Two Peas and Their Pod

Pumpkin Cinnamon Streusel Coffee Cake

Utah finally got a cold spell over the weekend. The mornings have been chilly! I decided to warm things up by turning on the oven. I baked a Pumpkin Cinnamon Streusel Coffee Cake that warmed up the house and my belly.

If you follow our blog, you know we LOVE cinnamon streusel everything. Cinnamon streusel just makes the world a better place, especially when pumpkin is involved. My Pumpkin Cinnamon Streusel Pancakes are hands down my favorite pancakes ever. I decided to take the same flavors and make a Pumpkin Cinnamon Streusel Coffee Cake. It was everything I hoped for and more!

I love this cake because it is unbelievably delicious AND it’s a breeze to make. You probably have all of the ingredients in your kitchen already. We did! I will give you a second to go look. On your mark, get set, GO!

Are you back? Ok, good. I hope you had all of the ingredients. If not, run to the store. Don’t walk, run. By running, you will burn extra calories so you can eat more cake. I love the way I think:)

The pumpkin flavor isn’t too strong in this cake, but you can tell it’s there, don’t worry. The cinnamon streusel tunnel and topping give the pumpkin cake the pizazz it needs! And because I am obsessed with glazes, I added an easy cinnamon glaze. It makes the cake look pretty and adds a nice sweet finish.

Please don’t wait to make this Pumpkin Cinnamon Streusel Coffee Cake. It needs you. You need it. See, it’s a win win! Get baking today!

Pumpkin Cinnamon Streusel Coffee Cake

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Pumpkin coffee cake with a cinnamon streusel filling, topping, and a cinnamon glaze. This easy fall cake is great for breakfast or dessert.


For the cinnamon streusel:

2/3 cup all-purpose Gold Medal flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small chunks

For the cake:

1 1/2 cups all-purpose Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup plain Greek yogurt (I used Chobani 0%)

For the glaze:

1/2 cup powdered sugar, sifted
1/8 teaspoon ground cinnamon
2 teaspoons milk
1 teaspoon vanilla extract


1. Preheat an oven to 350°F. Grease a 9-inch springform pan or a 9-inch cake pan with cooking spray. Set aside.

2. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.

3. To make the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add in the vanilla extract. Add the pumpkin puree and Greek yogurt and mix until just combined. Slowly add in the flour mixture. The batter will be thick.

4. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire cooling rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

5. Make the glaze while the cake is cooling. In a small bowl, whisk together powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cake. Cut into wedges and serve.

Recipe adapted from Williams-Sonoma

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99 Responses to “Pumpkin Cinnamon Streusel Coffee Cake”

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  1. Averie @ Averie Cooks — October 8, 2012 @ 3:21 am

    I love the sounds of the cake, especially b/c of the cinnamon streusel. And of course, the glaze dripping off doesn’t hurt, either!

  2. Kathryn — October 8, 2012 @ 4:40 am

    Such a delicious sounding cake; really just perfect for a chilly fall day.

  3. Aimee @ ShugarySweets — October 8, 2012 @ 7:28 am

    Pumpkin Coffee Cake is on my baking menu for today! Yours looks fantastic!

  4. Yummy!! Looks out of this world!! Pumpkin and Streusel!! Yes please!

  5. Robyn Stone | Add a Pinch — October 8, 2012 @ 9:12 am

    Pumpkin Cinnamon Streusel Coffee Cake. I think that sounds like the perfect Monday morning welcome. YUM!

  6. Katrina @ Warm Vanilla Sugar — October 8, 2012 @ 9:17 am

    This sounds delightful!

  7. Tracey — October 8, 2012 @ 9:29 am

    Ooooh, I made a version of this cake a while ago, and it’s so so good! Love that your streusel layer is so visible, looks great :)

  8. Cookbook Queen — October 8, 2012 @ 9:41 am

    This is just gorgeous!! Coffee cake is one of my all time favorite things, and I love the glaze on top!!

  9. marla — October 8, 2012 @ 9:55 am

    Now this is a fabulous fall cake!!

  10. Ashley — October 8, 2012 @ 10:01 am

    Ha! I love that running to the store = eat more cake! :) These pictures are making me so hungry!!

  11. Elizabeth@ Food Ramblings — October 8, 2012 @ 10:11 am

    I am absolutely making this!!!

  12. Kare @ Kitchen Treaty — October 8, 2012 @ 10:17 am

    This looks so, so tasty. Love that streak running through the middle … yum!

  13. Cindy F — October 8, 2012 @ 10:28 am

    Yes! I have all the ingredients in my pantry, will be making this delicious looking cake today! Thanks Maria!

  14. nest of posies — October 8, 2012 @ 11:00 am


    this looks sinful in a good way!


  15. Erica — October 8, 2012 @ 11:11 am

    I have a brunch baby shower coming up and I was going to make muffins…but maybe I’ll make this instead! Perfect for cold weather!

  16. TidyMom — October 8, 2012 @ 11:11 am

    I’m a huge coffee cake lover and pumpkin lover….. thanks for the fabulous recipe Maria!

  17. Jen @ Jen's Favorite Cookies — October 8, 2012 @ 11:28 am

    It’s been far too long since I had any coffee cake. This looks wonderful!

  18. susan — October 8, 2012 @ 11:30 am

    my family would be all over that, Maria!

  19. Megan @ whatmegansmaking — October 8, 2012 @ 11:31 am

    Ijust discovered the joys of streusel as well!this coffee cake looks perfect :)

  20. naomi — October 8, 2012 @ 12:10 pm

    Oh my, this is a must make. I love streuseltoo —and loving we did something similar today. :)

  21. Madeleine @ Teenie Baker — October 8, 2012 @ 12:26 pm

    Mmm…so many great pumpkin recipes right now, I don’t know which ones to make! This cake looks fabulous.

  22. Linda @ My Foodgasm Journal — October 8, 2012 @ 12:36 pm

    Fabulous! I agree – the smells of cinnamon during cold weather is the best.

  23. Carlas Confections — October 8, 2012 @ 1:06 pm

    I have all the ingredients except the yogurt! Shoot! This looks so perfect! Im pinning for later :) Love ALL your recipes Maria!!!

  24. Ashley @ Wishes and Dishes — October 8, 2012 @ 1:23 pm

    Anything with streusel topping is alright by me :)

  25. Lori — October 8, 2012 @ 1:57 pm

    Oh my Lord… this just took my breath away!

  26. Jessica@AKitchenAddiction — October 8, 2012 @ 2:01 pm

    This is a perfect coffee cake! You can’t go wrong with pumpkin and streusel!

  27. Christina @ This Woman Cooks! — October 8, 2012 @ 2:04 pm

    Lovely! I love anything with a crunchy topping.

  28. Katie @ Blonde Ambition — October 8, 2012 @ 2:13 pm

    You had me at cinnamon streusel!

  29. Julie @ Table for Two — October 8, 2012 @ 2:51 pm

    this looks incredible!! i love a good coffee cake and this looks AMAZING!! streusel covered everything would be a-okay in my book!

  30. It’s starting to cool in Los Angeles a bit, which means my oven is begging to be turned on. I can’t wait! I am inspired by this recipe.

  31. Paloma — October 8, 2012 @ 3:23 pm

    So yummy! Perfect for the season! Thanks for sharing! pinning and tweeting this!

  32. NRS — October 8, 2012 @ 3:34 pm

    Ok, so I may need to make this before the butterscotch pudding cookies (have definitely been in a pumpkin mood recently)! Did you increase the flour in the streusel as compared to original recipe because you did not use the nuts in the recipe? Just want to confirm the 2/3 cup flour for streusel. Thanks!

    • Two Peas replied: — October 8th, 2012 @ 3:42 pm

      Yes, I didn’t use any nuts because Josh is allergic:)

  33. tracy shutterbean — October 8, 2012 @ 4:04 pm

    oh my WORD. this looks sooo good. Thanks also for including my cake!!! xoxoxoxo

  34. Renee — October 8, 2012 @ 4:09 pm

    This cake seems to be just one amazing flavor after another. I can’t wait to try it.

  35. Rachel @ Baked by Rachel — October 8, 2012 @ 4:24 pm

    Ooh this is dangerous! I could never be trusted around it.

  36. Joanne — October 8, 2012 @ 8:48 pm

    I just scanned the ingredient list and you’re right…I absolutely DO have everything I need to make this! WIN.

  37. Denise — October 8, 2012 @ 10:01 pm

    I really adore coffee cake. I remember my mom making them often when I still lived at home. What I loved was that the sugar, butter and spices would gently melt into the fluffy cake. Creating a great crispy finish. I could eat piece after piece after piece. Now, that I think about it, it has been years since I have had one. Probably when I stilled lived at home, some 20+ years. You have provoked to want to warm up the house as well.

  38. Riley — October 8, 2012 @ 10:12 pm

    I’m so excited about all of these pumpkin recipes I’ve been seeing around the web lately! This one definitely tops the list!

  39. Pingback: Pumpkin Cinnamon Streusel Coffee Cake | Food Recipe Chart

  40. Michelle — October 9, 2012 @ 10:19 am

    This looks great. Perfect for breakfast!

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