Pumpkin Coffee Cake with cinnamon streusel topping is the ultimate taste of fall! This recipe is packed with delicious pumpkin flavor and topped with a crunchy, buttery streusel topping. Perfect for holiday brunches or a special fall treat, if you love all things pumpkin, this Pumpkin Coffee Cake is sure to become a new favorite!
When it comes to breakfast, I’m usually all about eggs. Scrambled, over easy, omelettes, you name it. I’m an egg lover through and through.
But. When it comes to special occasions, like holidays or birthdays or a fun brunch with friends….someone please tell me there will be coffee cake.
I’m such a sucker for it, and I love all kinds. And this delicious Pumpkin Coffee Cake? There’s just something about it that gets me every time.
Maybe it’s the streusel topping or the fact that it goes so well with my morning coffee. Or maybe it’s just the simple fact that I’m eating cake for breakfast. I mean…how is that even acceptable….?
Yet, somehow, it is. And it’s not only acceptable, but with my family it’s actually expected. A brunch without coffee cake would be like a birthday without presents. In other words, not okay!
Luckily, this Pumpkin Coffee Cake is not only delicious, it’s also super easy to make. And you can never go wrong with a heavy dose of streusel.
And…just because it’s coffee cake doesn’t mean it’s just for breakfast. It amwould make a great dessert, too. Which means it really is the perfect addition to any meal!
HOW DO YOU MAKE PUMPKIN COFFEE CAKE?
- In a medium mixing bowl, combine and cream 1/4 cup softened salted butter and 3/4 cup brown sugar.
- Add 1 cup pumpkin puree, 1/2 cup milk, and 1 egg. Mix until well blended.
- Add 2 cups flour, 2 1/2 teaspoons baking powder, 1 Tablespoon pumpkin pie spice, and 1/4 teaspoon salt. Mix just until blended.
- Spread mixture into a greased 8×8 inch baking pan.
- Prepare streusel topping (see below) and sprinkle evenly over coffee cake.
- Bake at 350° for 50-60 minutes, until toothpick inserted in the center comes out clean.
HOW DO YOU MAKE STREUSEL TOPPING?
- Combine 3/4 cup brown sugar, 1/2 cup flour, 4 Tablespoons salted butter (softened) and 1/2 teaspoon pumpkin pie spice.
- Use a fork or pastry blender to mix ingredients together.
- Streusel is ready when mixture resembles coarse crumbs.
STORAGE TIPS
Coffee Cake can be stored in a number of ways:
- At room temperature, covered, for 2-3 days.
- Refrigerated in an airtight container for 1 week.
- Frozen, wrapped tightly and sealed in an airtight freezer bag or container for up to 6 months.
WHY IS IT CALLED COFFEE CAKE?
Contrary to popular belief, most coffee cakes are not actually made with coffee. Rather, it’s believed that the term “coffee cake” came about sometime in the 17th century, when Northern/Central Europeans came up with the idea of eating sweet cakes while having their coffee. Today, coffee cakes are typically served as part of a breakfast and are often made for special occasions.
More delicious breakfast recipes
- Caramel Apple Coffee Cake
- Peach Cobbler Coffee Cake
- Cranberry Pecan Coffee Cake
- Lemon Raspberry Coffee Cake
- Pineapple Upside Down Coffee Cake
- Pumpkin Chocolate Chip Bread
- Cranberry Pumpkin Bread
- Pumpkin Chocolate Chip Baked Oatmeal Muffins
Pumpkin Coffee Cake
Pumpkin Coffee Cake with cinnamon streusel topping is the ultimate taste of fall! This coffee cake is packed with delicious pumpkin flavor and topped with a crunchy, buttery streusel topping. Perfect for holiday brunches or a special fall treat, if you love all things pumpkin, this Pumpkin Streusel Coffee Cake is sure to become a new favorite!
Ingredients
Coffee Cake
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 Tablespoon pumpkin pie spice
- 1/4 teaspoon salt (or 1/2 teaspoon if using unsalted butter)
- 3/4 cup brown sugar, packed
- 1/4 cup salted butter, softened
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 large egg
Streusel Topping
- 3/4 cup brown sugar, packed
- 1/2 cup all purpose flour
- 4 Tablespoons salted butter, softened
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°.
- In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate mixing bowl, cream butter and brown sugar.
- Mix in pumpkin puree, milk, and egg.
- Add dry ingredients and mix just until blended.
- Spoon batter into a greased 8x8 inch baking pan.
- Prepare streusel by mixing ingredients together with a fork or pastry blender until they resemble coarse crumbs.
- Sprinkle streusel topping evenly over batter
- Bake at 350° for 50-60 minutes, until top is golden brown and toothpick inserted in center comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 225mgCarbohydrates: 45gFiber: 1gSugar: 23gProtein: 4g
Anthony Allen says
This recipe looks so healthy and delicious! Thanks for posting a recipe about the DIY pumpkin pie spice too! It’s so hard to find pumpkin pie spice here. My family really loved it and will make many tim again..Thank you so much about this recipe!! and Happy thanksgiving
Christina says
Would this come out the same if I used a muffin pan instead of a 8×8 pan?
Cathy Trochelman says
Yes, you might just have to adjust the baking time.
Claire Negley says
Good pumpkin coffee cake I wish a recipe for cookbook ?
Yogesh says
Looking soo delicious ????????
Jamie says
Can I swap your pumpkin butter for pumpkin purée? I’m making the Brie and have extras! Thank you.
Kimberly says
This needs to happen soon, it looks so good!
sabrina says
wow, what a nice twist on coffee cake, love the pumpkin and the cinnamon streusel, so thank you for this recipe!
Katerina @ diethood .com says
Oh my, this looks incredible!! I would LOVE a slice with my morning coffee!!
Catalina says
Oh my goodness! I love any kind of pumpkin flavor, so this would be such a hit in our home! So delish!
Melanie Bauer says
Wow! This looks amazing! Just perfect. I want a slice of this right now.
Erin | Dinners,Dishes and Dessert says
This is such an amazing flavor combo!! Would love to try it!
Heather says
What about adding some dark chocolate chips to the recipe?
Grandma Pam says
Did you ever make this with dark chocolate chips?
I’m making this recipe now, added 1/2 tsp salt from reading the comments and put the batter and streusel topping in 6 jumbo muffin pans rather than the 8×8 pan. I added chopped pecans and omitted the pumpkin pie spice in the streusel because it sounded too spicy for us…. Added a few semi-sweet chocolate chips to each muffin. Adjusted baking time for muffins to 30 minutes and will see how that goes. Anxious to see how they turn out.
Allyson Zea says
I would love to have this for breakfast or dessert! Can’t wait to try it with a cuppa coffee!
Edita says
I just made the cake, and it is very tasty. The batter was so thick, almost like a cookie dough, and that concerned me a bit. However, the batter rose well and in the end the cake turned out to be light in the texture. Thank you for the nice recepy!
Cathy Trochelman says
So happy you enjoyed it!
Edita says
I meant recipe ????
Cathy Trochelman says
🙂
Nancy says
This was amazing! Thank you for sharing. By any chance, do you know the amount of calories per slice?
Lisa Madinger says
Omg it looks delicious 😋 but my question is can I use almond flour and sweetener and will it be the same amounts? Thank you.
Cathy Trochelman says
Yes you can, the recipe might come out a tad differently, but sounds great! Typically you would use the same ratios but check the flour and sugar packages to see what they specify!
NRS says
This looks delicious! Do you use a hand mixer or stand mixer when you make it? Also, when you measure your flour, do you dip and sweep or spoon and level? Thanks so much!
Cathy Trochelman says
I used a hand mixer. I
NRS says
This looks delicious. Do you use a hand mixer or stand mixer when you make it? And when measuring the flour, do you dip and sweep, or spoon and level? Thanks!
Cathy Trochelman says
I used a hand mixer 🙂 and I also spoon and level flour.
Gianna Elaine Gambardella says
Good flavor and consistency, but the recipe didn’t have salt, and I feel like it could have used salt
Yasmin says
Thank you, we absolutely LOVED this recipe!! I didn’t have enough brown sugar for the streusel so I just put white sugar and it still came out REALLY delicious! I also like that it is not overly sweet so I can put powdered sugar on top! I also made a diy pumpkin spice (without cloves or allspice since I didn’t have those spices) and I used homemade pumpkin purée as well. Even with these changes, it still came out great!
Enya Kroon says
Very soft and tender cake with a delicious streusel, but it’s screaming for salt to bump up the flavour, which is extremely subtle. I would definitely make this again with the addition of salt in the batter.
Iris Fimbres says
How much salt would you add?
Cathy Trochelman says
I adjusted the recipe to include salt. If you use salted butter in the batter, I would add an additional 1/4 teaspoon salt. If you use unsalted butter, I would use 1/2 teaspoon salt.
Sunshine says
Have you made it again, adding salt? How much did you like?
Joy says
Thank you for sharing your recipe
Donna says
My grandson and I made the Pumpkin Streusel Coffee Cake tonight. It was delicious !!! I followed your recipe exactly.
Jessie says
Oooo I’m making this today. It can be dessert tonight as well as breakfast tomorrow, if there’s anything left. I even have all the ingredients on hand. 😋 Thanks for the recipe and the appetizing pictures. ❤️
Claire Negley says
Good pumpkin coffee cake I wish a recipe for cookbook ?
Sheila says
Can’t wait to try it!
Tina says
This looks delicious.
Do you know the sugar content in a piece of this coffee cake? I have to watch my sugar intake.
Thanks,
Cathy Trochelman says
I updated the recipe card to include nutrition info. Looks like 23 grams of sugar in 1/12 of the cake. Hope this helps!
Carrie says
I made this exactly as written, and I think it would work much better as a pumpkin bread sliced thin. It’s very dense and not as sweet as I’d hoped when I thought of cake. I wish the streusel covered more area, maybe as a middle layer too.