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If a tender, moist cake flavored with warm autumn spices sounds like the perfect fall breakfast, this pumpkin coffee cake with streusel recipe is for you! Whether it’s a lazy weekend morning or a holiday brunch treat, this easy recipe balances sweetness, spice, and buttery streusel in the most comforting way. And yes, it works as a breakfast, afternoon snack or a dessert, so enjoy it all day long!
For more ways to work some pumpkin into your morning, try my fluffy Pumpkin Spice Pancakes or these sticky, delectable Pumpkin Cinnamon Rolls. They’re pure bliss!
Why you’ll love this cozy pumpkin streusel coffee cake recipe!
I am a big believer in eating cake for breakfast, and that is I’m a big fan of coffee cake.
If I start eating a piece of pumpkin caramel cake first thing in the morning, my family will look at me like I’m crazy. But for some reason, if I eat a sour cream coffee cake, that is okay.
And a pumpkin coffee cake served with a pumpkin spice cold brew or a hot cup of coffee? Well, now we’re talking! Here’s why I love this recipe so much:
- Easy prep: Just mix, layer, bake, and glaze. Minimal fuss!
- Moist and flavorful: The aroma of the warm spices will fill your house with fall vibes and the moist, tender cake will steal your heart.
- Crispy-crunchy cinnamon streusel topping: The buttery crumble with cinnamon adds the perfect contrast.
- Great for sharing (or not): One pan makes enough for 12 servings, making it perfect for sharing with your coworkers or family—or just enjoy more for yourself!
Table of Contents
Ingredients for Pumpkin Coffee Cake
You will need a few pantry staples plus pumpkin puree to make this delectable pumpkin crumb cake.
See recipe card below this post for ingredient quantities and full instructions:
- All-Purpose Flour – Feel free to use a 1:1 all-purpose gluten-free flour for a gluten-free pumpkin spice coffee cake recipe.
- Brown Sugar – I like to use dark brown sugar for a richer flavor but light brown sugar will work as well. It is used in both the cake and the crumb topping.
- Pumpkin Pie Spice – Any brand will work or you can try making your own pumpkin pie spice using a blend of cinnamon, ground cloves, ground nutmeg, allspice and ground ginger.
- Pumpkin Puree – Make sure you use plain pumpkin purée rather than pumpkin pie filling, which includes sugar and spices. Canned pumpkin puree is fine, but if it’s pumpkin season, you can also used homemade pumpkin puree.
- Vegetable Oil – Use cooled melted butter in place of vegetable oil for a richer taste.
- Butter – Unsalted butter or salted butter will work for this recipe.
- Milk – I use whole milk to make the glaze but any milk you keep in the fridge will be fine!
Variations
- Use pumpkin pie spice to make the crumb topping in place of cinnamon.
- Make a nutty streusel by adding chopped pecans or walnuts.
- Use 1 tablespoon of maple syrup in place of vanilla extract to make the glaze.
- Try using a pumpkin puree substitute like pureed butternut squash.
How To Make Pumpkin Coffee Cake
- Make the streusel topping: Combine the topping ingredients in a bowl and cut the butter into the dry ingredients to make large crumbs. Set aside.
- Make the cake batter: Combine the dry ingredients in a large mixing bowl. In a separate medium bowl, whisk together the wet ingredients for the cake batter. Stir together the wet and dry ingredients in a large bowl.
- Assemble: Pour the batter into the prepared pan. Sprinkle the crumb topping over the batter. Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Glaze: Make the powdered glaze by whisking the ingredients in a small bowl. Drizzle the glaze over the cooled cake. Then, slice, and serve!
Serving Suggestions
- I always love to pair a sweet breakfast like this pumpkin coffee cake recipe with something savory. This Sausage Breakfast Casserole would be perfect!
- For a cozy breakfast side, pair your coffee cake with Cracker Barrel Fried Apples.
- If you’re making this for a brunch, serve it with other fall-inspired recipes like Apple Strudel, Pumpkin Bread Pudding, or even Pumpkin Cupcakes with Cream Cheese Frosting.
Storing Pumpkin Coffee Cake
- To Store: Cover the pumpkin coffee cake in plastic wrap, and store it at room temperature for 3-4 days.
- To Freeze: Tightly wrap the coffee cake in the baking pan. Freeze the wrapped pan for up to 3 months. Thaw at room temperature when you are ready to enjoy!
Frequently Asked Questions
Yes, but you’ll need to roast or steam pumpkin, puree it, drain the excess water thoroughly, and weigh it to match the canned puree measurement. Fresh versions sometimes add more moisture, so you may need to reduce other liquid a bit.
Yes, after layering batter and streusel, cover with plastic wrap and refrigerate for up to 2 hours before baking. Let it come to room temperature before putting into a hot oven so the cake bakes evenly.
It’s up to you! If you do want to heat it up, wrap slices in foil and warm in a 325°F oven for about 10 minutes, or microwave in 20–30 second intervals. Just note that the glaze will melt.
Absolutely! The cake is plenty flavorful without glaze; the drizzle is optional for extra sweetness and presentation.
More Pumpkin Recipes You’ll Love
Breakfast
Pumpkin Chocolate Chip Muffins
Quick & Easy Desserts
Pumpkin Cobbler
Quick & Easy Desserts
Pumpkin Dump Cake Recipe
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Pumpkin Coffee Cake with Streusel
Equipment
- 9×9 baking pan
- Mixing bowls
- whisk
- Rubber spatula
- Measuring cups
- measuring spoons
Ingredients
Pumpkin Coffee Cake
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a small bowl, mix together the flour, brown sugar, and cinnamon for the topping. Cut in the chilled butter until large crumbs form. Set aside.½ cup all-purpose flour, ½ cup brown sugar, 1 teaspoon ground cinnamon, ¼ cup unsalted butter, cold
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda
- In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.1 tablespoon pumpkin pie spice, ½ cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan. Sprinkle the crumb topping evenly over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze. Add the glaze ingredients to a small bowl and mix well.½ cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
- Allow the cake to cool for 10 minutes. Drizzle with the glaze before slicing and serving. Enjoy with a cup of coffee or tea!
Video
Notes
- Use cold butter when making streusel: This helps create distinct crumb texture rather than melting into batter.
- Keep the top from burning: If the top of your pumpkin crumb cake starts to brown before the cake is finished baking, loosely cover the pan with foil to prevent the direct heat of the oven from burning the topping.
Can this be made in 9×13 pan?
This recipe is my new go-to for coffee cake, especially for Autumn. It came out beautifully! I’m baking it again today for the 2nd time this week & sharing w/friends. I did add chopped pecans to the streusel. Mmmmmm. Delicious!
This recipe is my new go-to for coffee cake, especially for Autumn. It came out beautifully! I’m baking it again today for the 2nd time this week & sharing w/friends. I did add chopped pecans to the streusel. Mmmmmm. Delicious!
This is one of my all-time favorite fall bakes — a cozy homemade Pumpkin Spice Coffee Cake that couldn’t be easier to make! Just whisk the dry ingredients in one bowl, the wet in another, combine them, and bake until your kitchen smells like autumn. Simple, delicious, and perfect with a warm cup of coffee.
Delicious! This put me in the mood for fall. The crumble topping is the best.
Any chance of SINGLE SPACING your recipes? Makes it easier when printing out so it stays on one page. Also, delete the equipment section – not necessary. Compact recipes on one page works best all around – less paper. Just a friendly suggestion.