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!
Oh dear. This was so easy to make, and scary delicious! I’ll be making it again soon, but only if all my kids are here to help me eat it. I can’t resist it!
This is a must try. My family just loved it and devoured it. I hide the second cake from the family and the suggestion above was right on the mark. Truly divine.
Ok, I love coffee cake, but when you add pumpkin & a cinnamon streusel, you have taken it to a whole new level. So delicious!!