★★★★★

Pumpkin Coffee Cake with Cinnamon Streusel

Moist, delicious Pumpkin Coffee Cake with a sweet Cinnamon Steusel and vanilla glaze. Easy recipe with freezer friendly options too!

Pumpkin coffee cake with streusel on a white plate.

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 black coffee 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!

Pumpkin Coffee Cake with cinnamon struesel and vanilla glaze on wooden cake plate

How to make Pumpkin Coffee Cake

STEP 1: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans (or use my homemade cake release). Line the bottoms with parchment paper. Set aside.

STEP 2: In a large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add canned 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.

STEP 3: For the cinnamon streusel, mix the flour, sugars, cinnamon, and melted butter together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.

STEP 4: Remove cakes from oven and cool 10 minutes in pan. Remove cakes to a wire rack and cool completely.

STEP 5: For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

Pumpkin coffee cake with one slice being removed with pie server.

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!
Pumpkin streusel coffee cake with glaze on a wooden cake platter.

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:

Yield: 16 servings

Pumpkin Coffee Cake with Cinnamon Struesel

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Moist, delicious Pumpkin Coffee Cake with a sweet Cinnamon Steusel and vanilla glaze. Easy recipe with freezer friendly options too!

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two 9-inch 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!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 298Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 191mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy, moist Pumpkin Coffee Cake with a thick cinnamon brown sugar streusel and vanilla glaze!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on September 30, 2019

Comments & Reviews

  1. 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.

  2. 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 🙂

      1. 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 :]

  3. 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!

    1. 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!

  4. 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!!

  5. 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!

  6. 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!

  7. 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.

  8. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *