Pumpkin Coffee Cake with Streusel Topping is the ultimate cozy fall bake: soft, fluffy, and loaded with warm spices. Every bite is perfectly balanced between tender pumpkin cake, buttery cinnamon streusel, and a sweet maple glaze that drips down each crumb. It's like everything you love about fall - pumpkin spice, coffee cake, and that irresistible bakery aroma - wrapped up in one easy, make-ahead recipe.
This coffee cake is simple enough for a weekend treat yet impressive enough for holiday brunches and cozy gatherings. The texture is moist and tender (thanks to pumpkin puree and sour cream), and the streusel topping adds the perfect sweet crunch. Serve it as a breakfast cake, dessert, or afternoon coffee companion - it's delicious any time of day during pumpkin season!
This easy pumpkin coffee cake recipe was inspired by my Classic Coffee Cake and Pumpkin Bread and pairs perfectly with a cozy Homemade Pumpkin Spice Latte for the ultimate fall morning combo.
Why You'll Love This Recipe
- Warm and cozy fall flavor. Loaded with cinnamon, ginger, nutmeg, and cloves, this pumpkin crumb cake smells like your favorite pumpkin spice candle - only edible.
- Tender and moist crumb. Pumpkin purée and sour cream keep the texture soft and rich without being heavy or dense. It makes for the best pumpkin coffee cake ever!
- Perfect crumbly topping. The buttery cinnamon streusel melts slightly into the cake while staying crisp on top. Every bite has a little crunch and sweetness. It's seriously the best part of coffee cake.
- Finished with maple glaze. A light drizzle of maple glaze ties everything together and gives it that polished bakery-style finish.
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Ingredients and Substitutions
To make this delicious Pumpkin Coffee Cake, you will need the following ingredients (see recipe card below for quantities):
- all-purpose flour - You'll need 3 cups total (divided): 1 cup (120 grams) for the streusel topping and 2 cups (240 grams) for the cake batter.
- light brown sugar - Adds warmth and moisture. Used in both the streusel and the cake. Dark brown sugar can be used for a deeper molasses flavor.
- white sugar - Balances the sweetness in the batter and keeps the crumb tender.
- salt - Enhances the flavor and balances the sweetness.
- butter - You'll need cold unsalted butter for the streusel, and softened butter for the cake. You can substitute with salted butter, just reduce added salt slightly.
- baking powder - Helps the cake rise and stay fluffy.
- spices - ground ginger, cloves, and nutmeg are the trio that gives the cake its warm, pumpkin flavor. Ground cinnamon is also used in both the streusel and cake for cozy fall spice. For convenience, you can substitute the individual spices with 2 to 2½ teaspoons of pumpkin pie spice.
- eggs - Bind the batter and add structure.
- vanilla extract - Adds depth and sweetness.
- pumpkin puree - Provides moisture and natural sweetness. Use pure pumpkin, not pumpkin pie filling. Try easy homemade pumpkin puree or storebought canned pumpkin.
- sour cream - Adds moisture and a subtle tang that balances the sweetness. Plain Greek yogurt works as a substitute. You can also substitute with buttermilk for an even softer texture.
- confectioners' sugar - Used for the glaze. Sift before mixing for a smooth finish.
- pure maple syrup - Natural sweetness and fall flavor for the glaze. Honey works in a pinch.
- milk - Helps thin out the glaze to your desired consistency. Whole milk gives the glaze a rich, creamy texture, but any milk will work.
Equipment
You'll also need measuring cups and spoons, a whisk, mixing bowls, hand mixer (or stand mixer), rubber spatula, 9x9-inch baking pan, parchment paper, and a wire cooling rack.
Instructions
Step 1: Make the streusel topping
In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well-combined. Add the cubed cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles chunky wet sand. Refrigerate while preparing the batter.
Step 2: Make the pumpkin coffee cake
- Mix the dry ingredients. In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until evenly distributed.
- Combine wet ingredients. In a large bowl, add softened butter, white sugar, and brown sugar. Beat with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. Add in the eggs and vanilla and beat again until the mixture is smooth and creamy.
- Combine wet and dry. Add one-third of the flour mixture, then mix on low until combined. Add half the pumpkin puree and half of the sour cream, mixing again. Continue alternating flour and pumpkin puree-sour cream, ending with flour, until just combined.
- Assemble the cake. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy lifting. Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly on top of the batter.
- Bake. Bake in a 350°F preheated oven for 50-55 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Cool. Let the cake cool in the pan for 5 minutes, then lift it out and transfer to a wire rack to cool completely before glazing.
Step 3: Make the maple glaze
In a medium mixing bowl, whisk together confectioners' sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency as needed. Drizzle glaze over the cooled cake, let it set, then slice and serve.
Expert Tip: Chill the Streusel Topping
Refrigerating the streusel while you prepare the batter helps the butter stay cold, which means it will bake up crisp and crumbly instead of melting completely. This is the secret to achieving that perfect coffee shop-style crumb topping.
More Tips and Tricks
- Use pure pumpkin puree. Avoid pumpkin pie filling as it contains added sugar and spices that will throw off the flavor balance. Use our easy homemade pumpkin puree or storebought canned pumpkin.
- Don't overmix. Mix the batter only until the flour disappears to keep the crumb soft and fluffy.
- Cool completely before glazing. Glazing too soon can cause it to melt and disappear into the cake.
Recipe Variations
- Add nuts. Fold in chopped pecans or walnuts into the streusel or sprinkle them on top for crunch.
- Add chocolate chips. A handful of mini chocolate chips adds a sweet, melty surprise.
- Customize your spice blend. Add cardamom or allspice for a twist on classic pumpkin spice.
- Make it with cream cheese. Add dollops of sweetened cream cheese between the batter layers for a pumpkin cheesecake coffee cake effect.
- Add a crumble layer. For double streusel goodness, swirl half the streusel into the middle of the batter before topping with the rest.
- Glaze alternatives. Swap maple glaze for cream cheese drizzle, a vanilla glaze, or a dusting of powdered sugar.
- Mini loaves or muffins. Bake in muffin tins (20-22 minutes) or mini loaf pans for grab-and-go treats.
See our Classic Coffee Cake with Cinnamon Swirl for another version of this recipe.
Storage
How to Store
Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
How to Reheat
Warm slices in the microwave for 10-15 seconds to soften and refresh the texture.
How to Freeze
Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
How to Serve
This Pumpkin Coffee Cake is perfect for breakfast, brunch, or dessert - basically any time you need a little cozy fall comfort.
Serve it with your favorite warm drink or on a festive autumn spread with:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
The best coffee cake has three key components: a tender, moist crumb; a flavorful cinnamon-sugar streusel; and just the right amount of sweetness. Using room-temperature ingredients, creaming the butter and sugar properly, and not overmixing the batter are the secrets to achieving that soft, bakery-quality texture every time.
The signature topping on most coffee cakes is a streusel crumb topping made from flour, butter, brown sugar, and cinnamon. It bakes into a golden, crunchy layer that contrasts beautifully with the soft, fluffy cake beneath. In this recipe, we also drizzle a maple glaze on top once the cake has cooled, adding sweetness and shine for that bakery-perfect finish.
Pumpkin puree and sour cream work together to keep the cake soft, rich, and tender. They add moisture without making the crumb dense, creating that perfect bakery-style texture that stays fresh for days.
Yes! Just make sure it's pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices added). Homemade pumpkin puree also works beautifully.
Insert a toothpick into the center - if it comes out clean or with a few moist crumbs, it's ready. The streusel should look golden brown and the edges slightly pull away from the pan.
Yes! Substitute a 1:1 gluten-free all-purpose flour blend and ensure your baking powder is gluten-free. The texture stays surprisingly close to the original.
Absolutely. You can bake the cake a day ahead, cover tightly, and glaze it just before serving. It actually tastes even better the next day as the flavors deepen.
Pumpkin cake can be a wholesome treat when enjoyed in moderation. Pumpkin puree is rich in vitamin A, fiber, and antioxidants, which give this dessert a little nutritional boost. You can make it lighter by using less sugar, substituting part of the butter with Greek yogurt, or opting for whole wheat flour for extra fiber.
To keep coffee cake moist, don't overbake it, and make sure you include ingredients like pumpkin puree and sour cream, which lock in moisture. Store leftovers in an airtight container at room temperature or wrap slices tightly in plastic wrap to prevent them from drying out. Warming slices slightly before serving also revives the soft, fresh texture.
The biggest coffee cake mistakes are overmixing the batter, underbaking (which leads to a gummy texture), and using cold ingredients that prevent proper rise. Another common issue is forgetting to chill the streusel - warm butter melts too quickly in the oven and prevents the crumbly topping from forming properly.
If your pumpkin cake turns out doughy, it's usually underbaked or the batter was overmixed. Because pumpkin adds extra moisture, it may take a bit longer to bake than regular cakes. Make sure to check for doneness with a toothpick - it should come out clean or with just a few moist crumbs.
More Pumpkin Cake Recipes
Looking for other recipes like this? Try these:
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Recipe
Pumpkin Coffee Cake with Streusel Topping
- Total Time: 1 hour 20 minutes
- Yield: 9-12 servings
- Diet: Vegetarian
Description
Pumpkin Coffee Cake, topped with a sweet and crunchy streusel and a maple glaze drizzle, is soft, moist, and filled with warm fall spices.
Ingredients
For the streusel topping:
- 1 cup (120 grams) all purpose flour
- ⅔ cup (146 grams) light brown sugar
- 2 ½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- ½ cup (114 grams) cold unsalted butter, cut into small cubes
For the cake batter:
- 2 cups (240 grams) all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (114 grams), unsalted butter, softened
- ⅔ cup (133 grams) white sugar
- ⅓ cup (73 grams) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup (240 grams) pumpkin puree
- ¼ cup (60 grams) sour cream
For the maple glaze:
- 1 cup (120 grams) confectioners' sugar
- 2 tablespoons (40 grams) maple syrup
- 1 tablespoon (15 grams) milk (or to desired consistency)
- ½ teaspoon vanilla
Instructions
Make the streusel topping:
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well-combined.
- Add the cubed cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles chunky wet sand. Refrigerate while preparing the batter.
Make the pumpkin coffee cake:
- Preheat to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until evenly distributed.
- In a large mixing bowl, add softened butter, white sugar, and brown sugar. Beat with a hand mixer on medium-high speed for 3-4 minutes until light and fluffy.
- Add in the eggs and vanilla and beat again until the mixture is smooth and creamy.
- Add one-third of the flour mixture, then mix on low until combined. Add half the pumpkin puree and half of the sour cream, mixing again. Continue alternating flour and pumpkin puree-sour cream, ending with flour, until just combined.
- Spread the batter evenly into the prepared pan. Sprinkle the chilled streusel topping evenly on top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then lift it out and transfer to a wire rack to cool completely before glazing.
Make the maple glaze:
- In a medium mixing bowl, whisk together confectioners' sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency as needed.
- Drizzle glaze over the cooled cake, let it set, then slice and serve.
Notes
How to store: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
How to reheat: Warm slices in the microwave for 10-15 seconds to soften and refresh the texture.
How to freeze: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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