As I sat sipping my morning coffee, the scent of warm spices wafted through my kitchen, instantly whisking me away to my favorite autumn memories. This Pumpkin Streusel Coffee Cake is what dreams are made of—a delightful twist on a classic coffee cake, infused with the richness of pumpkin and a crumbly streusel top. Not only does it make for a cozy, light dessert, but it also serves as a scrumptious brunch option that will impress your guests. With minimal prep time and the promise of a soft, moist texture, it’s the perfect way to embrace the season. Ready to take your baking to the next level? Let’s dive into this delicious fall treat together! Why is this Pumpkin Coffee Cake special? Irresistible Flavor: The blend of pumpkin and warm spices creates an inviting aroma and taste that’s perfect for cozy gatherings. Effortless Preparation: With simple steps and minimal ingredients, this recipe invites even novice bakers to whip up a delightful treat. Crowd-Pleasing Delight: Serve it warm with a cup of coffee or tea, and watch as friends and family gather around for seconds! Versatile Treat: Whether you enjoy it as a dessert or a brunch option, this Pumpkin Streusel Coffee Cake fits perfectly into any occasion or meal. For another autumn-inspired delight, try my Espresso Chocolate Cheesecake—it’s a true crowd favorite! Pumpkin Coffee Cake Ingredients For the Cake • All-purpose flour – 4 1/4 cups total is essential for providing structure to the Pumpkin Coffee Cake, ensuring it rises beautifully. • Brown sugar – 1 cup adds a lovely sweetness and moisture; you can use granulated sugar if you prefer a lighter color. • Granulated sugar – 2 cups total helps balance sweetness and can be swapped with coconut sugar for a healthier option. • Kosher salt – 2 3/4 teaspoons enhances the flavors; feel free to use sea salt if that’s what you have on hand. • Cinnamon – 2 tablespoons bring warmth and spice to the mix; substitute with pumpkin pie spice for a more complex flavor. • Pumpkin pie spice – 2 tablespoons is the secret to that quintessential fall essence; can be omitted if not available. • Butter – 2 cups total (1 cup melted, 1/2 stick softened) lends richness; opt for unsalted butter for better control over salt levels. • Canned pumpkin puree – 15 oz provides that signature pumpkin flavor and moisture; ensure it’s not pumpkin pie filling. • Large eggs – 4 bind everything together perfectly; for a vegan option, substitutes like flax or applesauce may work. • Vegetable oil – 1/4 cup adds tenderness; light-flavor olive oil can serve as an excellent alternative. • Vanilla extract – 1 tablespoon + 1 teaspoon adds depth; pure vanilla is preferred over imitation for the best flavor. For the Streusel Topping • All-purpose flour – 1 cup is the base for your streusel, creating a delightful crunch. • Brown sugar – 1/2 cup here enhances sweetness and richness; granulated sugar can be used if you prefer. • Granulated sugar – 1/4 cup for an extra touch of sweetness in the topping. • Butter – 1/2 cup, melted, gives the streusel its crumbly texture and buttery flavor. • Cinnamon – 1 teaspoon intensifies the streusel with warm notes; optional, but highly recommended! For the Glaze • Powdered sugar – 2 cups sweetens and finishes the cake; consider a low-sugar alternative for a lighter version. • Milk – 3 tablespoons smooths out the glaze consistency; any non-dairy milk can also be swapped in. Embrace the warmth of fall with this Pumpkin Coffee Cake that’s perfect for any gathering! Step‑by‑Step Instructions for Pumpkin Coffee Cake Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C) while you grease a 9×13 inch cake pan with butter or cooking spray to prevent sticking. This step is crucial as it ensures your Pumpkin Coffee Cake rises beautifully and bakes evenly. Keep the pan nearby for easy access as you progress through the recipe. Step 2: Make the Streusel Topping In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon of cinnamon, and a pinch of salt until well combined. Pour in 1/2 cup of melted butter and mix until the mixture resembles wet sand. Set this aside; it will add a delicious crumbly texture to your Pumpkin Coffee Cake. Step 3: Combine Dry Ingredients Grab a large mixing bowl and whisk together 4 1/4 cups of all-purpose flour, 2 cups of granulated sugar, 2 3/4 teaspoons of kosher salt, 2 tablespoons of cinnamon, and 2 tablespoons of pumpkin pie spice until well-blended. This blend will infuse your cake with warm flavors, setting the foundation for your scrumptious Pumpkin Coffee Cake. Step 4: Incorporate Wet Ingredients Mix 1 cup of softened butter into the dry ingredients until crumbly. Then, add 15 oz of canned pumpkin puree and stir until incorporated. In a separate bowl, whisk together 4 large eggs, 1/4 cup vegetable oil, and 1 tablespoon plus 1 teaspoon of vanilla extract. Add this mixture to the batter and combine until just blended for a moist and flavorful cake base. Step 5: Layer the Batter and Streusel Spoon 2 cups of the cake batter evenly into the prepared pan, smoothing it to create a solid base. Sprinkle 1 cup of the streusel topping over the batter, ensuring even coverage. Repeat this layering process, adding more batter followed by more streusel, and finishing with the remaining streusel on top for a delightful crunch in your Pumpkin Coffee Cake. Step 6: Bake to Perfection Slide the pan into your preheated oven and bake the cake for 35 minutes. After this initial baking time, quickly add the remaining streusel on top and return it to the oven for another 10-15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when your Pumpkin Coffee Cake is ready. Step 7: Cool and Glaze Once baked, remove your Pumpkin Coffee Cake from the oven and let it cool in the pan for at least 15 minutes before transferring it to a wire rack. Meanwhile, prepare the glaze by mixing 2 cups powdered sugar, 3 tablespoons milk, and 1 tablespoon of melted butter until smooth. Drizzle this over the cooled cake, adding a delightful finish to your autumn masterpiece. Make Ahead Options These Pumpkin Coffee Cakes are perfect for meal prep enthusiasts! You can prepare the streusel topping and the cake batter up to 24 hours in advance. Simply make the streusel, store it in an airtight container in the refrigerator, and keep the cake batter covered in the fridge as well. To maintain quality, ensure everything is tightly sealed to avoid drying out. When you’re ready to bake, layer the streusel and batter as instructed, and bake from cold for an additional 5-10 minutes if you refrigerated the batter. With these make-ahead options, you’ll have a scrumptious Pumpkin Coffee Cake ready to impress, saving you time on busy mornings or gatherings! How to Store and Freeze Pumpkin Coffee Cake Room Temperature: Keep the Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days to preserve its moistness and flavors. Fridge: For longer freshness, refrigerate the cake for up to 1 week in an airtight container. This helps maintain its delicious taste and texture. Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before enjoying. Reheating: To enjoy your Pumpkin Coffee Cake warm, reheat slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 10 minutes. Pumpkin Coffee Cake Customization Embrace your inner chef and customize this delightful recipe to suit your taste, creating a pumpkin treat that’s uniquely yours! Nutty Boost: Add chopped pecans or walnuts to the streusel for a satisfying crunch. Just fold them into the streusel mixture before layering on the cake. Sweet Potato Surprise: Substitute sweet potato puree for pumpkin to create a unique flavor twist, yet still keep that lovely moist texture. Chocolate Delight: Mix in chocolate chips for a decadent touch. Add them to the cake batter for a hint of rich sweetness that pairs beautifully with the spices. Coconut Bliss: Incorporate shredded unsweetened coconut into the batter or streusel for a tropical flair. It’ll add an enjoyable chewiness to each bite. Spicy Kick: Elevate the heat by including a dash of cayenne pepper in the batter. This addition will create a warm, unexpected depth that complements the pumpkin. Gluten-Free Option: Use a gluten-free flour blend to make this treat accessible for those with dietary restrictions. This will keep your cake just as moist and delicious! Less Sugar: Swap out half the sugars for applesauce or mashed bananas for a naturally sweetened version. This will help you enjoy the cake with less guilt. Vegan Alternative: Try replacing the eggs with a combination of flaxseed meal and water for a vegan-friendly option without sacrificing texture or taste. For more ways to indulge, don’t miss out on my Triple Chocolate Cheesecake or the refreshing Cheesecake Fruit Salad—your guests will love these desserts just as much! Tips for the Best Pumpkin Coffee Cake Butter Temperature: Use cool, but not hard, butter for the best texture. This ensures your batter integrates smoothly without overmixing. Mixing Technique: Avoid over-mixing your batter to keep the cake light and fluffy. Mix until just combined for the best results. Baking Dish: Opt for a glass pan for even baking. If using metal, keep an eye on the time as it may bake faster. Cooling Tip: Allow the cake to cool in the pan before slicing to prevent crumbling. This helps maintain its lovely, moist texture. Streusel Layering: Ensure even layering of batter and streusel for a delightful contrast in texture throughout your Pumpkin Coffee Cake. Storage Advice: Store any leftover cake in an airtight container at room temperature to maintain its freshness and moistness. What to Serve with Pumpkin Streusel Coffee Cake? Indulging in a slice of warm, spiced cake calls for delightful pairings that enhance the cozy experience and elevate your gathering. Freshly Brewed Coffee: The rich, bold flavors of coffee perfectly balance the sweetness of the cake, making it an ideal breakfast or afternoon snack. Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious, creamy element that contrasts with the cake’s texture and flavor. Spiced Chai Latte: This aromatic drink complements the warm spices in the coffee cake, creating a comforting combination perfect for chilly days. Cinnamon Sugar Croissants: These flaky delights echo the warm spice of the cake while adding a fun, flaky texture to your brunch table. Apple Cider: Whether chilled or warm, the sweet-tart flavor of apple cider beautifully complements the pumpkin, creating a traditional autumn vibe. Maple Syrup Drizzle: Drizzling a bit of maple syrup over each slice enhances the sweetness and adds a lovely caramel note that pairs beautifully with pumpkin. Nutty Granola: This crunchy topping sprinkled on slices adds texture and pairs well with the moist cake, perfect for a brunch buffet. Vanilla Ice Cream: Melt-in-your-mouth ice cream makes for an indulgent dessert after a hearty meal, perfectly complementing the spiced flavors of the cake. Pecans or Walnuts: Toasted nuts served on the side add a satisfying crunch, enhancing both texture and flavor in each bite of the cake. Add these delightful pairings to your Pumpkin Streusel Coffee Cake, and watch as they transform your dining experience into a cozy fall feast! Pumpkin Coffee Cake Recipe FAQs How do I choose the best pumpkin for this recipe? Absolutely! For the best flavor in your Pumpkin Coffee Cake, I recommend using canned pumpkin puree made from 100% pure pumpkin. Avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the recipe. If you prefer fresh pumpkin, pick a sugar pumpkin (also called pie pumpkin) that’s small and firm, with a rich orange color. Look for ones that feel heavy for their size and are free of dark spots. How should I store my Pumpkin Coffee Cake? To keep your Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you prefer it to last longer, transferring it to the refrigerator will keep it good for about 1 week. Always make sure it’s tightly sealed to retain its moisture and flavors. Can I freeze leftover Pumpkin Coffee Cake? Absolutely! Freezing your Pumpkin Coffee Cake is an excellent method for preserving its deliciousness. Here’s how: First, slice the cake into individual pieces. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or a resealable plastic bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply transfer a slice to the fridge overnight to thaw, and it’ll taste just like the day it was baked! What should I do if my cake isn’t rising properly? If your Pumpkin Coffee Cake isn’t rising the way you expect, take a brief moment to check a few key factors! Ensure that your baking powder and baking soda are fresh—expired leavening agents can hinder the rise. Also, make sure you don’t over-mix the batter; mixing until just combined keeps it light and fluffy. Lastly, double-check your oven’s temperature with an oven thermometer to ensure it’s accurate, as an oven that runs cool can affect baking times and rise. Are there any dietary considerations for this recipe? Very much so! For those with dietary restrictions, you can easily modify this recipe. Should you need a gluten-free option, swap the all-purpose flour with a gluten-free baking blend, ensuring it has a binding agent such as xanthan gum. If you’re vegan, try replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) to help bind the ingredients. Additionally, use non-dairy milk and oil to replace the butter and milk in the glaze, allowing everyone to enjoy this delightful Pumpkin Coffee Cake! Pumpkin Coffee Cake with Irresistible Streusel Delight This Pumpkin Coffee Cake combines the richness of pumpkin with warm spices and a crumbly streusel topping for an irresistible treat. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 45 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake4 1/4 cups all-purpose flour1 cup brown sugar2 cups granulated sugar2 3/4 teaspoons kosher salt2 tablespoons cinnamon2 tablespoons pumpkin pie spice2 cups butter 1 cup melted, 1/2 stick softened15 oz canned pumpkin puree ensure it's not pumpkin pie filling4 large eggs1/4 cup vegetable oil1 tablespoon + 1 teaspoon vanilla extract pure is preferredFor the Streusel Topping1 cup all-purpose flour1/2 cup brown sugar1/4 cup granulated sugar1/2 cup butter melted1 teaspoon cinnamonFor the Glaze2 cups powdered sugar3 tablespoons milk any non-dairy can be swapped Equipment 9x13 inch cake panMixing BowlsWhiskSpatula Method Step‑by‑Step Instructions for Pumpkin Coffee CakePreheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.In a medium bowl, whisk together all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter and mix until it resembles wet sand.In a large bowl, whisk together all-purpose flour, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice until well-blended.Mix softened butter into the dry ingredients until crumbly. Then add canned pumpkin puree and stir until incorporated. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Combine this with the batter until just blended.Spoon 2 cups of the cake batter into the prepared pan, then sprinkle 1 cup of the streusel topping over it. Repeat the layering process, finishing with streusel on top.Bake for 35 minutes, then add the remaining streusel on top and bake for another 10-15 minutes. Check for doneness with a toothpick.Let the cake cool in the pan for at least 15 minutes. Prepare the glaze by mixing powdered sugar, milk, and melted butter until smooth. Drizzle over the cooled cake. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 1000IUVitamin C: 0.5mgCalcium: 30mgIron: 1mg NotesAllow the cake to cool in the pan before slicing to prevent crumbling. Store leftover cake in an airtight container at room temperature for up to 3 days. Tried this recipe?Let us know how it was!
