Easy Pumpkin Coffee Cake With Streusel

If you love the warm, cozy flavors of fall, this Easy Pumpkin Coffee Cake With Streusel is a must-try. Moist pumpkin-spiced cake layers are generously topped with a buttery, crumbly streusel, making it perfect for breakfast, brunch, or even dessert. The subtle blend of pumpkin, cinnamon, and nutmeg creates a comforting aroma that fills your kitchen while baking. Topped with a simple vanilla glaze, this coffee cake is both eye-catching and irresistible.

Whether you’re hosting a holiday brunch or just craving a fall-inspired treat, this recipe is straightforward, rewarding, and perfect for bakers of any skill level.

Why You’ll Love This Easy Pumpkin Coffee Cake With Streusel

There’s something magical about coffee cake: it’s slightly sweet, wonderfully textured, and perfect with a cup of coffee or tea. Here’s why this pumpkin version stands out:

• Simple yet impressive: It looks like a bakery-quality cake but is easy enough for home bakers.
• Moist and tender: Pumpkin puree, oil, and butter create a soft, luscious cake.
• Generous streusel topping: Layers of crumbly, buttery streusel provide the perfect texture contrast.
• Spiced for warmth: Pumpkin pie spice and cinnamon fill your kitchen with autumn aromas.
• Make-ahead friendly: Prepare in advance for brunch or holiday gatherings without stress.
• Customizable: Swap nuts, adjust sweetness, or make a glaze-free version if desired.

Ingredients for Easy Pumpkin Coffee Cake With Streusel

Cake

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 2 tsp vanilla extract

Streusel

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, melted
• Optional: 1/2 cup chopped pecans or walnuts

Glaze

• 1 cup powdered sugar
• 2 tbsp milk (or almond/oat milk)
• 1 tsp vanilla extract
• Pinch of salt

Ingredient Notes (Substitutions & Tips)

• Flour: You can use a mix of whole wheat pastry flour for added fiber without sacrificing texture.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling which is already sweetened and spiced.
• Butter & oil: The combo keeps the cake tender and moist. You can replace part of the butter with oil for a lighter texture.
• Spices: Adjust pumpkin pie spice or cinnamon to taste; add nutmeg or ginger for extra warmth.
• Nuts: Optional, but walnuts or pecans in the streusel add crunch and flavor.
• Glaze: For a healthier twist, use Greek yogurt or cream cheese glaze lightly sweetened, or skip entirely.

Step-by-Step Instructions

Step 1 – Preheat & Prepare

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired for easy removal.

Step 2 – Make the Streusel

In a medium bowl, combine flour, brown sugar, cinnamon, salt, and nuts (if using). Pour in melted butter and stir until the mixture resembles coarse crumbs. Set aside.

Step 3 – Prepare the Cake Batter

1. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
2. In a separate bowl, cream softened butter with granulated and brown sugar until fluffy.
3. Add eggs one at a time, mixing until smooth.
4. Stir in vegetable oil, pumpkin puree, and vanilla until fully combined.
5. Gradually fold in dry ingredients until no streaks remain. Do not overmix.

Step 4 – Layer Cake & Streusel

1. Pour half of the cake batter into the prepared pan. Spread evenly.
2. Sprinkle half of the streusel over the batter.
3. Add the remaining batter over the streusel, smoothing the top.
4. Top with remaining streusel for a beautiful crumbly top layer.

Step 5 – Bake

Bake for 35 minutes. Carefully sprinkle any remaining streusel evenly over the partially baked cake, then bake for an additional 10–15 minutes or until a toothpick inserted into the center comes out clean.

Step 6 – Prepare the Glaze

While the cake cools slightly, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Adjust consistency if needed by adding more milk or sugar.

Step 7 – Cool & Glaze

Let the cake cool for 15–20 minutes. Drizzle glaze evenly over the top. Slice and serve.

Easy Pumpkin Coffee Cake With Streusel

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• Author: Dolly
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A moist, spiced pumpkin coffee cake layered and topped with buttery cinnamon streusel—and finished with a simple vanilla glaze. Perfect for fall brunches, breakfast, or dessert, with cozy pumpkin pie spice in every bite.

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Ingredients

• Cake:
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 2 large eggs
• 1½ cups pumpkin puree (not pie filling)
• 2 tsp vanilla extract
• Streusel:
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, melted
• ½ cup chopped pecans or walnuts (optional)
• Glaze:
• 1 cup powdered sugar
• 2 tbsp milk (or non-dairy)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan; line with parchment if desired.
2. Make streusel: In a bowl, mix flour, brown sugar, cinnamon, salt, and nuts (if using). Add melted butter; stir until crumbly. Set aside.
3. Make batter: Whisk dry ingredients (flour, baking soda, baking powder, salt, spices). In another bowl, cream butter with sugars. Add eggs, oil, pumpkin, and vanilla. Fold in dry ingredients until just combined.
4. Layer: Spread half the batter in pan. Sprinkle with half the streusel. Top with remaining batter, then remaining streusel.
5. Bake: Bake 35 minutes. Sprinkle any leftover streusel on top, then bake 10–15 more minutes until a toothpick comes out clean.
6. Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth.
7. Cool & serve: Cool cake 15–20 minutes, then drizzle with glaze. Slice and enjoy!

Notes

• Use plain pumpkin puree—not pie filling.
• Layering streusel creates texture throughout the cake.
• For vegan version: use flax eggs, vegan butter, and plant-based milk.
• Add streusel during baking to keep it crisp and visible.
• Store covered at room temp 2 days, or refrigerate up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Pro Tips for Success

1. Don’t overmix the batter — folding gently keeps the cake light.
2. Use fresh pumpkin puree if possible; canned pumpkin works too.
3. Chill the streusel briefly before topping to help it stay chunky.
4. Layer streusel evenly to prevent sinking.
5. Cool slightly before glazing so the glaze doesn’t run off completely.
6. Store properly: Cover leftovers at room temperature for 2 days, or refrigerate up to 5 days.

Flavor Variations

Maple Pecan Pumpkin Coffee Cake

Add 1/4 cup maple syrup to batter and top streusel with toasted pecans.

Chocolate Swirl Pumpkin Coffee Cake

Fold in 1/2 cup mini chocolate chips or swirl in melted chocolate for a mocha twist.

Cranberry Pumpkin Coffee Cake

Mix in 1/2 cup dried cranberries for tartness and color contrast.

Spiced Glaze

Add a pinch of cinnamon or nutmeg to the glaze for extra fall warmth.

Vegan Version

Use flax eggs, plant-based butter, and non-dairy milk in the glaze.

Serving Suggestions

• Serve warm with coffee or chai for a classic breakfast pairing.
• Cut into squares for brunch or holiday gatherings.
• Top with whipped cream or a dollop of Greek yogurt for extra indulgence.
• Wrap leftovers individually for on-the-go fall treats.

Storage and Freezing Instructions

Refrigerator

Store in an airtight container for 4–5 days. The cake stays moist and streusel remains flavorful.

Freezer

Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight at room temperature.

Reheating

Microwave slices for 15–20 seconds or warm in a 325°F oven for 10–15 minutes.

Nutrition Facts (Per Serving – 1 slice)

OTHER RECIPES YOU MIGHT ENJOY

• Delicious Marry Me Chicken Soup – Creamy & Simple
• Ultimate Chicken Pot Pie Soup for Cozy Nights
• Easy Chewy Maple Cinnamon Cookies with White Chocolate

FAQ About Easy Pumpkin Coffee Cake With Streusel

Can I make this cake ahead of time?

Yes! Bake the cake and store it covered at room temperature for up to 2 days. For longer storage, refrigerate or freeze. Add the glaze just before serving for the best texture.

Can I use canned pumpkin pie filling instead of puree?

No, because pumpkin pie filling is already sweetened and spiced. It may make the cake too sweet and change the texture. Always use plain pumpkin puree.

How can I make it extra moist?

Use a mix of butter and oil, don’t overbake, and fold the ingredients gently. You can also add a few tablespoons of Greek yogurt or applesauce for extra moisture.

Can I make this vegan?

Yes! Replace eggs with flax eggs, butter with vegan butter, and milk with plant-based milk for the glaze.

Why layer the streusel instead of putting it all on top?

Layering the streusel creates texture throughout the cake, giving each bite a balance of moist cake and crumbly topping.

Final Thoughts

This Easy Pumpkin Coffee Cake With Streusel is the ultimate fall dessert or brunch treat. Moist pumpkin cake, spiced layers, and a buttery streusel topping make it irresistible for family and friends. Its simplicity and flexibility make it perfect for any occasion, from weekday breakfast to holiday gatherings. With a little glaze on top, it looks as delightful as it tastes—warm, cozy, and full of autumn flavor.For more inspiration, check out this Easy Pumpkin Pie Tacos — A Fun Fall Dessert or explore more on Pinterest for your next meal idea!