If you love cozy fall flavors, this Pumpkin Coffee Cake with Streusel is the ultimate treat. It’s tender, moist, and filled with warm spices, then topped with a buttery cinnamon streusel that melts in your mouth. Perfect for breakfast, brunch, or a comforting afternoon snack with coffee or tea, this cake is as easy as it is irresistible.
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Pumpkin Coffee Cake with Streusel
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
Description
If you love cozy fall flavors, this Pumpkin Coffee Cake with Streusel is the ultimate treat. It’s tender, moist, and filled with warm spices, then topped with a buttery cinnamon streusel that melts in your mouth. Perfect for breakfast, brunch, or a comforting afternoon snack with coffee or tea.
Ingredients
Scale
- 1 3/4 cups all-purpose flour (210 g)
- 1 cup canned pumpkin puree (240 g, not pumpkin pie filling)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup brown sugar, packed (100 g)
- 1/2 cup unsalted butter, melted and cooled (113 g)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup milk (120 ml, whole or 2%)
- Streusel Topping:
- 1/2 cup all-purpose flour (60 g)
- 1/2 cup brown sugar, packed (100 g)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed (56 g)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) baking pan with parchment paper.
- Make the streusel topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
- Add the dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually fold into the wet mixture until just combined—do not overmix.
- Assemble: Pour batter into prepared pan. Sprinkle streusel topping evenly over the batter.
- Bake: Place in oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 15 minutes before slicing. Enjoy warm or at room temperature.
Notes
Add a vanilla glaze for extra sweetness, make it nutty with pecans or walnuts, or turn into muffins (20–25 minutes bake time). Store covered at room temp for 2 days, refrigerate up to 5 days, or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin coffee cake, streusel cake, fall dessert, pumpkin spice
At a Glance
- Servings: 10–12
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Difficulty: Easy
- Estimated Cost: $8–10
Ingredients
For the Coffee Cake:
- 1 3/4 cups all-purpose flour (210 g)
- 1 cup canned pumpkin puree (not pumpkin pie filling) (240 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup brown sugar, packed (100 g)
- 1/2 cup unsalted butter, melted and cooled (1 stick / 113 g)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup milk (120 ml, whole or 2%)
For the Streusel Topping:
- 1/2 cup all-purpose flour (60 g)
- 1/2 cup brown sugar, packed (100 g)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed (56 g)
Ingredient Notes & Swaps:
- Use gluten-free flour blend for a gluten-free option.
- Swap in coconut oil instead of butter for dairy-free.
- Add chopped pecans or walnuts to the streusel for crunch.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) baking pan with parchment paper.
- Make the streusel topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
- Add the dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually fold into the wet mixture until just combined—do not overmix.
- Assemble: Pour batter into prepared pan. Sprinkle streusel topping evenly over the batter.
- Bake: Place in oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 15 minutes before slicing. Enjoy warm or at room temperature.
Pro Tips & Variations
- Add a vanilla glaze (powdered sugar + milk + vanilla) for extra sweetness.
- Make it nutty by adding pecans or walnuts to the streusel.
- Turn it into muffins by baking in a lined muffin tin (20–25 minutes bake time).
- Double the recipe for a 9×13-inch pan.
Serving Suggestions
- Enjoy with a hot cup of pumpkin spice latte or coffee.
- Serve with a scoop of vanilla ice cream for dessert.
- Pair with fresh fruit for a balanced brunch spread.
Storage & Reheating
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in the microwave for 20–30 seconds.
Troubleshooting
- Cake too dry? Check bake time—overbaking can dry it out.
- Sinking streusel? Batter may have been too thin; ensure flour measurements are correct.
- Undercooked center? Bake a few minutes longer and cover loosely with foil to prevent over-browning.