Pumpkin Cinnamon Streusel Coffee Cake

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Pumpkin Coffee Cake Recipe is perfect for fall

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

Pumpkin coffee cake with a cinnamon streusel filling, topping, and a cinnamon glaze. This easy fall cake is great for breakfast or dessert.
5 from 1 vote
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

For the cinnamon streusel:

  • 2/3 cup all-purpose 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 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

For the glaze:

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

Instructions

  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.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!

  2. 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.

  3. 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. 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.

  5. 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!

  6. 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.

  7. 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….!

  8. 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.

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. Hello! This looks delicious. Do you think it could be made in a bundt pan? Maybe with all of the streusel in the middle instead of on top? Thanks!

  14. This is one of the most excellent things I’ve ever made! Just the perfect amount of pumpkin and spice, and light and buttery. So good!!

  15. I made this for my son’s school. They were having a Teacher Appreciation Breakfast. This got rave reviews…people going up for seconds! Thanks for the awesome receipe!


  16. Made it Gluten & Dairy Free!
    I’ve made this scrumptious coffee cake twice now. Since Gluten Free flour tends to need more moisture, I doubled the pumpkin and it was fantastic! My kids asked for me to cut the sugar down the second time, crazy right!? I did and is was delish 🙂

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