Pumpkin Coffee Cake with Cinnamon Streusel

You’ll fall in love with this pumpkin streusel coffee cake. It features a moist pumpkin cake base, a crisp cinnamon-oat streusel, and a light vanilla glaze to finish. It’s an easy, comforting recipe ideal for fall breakfasts, brunches, or an afternoon coffee break.

Why this Recipe Works

This pumpkin streusel coffee cake is simple to prepare and delivers classic fall flavors. The cake stays tender and moist thanks to pumpkin puree and oil, while brown sugar and pumpkin pie spice deepen the warm, spiced notes. The streusel adds a contrasting crunchy texture thanks to old-fashioned oats and cold butter, and a thin vanilla glaze brings everything together with a touch of sweetness. The method is straightforward, making this an approachable recipe for both busy mornings and relaxed weekends.

Ingredient Notes

• Butter: Keep the butter for the streusel cold. Cold butter creates pea-sized pieces in the mixture that bake into a crisp, crumbly topping. If the butter is melted, the streusel becomes more like a dough and loses its signature texture.
• Oats: Use old-fashioned rolled oats for the streusel. They hold their texture and add chew and crunch; quick oats will break down too much.
• Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling). Pumpkin puree adds moisture and authentic pumpkin flavor. Canned puree or homemade puree both work well.
• Brown sugar: Brown sugar in the cake adds molasses depth that complements the pumpkin and spice.
• Pumpkin pie spice: This blend gives the cake its classic fall aroma. If you prefer, make a homemade mix using common warm spices.

How to Make this Recipe

Making the Cake Batter

1. Mix dry ingredients. Whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
2. Mix wet ingredients. In a separate bowl, whisk together the pumpkin puree, oil, vanilla, brown sugar, granulated sugar, and eggs until smooth.
3. Combine. Gradually add the dry ingredients to the wet mixture and stir until just incorporated. The batter should be smooth—avoid overmixing to keep the cake tender.
4. Pour into pan. Pour the batter into a greased 9-inch round pan or an 8×8-inch square pan, smoothing the top evenly.

Making the Streusel

5. Cut the butter into the flour. Use cold butter and cut it into the flour until pea-sized pieces remain. This creates the desired crumbly texture.
6. Add remaining streusel ingredients. Stir in the granulated sugar, a pinch of salt, old-fashioned oats, and cinnamon until the mixture is evenly combined.
7. Top and bake. Evenly sprinkle the streusel over the cake batter. Bake at 350°F (175°C) for about 37–42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Glaze it

8. Make the glaze. Whisk together powdered sugar and milk until smooth. Once the cake has cooled completely, drizzle the glaze over the surface. A cream cheese glaze may be used as an alternative if you prefer a tangier finish.

Frequently Asked Questions (FAQ)

Expert Tips

• Homemade pumpkin pie spice: If you prefer to make your own, combine 1 1/8 teaspoons cinnamon, 3/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon allspice.
• Cutting in the butter: Use a pastry cutter, two knives, or pulse briefly in a food processor. Aim for a crumbly mixture with pea-sized butter pieces before adding oats and sugar.
• Glazing hot vs. cool cake: If you glaze while the cake is still warm, the glaze will melt into the top for a softer finish. Glazing after it cools preserves a more distinct drizzle.
• Avoid overbaking: Overbaking dries the cake. Start checking early and remove the cake when a toothpick comes out with a few moist crumbs.
• Storage and freezing: Store the cooled cake in an airtight container at room temperature for up to three days. To freeze, wrap tightly in two layers of plastic wrap and place in an airtight container; thaw completely before serving and use within three months for best quality.

You May Also Like These Other Fall Treats

P.S. If you try this recipe, please rate and leave feedback where you found it. Sharing photos and notes helps others when they bake. If you keep recipe notes for yourself, jot down any adjustments you make to adapt the texture or spice level to your taste.

Pumpkin Streusel Coffee Cake

A moist pumpkin cake topped with a crunchy oat streusel and a light glaze — perfect with coffee or tea.

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 12

Calories: 268 kcal (approx.)

Author: Alyssa – In Fine Taste

Ingredients

For Streusel:

• ¼ cup cold butter
• 5 tablespoons granulated sugar
• ½ teaspoon cinnamon
• Pinch of salt
• ½ cup flour
• ¼ cup old-fashioned oats

For Pumpkin Cake:

• 15-ounce can pumpkin puree (about 1 ¾ cups)
• 2 large eggs
• ½ cup oil
• 1 teaspoon vanilla
• ⅓ cup packed brown sugar
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 ¼ teaspoons pumpkin pie spice
• 2 cups all-purpose flour (measured correctly)

For Glaze:

• ½ cup powdered sugar
• 1 tablespoon milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round pan or an 8×8-inch square pan.
2. Whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
3. In a separate bowl, whisk pumpkin puree, oil, vanilla, brown sugar, granulated sugar, and eggs for about 2 minutes until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. Pour the batter into the prepared pan and smooth the top.
6. Make the streusel by cutting cold butter into the flour until the mixture has pea-sized pieces. Stir in sugar, oats, cinnamon, and a pinch of salt.
7. Sprinkle the streusel evenly over the cake batter. Bake for 37–42 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool the cake completely. Whisk powdered sugar and milk until smooth and drizzle over the cooled cake. Slice and serve.

Notes

• To cut in butter, use a pastry cutter, two knives, or pulse in a food processor briefly to achieve a crumbly texture.
• Storage: Keep the cake in an airtight container at room temperature for up to three days.
• Freezing: Wrap tightly in two layers of plastic wrap and place in an airtight container. Thaw completely before serving; best within three months.
• Homemade pumpkin pie spice alternative: 1 ⅛ tsp ground cinnamon, ¾ tsp ground ginger, ⅛ tsp ground cloves, ⅛ tsp ground nutmeg, ⅛ tsp allspice.
• You may use an 8×8-inch pan instead of a 9-inch round pan. Baking time is similar but check for doneness earlier if using a different pan.

Nutrition (approx.)

Calories: 268 kcal | Carbohydrates: 56 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 41 mg | Sodium: 380 mg | Fiber: 2 g | Sugar: 33 g

Originally posted October 17, 2018