Cinnamon Streusel Pumpkin Coffee Cake
This Cinnamon Streusel Pumpkin Coffee Cake comes together with about 15 minutes of prep, and it brings all the cozy fall flavor we look for in a weekend bake.
Canned pumpkin puree keeps the crumb extra moist and fluffy, while cinnamon and pumpkin pie spice warm up every bite. On top you get a buttery cinnamon streusel, then a simple vanilla icing drizzle once the cake has cooled just a little.
It bakes in a 9 by 9 inch pan, serves 16, and belongs on every brunch table from September straight through Thanksgiving.
If you have been hunting for a pumpkin coffee cake that tastes as good as it smells, this is the one we keep coming back to.
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Why We love this Pumpkin Coffee Cake Recipe
If you have ever pulled a coffee cake out of the oven only to find it dry and a little sad, you know that disappointment.
This pumpkin version fixes it with a full cup of pumpkin, and the texture stays reliably moist every time we test it. That is the whole reason this recipe earned a permanent spot in our fall rotation.
Beyond creaming the butter and sugar, this cake is mostly about adding and mixing. There is no tricky technique, no folding, no chilling, and no long waiting around.
We also love that the streusel can be mixed in the same bowl you used for the dry ingredients, which saves a dish and keeps the whole process feeling relaxed. On a busy Sunday morning with coffee already brewing, that small shortcut matters.
Three components are what make it special:
- A moist pumpkin cake layer spiced with cinnamon and pumpkin pie spice
- A buttery cinnamon streusel that stays soft with a slight crunch
- A vanilla icing drizzle that ties everything together
That combination is, in our opinion, the ideal coffee cake setup. You get spice, sweetness, and a little texture in every forkful. We have brought this cake to autumn gatherings, potlucks, and lazy weekend breakfasts, and it disappears fast every single time.
It also travels well, so it works for brunch with friends or a holiday morning when everyone is hungry long before the main event.
If you are new to baking, this is a friendly place to start. The batter is thick, which is exactly what you want, and the streusel comes together in minutes with cold butter. Warm from the oven with the icing dripping down the sides, it literally tastes like fall.
Ingredient Notes
Good results start with good ingredients, and a few small choices make a real difference here. Nothing on this list is hard to find, but each one does a job.
- Pumpkin: use canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it changes both the flavor and the texture.
- Butter: unsalted butter, softened to room temperature for the cake, and cold from the fridge for the streusel.
- Egg: a room temperature egg helps the cake rise within the stated baking time. A cold egg can extend the bake.
- Sugars: regular white sugar plus brown sugar. Light brown is our usual pick. Dark brown works too and brings a bolder flavor and a darker color.
- Vanilla: real vanilla extract beats imitation every time.
- Flour: all purpose flour is the standard here. A 1 to 1 gluten free blend should work as a substitute.
- Baking powder: make sure it is fresh so the cake gets a good lift.
- Spices: pumpkin pie spice plus extra cinnamon. You can use all pumpkin spice instead, or build your own blend with cinnamon, ginger, nutmeg, allspice, and cloves. That extra cinnamon balances store blends that lean heavily on nutmeg.
Here is the full lineup, grouped by component, so you can check your pantry before you start.
| Component | Ingredients |
|---|---|
| Cake | 2 cups flour, 1 1/2 tsp cinnamon, 1 1/2 tsp pumpkin pie spice, 1/2 tsp salt, 2 tsp baking powder, 1/2 cup softened unsalted butter, 1/3 cup whole milk, 1/2 to 3/4 cup brown sugar, 1/4 cup white sugar, 1 large room temperature egg, 1 tsp vanilla extract, 1 cup pumpkin |
| Streusel Topping | 1/2 cup flour, 1/4 cup cold cubed unsalted butter, 1/2 tsp cinnamon, 1/2 cup brown sugar |
| Icing | 1 cup powdered sugar, 1 Tbsp melted butter, 1 to 2 Tbsp milk, 1/2 tsp vanilla |
The brown sugar in the cake is flexible on purpose. Some mornings we want a sweeter slice with coffee, and other times we dial it back so the pumpkin and spice lead the way.
Streusel Topping
Cold butter is the secret to a good streusel. It cuts easily into the flour and sugar, and it holds its shape instead of melting into the mixture. You can even grate the butter on a cheese grater for faster work.
Combine everything with a pastry cutter, a fork, or your fingers until the pieces are small and crumbly and every bit of butter is coated in the flour mixture.
Vanilla Icing
The icing needs only powdered sugar, milk or cream, melted butter, and vanilla.
That melted butter adds flavor and a better texture than milk alone. Adjust the milk to control thickness: use less for a thicker icing you can spread, or more for a thin drizzle that runs into the streusel.
How To Make This Pumpkin Coffee Cake
Here is the whole process, step by step. From start to finish it takes about 50 minutes, including cooling and icing.
- Preheat the oven to 350°F. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice for the cake in a small bowl and set aside.
- In a separate medium bowl, cream the softened butter with the brown sugar and white sugar until creamy and fluffy.
- Beat in the egg, milk, and vanilla until incorporated, then add the pumpkin and mix until combined.
- Slowly add the dry ingredients and beat only until combined. Try not to over mix at this point. The batter will be thick, and that is exactly right.
- Spread the batter evenly into a well greased 9 by 9 inch baking pan.
- Make the streusel. Mix the brown sugar, flour, and cinnamon, then add the cubed cold butter. Using a fork, a pastry cutter, or your fingers, break the butter down until the mixture is small and crumbly. A food processor works, but it adds a dish to wash.
- Sprinkle the streusel evenly over the batter and bake for about 27 to 32 minutes, until the topping is golden brown and a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes, then whisk the icing ingredients together, adjusting the milk to the thickness you like, and drizzle it over the top.
- Serve warm right away, or let the icing set and serve at room temperature.
One of our favorite little upgrades: if you want an even crunchier top, broil the cake for a minute or two at the very end and keep a close eye on it. The streusel stays soft underneath with just a hint of crunch, which is the texture we love most.
If you are pulling the pan out and wondering whether it is done, trust the toothpick. A few moist crumbs are fine. Wet batter means it needs another two or three minutes.
Recipe Tips
We have tested this cake more times than we can count, and these notes come straight from those bakes.
- Pan size: an 8 by 8 inch pan has been tested and it works, but the cake layer gets too thick relative to the streusel and the whole thing feels less balanced. If you use it, plan on about 35 minutes in the oven.
- Freezing: this cake freezes well. Keep it in an airtight container and thaw within about 2 months. Individual slices can be frozen too, which is perfect for grabbing one at a time.
- Extra spice in the icing: pumpkin spice coffee creamer can replace the milk in the icing for a little extra pumpkin spice flavor.
- Storage: keep the cake in an airtight container at room temperature for about 2 to 3 days, or refrigerated for about 5 to 7 days.
- Nutrition: based on 16 servings, the source lists about 256 calories per slice, along with 40g carbohydrates, 3g protein, 10g fat, and 24g sugar. Treat those numbers as a courtesy estimate.
Our best advice: let the cake cool for those 10 minutes before you ice it. Icing a hot cake turns a pretty drizzle into a puddle.
Ways To Vary This Recipe
This cake is a great base, and there are a few easy ways to change it up without starting over.
- Add nuts: stir about 3/4 cup chopped pecans into the streusel for a toasty crunch.
- Cream cheese drizzle: blend 1 ounce of softened cream cheese into the icing, then adjust the milk until it drizzles the way you want.
- Skip the streusel: leave the crumble off entirely and frost the cooled cake with maple or brown sugar buttercream instead.
Whichever way you go, the moist pumpkin cake and the warm spice stay the heart of the recipe. Bake one this weekend, pour yourself a cup of coffee, and enjoy a slice while it is still warm.
FAQs
How do you make pumpkin coffee cake from scratch?
To make pumpkin coffee cake, start by creaming butter and sugars, then mix in an egg, milk, vanilla, and one cup of pumpkin puree. Fold in the dry ingredients, spread the batter in a greased 9×9 inch pan, and top with a cinnamon streusel made from cold butter, flour, brown sugar, and cinnamon. Bake at 350°F for 27 to 32 minutes, then drizzle with a vanilla icing before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should not substitute pumpkin pie filling for pumpkin puree in this recipe. Pumpkin pie filling is pre-sweetened and contains added spices and sugars that will alter the cake's texture and flavor balance. Always use 100% pure pumpkin puree for the best results.
How do you keep pumpkin coffee cake moist?
The pumpkin puree itself helps keep the cake moist due to its high water content and natural pectins. Additionally, avoid overmixing the batter once the dry ingredients are added, and do not overbake the cake; a toothpick inserted in the center should come out clean after about 27 to 32 minutes at 350°F.
Can I freeze pumpkin coffee cake?
Yes, pumpkin coffee cake freezes well for up to two months. Allow the cooled cake to freeze on a baking sheet until firm, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. To thaw, leave a slice at room temperature for about 30 minutes or warm it gently in the microwave.
Cinnamon Streusel Pumpkin Coffee Cake
Cinnamon Streusel Pumpkin Coffee Cake This Cinnamon Streusel Pumpkin Coffee Cake comes together with about 15 minutes of prep, and it brings all the cozy fall flavor we look for in a weekend bake. Canned pumpkin puree keeps the crumb extra moist and fluffy, while cinnamon and pumpkin pie spice warm up every bite.
- Total Time: 50 min
- Yield: 16 1x
Ingredients
Cake
2 c flour
1 ½ tsp cinnamon
1 ½ tsp pumpkin pie spice
½ tsp salt
2 tsp baking powder
½ cup unsalted butter, softened
⅓ cup whole milk
½– ¾ cup brown sugar
¼ cup white sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup pumpkin
Streusel Topping
½ cup flour
¼ cup unsalted cold butter, cubed
½ tsp cinnamon
½ cup brown sugar
Icing
1 cup powdered sugar
1 Tbsp melted butter
1 – 2 Tbsp milk
½ tsp vanilla
Instructions
1-Preheat oven to 350°F: Preheat oven to 350°F. Whisk together the flour, baking powder, salt, cinnamon and pumpkin spice for the cake and set aside.
2-In a separate medium bowl, cream the: In a separate medium bowl, cream the butter and brown and white sugars until creamy and fluffy. Add in the egg, milk and vanilla and beat until incorporated. Add in the pumpkin and mix until combined.
3-Slowly add in the dry ingredients and: Slowly add in the dry ingredients and beat only until combined. Try not to over mix the batter at this point. Spread the batter evenly into a well greased 9×9 inch baking pan.
4-Make the streusel topping: Make the streusel topping: Mix the brown sugar, flour and cinnamon to combine. Add the cubed butter. Using a fork or pastry cutter, or fingers, break down the butter until small and crumbly, allowing the flour mixture to coat the little pieces of butter.
5-Sprinkle the streusel over the coffee cake: Sprinkle the streusel over the coffee cake batter evenly. Bake for about 27-32 minutes or until the crumble topping is golden brown and a toothpick comes out of the center clean.
6-Allow to cool for about 10 minutes: Allow to cool for about 10 minutes before adding the icing. Whisk the icing ingredients together, adjusting the milk to desired thickness. Drizzle over top. Serve still warm, or at room temperature.
7-Store in an air tight container at: Store in an air tight container at room temperature for about 2-3 days or refrigerated for about 5-7 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 30 min
- Method: bake
Nutrition
- Calories: 256
- Sugar: 24g
- Sodium: 88mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 34mg
