If you’re anything like me, the idea of combining warm spices, luscious pumpkin, and crumbly, buttery streusel into one irresistible treat sounds absolutely divine. This Pumpkin Coffee Cake with Streusel Topping Recipe is that perfect cozy hug in cake form — it brings the softness of tender pumpkin-infused batter together with a crispy, cinnamon-spiced streusel that adds that perfect crunch with every bite. Whether you’re baking for breakfast, a brunch gathering, or just because you need a little slice of comfort on a chilly day, this cake delivers every time with rich flavor, wonderful texture, and a touch of autumn magic.

The image shows a white rectangular baking dish filled with a pumpkin dessert topped with a crumbly, golden-brown streusel layer that looks crunchy and uneven with small and big chunks. Over the streusel, there is a light drizzle of white glaze, giving a shiny, smooth contrast to the textured topping. The dish sits on a white marbled surface, and in the background, there are some whole small orange pumpkins adding a warm fall atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Pumpkin Coffee Cake with Streusel Topping Recipe lies in its simple yet essential ingredients. Each one plays a vital role in creating that perfect balance of moistness, sweetness, spice, and crumbly texture you’re craving. Grab your bowls and let’s dive into these pantry-friendly staples that transform into something unforgettable.

3 cups all-purpose flour (spooned and leveled): The foundation for the streusel topping, providing necessary structure and that sandy crumb texture.
1 cup brown sugar (packed): Adds rich molasses sweetness and helps the streusel achieve its caramel-like flavor.
1/2 cup granulated sugar: Offers extra sweetness and balances the deep notes from the brown sugar in the streusel.
1 teaspoon kosher salt: Enhances the flavors in both the streusel and cake by balancing the sweetness and boosting spice notes.
1 tablespoon cinnamon: Gives warmth and depth to the cake batter and the streusel topping.
1 tablespoon pumpkin pie spice: The star spice blend that brings cozy autumn flavors—think nutmeg, cloves, and allspice—in perfect harmony.
1 cup butter (2 sticks, melted): Essential for the streusel’s delicate, melt-in-your-mouth chunks.
2 1/4 cups all-purpose flour: The dry base for the pumpkin cake batter, ensuring it rises and holds together well.
1 1/2 cups granulated sugar: Sweetens the cake while helping to achieve a tender crumb.
1 tablespoon baking powder: Leavens the cake for light, fluffy texture.
3/4 teaspoon baking soda: Works alongside baking powder for rise and perfect tenderness.
3/4 teaspoon kosher salt: Balances sweetness in the cake flavor.
1/2 cup butter (1 stick, softened but still cool): Adds richness and moisture to the batter while blending the dry ingredients.
1 (15-oz) can pumpkin puree, divided: Brings moistness, vibrant color, and that unmistakable pumpkin flavor. Be sure to use puree, not pie filling!
4 large eggs: Bind everything together and contribute to a tender crumb.
1/4 cup vegetable oil (light-flavor olive oil works great): Keeps the cake moist while adding slight richness.
1 tablespoon vanilla extract: Enhances the overall flavor profile with its sweet, floral notes.
1/4 cup butter (half stick, very soft): For the glaze, adding silky richness.
1 teaspoon vanilla extract (for glaze): Deepens flavor in the finishing touch.
1/2 teaspoon kosher salt (use less if table salt): Balances sweetness in the glaze.
3 tablespoons milk (more to taste): Thins the glaze to the perfect pourable consistency.
2 cups powdered sugar: Sweetens and thickens the glaze to drizzle over the finished cake.

How to Make Pumpkin Coffee Cake with Streusel Topping Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350 degrees F and greasing a 9×13 inch cake pan. A well-greased pan ensures your coffee cake releases beautifully after baking and has an even crust all around. Whether you use nonstick spray or a generous rub of butter, this step sets the stage for success.

Step 2: Whisk Together the Streusel Dry Ingredients

In a large bowl, combine 3 cups of flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. These dry ingredients make up the beautiful base of that irresistible streusel topping. Mixing these spices into the flour and sugar ensures every bite of the streusel bursts with cozy fall flavor.

Step 3: Add Melted Butter to Create the Streusel

Pour 1 cup of melted butter into the bowl and stir just until the mixture resembles wet sand with chunky clumps. Don’t overmix—you want those clumps to stay distinct so the topping bakes up crisp, crumbly, and full of texture. If you have room, chill the streusel in the fridge to keep it firm until layering.

Step 4: Mix the Cake Dry Ingredients

In a separate large bowl or your stand mixer, whisk together 2 1/4 cups flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. These ingredients create a tender, flavorful cake structure that will get perfectly complemented by the pumpkin and butter.

Step 5: Incorporate the Butter and Pumpkin Puree into the Dry Mixture

Add the softened butter chunks and half the can of pumpkin puree to the dry mixture, then blend with a paddle attachment or hand mixer just until the dough comes together in a ball. A few extra spoonfuls of pumpkin puree can be added if it feels dry—just don’t overmix to keep the cake tender.

Step 6: Whisk Eggs, Oil, Vanilla, and Remaining Pumpkin

In the medium bowl where you melted butter, whisk the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract until smooth and fully combined. This wet mixture adds moisture, richness, and depth to the final batter.

Step 7: Combine Wet and Dry Mixtures

Add the egg mixture to the pumpkin flour mixture gradually in three parts, beating about 20 seconds after each addition to keep the batter light and fluffy. Once combined, continue beating for about a minute more to incorporate air and achieve that tender crumb.

Step 8: Layer Batter and Streusel in the Pan

Spread half the batter evenly into your prepared pan. Sprinkle about one cup of the streusel topping over the batter, breaking up large clumps with your hands to ensure even coverage. Top with the remaining batter and gently smooth it out, then save the remaining streusel for a finishing touch if you like extra crunch.

Step 9: Bake and Cool

Bake your cake at 350 degrees F for about an hour until a toothpick inserted in the center comes out clean. Once out of the oven, let it cool completely in the pan on a wire rack—this step helps the flavors meld and the cake to set perfectly.

Step 10: Prepare the Glaze and Drizzle

While the cake cools, whisk together softened butter, vanilla, salt, milk, and powdered sugar to form a smooth glaze. Adjust milk quantity until you get that perfect drizzling consistency. Once the cake is cooled, generously drizzle the glaze across the top for a sweet, shiny finish that takes this Pumpkin Coffee Cake with Streusel Topping Recipe over the top.

How to Serve Pumpkin Coffee Cake with Streusel Topping Recipe

The dish is a square-shaped crumb cake in a white baking dish with a crumbly top layer that is golden brown with rough, chunky crumbs, drizzled with a light white glaze. The middle layer is moist and dense with a warm brown color, showing a soft, fine texture. The crumb topping covers the entire surface, with one square piece removed, revealing the thick, spongy cake underneath. Small crumbs are scattered around the empty space on the white marbled surface underneath the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Want to make your Pumpkin Coffee Cake with Streusel Topping Recipe look as good as it tastes? Sprinkle a little extra cinnamon or pumpkin pie spice on top of the glaze, or add a few chopped toasted pecans or walnuts for extra crunch and a nutty contrast.

Side Dishes

This coffee cake shines beautifully alongside a hot cup of coffee or chai tea, making it perfect for breakfast or an afternoon treat. For a more indulgent spread, serve it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream that adds creaminess to balance the spices.

Creative Ways to Present

Cut the cake into generous squares and place on rustic wooden boards or pretty plates lined with parchment paper for a cozy fall brunch. You could also serve it as mini individual slices with a dusting of powdered sugar and fresh cranberries or figs for a sophisticated autumnal touch.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Coffee Cake with Streusel Topping Recipe will stay fresh for up to three days when stored in an airtight container at room temperature. Keep it covered well to preserve moisture and prevent the streusel from becoming too hard.

Freezing

You can freeze this cake for longer storage by wrapping it tightly in plastic wrap and then aluminum foil. It freezes beautifully for up to 3 months. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

When ready to eat, gently warm individual slices in the microwave for 15-20 seconds or pop them in a low oven (about 300 degrees) for 10-15 minutes. This will refresh the cake’s softness and bring back the buttery aroma of the streusel topping.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin puree can work but requires extra effort to cook and blend pumpkin until smooth. Canned pumpkin puree is convenient, consistent in moisture, and ideal for this Pumpkin Coffee Cake with Streusel Topping Recipe.

What if I don’t have pumpkin pie spice?

You can mix your own spice blend using ground cinnamon, nutmeg, cloves, allspice, and ginger. This will give you the warm, cozy notes essential for the cake’s signature flavor.

Can I make this cake gluten-free?

Substituting with a gluten-free all-purpose flour blend should work well, but texture might vary slightly. Be sure to use a blend designed for baking to maintain the tender crumb.

How do I know when the cake is done baking?

Use a toothpick or cake tester inserted into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.

Can I make this recipe vegan?

Replacing eggs with flax eggs or commercial egg replacers and swapping butter for vegan margarine or coconut oil can veganize this recipe, though the texture and taste might be a bit different from the original.

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping Recipe is one of those joyous creations that comes together with simple ingredients but delivers big on flavor and comfort. Whether for holiday mornings, weekend brunches, or just treating yourself, this cake is a crowd-pleaser that invites everyone to share in the warmth of the season. I can’t wait for you to try it and enjoy that perfect bite where spiced pumpkin meets crumbly, buttery streusel. Happy baking!