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Pumpkin Coffee Cake
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Pumpkin Coffee Cake Recipe with Cinnamon Streusel

A moist and tender pumpkin coffee cake topped with buttery cinnamon streusel. An easy fall bake that's perfect for breakfast, brunch, or enjoying with a cup of coffee.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: fall baking, pumpkin coffee cake
Servings: 12 slices
Calories: 365kcal

Ingredients

  • For the Pumpkin Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • For the Cinnamon Streusel
  • ¾ cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 6 tablespoons unsalted butter melted
  • ½ cup chopped pecans optional

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch baking pan with parchment paper.
  • Make the streusel by mixing flour, brown sugar, cinnamon, and salt. Stir in melted butter until coarse crumbs form. Add pecans if using and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • In a separate large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs, pumpkin puree, and vanilla and mix until smooth. Stir in the milk.
  • Gradually add the dry ingredients to the wet ingredients. Stir just until combined; do not overmix.
  • Spread the batter evenly into the prepared pan.
  • Sprinkle the streusel evenly over the top.
  • Bake for 40–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in the pan for 15–20 minutes before slicing and serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter, or the cake may become dense.
  • Keep the streusel loose rather than pressing it into the batter.
  • Start checking the cake around 40 minutes since oven temperatures can vary.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months.

Nutrition

  • Calories: 365 kcal
  • Carbohydrates: 51 g
  • Protein: 5 g
  • Fat: 17 g
  • Saturated Fat: 9 g
  • Fiber: 2 g
  • Sugar: 27 g
  • Sodium: 230 mg