Pumpkin Cinnamon Streusel Coffee Cake

A Fall Coffee Cake with a Cinnamon Streusel Surprise

When the first cold snap hit Utah, I knew exactly what to bake. This pumpkin cinnamon streusel coffee cake has a double dose of streusel, a hidden layer inside and a crunchy topping. The pumpkin flavor is gentle, letting the cinnamon shine. A quick cinnamon glaze finishes it off. It’s easy enough for a weekday morning but special enough for company.

Why This Pumpkin Coffee Cake Stands Out

• The double streusel gives you a crunchy, buttery layer in every bite.
• The batter comes together in one bowl with simple pantry ingredients.
• The cinnamon glaze adds a sweet finish without being too heavy.

Key Ingredients for This Easy Pumpkin Cake

• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. It gives the cake a moist crumb and mild earthy sweetness. Canned or homemade both work.
• Greek yogurt: Full-fat or 2% Greek yogurt adds moisture and a slight tang that balances the sweetness. Plain yogurt works too, but Greek yogurt gives a thicker batter.
• Butter: Use cold unsalted butter for the streusel, it creates those crumbly, buttery bits. For the cake, use softened butter at room temperature.

Kitchen Tools for Making Pumpkin Streusel Cake

• 9-inch springform pan (or a 9-inch cake pan lined with parchment)
• Stand mixer or hand mixer
• Rubber spatula
• Wire cooling rack

Tips for a Perfectly Moist Pumpkin Streusel Cake

When making the streusel, use cold butter straight from the fridge. Cut it in until the mixture looks like coarse crumbs with some pea-sized bits. That’s what gives you those crunchy clusters. For the cake batter, don’t overmix once you add the flour. Stir just until combined, a few streaks of flour are fine. Overmixing can make the cake tough. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let it cool in the pan for 15 minutes before removing the sides. That helps the streusel set.

Easy Variations for Pumpkin Cinnamon Streusel Coffee Cake

If you want extra crunch, fold 1/2 cup of chopped pecans or walnuts into the streusel. For a dairy-free version, use a plant-based yogurt and vegan butter. The cake is also delicious without the glaze, just dust it with powdered sugar. You can swap the pumpkin puree for sweet potato puree if that’s what you have on hand.

How to Serve This Fall Coffee Cake

This cake is perfect for a fall breakfast with a hot cup of coffee. It also works as a dessert, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, pair it with scrambled eggs and fresh fruit.

Storing Leftover Pumpkin Coffee Cake

Store leftover cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it to keep the streusel from softening. Bring slices to room temperature before serving for the best texture.

Can You Freeze Pumpkin Streusel Cake?

To freeze, wrap the cooled cake (without glaze) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. Add the glaze after thawing for the freshest look.

Best Way to Reheat Pumpkin Coffee Cake

Reheat individual slices in the microwave for 15-20 seconds. For a crisper streusel, warm them in a 300°F oven for 5-10 minutes. The glaze will melt slightly, but it still tastes great.

Pumpkin Cinnamon Streusel Coffee Cake FAQs

Equipment

• 9-inch springform pan or 9-inch cake pan
• stand mixer
• medium bowl
• small bowl
• whisk
• toothpick
• wire cooling rack
• table knives or hands

Recipe

Pumpkin Cinnamon Streusel Coffee Cake

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Prep

15 min

Cook

45 min

Total

60 min

Servings

10 servings

Cuisine

American

Course

Breakfast

Ingredients

• 0.667 cup all-purpose flour
• 0.5 cup packed light brown sugar
• 1 tsp ground cinnamon
• 0.125 tsp salt
• 6 tbsp cold unsalted butter (cut into small chunks)
• 1.5 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.125 tsp ground allspice
• 0.5 tsp salt
• 0.5 cup unsalted butter (at room temperature)
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup pumpkin puree (not pumpkin pie filling)
• 0.5 cup plain Greek yogurt
• 0.5 cup powdered sugar (sifted)
• 0.125 tsp ground cinnamon
• 2 tsp milk
• 1 tsp 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.

Nutrition (per serving, estimated)

Calories

410 kcal21% DV

Protein

6 g12% DV

Fat

18 g23% DV

Carbs

58 g21% DV

Fiber

2 g7% DV

Sodium

380 mg17% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

BreakfastPumpkin Cream Cheese Muffins