Pumpkin Coffee Cake Recipe Easy Cinnamon Streusel Fall Treat

The scent of warm pumpkin coffee cake drifting through the kitchen on a chilly fall morning? That’s pure happiness in my book. I can’t help but grin every time I pull this cake out of the oven—the cinnamon streusel bubbles just a bit at the edges, and the pumpkin makes every slice unbelievably moist. This isn’t just a coffee cake; it’s a cozy memory, a slice of autumn, and maybe (just maybe) a reason to get out of bed on a dreary day.

Honestly, I stumbled across the idea for this pumpkin coffee cake with cinnamon streusel topping one October when my pantry was running low on inspiration but high on canned pumpkin. My family’s always loved classic coffee cake, but I wanted to give it a seasonal twist. After a few rounds of testing (and maybe a couple of overzealous cinnamon sprinkles), I hit gold. Even my picky kiddo—who usually turns up his nose at anything orange—couldn’t resist a second helping.

What makes this recipe so special? Well, for starters, it’s easy. Like, “I’m still wearing pajamas and haven’t had coffee yet” easy. It uses pantry staples, comes together in under an hour, and fills your home with the most inviting autumn smells. Whether you’re feeding a crowd at brunch, impressing your book club, or just treating yourself on a weekend, this pumpkin coffee cake recipe is your new fall favorite. Trust me, after baking this more than a dozen times, I can say with confidence—it’s the one you’ll crave all season long.

Why You’ll Love This Pumpkin Coffee Cake Recipe

• Quick & Easy: You can have this pumpkin coffee cake prepped and baking in less than 15 minutes. It’s the perfect solution for last-minute guests or when you need a fall treat without the fuss.
• Simple Ingredients: No hard-to-find items—just pumpkin puree, flour, sugar, and a few baking basics you likely already have at home.
• Perfect for Fall Gatherings: Whether it’s a Thanksgiving brunch, a cozy family breakfast, or even a bake sale, this coffee cake always draws a crowd.
• Crowd-Pleaser: Every bite is soft, tender, and loaded with cinnamon goodness. Kids, adults, and even folks who “don’t love pumpkin” come back for seconds.
• Unbelievably Delicious: That cinnamon streusel topping creates the ultimate sweet, crumbly contrast against the moist pumpkin cake. It’s comfort food, bakery-style, right from your own oven.

After baking dozens of coffee cakes, I can say this one stands out for its balance of flavors—never too sweet, not too spicy, and that pumpkin flavor shines. The real secret? Letting the pumpkin take center stage and not skimping on the streusel (trust me, double it if you’re a crumb fan like me!).

This pumpkin coffee cake recipe isn’t just another fall dessert—it’s the one you’ll remember, the one you’ll crave when the leaves start to turn. It’s the cake that brings everyone to the kitchen, forks in hand, savoring every warm, cinnamon-swirled bite. It’s the kind of recipe that turns an ordinary morning into something special and gives you all the cozy fall feels without any stress. If you’re looking for a pumpkin treat that’s just as good with coffee as it is with a glass of milk (or even a scoop of vanilla ice cream), you’ve found your match!

Ingredients Needed for Pumpkin Coffee Cake with Cinnamon Streusel Topping

This pumpkin coffee cake uses simple, wholesome ingredients that pack major fall flavor. No complicated shopping list, just pantry basics and a few special touches for the ultimate cinnamon streusel. Here’s what you’ll need:

• For the Cake:
  • All-purpose flour (2 cups / 240g) – gives the cake structure and softness
  • Granulated sugar (1 cup / 200g) – adds just the right amount of sweetness
  • Brown sugar (1/2 cup / 100g, packed) – brings a subtle caramel note and moisture
  • Pumpkin puree (1 cup / 240g, not pumpkin pie filling) – the star ingredient for flavor and tenderness
  • Vegetable oil (1/2 cup / 120ml) – keeps the crumb soft and moist (can swap for melted coconut oil)
  • Eggs (2 large, room temperature) – for fluffiness and binding
  • Milk (1/2 cup / 120ml, any type) – for a tender crumb (dairy-free works too!)
  • Baking powder (2 tsp / 8g) – gives the cake lift
  • Baking soda (1/2 tsp / 2g) – helps the cake rise and balance acidity
  • Salt (1/2 tsp / 3g) – just a touch, to round out the flavors
  • Ground cinnamon (2 tsp / 5g) – classic autumn spice
  • Ground nutmeg (1/4 tsp) – for extra warmth
  • Vanilla extract (1 tsp / 5ml) – brings everything together (I love using pure vanilla, but imitation works too)
• For the Cinnamon Streusel Topping:
  • All-purpose flour (1 cup / 120g) – for that classic crumbly texture
  • Brown sugar (1/2 cup / 100g, packed) – sweet and slightly caramelized
  • Ground cinnamon (2 tsp / 5g) – don’t skimp, it’s the magic here
  • Salt (1/8 tsp) – just a pinch
  • Cold unsalted butter (6 tbsp / 85g, cubed) – helps form buttery, crispy crumbs (I prefer European-style for even richer flavor!)

Ingredient Notes:

• Use canned pumpkin puree, not pumpkin pie filling. Homemade puree works, but drain excess moisture first.
• Whole wheat flour can replace up to half the all-purpose for a heartier touch.
• Dairy-free? Swap milk for almond or oat and use vegan butter for the streusel.
• Spice it up: Add a pinch of ground ginger or cloves for a bolder spice profile.
• If you’re out of brown sugar, use all white sugar and a dab of molasses.

Most of these ingredients are probably already hanging out in your pantry. And if you want to make it gluten-free, I’ve had success with Bob’s Red Mill 1-to-1 Baking Flour. The recipe is forgiving, so don’t stress if you need to make a swap!

Equipment Needed

• 9×13-inch baking pan – Glass, metal, or ceramic all work. I’ve even used two 8×8 pans in a pinch!
• Large and medium mixing bowls – You’ll want at least two for the batter and streusel.
• Whisk and spatula – For mixing wet and dry ingredients. A sturdy spatula makes folding the batter easier (and scraping every last bit!)
• Pastry cutter or fork – Helps cut the cold butter into the streusel. Use your fingers if you don’t have one.
• Measuring cups and spoons – Accurate measurements are key, especially for baking.
• Cooling rack – For letting the cake set up after baking.

Alternatives & Tips: No pastry cutter? Two butter knives work in a pinch for the streusel. For easy cleanup, line your baking pan with parchment paper (it’ll lift right out). I’ve used budget-friendly pans from Target, and they work just as well as pricier ones—as long as you grease them well. If you’re using a darker metal pan, check for doneness a few minutes early since they can bake a bit faster.

My biggest tip: keep your butter cold for the streusel, and don’t overmix the cake batter—those are the keys to a tender, crumbly finish every time.

Preparation Method

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. For easy removal, line the bottom with parchment paper.
2. Make the cinnamon streusel: In a medium bowl, stir together 1 cup (120g) flour, 1/2 cup (100g) brown sugar, 2 tsp (5g) cinnamon, and a pinch of salt. Add 6 tbsp (85g) cold, cubed butter. Cut the butter in with a pastry cutter or fork until the mixture forms coarse crumbs. If using your hands, work quickly to keep the butter from melting. Pop the bowl in the fridge while you prep the cake.
3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, 2 tsp (8g) baking powder, 1/2 tsp (2g) baking soda, 1/2 tsp (3g) salt, 2 tsp (5g) cinnamon, and 1/4 tsp nutmeg. Break up any brown sugar clumps with your fingers.
4. Combine wet ingredients: In another bowl, whisk 1 cup (240g) pumpkin puree, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1/2 cup (120ml) milk, and 1 tsp (5ml) vanilla extract until smooth and creamy.
5. Bring it all together: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—no dry flour streaks, but don’t overmix (a few lumps are okay). Overmixing can make the cake dense.
6. Spread the batter: Pour the batter into your prepared pan. Smooth the top with your spatula. The batter will be thick—totally normal!
7. Add the streusel: Sprinkle the chilled cinnamon streusel evenly over the batter. Don’t press it in; just let it sit on top for the best crumbly texture.
8. Bake: Place the pan in the center rack of your oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check after 32 minutes. If the streusel starts to brown too much, loosely tent the pan with foil.
9. Cool: Remove from the oven and let the pumpkin coffee cake cool in the pan for at least 20–30 minutes. This helps the crumb set and makes slicing easier.
10. Serve: Slice into squares and enjoy warm, room temperature, or even chilled. The flavor deepens after a few hours!

Troubleshooting Tips:

• If your streusel melts into the cake, your butter was probably a bit too warm—try chilling it longer next time.
• If the cake seems dry, double-check your flour measurements (scoop and level, don’t pack it in).
• To avoid a gummy texture, make sure your oven is fully preheated before baking.

I usually prep the streusel first and stick it in the fridge while mixing the batter. That way, it stays nice and crumbly. If you’re baking with kids, let them sprinkle the streusel—it’s messy but fun!

Cooking Tips & Techniques

• Use Cold Butter for Streusel: The colder the butter, the better the crumbly topping. I like to cube it and even pop it in the freezer for 5 minutes before mixing.
• Don’t Overmix the Batter: Mix until just combined. Too much stirring develops gluten, making your coffee cake tough instead of tender.
• Test for Doneness: Ovens can be quirky. Start checking your cake at 32 minutes. A toothpick should come out clean or with just a few moist crumbs. If it’s gooey, bake longer in 2-minute increments.
• Let the Cake Cool: I know it’s tempting to dig in, but letting the cake sit for 20–30 minutes after baking helps the crumb settle and makes slicing much easier (trust me, I’ve rushed and ended up with a messy plate more than once).
• Multitasking: While the cake bakes, I usually tidy up and prep coffee. It’s a great way to make the most of your time (and reward yourself after washing dishes with a warm slice!).
• Storage for Freshness: Store leftovers tightly wrapped at room temperature for up to two days, or refrigerate for up to five days.

One of my early failures was using melted butter in the streusel—big mistake. It makes the topping dense instead of crumbly. Also, I’ve learned to always use parchment for easy lifting, especially if serving at a party. Try not to skip the nutmeg—it adds that subtle warmth that makes this cake stand out from the average pumpkin bake.

If you want extra insurance for a perfect cake, weigh your flour and sugars. It’s a small step, but it really does make a difference in texture. And if you’re short on time, the streusel can be made a day ahead and chilled until needed.

Variations & Adaptations

• Gluten-Free Pumpkin Coffee Cake: Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. I’ve tested this with Bob’s Red Mill and it works beautifully.
• Dairy-Free Version: Use almond or oat milk and vegan butter for the streusel. The flavor is just as rich, and the texture stays spot-on.
• Nutty Twist: Add 1/2 cup (60g) chopped pecans or walnuts to the streusel topping for extra crunch and flavor.
• Extra Spiced: If you love spice, add 1/2 tsp ground ginger and a pinch of cloves to the batter. It gives the cake a gingerbread vibe—so good for the holidays.
• Chocolate Chip Pumpkin Coffee Cake: Stir in 1/2 cup (90g) mini chocolate chips to the batter for a little chocolate surprise in every bite. My kids are obsessed with this version!
• Individual Muffin Cakes: Spoon the batter into lined muffin tins and bake 18–22 minutes for cute, portable treats.
• Allergen-Friendly Swaps: For egg-free, use a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and rested 5 minutes). For nut allergies, skip any nut toppings and double-check your flour blend.

Personally, my favorite adaptation is the nutty pecan streusel. It reminds me of a coffee shop treat! Don’t be afraid to tweak the spices to your liking—pumpkin is a blank canvas, and this recipe is super forgiving if you want to add a personal spin.

Serving & Storage Suggestions

This pumpkin coffee cake is best served slightly warm or at room temperature—right when the streusel is still a little crisp. If you’re hosting brunch, slice it into generous squares and dust with a little extra cinnamon or powdered sugar for a pretty touch. For a fancier dessert, add a dollop of whipped cream or a scoop of vanilla ice cream (so good with the warm spices!).

Pairings: This cake goes perfectly with a cup of hot coffee, chai latte, or even a glass of cold milk. I love serving it alongside a fruit salad or scrambled eggs for a complete brunch spread.

Storage: Tightly wrap leftovers in plastic or store in an airtight container at room temperature for up to 2 days—after that, move it to the fridge for up to 5 days. To freeze, wrap individual slices and store in a freezer bag for up to 2 months. Thaw overnight in the fridge or microwave for 15–20 seconds to warm.

The flavors deepen after a day or two, making leftovers even better. Just avoid storing uncovered—the streusel can lose its crunch. If it softens, a few minutes in a low oven (300°F/150°C) will bring it back to life.

Nutritional Information & Benefits

Each slice (based on 16 servings) has roughly:

• Calories: 275
• Fat: 12g
• Carbohydrates: 39g
• Protein: 3g
• Fiber: 1g

This pumpkin coffee cake is a treat, but it sneaks in vitamin A from pumpkin and uses oil instead of butter in the batter for a bit less saturated fat. Pumpkin is loaded with beta-carotene, which supports eye health (a win-win, right?).

For those with allergies, note there’s gluten and dairy in the standard recipe, but you can easily adapt it with gluten-free flour and non-dairy milk. From a wellness perspective, I love that this cake tastes indulgent but isn’t overly sweet, so it satisfies without weighing you down. Perfect for sharing—or sneaking a second slice, guilt-free!

Conclusion

If you’re searching for the ultimate fall treat, this pumpkin coffee cake recipe with cinnamon streusel topping truly delivers. It’s simple enough for a lazy Sunday morning yet special enough for holiday gatherings. I love it because it brings cozy comfort, incredible flavor, and just a touch of nostalgia to my kitchen—plus, it never fails to draw a crowd (even the pumpkin skeptics become believers!).

Don’t be afraid to play with the spices, toss in some nuts, or make it gluten-free. That’s the beauty of home baking—it’s all about making it your own. I hope you love this cake as much as my family does. If you try it, drop a comment below, share your twist, or tag me—there’s nothing better than seeing your bakes!

Here’s to warm kitchens, cozy mornings, and a pumpkin coffee cake that’s as easy as it is irresistible. Happy baking, friends!

Frequently Asked Questions about Pumpkin Coffee Cake

Can I make this pumpkin coffee cake ahead of time?

Yes! Bake it the night before and cover tightly. The flavors actually get better after a day. Warm slices in the microwave for 15 seconds if you prefer it warm.

Can I use homemade pumpkin puree instead of canned?

Absolutely. Just be sure to drain any extra liquid so the batter isn’t too wet. Smooth, thick puree works best for cake texture.

How do I make this recipe gluten-free?

Use a 1-to-1 gluten-free baking flour in place of all-purpose. I’ve tested this several times, and it comes out just as moist and tasty!

What’s the best way to store leftovers?

Wrap tightly in plastic or store in an airtight container. Keep at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for longer storage—just thaw and reheat as needed.

Can I double the streusel topping?

Oh, you bet! If you love lots of crumb topping, double the streusel ingredients and pile it on. Just keep an eye on it in the oven so it doesn’t over-brown.

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