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!

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!

How to make Pumpkin Coffee Cake

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

STEP 1: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 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!

Tips for Iced Pumpkin Coffee Cake with Cinnamon Streusel

  • 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!

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!

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More Easy Breakfast Recipes:

Yield: 16 servings

Pumpkin Coffee Cake with Cinnamon Struesel

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: 298 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 54mg Sodium: 191mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published October 14, 2012.

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

**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**

51 comments on “Pumpkin Coffee Cake with Cinnamon Streusel”

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

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

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

  4. 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.
    Blessings,
    Leslie

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

  6. 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.

  7. Yum, this is going on my pumpkin bucket list!

  8. Funny how that happens… the more we make things the more something is a new favorite πŸ™‚

  9. 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??? πŸ™‚

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

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

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

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

  14. I love pumpkin coffee cakes and, of course, you have to have streusel! πŸ™‚

  15. 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.

    Kathy

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

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

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

  19. 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.

  20. The baking dancer

    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.

  21. 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!

  22. georgia Bower

    Can this be made in one pan and what size?

  23. Cassidy

    Could you make this in a bunt pan???

  24. Jen313

    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! πŸ˜€ Thanks so much for the recipe…it’s already a family favorite!

  25. BKK

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

  26. Betsy H

    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!!

  27. Dawn

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

  28. Elise

    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!

  29. leila

    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 πŸ™‚

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

  31. Sandra

    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.

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

  33. Abby

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

  34. April

    This would be so good to have with my morning coffee!

  35. Kim

    Now, WHY haven’t I thought to add a streusel topping? Looks amazing!

  36. Valerie

    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.

  37. Anonymous

    Can I make this in a bundt pan?

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