This moist and flavorful Pumpkin Streusel Coffee Cake combines the warmth of pumpkin spice with the irresistible goodness of a classic coffee cake. The texture is soft, yet dense, topped with a delicious crumble topping and drizzled with a sweet vanilla glaze. Whether you're enjoying it for breakfast, a snack, or dessert, this recipe is sure to become a Fall favorite.
It’s finally pumpkin season and I couldn’t be more than excited to share some delicious fall recipes with you guys! This pumpkin coffee cake is one of my favorites. Grab yourself a hot cup of coffee and a big slice of this coffee cake for the best morning treat!
This moist and flavorful pumpkin cake is slightly dense and crumbly, just as a perfect coffee cake should be! It's extremely flavorful due to all of the pumpkin + cozy spices working their magic together. There's nothing worse than a pumpkin dessert that doesn't even taste like pumpkin, so I made sure to use a heavy hand with the pumpkin puree for intense pumpkin flavor goodness. Just like my moist pumpkin bread. The streusel is sweet and as always, the best part! I love adding the vanilla glaze on top to give this coffee cake that bakery flair.
Why you'll love this recipe
- Perfect for a fall brunch or snack.
- Delicious flavor: This easy pumpkin cake is made with pumpkin puree, which gives it a rich and flavorful pumpkin flavor and topped with a streusel topping for added sweetness and crunch.
- Texture: This coffee cake is soft and moist, yet dense like a traditional coffee cake texture, topped with a crunchy crumble topping.
- Pumpkin puree: NOT to be confused with pumpkin pie filling. The only ingredients should be pumpkin.
- Buttermilk: .Buttermilk: How to make buttermilk at home: Add 1 teaspoon distilled white vinegar or fresh lemon juice to ⅓ cup of milk in this recipe. Stir and allow to sit for 5-10 minutes util thickened.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Use pumpkin pie spice instead of the cinnamon and nutmeg in the recipe.
- Substitute the vanilla extract in the glaze with maple syrup for a maple glaze.
This pumpkin streusel coffee cake is so simple and as long as you have pumpkin purée, the rest of the ingredients are pretty basic and you probably already have them on hand.
- Prepare the coffee cake batter. In a large bowl, whisk together all dry ingredients and set aside. Whisk together all wet ingredients. Make a well in the center of dry ingredients, pour in the wet and whisk mixture until fully combined. Pour into prepared baking pan. Set aside.
- Prepare crumble topping. Toss dry ingredients together and stir in melted butter until crumbly. It will still be slightly wet, but you’ll be able to break it up into smaller pieces. If for some reason it won't crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare glaze. In a small bowl, whisk together powdered sugar, maple syrup and cream until smooth. Add more or less cream for your desired thickness - I like mine on the thicker side so it doesn't melt into the cake!
The crumb cake bakes up so tall and amazing. I like to cut mine into 9 generous pieces but since the cake is pretty tall, you can squeeze out much more than that if you're serving more people. Each piece is topped with a sweet vanilla glaze that I believe makes the whole thing!
Make this cake for a brunch party, a fun weekend breakfast or just for you and your family to enjoy any day of the week! We loved this cake so much that I had to get rid of it and send some over to the neighbors before
we I almost ate it all. You're going to love it!
Absolutely! Substitute a 1:1 gluten-free flour for the all-purpose flour in the recipe. You might need to adjust the baking time slightly, so keep an eye on the cake as it bakes.
To keep the cake moist and fresh, store it in an airtight container at room temperature for up to 5 days.
Very well! Just wrap cake in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe container and freeze for up to 3 months. Thaw at room temperature.
Yes, you can use fresh pumpkin puree, but make sure it's well-drained to achieve the right consistency in the cake batter.
Pumpkin Streusel Coffee Cake
Pumpkin Coffee Cake
- 2 ½ cups all-purpose flour
- ¾ cup light brown sugar packed
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
- ½ cup vegetable oil
- 1 ½ cup pumpkin puree not pumpkin pie filling
- ⅓ cup buttermilk see notes section to make your own
- 2 eggs
- 2 teaspoon vanilla extract
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 ½ cup all-purpose flour
- pinch salt
- 10 tbs unsalted butter melted
- ¼ teaspoon cinnamon
- pinch nutmeg
- 1 cup powdered sugar
- 1 tbs vanilla extract
- 3-5 tbs heavy cream
- Preheat oven to 350°F and arrange rack to the center of the oven. Line a 9x9 pan with parchment paper and set aside.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and spices together very well.
- In a separate bowl, whisk vegetable oil, pumpkin puree, buttermilk, eggs and vanilla until combined. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just incorporated as you do not want to over-mix the batter. Pour batter into prepared pan and set aside.
- For the crumble, toss sugar, flour, salt, cinnamon and nutmeg together in a large bowl. Stir in melted butter until crumbly. It will still be wet but you will be able to break it up into smaller pieces. If for some reason it won't crumble, add another tablespoon of flour to the mixture. Crumble the topping over the batter in the pan into an even layer.
- Bake for 35-40 minutes OR until a toothpick inserted in the center comes out clean.
- While cake is cooling, prepare glaze. In a small bowl, combine powdered sugar, vanilla extract and cream until smooth. Add more or less cream for your desired thickness - I like mine on the thicker side so it doesn't melt into the cake.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.