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”

  1. as soon as I saw the picture, I knew I needed to make this, darn it all, so many good things to eat!

  2. Karly — October 9, 2012 @ 12:22 pm

    I love that cinnamon tunnel. Like a little flavor bomb hidden in the center! Yum!

  3. Corey — October 9, 2012 @ 2:51 pm

    I made this last night and it is delicious! Thank you so much for the recipe. I’m sure I’ll make it again and again.

  4. Rachael {SimplyFreshCooking} — October 9, 2012 @ 5:04 pm

    This looks way too good!!

  5. Melanie — October 9, 2012 @ 5:45 pm

    I made this today and it is delicious!

  6. Brenda @ a farmgirl's dabbles — October 9, 2012 @ 7:15 pm

    Fall cake perfection!!

  7. aida mollenkamp — October 9, 2012 @ 7:52 pm

    I am totally craving a piece of this!

  8. Brian @ A Thought For Food — October 9, 2012 @ 9:09 pm

    If there’s something that can comfort you on a cool fall day like today, I’d say it’s a warm piece of this coffee cake!

  9. Laurie — October 10, 2012 @ 9:08 am

    I love pumpkin and I love coffee cake, what a brilliant invention! I want to try this GF/DF for sure. Thanks for posting!

  10. Lynna — October 10, 2012 @ 1:55 pm

    I LOVE cinnamon streusel as well! This cake must smell amazing~

  11. Monica — October 11, 2012 @ 12:16 am

    I live in the Pacific NW and we are getting our first rain of the season this weekend. So, I am going to make this coffee cake then. I have been craving pumpkin like crazy and this looks delicious! Thanks so much for the recipe Maria.

  12. Yvette-Farm Girl City Girl — October 11, 2012 @ 2:46 pm

    This recipe looks great! I can’t wait to try it. It makes me feel like fall. Thanks for giving me a yummy project for the weekend.

  13. Sarah — October 11, 2012 @ 8:42 pm

    This recipe is phenomenal. We ate the entire thing in 2 days. I’ve tried 3 of your recipes this week, and they’re all so wonderful. Thank you so much for sharing!

  14. antique engagement rings — October 12, 2012 @ 12:05 am

    This also looks fantastic!

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  16. Lisa | With Style and Grace — October 12, 2012 @ 12:28 pm

    it’s finally getting cold here too and it makes me so happy! although I wont be running, I have no problem justifying this cake :)

  17. Jessica — October 12, 2012 @ 12:32 pm

    I made this for a work party last night. Everyone loved it! Thanks!!!

  18. Cheryl — October 14, 2012 @ 10:46 pm

    I made this last week and my husband loved it so much he asked that I make it again this week for his early school meeting. I am wondering how you think it would turn out if I doubled the recipe and baked it in a 9 x 13 pan. I only have 1 springform and that wouldn’t be enough to share with all the departments.

  19. Seelenschmerz — October 15, 2012 @ 10:35 am

    Great recipe! I’ve made it and the taste it’s wonderful!

  20. Kristina — October 16, 2012 @ 10:21 am

    Your coffee cake looks fabulous! I’ve been going pumpkin crazy lately in the kitchen but still have never made a pumpkin coffee cake, adding this to the list! I bet that glaze is amazing with the pumpkin! Thanks for including me in your post today too :) Your blog is delicious! About to jump over to your french toast post right now….!

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  23. Maria — October 22, 2012 @ 8:12 pm

    Made it! It is too good to be true. No icing needed on mine!

  24. Samuel — October 25, 2012 @ 1:53 pm

    This one will be a great coffee cake to make for pre -Thanksgiving dinner and the thundering hordes of relatives.


  25. Melissa Chambers — October 30, 2012 @ 8:10 pm

    Two questions: 1: can I use coconut goat cheese in place of the Greek yogurt? Our NC farmers’ market co-op goofed and gave me coconut flavored local goat cheese instead of regular goat cheese, and I am struggling to figure out what to do with it! 2: would this work in a bundt pan?

    Thank you, love love love the blog! I just found it this month via 100 days of Real Food.

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  27. Diane — November 12, 2012 @ 12:49 pm

    Thank you for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes ( on my blog yesterday. I can’t wait to try it!

    Blessings! Diane from My Life as Robin’s Wife.

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  30. Steph — November 21, 2012 @ 8:12 am

    Going to attempt to make this tomorrow for Thanksgiving. Hope it turns out good. I’m not much of a baker. :)

  31. Danielle R. — November 23, 2012 @ 7:56 pm

    I made this for Thanksgiving and it is so good! The directions were pretty easy to follow, however, when ‘layering’ it got pretty difficult. Spreading the remainder of the cake batter on top of the first layer of streusel was near impossible! It still came out well. :) I topped it with French vanilla ice cream instead of the glaze though – just because I don’t care much for glazes.

  32. Jocelyn — November 25, 2012 @ 5:36 pm

    I made this for Sunday brunch, and it is scrumptious!

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  34. Jacqueline — January 19, 2013 @ 9:31 am

    This cake is fantastic! I made this for Christmas and it was a hit! I have made this twice since. I actually use my BlendTech to mix together the streusel and I put all of it in the middle of the cake, instead of half in the middle and half on top. This creates a filling that is incredible. Once, I threw in a little handful of old fashioned oats before I blended the filling, and it tasted great! No icing. Perfection! I will be making this for years to come! Thank you for sharing!

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  37. Janette — September 30, 2013 @ 7:00 pm

    Looks good Maria…I have left over pumpkin from some cupcakes I made, so this will be perfect : )

  38. Caitlyn — October 2, 2013 @ 3:23 am

    Made this tonight and it was so good. I think next time I might add a little more pumpkin though for more pumpkin flavor. Otherwise it turned out fantastic!

  39. Kaitlyn — October 9, 2013 @ 1:07 pm

    When you say half a can pumpkin puree, do you mean from a small or large can?

    • Two Peas replied: — October 9th, 2013 @ 1:40 pm

      It’s a 1/2 cup of pumpkin puree.

  40. Martha in KS — October 30, 2013 @ 8:01 pm

    I just took this cake out of the oven & boy does my house smell good! I added the pecans that were in the original recipe, and baked it in an angel food cake pan because I didn’t have a tall 9″ pan. My co-workers are going to be very happy tomorrow. Thanks for the recipe. HAPPY HALLOWEEN TO ALL!

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