Pumpkin Coffee Cake with Cinnamon Streusel

I absolutely love this Pumpkin Coffee Cake with Cinnamon Streusel Recipe because it perfectly combines the cozy flavors of fall in a way that’s not too sweet but incredibly satisfying. Whenever pumpkin season rolls around, this cake becomes my go-to treat for breakfast, brunch, or afternoon coffee breaks—I swear it smells like autumn baking heaven in your kitchen!

What makes this Pumpkin Coffee Cake with Cinnamon Streusel Recipe truly special is the deliciously moist pumpkin base layered with a crunchy, spiced cinnamon streusel topping and finished off with a smooth cinnamon glaze. If you’re looking for a crowd-pleaser that’s easy enough to whip up for casual get-togethers or holiday gatherings, this recipe has you covered. Plus, it freezes beautifully, so you can enjoy a slice any time you want.

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Why You’ll Love This Recipe

Perfect fall flavors: Pumpkin and warm spices create that cozy vibe everyone craves this time of year.
Moist and tender crumb: Thanks to the pumpkin puree, you get a soft cake that isn’t dry or heavy.
Easy and approachable: Straightforward steps with simple ingredients you likely have on hand.
Make-ahead friendly: It freezes and reheats well, perfect for busy mornings or last-minute guests.

The image shows a slice of cake on a white plate. The cake has two main layers: a thick, soft, golden brown bottom layer and a slightly lighter brown, crunchy-looking top layer with a cracked texture. There are a few crumbs scattered on the plate and table. In the background, the rest of the cake appears to be placed on a white marbled surface, with a big piece missing. To the left, part of a white cup with a dark liquid is visible. On the right side, there is a small clear jar with cinnamon sticks inside. A golden fork is lying on the white marbled surface next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe uses pantry staples combined with pumpkin puree and a blend of warming spices to create a rich, aromatic cake. When shopping for ingredients, fresh spices really make a difference, so I like to use ones I grind myself or buy from a local source when possible.

Unsalted butter: Use softened butter for easy creaming with sugar; helps with the cake’s light texture.
Granulated sugar: Sweetens the cake and forms the base for the streusel topping.
Pure pumpkin puree: Not pumpkin pie filling—pure pumpkin is essential for the right flavor and moisture.
Large eggs: Bind the ingredients and add structure to the cake.
All-purpose flour: The main dry ingredient providing the cake’s framework.
Baking soda: Helps the cake rise lightly and balances acidity.
Baking powder: Gives the cake lift and a tender crumb.
Ground cinnamon, ginger, nutmeg, and cloves: The cozy spices that transform pumpkin cake from simple to spectacular.
Kosher salt: Enhances flavor and balances the sweetness.
Light brown sugar: Adds moisture and a deeper caramel note to the streusel.
Powdered sugar: Used for the sweet, smooth cinnamon glaze drizzle.
Skim milk: Helps achieve the right glaze consistency without heaviness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Coffee Cake with Cinnamon Streusel Recipe is—you can easily tweak it to suit your taste or dietary needs. I often add my own spin by swapping out nuts or adjusting the spice blend, and you’ll enjoy customizing it too!

Add nuts or seeds: I frequently toss in chopped pecans or walnuts into the streusel for a delightful crunch.
Gluten-free option: Try a trusted gluten-free baking mix in place of all-purpose flour and you’ll still get great texture.
Spice it up: Feel free to increase the cinnamon or add a pinch of cardamom for extra warmth.
Swap the glaze: For a tangy twist, use cream cheese frosting instead of the cinnamon drizzle—my family goes crazy for that!

How to Make Pumpkin Coffee Cake with Cinnamon Streusel Recipe

Step 1: Prep your pans and preheat the oven

First things first—preheat your oven to 350°F and get two 9-inch round cake pans greased and floured. I like to add parchment paper to the bottoms for easy removal later. This little step saves a lot of stress and ensures your cake comes out perfectly clean.

Step 2: Mix the cake batter

In a large bowl, beat the softened butter and granulated sugar together until creamy, about 2 minutes. Then add in your pumpkin puree and eggs, mixing well. Next, incorporate the dry ingredients—including flour and all those wonderful spices—and blend until just combined. Overmixing can make the cake dense, so stop once you see no flour streaks.

Step 3: Make the cinnamon streusel topping

Mix the streusel ingredients with a fork until crumbly but evenly moistened—this topping is what gives the cake a signature crunch and a burst of cinnamon flavor on every bite. I like to sprinkle this liberally over the batter once it’s evenly spread in the pans.

Step 4: Bake and cool the cakes

Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Timing can vary depending on your oven, so start checking around 28 minutes to avoid overbaking. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Whip up the cinnamon glaze and drizzle

While the cakes cool, whisk together powdered sugar, cinnamon, and skim milk until smooth. When the cakes are fully cooled, drizzle the glaze over the top and let it set for about 30 minutes. This finishing touch adds a lovely sweet finish without overwhelming the pumpkin’s natural flavor.

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Pro Tips for Making Pumpkin Coffee Cake with Cinnamon Streusel Recipe

Use pure pumpkin puree: I once tried pumpkin pie mix and it made the cake too sweet and dense—stick to pure pumpkin for the right texture and flavor.
Don’t overmix the batter: Overworking the flour develops gluten, which can make your cake tough instead of tender.
Evenly distribute the streusel: I carefully sprinkle mine, so every slice has that crunchy cinnamon topping—don’t dump it all in one spot.
Let the glaze set: Patience here is key to avoid a messy cake; the glaze hardens slightly and looks beautiful.

How to Serve Pumpkin Coffee Cake with Cinnamon Streusel Recipe

A round cake cut into eight triangular slices arranged in a circle on a white plate, the cake has a warm orange color with a moist and slightly crumbly texture. Each slice is topped with a light brown glaze that looks smooth and shiny, with bits of crumbly topping scattered mostly along the top edges. The cake layers are thick and fluffy, and the slices are placed closely so the tips meet near the center. The plate rests on a white marbled surface, with a soft focus on a bowl of small dark pieces and a silver spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and let the cinnamon glaze shine, but I love adding a light dusting of cinnamon or a few pecan halves on top for some extra crunch and visual appeal. Freshly whipped cream is a nice touch too if you’re serving this as a dessert.

Side Dishes

This pumpkin coffee cake pairs perfectly with a steaming hot cup of coffee or chai tea. For brunch, I like setting it alongside fruit salad or creamy yogurt with granola to balance the sweetness and spice.

Creative Ways to Present

For a festive vibe, I’ve shaped this cake into mini loaf pans for gift-giving or cut it into bite-sized squares and serve it on a tiered cake stand at gatherings. It always impresses guests and adds a cozy touch to the table.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin coffee cake wrapped tightly in plastic wrap at room temperature for up to 2 days—after that, I move it to the fridge to maintain freshness. It still tastes great the next day, though the glaze is best enjoyed within those first couple of days.

Freezing

This recipe freezes wonderfully. I prefer to freeze the cake before adding the glaze—wrap individual slices or whole layers tightly in plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge and add glaze fresh.

Reheating

To warm leftovers, I pop a slice in the microwave for about 15-20 seconds, just enough to bring out the pumpkin spice aroma without drying the cake. If you’ve added glaze after thawing, it holds up well and stays delicious.

FAQs

Can I use canned pumpkin pie filling instead of puree?

It’s best to avoid canned pumpkin pie filling because it contains spices and sweeteners that will alter the flavor and texture of your coffee cake. Stick to pure pumpkin puree for the most authentic and balanced taste in this Pumpkin Coffee Cake with Cinnamon Streusel Recipe.
How do I know when the cake is done baking?

Use a toothpick to test doneness by inserting it into the center of the cake. When it comes out clean or with just a few moist crumbs, your cake is ready. Avoid waiting until the top looks golden brown, as the streusel can cause some browning prematurely.
Can I make this recipe as cupcakes?

Absolutely! I’ve baked this batter in lined muffin tins for about 20-25 minutes, adjusting as needed. The streusel topping adds a fantastic texture on mini cakes—just watch the bake time closely to avoid drying them out.
Is this recipe freezer-friendly?

Yes, you can freeze the cake (preferably without the glaze) for up to 3 months. Thaw in the fridge overnight and drizzle glaze fresh before serving for best results.

Final Thoughts

Honestly, this Pumpkin Coffee Cake with Cinnamon Streusel Recipe has become one of my all-time favorites for the cozy season—and I think you’ll love it just as much as I do. It’s simple to make, beautifully flavorful, and hits that sweet spot between dessert and breakfast. Grab some pumpkin puree and get ready to impress your family and friends with something homemade and heartfelt. Trust me, this is one recipe you’ll find yourself returning to year after year!

Pumpkin Coffee Cake with Cinnamon Streusel Recipe

Why You’ll Love This Recipe

Ingredients You’ll Need

Variations

How to Make Pumpkin Coffee Cake with Cinnamon Streusel Recipe