Fall mornings were basically made for this Pumpkin Coffee Cake with Streusel.
It’s soft, warmly spiced, and topped with a buttery cinnamon crumble that bakes up perfectly golden every single time.
You get the cozy, earthy flavor of pumpkin in every bite, and that streusel topping adds just the right amount of crunch.
This is the kind of cake you slice into with your morning coffee and somehow end up eating a second piece before you even realize it.
It comes together with simple pantry staples, bakes in one pan, and smells absolutely incredible while it’s in the oven.
Trust me, once you make this, it’s going to become your go-to fall bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Coffee Cake with Streusel
This cake checks every box for a fall bake that you’ll want to make again and again.
It’s incredibly moist thanks to the pumpkin puree, which also keeps it from drying out even after a day or two on the counter.
The pumpkin spice blend running through the batter gives it that classic autumn warmth you crave this time of year. And the streusel? It’s thick, buttery, and irresistibly crunchy.
You also don’t need a stand mixer or any fancy equipment. A couple of bowls, a whisk, and a 9×13 pan is all it takes.
- Super moist texture: Canned pumpkin keeps the crumb tender and soft for days
- Perfectly spiced: A balanced blend of cinnamon, nutmeg, ginger, and cloves gives every bite warmth
- Irresistible streusel topping: Thick, buttery, and crumbly with a satisfying crunch
- Easy to make: No mixer required, just simple bowls and a whisk
- Perfect for a crowd: A 9×13 pan yields 12 generous slices
- Make-ahead friendly: Tastes just as good the next day (sometimes even better)
If you love cozy fall bakes, you’ll also want to check out this Pumpkin Roll Cake for another crowd-pleasing autumn dessert.
Ingredients
These are straightforward, easy-to-find ingredients. The pumpkin puree is the star of the show here, so make sure you’re using plain canned pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
For the Streusel Topping:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
For the Pumpkin Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 can (15 oz / 425g) pure pumpkin puree (not pumpkin pie filling)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) sour cream or plain Greek yogurt
For the Optional Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Read Also: Old Fashioned Pumpkin Bread
Kitchen Equipment Needed
You don’t need anything fancy here. This is a simple one-bowl batter situation that comes together quickly with basic baking tools.
- 9×13 inch baking pan
- Two large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Pastry cutter or fork (for streusel)
- Measuring cups and spoons
- Parchment paper (optional, for easy removal)
- Oven thermometer (recommended for accuracy)
- Wire cooling rack
- Sifter or fine mesh strainer (for glaze)
You might also enjoy: Cinnamon Streusel Bread if you’re a fan of that buttery crumble topping.
Recommended Products for This Recipe
These are products I personally reach for when making this cake, and I think they genuinely make a difference in the outcome.
1. Libby’s 100% Pure Pumpkin Puree
Libby’s has been a gold standard for canned pumpkin for decades, and for good reason.
It has a thick, consistent texture that blends perfectly into the batter without adding excess moisture.
Using a reliable pumpkin puree means your cake will bake up properly every single time.
2. USA Pan 9×13 Inch Baking Pan
This pan heats evenly, which is key for getting a uniformly baked coffee cake without overbaked edges and a raw center.
The nonstick coating makes cleanup easy, and the reinforced rim keeps the pan from warping in high oven heat. It’s one of the best baking pans I’ve ever used.
3. McCormick Pumpkin Pie Spice
If you don’t want to measure out individual spices, a quality pumpkin pie spice blend makes this even easier to throw together.
McCormick’s blend is well-balanced and aromatic, so your cake tastes beautifully spiced without any one flavor overpowering the others.
4. OXO Good Grips Pastry Blender
Getting that perfect crumbly streusel texture is much easier with a good pastry cutter than with your fingers.
This OXO pastry blender cuts cold butter into the flour mixture in seconds, giving you those chunky, buttery crumbles that bake up perfectly golden. It’s a small tool that makes a real difference.
Step-by-Step Instructions: How to Make Pumpkin Coffee Cake with Streusel
1. Preheat Your Oven and Prepare the Pan
- Set your oven to 350°F (175°C). If you have an oven thermometer, place it inside now, since many ovens run hotter or cooler than the dial indicates.
- Grease your 9×13 inch baking pan generously with butter or nonstick baking spray, making sure to coat the sides and corners well.
- Optionally, line the pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the whole cake out for clean slicing.
- Set the prepared pan aside while you make the streusel and batter.
2. Make the Streusel Topping
- In a medium bowl, combine 1 cup all-purpose flour, ¾ cup packed light brown sugar, 1 ½ teaspoons ground cinnamon, and ¼ teaspoon salt. Whisk these together until evenly mixed.
- Add ½ cup cold cubed unsalted butter to the flour mixture. It is very important that the butter is cold, not softened, because cold butter creates those distinct crumbly chunks in the streusel rather than a paste.
- Using a pastry cutter, two forks, or your fingertips, cut or rub the butter into the flour mixture. Work quickly if using your fingers so the warmth of your hands doesn’t melt the butter.
- Keep going until the mixture looks like coarse, clumpy crumbs. You want some larger pea-sized chunks and some smaller pieces — this gives you the best texture. Do not overwork it into a smooth paste.
- Place the finished streusel in the refrigerator to stay cold while you prepare the cake batter. Cold streusel holds its shape better during baking.
3. Mix the Dry Ingredients
- In a large mixing bowl, add 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves to the same bowl.
- Whisk all the dry ingredients together thoroughly until the spices are fully distributed. This prevents pockets of baking powder or spice clumps in your finished cake.
- Set this bowl aside.
4. Mix the Wet Ingredients
- In a separate large mixing bowl, add the entire can of pumpkin puree (15 oz). Make sure you’re using plain pumpkin puree and not pumpkin pie filling.
- Add ¾ cup granulated sugar and ½ cup packed light brown sugar to the pumpkin. Whisk together until well combined and the sugars are mostly dissolved into the puree.
- Add ½ cup vegetable oil and whisk again until smooth and glossy.
- Crack in 2 large eggs (room temperature eggs blend more easily) and add 1 teaspoon pure vanilla extract. Whisk vigorously until the mixture is smooth and uniform.
- Add ½ cup sour cream (or plain Greek yogurt) and whisk until fully incorporated. The sour cream adds moisture and a subtle tang that keeps the cake from tasting flat.
5. Combine the Wet and Dry Ingredients
- Pour the wet pumpkin mixture into the bowl of dry ingredients all at once.
- Using a rubber spatula or wooden spoon, gently fold the two together with slow, sweeping motions from the bottom of the bowl upward. Do not use a whisk for this step.
- Stop mixing as soon as you no longer see streaks of dry flour. The batter will be thick and a few small lumps are perfectly fine. Overmixing develops gluten in the flour, which makes the cake tough and dense instead of tender.
6. Transfer Batter to the Pan
- Pour the pumpkin cake batter into your prepared 9×13 inch pan.
- Use a rubber spatula to spread the batter into an even layer, making sure it reaches the corners and edges of the pan.
- Give the pan a gentle tap on the counter a few times to release any air bubbles trapped in the batter.
7. Add the Streusel Topping
- Take your streusel out of the refrigerator.
- Using your hands or a spoon, scatter the streusel evenly over the entire surface of the batter. Press it down very gently, just enough to make it adhere slightly so it doesn’t all slide to one corner when you move the pan.
- Make sure you cover the batter all the way to the edges for full streusel coverage in every slice.
8. Bake the Cake
- Place the pan in the center rack of your preheated 350°F oven.
- Bake for 40 to 50 minutes. Ovens vary, so start checking at the 40-minute mark.
- The cake is done when the streusel is deep golden brown and a toothpick or skewer inserted into the center of the cake comes out clean or with just a few moist crumbs (not wet batter).
- If the streusel starts to look too dark before the cake is cooked through, loosely tent a sheet of aluminum foil over the top for the remaining bake time.
9. Cool the Cake
- Remove the pan from the oven and place it on a wire cooling rack.
- Let the cake cool in the pan for at least 20 to 30 minutes before slicing. Cutting into it too soon causes it to crumble and fall apart since the crumb needs time to set.
- If you lined the pan with parchment paper, you can lift the whole cake out onto the cooling rack after 20 minutes for quicker cooling.
10. Make the Optional Vanilla Glaze
- In a small bowl, sift 1 cup powdered sugar to remove any lumps.
- Add ½ teaspoon vanilla extract and 2 tablespoons of milk. Stir until smooth.
- If the glaze is too thick, add milk a teaspoon at a time until it reaches a drizzleable consistency. If it’s too thin, add a bit more powdered sugar.
- Once the cake has cooled for at least 20 minutes, drizzle the glaze over the streusel topping using a spoon or a small piping bag.
- Slice into 12 pieces and serve warm or at room temperature.
This cake pairs wonderfully alongside a slice of Pumpkin Cream Cheese Bread for a full fall brunch spread.
Tips for The Best Pumpkin Coffee Cake with Streusel
A few simple tricks go a long way toward making this cake absolutely perfect every time you bake it.
- Keep your butter cold for the streusel: Cold butter is non-negotiable for a crumbly topping. Warm butter will make the mixture greasy and dense instead of light and crumbly. If it softens while you work, pop the streusel bowl back in the fridge for 10 minutes.
- Don’t overmix the batter: Fold the wet and dry ingredients together only until the flour is just incorporated. Overmixing develops gluten and makes the cake tough.
- Use room temperature eggs: Cold eggs can cause the oil and pumpkin mixture to seize up. Let your eggs sit on the counter for 20 minutes before using them.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with the back of a knife. Scooping directly from the bag packs in extra flour and makes the cake dry.
- Check doneness with a toothpick: Every oven is different. A toothpick inserted in the center should come out with just a few moist crumbs, not clean as a whistle (that means it’s overbaked) and definitely not wet.
- Don’t skip the sour cream: This ingredient keeps the cake moist for days. Plain Greek yogurt works as a 1:1 substitute if you don’t have sour cream.
- Cool before slicing: Resist the urge to cut into the hot cake. Letting it cool for at least 20 minutes ensures clean slices with the streusel staying on top where it belongs.
Read Also: Pumpkin Bread Recipe
Serving Suggestions
This cake is incredibly versatile. It’s stunning enough to serve at a fall brunch, casual enough to pack in a lunchbox, and cozy enough to enjoy as an evening dessert with a warm drink.
- With coffee or espresso: This is, after all, a coffee cake. The spiced pumpkin flavors are a dream paired with a strong hot coffee or latte.
- With a dollop of whipped cream: A light, lightly sweetened whipped cream on top is simple and elegant.
- Slightly warm with a scoop of vanilla ice cream: Serve a warm slice topped with vanilla ice cream for an easy dessert that feels indulgent.
- With Pumpkin Mousse: Serve a slice alongside a cup of pumpkin mousse for the ultimate fall dessert platter at a holiday gathering.
- As part of a fall brunch spread: This cake is right at home alongside a savory egg dish or a fresh fruit salad at a weekend brunch.
- Drizzled with maple syrup: Skip the glaze and drizzle pure maple syrup over the top for an extra-cozy fall flavor.
Variations of Pumpkin Coffee Cake with Streusel
This recipe is endlessly adaptable. Once you’ve made it once and feel comfortable with the base, you can customize it in so many great ways.
- Add a cream cheese swirl: Beat 8 oz softened cream cheese with ¼ cup sugar and 1 egg, then swirl it through the batter before adding the streusel. This turns it into a pumpkin cream cheese coffee cake.
- Chocolate chip version: Fold ¾ cup of chocolate chips into the batter before pouring it into the pan. Chocolate and pumpkin spice are a surprisingly wonderful combination.
- Pecan streusel: Add ½ cup of roughly chopped pecans to the streusel mixture for extra crunch and a nutty, buttery flavor.
- Add a caramel drizzle: Instead of vanilla glaze, drizzle warm caramel sauce over the cooled cake. It takes the whole thing to another level.
- Gluten-free version: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The results are very close to the original.
- Mini muffin version: Divide the batter into a lined muffin tin, top with streusel, and bake at 350°F for 18 to 22 minutes for individual pumpkin streusel muffins.
The cream cheese swirl variation is similar in spirit to this Pumpkin Cheesecake Bars Recipe if you want a bar version of those flavors.
Storage and Reheating
This cake stores beautifully, which makes it a great make-ahead option for brunches, holidays, or busy weekday mornings when you want something ready to go.
- Room temperature: Store the cake loosely covered with plastic wrap or in an airtight container at room temperature for up to 2 days. The streusel stays crisp for the first day and softens slightly after that.
- Refrigerator: For longer storage, place the cake (whole or sliced) in an airtight container and refrigerate for up to 5 days. The cake actually gets more moist over time.
- Freezer: Wrap individual slices tightly in plastic wrap and then foil, or place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours.
- Reheating: Warm individual slices in the microwave for 20 to 30 seconds. For a crispier streusel, reheat in a 325°F oven for 8 to 10 minutes. Add the glaze after reheating, not before freezing.
Nutritional Facts
The following is an estimate per slice based on 12 servings and does not include the optional vanilla glaze.
Actual values may vary based on specific brands and ingredient substitutions used.
- Calories: 370 kcal
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 220mg
- Total Carbohydrates: 53g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 5g
- Vitamin A: 80% DV (from pumpkin)
- Iron: 10% DV
- Calcium: 8% DV
Health Benefits of Key Ingredients
Pumpkin coffee cake is a treat, but it does sneak in some genuinely nourishing ingredients alongside the butter and sugar.
- Pumpkin puree: Pumpkin is loaded with vitamin A and beta-carotene, which supports eye health and immune function. It’s also a good source of potassium and fiber, both important for heart health.
- Eggs: Eggs provide high-quality complete protein and a range of B vitamins, including B12 and choline, which are important for brain function and energy metabolism.
- Cinnamon: Beyond its incredible flavor, cinnamon has been studied for its potential to help regulate blood sugar levels. It also contains antioxidants with anti-inflammatory properties.
- Nutmeg: Nutmeg contains small amounts of antioxidants and has traditionally been used to support digestion. A little goes a long way both in flavor and in its benefits.
- Ginger: Even the small amount of ground ginger used here contributes anti-inflammatory compounds called gingerols, which have been associated with digestive comfort and reduced inflammation.
- Sour cream: Sour cream adds calcium and probiotics to the cake, which support bone health and gut health respectively.
You might also enjoy: Pumpkin Cupcakes with Cream Cheese Frosting
FAQs About Pumpkin Coffee Cake with Streusel
1. Can I make this pumpkin coffee cake ahead of time?
Yes, absolutely. This cake actually tastes even better on day two once the flavors have had time to meld together.
You can bake it the night before, let it cool completely, cover it tightly, and store it at room temperature or in the refrigerator until you’re ready to serve.
2. Can I use fresh pumpkin instead of canned?
You can, though canned pumpkin puree is more consistent in moisture content and flavor.
If using fresh pumpkin, roast sugar pumpkin halves at 400°F until tender, scoop out the flesh, and puree it until very smooth.
Make sure to strain it through a cheesecloth if it seems watery, since excess moisture can affect the texture of the cake.
3. Why did my streusel sink into the cake?
This usually happens when the streusel butter is too warm and soft by the time it goes on top of the batter.
Keep your streusel refrigerated right up until you’re ready to add it to the batter.
Also, don’t press it in too firmly. A gentle press just to adhere it is all you need.
4. Can I make this recipe in a different pan size?
Yes. You can use a 9-inch square pan for a thicker cake, though you’ll need to increase the bake time by about 10 to 15 minutes and check carefully with a toothpick.
You can also use two 8-inch round pans and reduce the bake time slightly to around 30 to 35 minutes.
Avoid using a bundt pan for this recipe, as the streusel won’t work properly in that format.
5. Can I substitute the vegetable oil with butter?
You can use melted butter instead of vegetable oil in a 1:1 ratio. The cake will have a slightly richer flavor with butter, though it may not stay as moist for as long.
Melted coconut oil is another great substitute that adds a very subtle coconut flavor that pairs nicely with the pumpkin spices.
Pumpkin Coffee Cake with Streusel
Ingredients
- 1 cup all-purpose flour 125g
- 3/4 cup light brown sugar 150g, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter 115g, cold and cut into small cubes
- 2 cups all-purpose flour 250g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 15 oz pure pumpkin puree 425g, 1 standard can — do NOT use pumpkin pie filling
- 3/4 cup granulated sugar 150g
- 1/2 cup light brown sugar 100g, packed
- 1/2 cup vegetable oil 120ml; melted coconut oil works as a substitute
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream 120ml; plain Greek yogurt works as a 1:1 substitute
- 1 cup powdered sugar 120g, sifted
- 2-3 tbsp milk add more or less to reach drizzleable consistency
- 1/2 tsp vanilla extract
Equipment
- 9×13 inch baking pan
- Large mixing bowls Two needed — one for dry ingredients, one for wet
- Whisk
- Rubber spatula or wooden spoon For folding batter
- Pastry cutter or fork For cutting butter into streusel; fingers also work
- Measuring cups and spoons
- Parchment paper (optional) For easy cake removal
- Oven thermometer (optional) Recommended for baking accuracy
- Wire cooling rack
- Small bowl For the optional vanilla glaze
- Sifter or fine-mesh strainer For sifting powdered sugar in the glaze
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray, then optionally line with parchment paper leaving some overhang on the sides for easy removal.
- Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl, then cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse, clumpy crumbs with pea-sized pieces. Refrigerate the streusel until ready to use.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until fully combined and the spices are evenly distributed.
- In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined and no streaks of flour remain — do not overmix.
- Pour the batter into the prepared pan and spread into an even layer using a rubber spatula, then tap the pan gently on the counter a few times to release any air bubbles.
- Remove the streusel from the refrigerator and scatter it evenly over the entire surface of the batter, pressing down very gently just enough to help it adhere.
- Bake on the center rack for 40 to 50 minutes, until the streusel is deep golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the streusel darkens too quickly, tent loosely with foil.
- Transfer the pan to a wire cooling rack and let the cake cool for at least 20 to 30 minutes before slicing to allow the crumb to set.
- Whisk together sifted powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth, adding more milk a teaspoon at a time until drizzleable, then drizzle over the cooled cake before slicing.
Nutrition
Notes
- Use plain canned pumpkin puree, not pumpkin pie filling — pie filling is already sweetened and spiced and will throw off the flavor balance.
- Keep the streusel butter cold. Cold butter is what creates those distinct crumbly chunks rather than a greasy paste. Refrigerate the streusel right up until you’re ready to add it to the batter.
- Do not overmix the batter. Fold the wet and dry ingredients together only until the flour is just incorporated — overmixing develops gluten and makes the cake tough.
- Measure flour correctly by spooning it into your measuring cup and leveling it off. Scooping directly from the bag packs in extra flour and can make the cake dry.
- Sour cream substitute: Plain Greek yogurt works as a perfect 1:1 substitute. Both keep the crumb moist and add a subtle tang.
- Room temperature eggs blend more easily into the batter. If you forgot to take them out ahead of time, submerge them in warm water for 10 minutes.
- Make-ahead tip: Bake the night before, cool completely, cover tightly, and store at room temperature. The flavors deepen and the cake often tastes even better on day two.
- Storage: Store covered at room temperature for up to 2 days, or refrigerated in an airtight container for up to 5 days. Freeze individual slices tightly wrapped for up to 3 months.
- Reheating: Microwave individual slices for 20 to 30 seconds, or warm in a 325°F oven for 8 to 10 minutes for a crispier streusel.
- Variation: Add ½ cup chopped pecans to the streusel, or fold ¾ cup chocolate chips into the batter for a fun twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Coffee Cake with Streusel is the kind of recipe that feels like fall in every single bite.
The tender, spiced pumpkin crumb paired with that golden, buttery streusel topping is an absolutely unbeatable combination.
It’s easy enough for a casual Saturday morning and impressive enough to bring to a holiday brunch.
Whether you drizzle it with vanilla glaze or keep it simple, this cake is going to be a hit.
I really hope you give this one a try. If you do, I’d love to hear how it turned out for you.
Drop a comment below and let me know if you made any fun variations or swaps. And if you loved it, sharing it on Pinterest or Instagram makes my day every single time.
Recommended:
- Pumpkin Spice Bread
- Blueberry Pumpkin Bread
- Chocolate Pumpkin Cake
- Pumpkin Bread Pudding
- Caramel Apple Crisp
