or just treating yourself to something special, it’s always a hit.
I hope this cake fills your kitchen with the scent of cinnamon and sweet memories.
Thanks so much for being here and baking with me.
Let me know how it turns out and tag me if you share it.
Happy baking, friends!
