This pumpkin streusel coffee cake is a fall dessert and breakfast that you can’t live without! The from scratch cake is moist and filled with autumn spices, followed by the brown sugar topping that is drizzled with a sweet cinnamon glaze. Each square of this pumpkin coffee cake is soft and gives all the cozy vibes.
It’s a cool, fall day, but you want something that screams warm and cozy. What do you reach for? Pumpkin spiced anything! If you love these fall flavors, then stock up on the pumpkin so you can bake up a storm! I enjoy using my leftover pumpkin puree for pumpkin cinnamon rolls and pumpkin donuts! You can also check out my collection of pumpkin desserts that will satisfy any craving! If you want to keep it simple and quick, try our Coffee Cake in a Mug! Or for a Lemon flavored coffee cake, try our sweet and zesty Lemon Coffee Cake.
For adult style cake with rum, try our Bacardi Rum Cake at your next brunch!
This combo of spices and flavors may have you contemplating your holiday dinner like a traditional glazed ham or beef tenderloin with candied yams (with marshmallows), and cranberry jello salad. If so, don’t forget this easy stovetop stuffing recipe or pumpkin soup (with canned pumpkin.) Both are great for feeding crowds.
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Why You’ll Love This Delicious Pumpkin Recipe
- Each slice has all the fall flavors.
- Easy to make.
- Uses pantry staples.
- A great addition to a holiday dinner or brunch.
- Can make to use up leftover pumpkin puree.
🎃 Ingredients:
Cake Layer:
- all-purpose flour – we like the denser crumb that all purpose flour provides.
- pumpkin pie spice, salt, cinnamon, vanilla extract
- baking soda and baking powder – along with the eggs, these are the leavening agents to give great rise and a soft tender crumb to the coffee cake.
- eggs
- vegetable oil
- light brown sugar
- pumpkin puree – we use canned pure pumpkin purée, but you can use homemade pumpkin puree if you have it.
- whole milk – you can use 2% or 1% milk as well
Streusel Ingredients:
- flour
- baking powder
- light brown sugar
- ground cinnamon
- salted butter – be sure to keep it cold before using
- milk – can also be swapped for heavy cream
Glaze Ingredients:
- powdered sugar
- milk or cream
- cinnamon
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Instead of the glaze drizzle, you can serve with brown sugar caramel sauce or dust the top of the pumpkin coffee cake with powdered sugar. You can even add a dollop of whipped cream, particularly if serving for dessert.
Substitutions and Variations
- Homemade pumpkin pie spice can be made by combining cinnamon, cloves, nutmeg, ginger, and allspice. If you already have these on hand it would be cheaper than buying the pre-made version!
- Chopped nuts – add a chopped nut topping of pecans or walnuts. Combine with the streusel (like we do in our pecan streusel sweet potatoes) before baking or sprinkle some roasted nuts over the top when serving.
- The light brown sugar brings all the fall flavors together, but you could also use granulated sugar in its place.
- Rather than a cinnamon glaze, you can make a cream cheese icing or use maple syrup and powdered sugar to make a maple glaze.
🔪 Instructions:
PREP: Grease your baking pan and preheat the oven to 350 degrees.
Step 1: Mix together the dry ingredients in a small mixing bowl.
Step 2: In another large bowl, whisk together the wet ingredients.
Step 3: Fold the wet into the dry and stir just until incorporated.
Step 4: Transfer the batter to the prepared pan.
Pro Tip: While you have all of your ingredients out, make a double batch! It freezes and reheats so well, plus the next time you want a slice you don’t have to wait for it to bake!
Step 5: To make the crumb topping, whisk together the flour, brown sugar, and spices.
Step 6: Cut the cold butter into small pieces and add to the dry mixture. Use a fork or pastry blender to mix the butter into the flour.
Step 7: Stir in the milk so the topping clumps together. Sprinkle the streusel over the coffee cake batter.
Step 8: Place the coffee cake in the oven and bake for 40 minutes. Set the baked cake on a cooling rack and cool completely.
Step 9: Whisk the vanilla glaze ingredients together.
Step 10: Drizzle over the top. Slice and serve!
Pumpkin Coffee Cake Tips
- If the top of the cake seems to brown too fast, wrap the top with aluminum foil.
- Do not swap the pumpkin puree for pumpkin pie filling. It is not the same and will ruin the balance of ingredients in your coffee cake!
- Don’t overmix the batter. A quick stir to just incorporate the wet and dry ingredients together will give you a tender crumb.
- Make sure your baking powder hasn’t expired. This is one of the agents to help the cake rise.
Recipe FAQs
Keep leftovers in an airtight container on the counter for up to 3 days. To freeze, allow it to cool and wrap it tightly in plastic wrap. You can also place it in the freezer for 30 minutes, then wrap the individual pieces so the crumble topping doesn’t get smashed during the storing process and you can take out one piece at a time.
more recipes for Pumpkin Lovers
If you tried this Pumpkin Streusel Coffee Cake or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pumpkin Streusel Coffee Cake
Ingredients
Cake Layer:
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
Streusel Ingredients:
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter cold
- 1 tablespoon milk or heavy cream
Glaze Ingredients:
- ½ cup powdered sugar
- 1-2 tablespoons of milk or cream
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Spray a 9×9” glass baking dish with non-stick cooking spray and set aside.
Pumpkin Cake Layer:
- In a medium mixing bowl, whisk together the dry ingredients (flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder).
- In a separate bowl, mix together the rest of the cake ingredients: eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread batter into the prepared baking dish.
Make the streusel
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon in a bowl.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
Bake
- Bake coffee cake 40-45 minutes. Coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow coffee cake to cool before adding glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- Cut into pieces and serve.
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Notes
- If the top of the cake seems to brown too fast, wrap the top with aluminum foil.
- Do not swap the pumpkin puree for pumpkin pie filling. It is not the same and will ruin the balance of ingredients in your coffee cake!
- Don’t overmix the batter. A quick stir to just incorporate the wet and dry ingredients together will give you a tender crumb.
- Make sure your baking powder hasn’t expired. This is one of the agents to help the cake rise.
Nutrition
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