Pumpkin Coffee Cake with Cinnamon Struesel

Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
I know I probably say this at least once a week. But this is the best thing I’ve made. 

This week. HA!

No. Seriously. This pumpkin cake is amazing. And from the time you put it together to the time you are eating it with a fork is less than an hour. 

And did I mention it makes TWO? 
Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
You can freeze one of them for later if you’d like. 

Or give it to a friend, neighbor, family member, FAVORITE BLOGGER???

You get the idea. 

When I freeze this, I don’t put the drizzle on it. I just slide the cooled cake into a Ziploc Freezer Bag (gallon sized). Then, when ready to serve, thaw on the counter top (I usually pull it out the night before). Warm it up in a 225 degree oven for 10 minutes (or microwave on a microwave safe plate for 1 1/2 minutes). Prepare the icing, drizzle it and eat.
Pumpkin Coffee Cake: moist and delicious, makes two cakes (perfect for freezing)!!
This is the perfect breakfast on Thanksgiving morning. Or the day after. Or to prepare for those holiday guests. ENJOY!

If you like this Pumpkin Coffee Cake you may also enjoy these recipes…
Cinnabon Cinnamon Coffee Cakecoffee cake that tastes like a cinnamon roll. Yes, it’s for real.

Swedish Almond Cake– a very easy, yet impressive coffee cake with a hint of lemon and a lovely almond flavor!

Amish Cinnamon Friendship Bread (with starter recipe)– one of our favorite sweet breads! Freezes very well too!

**I also made some Pumpkin Whoopie Pies with a Chocolate Cream Cheese Filling. 
Go check them out at Carrie’s site Bakeaholic Mama. She is also having a Kitchen Aid Immersion Blender giveaway today too!!! Be sure to enter on her blog!
Pumpkin Coffee Cake with Cinnamon Struesel

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 2 cakes

Moist pumpkin coffee cake topped with a cinnamon struesel and cinnamon glaze! Easy, delicious, and perfect for your next breakfast!


    For the Cakes:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 can (15oz) pure pumpkin
  • 3 eggs
  • 2 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt
  • For the Struesel:
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted
  • For the Drizzle:
  • 1 1/2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp skim milk


  1. Preheat oven to 350 degrees. Grease and flour two 8inch round cake pans. Line the bottoms with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
  5. For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

47 Responses to “Pumpkin Coffee Cake with Cinnamon Struesel”

  1. posted Oct 14, 2012 at 9:12 pm

    This looks fabulous!

  2. posted Oct 14, 2012 at 10:56 pm

    so of all the coffee cakes you’ve made, do you like this one the best? sounds like it :) but just double checking b/c the cinnabon coffee cake looks stellar too! i guess it’s hard to compare pumpkin vs. non-pumpkin.

    • posted Oct 15, 2012 at 2:45 pm

      I think I do actually like it better than the Cinnabon version. This one is just simply amazing, you have to try it!!

  3. posted Oct 14, 2012 at 11:11 pm

    LOVE pumpkin coffee cake. That drizzle looks amazing! And I love that it makes 2!

  4. posted Oct 15, 2012 at 12:00 am

    Looks like a really great coffee cake! Real autumn cake!

  5. posted Oct 15, 2012 at 12:52 am

    What a beautiful cake and it looks delicious! You’re right, it would be perfect for a Thanksgiving breakfast!! All of your recipes look wonderful.

  6. posted Oct 15, 2012 at 1:13 am

    That cake would be perfect for anytime! Breakfast, a snack, or dessert. It is beautiful and it looks delicious!

  7. posted Oct 15, 2012 at 4:36 am

    This cake looks SCRUUUUMPTIOUS! (I sang that in a sing-songy voice, so please read it like so). Also, PUMPKIN COFFEE CAKE!? I think my classic, fave coffee cake may have a new fave contender.

  8. posted Oct 15, 2012 at 7:07 am

    Yum, this is going on my pumpkin bucket list!

    • posted Oct 15, 2012 at 2:46 pm

      A pumpkin bucket list? I love it!

  9. posted Oct 15, 2012 at 11:42 am

    Your cake looks amazing!!!

  10. posted Oct 15, 2012 at 11:47 am

    Funny how that happens… the more we make things the more something is a new favorite :)

  11. posted Oct 15, 2012 at 12:04 pm

    You sound like me! Everything I make becomes my new “favorite”. I can see why this yummy cake is your favorite. Pumpkin, streusel, and drizzle…yum!!! But you said it makes two…where was my cake when you stopped the other day??? :-)

  12. posted Oct 15, 2012 at 3:48 pm

    Gorgeous! And I love that it can be made in 8-in cake pans!

    • aimee
      posted Oct 18, 2012 at 1:22 am

      Thanks Tara!!

  13. posted Oct 19, 2012 at 12:47 pm

    This looks absolutely fabulous! Perfect for all my Fall pumpkin cravings!

  14. posted Oct 19, 2012 at 3:41 pm

    This looks delicious!! I found you over at Whipple Berry’s Friday link up and I am so glad I did.

  15. Mel
    posted Oct 20, 2012 at 12:35 pm

    Oh my that’s fantastic yum Stopping by from weekend wrap up

  16. posted Oct 25, 2012 at 12:16 am

    I love pumpkin coffee cakes and, of course, you have to have streusel! :)

  17. posted Oct 25, 2012 at 8:52 pm

    Wow! This looks delish! I’d love to have you link this us to Titus 2 Tuesday this week on Cornerstone Confessions.. I hope to see you there.


  18. posted Oct 26, 2012 at 6:58 am

    It looks really great! I’m going to bake it this weekend!

  19. Liz
    posted Oct 26, 2012 at 4:07 pm

    Oh I’ve made this before, and it’s really yummy! I love Pumpkin!

  20. posted Oct 26, 2012 at 8:33 pm

    Looks so delicious. I can’t wait to give this one a try. Yummy!

  21. posted Nov 26, 2012 at 10:11 am

    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.

  22. The baking dancer
    posted Sep 30, 2013 at 10:15 pm

    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.

  23. posted Oct 10, 2013 at 7:33 pm

    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!

    • posted Oct 10, 2013 at 7:45 pm

      So glad to hear you made them! OMG I know exactly that smell, and now I’m craving pumpkin coffee cake!!

  24. georgia Bower
    posted Oct 17, 2013 at 12:00 pm

    Can this be made in one pan and what size?

    • Latasi
      posted Dec 28, 2013 at 4:18 pm

      Made this tonight and I used a pyrex 13×9 glass pan. It came beautiful. Took 45 mins to bake.

      • stacey
        posted Aug 9, 2014 at 1:24 pm

        Latasi, did you pour the entire batch of batter into ONE 9×13 pan??

        • Latasi
          posted Sep 15, 2014 at 12:49 pm

          Stacey, yes I used the entire batch.

  25. Cassidy
    posted Oct 18, 2013 at 9:09 pm

    Could you make this in a bunt pan???

  26. Jen313
    posted Oct 26, 2013 at 3:28 pm

    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!

    • posted Oct 26, 2013 at 6:37 pm

      It’s so good. Glad you enjoyed it too, thanks for stopping back over and letting me know!

  27. BKK
    posted Oct 27, 2013 at 9:53 am

    I love 2.pumkin & coffee cake..Thank you

  28. Betsy H
    posted Nov 27, 2013 at 9:05 am

    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!!

  29. Dawn
    posted Nov 27, 2013 at 12:49 pm

    Can I prep this and leave in the fridge overnight? Thanks! Looking forward to this in the morning!

  30. Elise
    posted Feb 1, 2014 at 8:40 pm

    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!

    • posted Feb 2, 2014 at 8:09 am

      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!

  31. leila
    posted May 9, 2014 at 10:45 pm

    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 :)

    • posted May 10, 2014 at 8:23 am

      Thanks for letting me know. Glad you enjoyed the recipe :)

      • leila
        posted May 15, 2014 at 3:25 am

        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 :]

  32. Pingback: 50 Awesome Pumpkin Recipes - My Life, Blogged.

  33. Sandra
    posted Sep 22, 2014 at 7:10 pm

    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.

  34. Pingback: Pumpkin Streusel Coffeecake | The Grateful Girl Cooks!

  35. Abby
    posted Dec 15, 2014 at 12:25 pm

    Hello, I was wondering if this recipe would be okay to make into mini loaves?

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