Delicious Pumpkin Cinnamon Streusel Coffee Cake Recipe

Dearest readers,

I cannot help but be excited to share with you my latest discovery: the Pumpkin Cinnamon Streusel Coffee Cake Recipe. This exquisite recipe is perfect for those crisp autumn mornings when a steaming cup of coffee and a slice of cake is all you need to get the day started right.

Let me set the scene for you: Imagine the aroma of cinnamon and nutmeg permeating your home as this pumpkin coffee cake bakes in your oven. The crumbly streusel topping, made with brown sugar and chopped pecans, will tempt your taste buds and leave you craving more. And the moist texture and delicate flavor of pumpkin in every bite will leave you in pumpkin heaven.

Even if baking isn’t typically your forte, I promise you that with the following instructions and tips, you too can make this delicious coffee cake. So roll up your sleeves, don your apron, and let’s get started on making the ultimate fall treat: Pumpkin Cinnamon Streusel Coffee Cake.

Why You’ll Love This Recipe

Pumpkin Cinnamon Streusel Coffee Cake
Pumpkin Cinnamon Streusel Coffee Cake

Greetings, coffee lovers and bakers! In this article, I want to introduce you to the exquisite taste of Pumpkin Cinnamon Streusel Coffee Cake. This recipe is wonderfully aromatic, moist, and deliciously spiced with vanilla, cinnamon, nutmeg, ginger and allspice along with the pumpkin puree that lends its slightly sweet and earthy notes to the cake.

What makes this coffee cake recipe so unique is its perfect texture – it’s light and fluffy yet sturdy enough to hold up the scrumptious streusel topping. And let’s not forget about the aroma when baking this cake. The cinnamon-spiced aroma will fill your home and create an irresistible ambiance that will leave everyone drooling over the countertop waiting for it to come out of the oven.

This recipe also comes with options: adding sour cream or canned pumpkin gives it additional flavor profiles, while substituting vegetable oil for butter makes it suitable for vegans. Whether you’re a professional baker or a home cook who loves to experiment in the kitchen, Pumpkin Cinnamon Streusel Coffee Cake will give you pride and satisfaction from creating something truly delicious.

In conclusion, this recipe will be a delightful addition to your morning ritual of having coffee. It’s perfect for gatherings or a cozy day at home. So heat up your oven, grab your apron and let’s get baking! You don’t want to miss out on the mouth-watering flavor combination of cinnamon streusel and pumpkin coffee in this heavenly treat. Trust me; you’ll love making it as much as you’ll enjoy devouring it!

Ingredient List

 Dive into fall with a slice of this Pumpkin Cinnamon Streusel Coffee Cake
Dive into fall with a slice of this Pumpkin Cinnamon Streusel Coffee Cake

Here’s a detailed list of everything you’ll need to make this scrumptious Pumpkin Cinnamon Streusel Coffee Cake:

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 tablespoon vanilla extract
  • 3/4 cup milk

For the Streusel Topping:

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 cups all-purpose flour

For the Glaze:

  • 1/2 cup powdered sugar
  • 3 tablespoons milk

Make sure to double-check your pantry before heading out to the grocery store!

The Recipe How-To

 Every bite of this cake is like coziness in your mouth
Every bite of this cake is like coziness in your mouth

Now it’s time to make the delicious Pumpkin Cinnamon Streusel Coffee Cake Recipe! You’ll need to gather all of your ingredients before we start. Preheat your oven to 350 degrees Fahrenheit and generously butter a 9-inch springform pan.

Step 1: Making the Cake Batter

In a medium bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground allspice, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt.

In a large bowl, beat together 1 cup of unsalted butter and 1 ½ cups of light brown sugar until light and fluffy. Beat in two large eggs, one at a time. Stir in one cup of pumpkin puree, one teaspoon of vanilla extract, and one teaspoon of pumpkin pie spice. Mix well.

Gradually add the dry ingredients to the wet mixture until everything is well combined. Pour the batter into the prepared pan.

Step 2: Making the Streusel Topping

In a small bowl, combine 1/4 cup of granulated sugar, 1/4 cup of light brown sugar, two teaspoons of ground cinnamon, one teaspoon of pumpkin pie spice, and just over half of a cup (3/4 cup) of all-purpose flour.

Using a pastry blender or two forks, cut in six tablespoons (three-quarters stick) of cold unsalted butter until the mixture resembles coarse crumbs. Stir in one cup chopped pecans.

Step 3: Baking the Cake

Sprinkle the streusel topping evenly over the cake batter. Place your Springform pan onto a baking tray.

Bake for about an hour or until a toothpick inserted into the center comes out clean.

Step 4: Finishing Touches

Let cool on a wire rack for at least twenty minutes.

Remove the outer ring of your Springform pan.

Using a fine-mesh sieve to dust the cake with powdered sugar.

Tips for Perfect Results

  • If you don’t have pumpkin pie spice, make it yourself by mixing together 1 ½ teaspoons of ground cinnamon, ¾ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.
  • Make sure to let your cake cool down for a bit on a wire rack so that it doesn’t fall apart when you remove the outer ring from your Springform pan.
  • If your crumb topping seems too dry, add another tablespoon or two of butter. If it seems too wet, add another tablespoon or two of flour.

Substitutions and Variations

 Topped with a buttery cinnamon streusel, this cake is beyond delicious
Topped with a buttery cinnamon streusel, this cake is beyond delicious

My dearest readers, I understand that sometimes you may not have all the ingredients a recipe calls for, or perhaps you have some dietary restrictions. Therefore, I present to you some substitution and variation options for this Pumpkin Cinnamon Streusel Coffee Cake.

Firstly, if you prefer a vegan dessert, I suggest using unsweetened almond milk instead of regular milk and substituting the eggs with vegan egg replacements. For the streusel crumb topping, replace butter with vegetable oil and use canned pumpkin puree instead of real pumpkin puree. This will result in a vegan pumpkin crumble cake.

Should you want to avoid using sour cream or opt for a lighter option, try swapping it out with Greek yogurt or even buttermilk. The acidity in both of these options will help balance out the sweetness of this cake.

If you love different types of nuts, consider using finely chopped walnuts or hazelnuts in the cinnamon streusel pumpkin topping instead of the traditional chopped pecans.

For a festive twist on this classic recipe, try adding one teaspoon of sweet basil or gingerbread spice to your cinnamon streusel pumpkin coffee cake. These additions will create unique flavors perfect for autumn and winter gatherings.

Now my dear friends, don’t be shy in experimenting with different substitutions and variations. Let your creativity run wild as you create something truly unique and delightful.

Serving and Pairing

 A perfect pairing with a freshly brewed cup of coffee on a crisp autumn morning
A perfect pairing with a freshly brewed cup of coffee on a crisp autumn morning

Now that you’ve baked this delightful pumpkin cinnamon streusel coffee cake, it’s time to savor it with a delicious beverage. For a perfect pairing, I recommend serving it alongside a warm cup of pumpkin spice coffee or tea to intensify the autumn flavors of the cake.

You can also serve this delicious cake with whipped cream or vanilla ice cream if you desire an indulgent treat. The creamy texture and sweetness of the toppings complement the cinnamon streusel and pumpkin flavors.

This mouth-watering cake is so versatile that you can enjoy it at any time of day. You can have it for breakfast, mid-day snack, or even dessert after dinner. It is an excellent choice for entertaining guests during festive gatherings or special occasions.

For a vegan option, serve the pumpkin coffee cake with coconut whipped cream or soy-based vanilla ice cream. Furthermore, the flavors of the cake perfectly harmonize with fall favorites like sweet basil and spiced pear Chutney.

Overall, this pumpkin cinnamon streusel coffee cake is one dessert that will delight your senses and become everyone’s favorite treat throughout the fall season. So grab a fork and indulge in this scrumptious baked good!

Make-Ahead, Storing and Reheating

 Who needs a pumpkin spice latte when you have this cake?
Who needs a pumpkin spice latte when you have this cake?

It is always nice to have a coffee cake that can be made ahead of time, stored properly and reheated for a quick breakfast or snack anytime. This pumpkin cinnamon streusel coffee cake fits these criteria perfectly.

To make-ahead, bake the coffee cake as directed, then allow it to cool completely before storing. To store, wrap the cooled coffee cake in plastic wrap or aluminum foil and refrigerate for up to three days.

When ready to serve, remove the coffee cake from the refrigerator, slice and reheat in the oven at 350°F for 10 minutes or until heated through. Alternatively, this coffee cake can be reheated in the microwave on low temperature for 30 seconds increments until warmed through.

Storing this delicious coffee cake in the refrigerator will not affect its taste and flavor as it will continue to remain moist and flavorful. However, if you want to freeze this coffee cake, it is important to wrap it tightly in plastic wrap and then place it in an airtight container or freezer-safe plastic bag. It can be frozen for up to three months.

When you are ready to enjoy your frozen coffee cake, thaw it first overnight in the refrigerator. Once thawed, slice and reheat according to your preference.

Pro Tip: For maximum freshness, always wait until the cake has cooled completely before storing or freezing. Also, never store the streusel topping with the cake as it can become soft and chewy when stored together.

Tips for Perfect Results

 A sure-fire winner for holiday brunches, potlucks, and family gatherings
A sure-fire winner for holiday brunches, potlucks, and family gatherings

To ensure that your Pumpkin Cinnamon Streusel Coffee Cake turns out perfectly every time, here are a few tips that I would like to suggest.

Firstly, it is important to make sure that you measure all ingredients accurately using measuring cups and spoons. Baking is a science and small variations in quantities can ruin the texture and flavor of the cake.

Secondly, when you are making the cinnamon streusel topping, it is important to ensure that the butter is cold. This will help create bigger crumbs and give your coffee cake a perfect texture. I usually cut my butter into small cubes and then mix it with flour, sugar, cinnamon, and pecans using a fork until it resembles coarse sand.

Thirdly, make sure to preheat your oven to 350°F/177°C before baking your coffee cake. This ensures that your cake bakes evenly and rises properly.

Fourthly, don’t overmix your batter once you have added the flour mixture. This can lead to tough and dense cake texture. Just mix until everything is well combined.

Next, allow your cake to cool for 10-15 minutes in the pan before slicing it. While it may be tempting to dig in right away, allowing the cake to cool slightly helps set the crumb and prevents it from falling apart.

Lastly, if you want to make this recipe vegan-friendly, swap out the eggs for pumpkin puree or apple sauce. You can also replace sour cream with coconut yogurt or canned coconut milk mixed with a bit of apple cider vinegar.

By following these simple tips, you’ll be able to bake a perfect Pumpkin Cinnamon Streusel Coffee Cake every single time!

Bottom Line

In conclusion, if you are a coffee and pumpkin lover, you will definitely love this Pumpkin Cinnamon Streusel Coffee Cake. With its moist texture, warm aroma and sweet streusel topping, this cake is comforting and satisfying to your taste buds. Not only does it make a perfect breakfast treat or afternoon snack, but it also pairs well with coffee or tea. Plus, with the ability to make-ahead and store easily, this cake is ideal for busy mornings or last-minute guests.

Furthermore, this recipe offers many opportunities for substitutions and variations. Whether you choose to use vegan ingredients, experiment with different spices or toppings, or adjust the amount of sweetness to your liking, this recipe is versatile and adaptable to your dietary preferences and taste preferences. Additionally, the FAQ section offers helpful tips and answers to common questions that may arise while making this cake.

Therefore, I highly recommend giving this recipe a try. Its flavorful taste and ease of preparation will leave you wanting more. Whether you are hosting a holiday gathering or simply craving a slice of cake with your morning cup of coffee, this Pumpkin Cinnamon Streusel Coffee Cake is sure to become a favorite in your recipe collection.

Pumpkin Cinnamon Streusel Coffee Cake

Pumpkin Cinnamon Streusel Coffee Cake Recipe

This has to be the most delicious coffee cake I've ever had or made. It's very moist and full of warm spices. Perfect for the autumn season. My family just fell in love with it. Adapted from "two peas and their pod"
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Calories 343.2 kcal


For the cinnamon streusel

  • 2/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small chunks

For the cake

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup plain Greek yogurt (fat free is fine)

For the glaze

  • 1/2 cup powdered sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons milk
  • 1 teaspoon vanilla


  • Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
  • To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
  • To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
  • Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
  • Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.

Add Your Own Notes


Serving: 88gCalories: 343.2kcalCarbohydrates: 50.5gProtein: 3.7gFat: 14.5gSaturated Fat: 8.8gCholesterol: 66.7mgSodium: 256.6mgFiber: 1gSugar: 31.9g
Keyword < 60 Mins, Breads, Breakfast, Brunch, Easy, Winter
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