Easy Pumpkin Coffee Cake with Streusel: Amazing

Sharing is caring!

Pumpkin coffee cake is the cozy bake that makes your kitchen smell like fall: plush pumpkin-spice crumb, outrageous layers of cinnamon streusel, and a buttery vanilla glaze that ties it all together. This version takes the classic sour-cream style coffee cake approach and “pumpkin-ifies” it—meaning extra moisture, a soft and tender interior, and a dramatic, crunchy crumb topping. It bakes in a 9×13-inch pan, feeds a crowd, and slices like a dream for brunch, bake sales, or dessert.

Why You’ll Love This Pumpkin Coffee Cake

• Ridiculous Streusel: Not just a light sprinkle—there’s enough cinnamon crumb to satisfy every streusel lover, with big, crunchy clusters on top.
• Ultra-Moist Crumb: Pumpkin purée and a clever mixing method keep the cake tender without being heavy.
• Beautiful Layers: The cake rises evenly with a ribbon of streusel in the middle and a thick crust of crumbs on top.
• Brunch-Friendly: Serves 12–16, travels well, and tastes great warm or at room temperature.
• Make-Ahead Magic: Stays soft for days, and the glaze can be whisked last minute for a bakery finish.
• No Fancy Gear: One bowl for streusel, one bowl for batter, and a standard 9×13 pan.

Ingredients for Pumpkin Coffee Cake

Streusel (Cinnamon Crumb)

• 3 cups all-purpose flour
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon kosher salt
• 1 cup (225 g) unsalted butter, melted and cooled 3–4 minutes

Cake Batter

• 2¼ cups all-purpose flour
• 1½ cups granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ cup (113 g) unsalted butter, cool-soft (slightly pliable, not melty)
• 1 can (15 oz/425 g) pumpkin purée (not pumpkin pie filling), divided
• 4 large eggs, room temperature
• ¼ cup neutral vegetable oil
• 1 tablespoon pure vanilla extract

Glaze

• ¼ cup very soft unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 3–5 tablespoons milk (as needed for drizzling consistency)

Tip: Have extra cinnamon and a pinch of salt nearby so you can fine-tune both streusel and glaze to taste.

Step-by-Step Instructions

Step 1 – Make the Streusel

1. In a medium bowl, whisk flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
2. Pour in the melted butter and stir with a fork until large, clumpy crumbs form—some dry bits are okay.
3. Refrigerate the bowl while you mix the cake. Chilling keeps the pieces chunky so they bake up crunchy.

Step 2 – Prepare the Pan and Oven

• Heat oven to 350°F (175°C).
• Grease a 9×13-inch metal or glass baking pan and line the bottom with parchment for easy removal.

Step 3 – Whisk the Dry Ingredients

In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.

Step 4 – “Sandy” the Butter with a Spoonful of Pumpkin

Add the cool-soft butter to the dry mixture. Using your fingertips or a pastry blender, rub the butter into the flour until it resembles damp sand with tiny pebbles. Work in 2–3 tablespoons pumpkin purée just until the flour looks lightly tinted.
Why this works: Coating the flour with fat before adding liquids limits gluten formation and keeps the crumb extra tender.

Step 5 – Make the Pumpkin-Egg Mixture

In a separate bowl or large measuring cup, whisk the remaining pumpkin purée with eggs, oil, and vanilla until smooth.

Step 6 – Combine

Pour half of the pumpkin mixture into the flour-butter mixture and beat (hand mixer or vigorous whisk) for 30–45 seconds until slightly lightened. Add the remaining pumpkin mixture and mix just to combine. The batter will be plush and spreadable.

Step 7 – Layer Like a Pro

1. Spread about half the batter into the pan; it will be a thin layer—use an offset spatula.
2. Sprinkle about one-third of the chilled streusel evenly over the batter.
3. Dollop the remaining batter over the streusel in big spoonfuls and gently spread to cover.
4. Add another one-third of the streusel on top, patting lightly so it adheres.
5. Reserve the final one-third of streusel for a mid-bake finish (this trick keeps the top extra craggy and crisp).

Step 8 – Bake, Pause, and Streusel Again

Bake for 25–30 minutes, then carefully pull the rack out just enough to quickly scatter the remaining streusel across the surface. Slide the rack back in and bake another 10–15 minutes, or until the center springs back and a toothpick inserted in the cake portion comes out with a few moist crumbs (not wet batter).

Step 9 – Cool and Glaze

Cool the pan on a rack for 20–30 minutes. Whisk the glaze: butter, powdered sugar, vanilla, salt, and enough milk to reach a lush, pourable consistency. Drizzle generously over the warm (not hot) cake. Let set for 10 minutes, then slice.

Pro Tips for Success

1. Chunky Crumbs Need a Chill: Cold streusel goes into a hot oven and keeps its shape, yielding big, bakery-style clusters.
2. Mid-Bake Streusel = Tall Cake + Crunchy Top: Adding some crumbs later prevents a heavy topping from weighing down the rise.
3. Use “Cool-Soft” Butter in Batter: Too warm and it greases the flour; too cold and it won’t rub in. Aim for butter that dents when pressed but isn’t shiny.
4. Metal vs. Glass Pan: Metal tends to brown edges faster and a touch deeper; glass bakes slightly slower. Start checking doneness 5 minutes early in metal.
5. Don’t Overbake: Pumpkin bakes moist, but overdoing it dries out the crumb. Pull when the center sets and the tester shows moist crumbs.
6. Glaze Smart: Warm cake melts glaze; fully cool cake makes the glaze sit on top. For that café-style finish, glaze when the cake is just warm.

Flavor Variations

• Brown-Butter Streusel: Brown the butter for the streusel, cool to room temp, then mix in. Adds toffee-like depth that’s incredible with pumpkin spice.
• Maple Glaze: Replace milk with maple syrup + a splash of milk for a glossy, maple-forward drizzle.
• Pecan Crunch: Stir 1 cup toasted chopped pecans into the streusel for extra texture and nutty aroma.
• Chai Spice Twist: Swap pumpkin pie spice for a chai blend (cardamom, cinnamon, ginger, cloves, black pepper) for an aromatic coffeehouse vibe.
• Chocolate Swirl: Dollop ⅓ cup warm chocolate ganache over the first batter layer and swirl lightly before adding streusel.
• Cream Cheese Ribbon: Beat 8 oz cream cheese with ⅓ cup sugar, 1 egg, and 1 tsp vanilla. Spread in thin dollops between batter layers for a cheesecake-like surprise.

Serving Suggestions

• Brunch Platter: Pair slices with scrambled eggs, fresh berries, and a carafe of hot coffee.
• Afternoon Pick-Me-Up: Serve warm with chai or a latte—those spices sing alongside steamed milk.
• Dessert Plate: Add a scoop of vanilla or cinnamon ice cream and a dusting of cinnamon sugar.
• Gifting: Slice, wrap in parchment, and tie with baker’s twine for a sweet fall gift.

Storage and Freezing Instructions

• Room Temperature: Cover the cooled cake tightly and store up to 3 days. The streusel stays crispest day one; refresh slices in a 300°F (150°C) oven for 6–8 minutes if desired.
• Refrigerator: Keeps 4–5 days; let slices come to room temperature or warm briefly before serving.
• Freezer: Wrap individual pieces in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temp for 1–2 hours, then rewarm to revive the crumb and topping.
• Make-Ahead Tip: Bake the cake and store the glaze separately. Warm slices and drizzle right before serving for a just-baked feel.

Ingredients Notes & Substitutions (Healthy, Family-Safe)

• Pumpkin Purée: Use plain pumpkin, not pre-sweetened pie filling. If your purée looks watery, blot it briefly with paper towels for a tighter crumb.
• Oil vs. Butter in Batter: This recipe uses both—butter for flavor and structure, oil for plush moisture and tenderness.
• Dairy-Free: Use plant-based butter sticks for both streusel and glaze; swap milk with a neutral non-dairy milk.
• Gluten-Free: A 1:1 gluten-free flour blend with xanthan gum typically works well; start checking doneness a few minutes early.
• Sugar Adjustments: You can reduce total sugar in the cake batter by 2–3 tablespoons without major changes; keep the streusel measures for best crumb texture.
• Spice Control: Prefer gentler spice? Halve the pumpkin pie spice and keep the cinnamon as written.

Nutrition Facts (Per Serving)

Approximate values for 1 of 16 pieces; will vary by ingredients and glaze amount.

FAQ About Pumpkin Coffee Cake

Final Thoughts

This pumpkin coffee cake is all about contrasts: soft, pumpkin-spice crumb versus craggy, cinnamon-studded streusel; a warm interior with a cool, sweet drizzle. The method is simple, the ingredients are pantry-friendly, and the results are spectacular enough for guests yet easy enough for a lazy weekend. Once you try the mid-bake streusel trick and the quick butter-rubbed flour step, you’ll have a go-to formula for coffee cakes all year—just swap the spices and fruit to match the season. For fall, though, this is the one to bake on repeat.

Easy Pumpkin Coffee Cake with Streusel

This Pumpkin Coffee Cake is a cozy fall bake featuring a soft, pumpkin-spiced crumb, layers of crunchy cinnamon streusel, and a buttery vanilla glaze. Perfect for brunch, dessert, or gifting, it’s easy to make and stays tender for days.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 16 slices

Calories 350 kcal

Ingredients

  

Streusel

• 3 cups all-purpose flour
• 1 cup light brown sugar packed
• 0.5 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon kosher salt
• 1 cup unsalted butter, melted and cooled

Cake Batter

• 2.25 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.75 teaspoon baking soda
• 0.75 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 0.5 cup unsalted butter, cool-soft
• 425 g pumpkin purée 1 can, divided
• 4 large eggs room temperature
• 0.25 cup neutral vegetable oil
• 1 tablespoon pure vanilla extract

Glaze

• 0.25 cup very soft unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoon kosher salt
• 3-5 tablespoons milk as needed for drizzling

Instructions

 

• Step 1 – Make the Streusel: Whisk dry streusel ingredients. Add melted butter and stir to form large clumps. Chill while mixing cake batter.
• Step 2 – Prep Pan & Oven: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
• Step 3 – Mix Dry Ingredients: In a large bowl, whisk flour, sugar, leaveners, salt, and spices.
• Step 4 – Rub in Butter: Rub cool-soft butter into dry mix. Add 2–3 tbsp pumpkin and rub in until flour is lightly tinted.
• Step 5 – Pumpkin-Egg Mixture: Whisk remaining pumpkin, eggs, oil, and vanilla until smooth.
• Step 6 – Combine: Mix half pumpkin mixture into flour base until lightened, then add remaining and mix until combined.
• Step 7 – Layer: Spread half batter into pan, add one-third streusel, then remaining batter, another third streusel. Reserve final third for later.
• Step 8 – Bake & Finish Streusel: Bake 25–30 min, then add last streusel and bake 10–15 min more until center sets and tester has moist crumbs.
• Step 9 – Cool & Glaze: Cool cake. Whisk glaze ingredients to a pourable consistency. Drizzle over warm cake. Let set before slicing.

Notes

Chill streusel for best crunch. Add streusel mid-bake for a tall rise. For variations, try a maple glaze or pecans in the crumb. Freezes beautifully—glaze just before serving for a bakery finish.

Keyword cinnamon crumb cake, fall baking, moist pumpkin cake, pumpkin coffee cake, streusel cake

Sharing is caring!