Pumpkin Coffee Cake with Streusel
This Pumpkin Coffee Cake with Streusel is the ultimate fall bake — a tender, warmly spiced pumpkin crumb topped with a thick, buttery cinnamon streusel that bakes up perfectly golden. Made with simple pantry staples in one pan, it comes together quickly without a stand mixer and stays moist for days thanks to pumpkin puree and sour cream. Whether you serve it at a holiday brunch or enjoy it on a quiet fall morning with a cup of coffee, this cake delivers cozy autumn flavor in every single bite.
Equipment
- 9x13 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
Ingredients
For the Streusel Topping
- 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
For the Pumpkin Cake
- 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
For the Optional Vanilla Glaze
- 1 cup powdered sugar 120g, sifted
- 2-3 tbsp milk add more or less to reach drizzleable consistency
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 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.
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.
Nutrition
Serving: 1SliceCalories: 370kcalCarbohydrates: 53gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 31gVitamin A: 80IUVitamin C: 3mgCalcium: 8mgIron: 10mg
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