Moist, delicious Pumpkin Coffee Cake piled high with a sweet Cinnamon Steusel and cinnamon glaze. Easy recipe with freezer friendly options too!
Love pumpkin recipes? Our pumpkin donuts are out of this world and a reader favorite around here! Or give this pumpkin dump cake a try, super easy and delicious.
Why this Recipe Works
There’s nothing more I crave than a warm, flavorful slice of pumpkin coffee cake. Today’s version is topped with a delicious cinnamon streusel.
While everyone is crazy this time of year for pumpkin cream cold brew, I’m over here drinking an apple crisp macchiato with this decadent, moist slice of pumpkin cake.
If you haven’t tried making this coffee cake yet, I urge you to run to the store and get everything you’ll need to bake it today!
- Makes two cakes (perfect for sharing or freezing)
- Soft and tender cake texture
- Flavorful crumb topping
- Sweet cinnamon icing
More Pumpkin: Pumpkin Whoopie Pies | Pumpkin Coffee Creamer
Ingredient Notes
Pumpkin- choose canned pumpkin puree, not pumpkin pie filling!
Spices- swap out the ginger, nutmeg, and cloves for my homemade pumpkin pie spice mix.
Butter- unsalted is what I choose to bake with, but salted will be fine. Omit half of the kosher salt if using salted butter.
How to make Pumpkin Coffee Cake
- Prepare Pans. Grease and flour two 9-inch round cake pans (or use my homemade cake release). Line the bottoms with parchment paper.
- Make the coffee cake: Combine the butter and sugar, add in remaining ingredients. Pour into pans.
- Crumb Topping: For the cinnamon streusel, mix the flour, sugars, cinnamon, and melted butter together with a fork. Sprinkle over batter.
- Bake and Cool: Remove cakes from oven and cool 10 minutes in pan. Remove cakes to a wire rack and cool completely.
- Cinnamon Glaze: For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!
Tips and Tricks
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling. There is a difference!
- To add extra flavor, this maple pumpkin coffee cake is ridiculously wonderful.
- As you combine the streusel mixture, blend with a fork until crumbs form. Spread evenly over the batter!
- Sprinkle some toasted pecans on top if you want a little crunch!
How do you store Pumpkin Coffee Cake?
Room Temperature. This pumpkin coffee cake recipe can be stored at room temperature for up to 3 days in an airtight container.
Refrigerator. To extend the life of this cake and keep it fresher for longer, store in airtight container in the refrigerator for up 7 days.
Freezer. Pumpkin coffee cake can be frozen for up to 3 months in airtight freezer safe container or ziploc bag. This is great news because today’s recipe bakes TWO cakes. One for now, one for later!
More Easy Breakfast Recipes:
- French Toast Casserole
- Zucchini Bread Recipe
- Blueberry Buckle Recipe
- Amish Friendship Bread
- Veggie Quiche
- Sour Cream Coffee Cake
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Pumpkin Coffee Cake with Cinnamon Struesel
Ingredients
For the Cakes:
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 can pure pumpkin puree 15 ounce
- 3 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
For the Struesel:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter melted
For the Icing:
- 1 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 3 Tablespoons skim milk
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Set aside.
- In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
- For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
- Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
- For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!
Notes
- Be sure to use canned pumpkin puree, NOT pumpkin pie filling. There is a difference!
- To add extra flavor, this maple pumpkin coffee cake is ridiculously wonderful.
- As you combine the streusel mixture, blend with a fork until crumbs form. Spread evenly over the batter!
- Sprinkle some toasted pecans on top if you want a little crunch!
- STORAGE: store cooled cake in airtight container at room temperature. Or freeze for up to three months. Thaw overnight.
- Spice: Swap out the nutmeg, ginger, and cloves for 1 1/2 teaspoon pumpkin pie spice mix
Nutrition
Easy, moist Pumpkin Coffee Cake with a thick cinnamon brown sugar streusel and vanilla glaze!
Can I make this in a bundt pan?
Your pumpkin coffee cake looks and sounds so good! I could eat all the streusel by itself LOL. I wish I could reach through the screen and grab a piece right now.
Now, WHY haven’t I thought to add a streusel topping? Looks amazing!
Pumpkin and cinnamon streusal cake are two of my favorite things. So I definitely can’t wait to try this!
This is seriously perfect for all fall and winter! So yummy!
This would be so good to have with my morning coffee!
Hello, I was wondering if this recipe would be okay to make into mini loaves?
I just saw The recipe n all the comments n I can’t wait to do it.
If everything goes well I can do it x thanksgiving.
Just made this tonight and it was amazing ! I opted for no drizzle because i had no milk and was too lazy to run to the store but all on its own it was so moist ! Thank you for this yummy goodness 🙂
Thanks for letting me know. Glad you enjoyed the recipe 🙂
btw… just a little yummy suggestion for anyone else who tries this out…My husband and I both agreed it was amazing but the longer it sits the better is tastes, surprisingly enough we were able to keep our hand off until day 2 ….aaaaand then it disappeared … into our tummies :]
This is the best coffee cake ever! My kids, family and friends all rave about it. I have made it in muffin form too and it turns out amazing as well. THANKS so much for the great recepie!
I’m so happy to hear about your love for this recipe. It’s truly one of our favorites too and we enjoy it all year long! Love the muffin idea. We love to make muffins in large batches and freeze them!
Can I prep this and leave in the fridge overnight? Thanks! Looking forward to this in the morning!
I made this a few weeks ago and it was the best coffee cake! I took one to work and it was gone in a heartbeat. Thanks for this one – It is a keeper for sure!!!
To all those who just aren’t sure if they should try it….Do It!!
I love 2.pumkin & coffee cake..Thank you
Just made it this morning and OH, MY!! Smells soooo good and tastes even better! Will definitely be something I make often and may even share with others! 😀 Thanks so much for the recipe…it’s already a family favorite!
It’s so good. Glad you enjoyed it too, thanks for stopping back over and letting me know!
Could you make this in a bunt pan???
I’m not sure, I haven’t tried!
Can this be made in one pan and what size?
Made this tonight and I used a pyrex 13×9 glass pan. It came beautiful. Took 45 mins to bake.
Latasi, did you pour the entire batch of batter into ONE 9×13 pan??
Stacey, yes I used the entire batch.
Aimee- I made these coffee cakes today for a Stock Your Freezer Fridays Series I am doing. Oh.my.gosh! These cakes smell absolutely amazing while they are baking in the oven and they look sooo good! I had all intentions of freezing both of these for the busy upcoming months, but I am thinking about cutting into the other cake and having some for breakfast tomorrow with my coffee:) Thanks so much for sharing this wonderful recipe!
So glad to hear you made them! OMG I know exactly that smell, and now I’m craving pumpkin coffee cake!!
This cake is really outrageously delicious. It is super moist and chock full of warming autumn spices. The streusel is like gilding the lily. The aromas wafting throughout the house while this cake was baking is almost as good as eating the cake…almost. Make this cake.
I made this recipe over the weekend without the toppings. the cake alone was *very* delicious and made the perfect snack/breakfast/anytime food. I will absolutely be making this again before the holiday season is out.