Pumpkin Coffee Cake with Cinnamon Streusel: The Coziest Fall Treat

There’s something magical about the aroma of pumpkin coffee cake wafting through your kitchen on a crisp autumn morning. Picture this: you’re curled up in your favorite sweater, steam rising from your coffee mug, while golden sunlight filters through windows framed by colorful fall leaves. The perfect companion to this cozy scene? A slice of incredibly moist pumpkin coffee cake with a buttery streusel topping that crumbles just right and a sweet glaze that ties everything together beautifully.

I still remember the first time I attempted this easy pumpkin coffee cake recipe three years ago. It was a complete disaster – dry, dense, and frankly embarrassing when my neighbors dropped by unexpectedly. But after countless kitchen experiments and a few tears of frustration, I finally cracked the code to creating a bakery worthy coffee cake that rivals anything you’d find at your favorite café. The secret lies in the perfect balance of pumpkin puree, warm spices, and that show-stopping cinnamon streusel that makes every bite absolutely irresistible.

Why You’ll Love This Recipe

This moist pumpkin coffee cake has become my go-to fall baking treat, and here’s why it’ll become yours too. Unlike complicated recipes that require fancy equipment or hard-to-find ingredients, this pumpkin spice coffee cake uses simple pantry staples that you probably already have on hand. The recipe is incredibly forgiving – even if you’re a beginner baker, you’ll achieve professional-looking results that will have everyone asking for your secret.

What sets this pumpkin coffee cake recipe apart is its incredible texture. The cake stays tender and moist for days (if it lasts that long!), while the generous streusel topping adds the perfect crunch and sweetness. Whether you’re hosting a fall brunch, bringing treats to the office, or simply want to fill your home with the warm scents of cinnamon and pumpkin pie spice, this recipe delivers every single time. Explore more delicious dinner recipes here to complete your seasonal meal planning.

Ingredients List

Here’s everything you’ll need to create this show-stopping fall dessert:

Find more satisfying lunch ideas here to round out your autumn menu with seasonal favorites that complement this delightful coffee cake perfectly.

Step-by-Step Directions

Start by preheating your oven to 350°F and generously grease a 9×13 inch baking pan. For the streusel topping, combine all purpose flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice in a large bowl. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Set aside while you prepare the cake batter.

this recipe for later...

In a separate large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Create a well in the center of these dry ingredients. In another bowl, cream the softened butter until light and fluffy, then beat in the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined – don’t overmix as this can result in a tough cake. Spread the batter evenly into your prepared baking pan. Sprinkle the streusel topping generously over the entire surface, ensuring even coverage.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. While the cake cools, prepare the icing by beating together the soft butter, vanilla extract, salt, and milk. Gradually add powdered sugar until you reach your desired consistency. Drizzle over the cooled pumpkin coffee cake and serve.

Exact Timing to make Pumpkin Coffee Cake

The total time for this recipe is approximately 1 hour and 30 minutes. Preparation takes about 20 minutes, including mixing the streusel, combining wet and dry ingredients, and assembling everything in the pan. Baking requires 45-55 minutes at 350°F, depending on your oven. Allow 15 minutes for cooling before adding the icing, which takes an additional 5 minutes to prepare and apply.

Nutritional Information

This pumpkin coffee cake provides excellent vitamin A content from the pumpkin puree, supporting eye health and immune function. The spices like cinnamon offer antioxidant properties, while the eggs contribute high-quality protein and essential amino acids.

Healthier Alternatives

When making modifications to your Pumpkin Coffee Cake, start by substituting only one or two ingredients at a time to maintain the recipe’s integrity. These swaps can reduce calories by up to 150 per serving while adding beneficial nutrients. Explore more delicious Desserts here for additional healthy baking inspiration that will satisfy your sweet tooth without compromising your wellness goals.

Serving Suggestions

This pumpkin coffee cake pairs beautifully with a hot cup of freshly brewed coffee, spiced chai latte, or warm apple cider for the ultimate autumn experience. The rich, moist texture and warm spices complement both hot and cold beverages perfectly.

For special occasions, serve slices alongside a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the warm cake and cool cream creates an irresistible dessert that guests will remember long after the last bite.

Consider cutting the cake into smaller squares for brunches, potluck gatherings, or office treats. The portable size makes it perfect for sharing, and the streusel topping holds up well even when transported in containers.

Common Mistakes to Avoid

The most frequent error when making pumpkin coffee cake is overmixing the batter, which develops too much gluten and results in a dense, tough texture. Mix ingredients just until combined – a few lumps are perfectly fine and will disappear during baking.

Another common mistake is using pumpkin pie filling instead of pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s carefully balanced flavors and sweetness levels, potentially making your cake overly sweet or affecting the texture.

Failing to properly measure flour by spooning and leveling can lead to dry, crumbly results. Too much flour absorbs excess moisture from the pumpkin puree, while too little flour creates a cake that won’t hold its structure and may collapse in the center.

Storing Tips

Store your pumpkin coffee cake covered at room temperature for up to 3 days, ensuring the streusel topping maintains its delightful crunch. Use plastic wrap or place in an airtight container to prevent the cake from drying out while keeping the topping from becoming soggy.

For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw frozen pieces at room temperature for about 30 minutes, or warm briefly in the microwave for 20-30 seconds for that fresh-from-the-oven taste.

If you’ve already added the icing, store the cake in the refrigerator to prevent the frosting from melting or spoiling. Bring refrigerated slices to room temperature for 15-20 minutes before serving to restore the optimal texture and allow the flavors to fully develop.

FAQs

Pumpkin Coffee Cake

---

• Author: julia
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Pumpkin Coffee Cake with Cinnamon Streusel is the ultimate cozy fall treat. Soft, moist, and topped with a buttery cinnamon crumble and a simple vanilla glaze, this pumpkin coffee cake fills your home with warm autumn aromas. Perfect for brunch, dessert, or an afternoon coffee break. A must-try if you love recipes cake or recipes baking that taste bakery-quality yet are easy to make at home.

---

Ingredients

Scale 1x2x3x

• For the Streusel:
• 3 cups all-purpose flour (spooned and leveled)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tsp kosher salt
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 1 cup (2 sticks) melted butter
• For the Cake:
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 cup (1 stick) butter, softened but still cool
• 1 (15 oz) can pumpkin puree, divided
• 4 large eggs
• 1/4 cup vegetable oil (or light olive oil)
• 1 tbsp vanilla extract
• For the Icing:
• 1/4 cup (half stick) very soft butter
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 tbsp milk (more as needed)
• 2 cups powdered sugar

---

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. Make the Streusel: In a large bowl, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and stir until crumbly. Set aside.
3. Prepare the Cake Batter: In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. In a separate bowl, beat the softened butter until creamy, then mix in pumpkin puree, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring gently until just blended. Do not overmix.
5. Spread the batter evenly into the prepared pan, then sprinkle the streusel topping across the surface.
6. Bake 45-55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs.
7. Make the Icing: While cake cools, whisk soft butter, vanilla, salt, milk, and powdered sugar until smooth. Adjust milk for desired consistency. Drizzle over cooled cake before serving.

Notes

For extra moisture, replace 1/4 cup of flour with almond flour. This cake stays soft for several days and freezes beautifully. Serve with coffee or warm spiced cider for the perfect fall moment.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34g
• Sodium: 280mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Keywords: recipes cake, recipes baking, recipes dessert, food recipes, recipes easy