This pumpkin streusel coffee cake has pumpkin pie spice added to it for an autumn flavour. It is topped with a buttery, brown sugar streusel, and a sweet icing.
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Coffee cake with a fall twist
It's pumpkin season, and what better way to celebrate then by putting a twist on coffee cake and making a pumpkin streusel coffee cake!
This pumpkin coffee cake is so moist and and the pumpkin puree is a perfect seasonal addition. But what makes this cake absolute perfection, is the crunchy, buttery streusel on top. Finish with a sweet icing, and you have all the flavours of autumn on your plate.
Serve this coffee cake warm with a scoop of vanilla ice cream or some whipping cream.
Check out my other recipes that are perfect to eat with tea or coffee: cranberry pecan upside down cake, pineapple carrot cake, or pumpkin cake with cream cheese frosting.
Ingredients
Streusel ingredients
Pumpkin coffee cake ingredients
Icing ingredients
Ingredient notes
- Unsalted butter - You can use salted butter instead, but omit the extra salt in the recipe.
- Brown sugar - Either light or dark brown sugar can be used.
- Pumpkin puree - Make sure you pick plain pumpkin puree instead of pumpkin pie filling.
Instructions
This recipe has 3 parts to it - the streusel, the pumpkin coffee cake, and the icing.
Start by making the streusel. You want to have this prepared before the cake batter has been made so you can top it with the streusel quickly and bake it. In a bowl whisk all the ingredients together, except for the butter and pecans.
Add the butter and use a pastry cutter or forks to incorporate it into the dry ingredients. The butter should be pea-sized when done. Stir in the pecans and set it aside while you make the cake.
The pumpkin coffee cake is made by first whisking the dry ingredients together. Set that aside and beat the butter and sugars together in a separate bowl. Add the rest of the wet ingredients to it and combine.
Mix in the dry ingredients until just combined and then pour the batter into the prepared pan. Crumble the streusel on top and bake.
Make the icing by whisking together confectioner's sugar and milk to the right consistency. You want it to be a bit fluid but not too much, or the icing will drip off the cake. Drizzle the icing over the cooled coffee cake.
Expert Tips
- This pumpkin coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
- Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
- Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
- Use plain pumpkin puree, not pumpkin pie filling. They are usually side-by-side on the grocery store shelf and it's easy to.
- Leave the pecans out if you like, or use a different nut. Walnuts would be nice.
Recipe FAQ's
Cover leftovers tightly and store at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can freeze this cake for up to 3 months. Wrap it tightly with plastic wrap and store in a large freezer bag. Thaw in the refrigerator overnight.
Yes, you can use your own pumpkin puree. You will need 1 cup for this recipe.
📋 Recipe
Pumpkin Streusel Coffee Cake
Ingredients
Streusel
- ¾ cup all purpose flour (96g)
- ¼ cup unsalted butter, softened (57g)
- ¼ cup packed brown sugar (50g)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup pecans, chopped (27g)
Cake
- 1 ¾ cup all purpose flour (221g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened (114g)
- ½ cup packed brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 1 cup pumpkin puree (116g)
- ¼ cup sour cream, room temperature (61g)
- 2 large eggs, room temperature
Icing
- 1 cup confectioner's sugar (120g)
- 1-2 tablespoons whole milk (15-30ml)
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch square pan or 9-inch round pan. Set aside.
- Start by making the streusel. In a small bowl combine flour, butter, sugar, cinnamon, and salt. Whisk it together and then cut in butter with a pastry cutter or a fork. The butter should be pea-sized when done. Stir in pecans and set aside while yo make the cake.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl and set aside.
- Combine the butter and both sugars together in a large bowl until the mixture is fluffy. Add the pumpkin puree, sour cream and eggs, and mix until combined.
- Pour the dry ingredients into the wet and mix until just combined.
- Pour the batter into the prepared pan. Scatter the streusel evenly over top, and bake for 55 -60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool on a wire rack while you make the icing. In a small bowl stir together confectioner's sugar and milk. Start with 1 tablespoon and add more if it needs it. You want an icing that is fluid, but won't run off the cake.
- Drizzle the icing over the cake. Store covered at room temperature until ready to serve.
Notes
- This pumpkin coffee cake can be baked in an 8-inch square pan or a 9-inch circle pan.
- Don't over mix - the dry ingredients should be mixed into the wet ingredients until they are just combined. Overmixing will create a dense cake.
- Make sure to prepare the streusel first. The baking powder and baking soda activate once they are mixed into the cake batter. You don't want your cake batter sitting while you prepare the streusel.
- Use plain pumpkin puree, not pumpkin pie filling.
- Leave the pecans out if you like, or use a different nut. Walnuts would be nice.
Cindy Mom, the Lunch Lady
Oh wow this looks sooooooo good! My stomach is growling, just reading this. Can't wait to try it!
Nina
Thanks! I hope you enjoy the recipe 🙂