★★★★★

Pumpkin Coffee Cake with Cinnamon Streusel

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

Love pumpkin recipes? Our pumpkin donuts are out of this world and a reader favorite around here! Or give this pumpkin dump cake a try, super easy and delicious.

Pumpkin coffee cake with streusel and icing, sliced on a plate.

Why this Recipe Works

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 an apple crisp macchiato 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!

  • Makes two cakes (perfect for sharing or freezing)
  • Soft and tender cake texture
  • Flavorful crumb topping
  • Sweet cinnamon icing

More Pumpkin: Pumpkin Whoopie Pies | Pumpkin Coffee Creamer

Ingredient Notes

Ingredients needed to make a pumpkin coffee cake with streusel.

Pumpkin- choose canned pumpkin puree, not pumpkin pie filling!

Spices- swap out the ginger, nutmeg, and cloves for my homemade pumpkin pie spice mix.

Butter- unsalted is what I choose to bake with, but salted will be fine. Omit half of the kosher salt if using salted butter.

How to make Pumpkin Coffee Cake

Step by step photos showing how to make pumpkin coffee cakes.
  • Prepare Pans. Grease and flour two 9-inch round cake pans (or use my homemade cake release). Line the bottoms with parchment paper.
  • Make the coffee cake: Combine the butter and sugar, add in remaining ingredients. Pour into pans.
  • Crumb Topping: For the cinnamon streusel, mix the flour, sugars, cinnamon, and melted butter together with a fork. Sprinkle over batter.
  • Bake and Cool: Remove cakes from oven and cool 10 minutes in pan. Remove cakes to a wire rack and cool completely.
  • Cinnamon Glaze: For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!
Cinnamon iced pumpkin coffee cake.

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!
  • Sprinkle some toasted pecans on top if you want a little crunch!
Slice of pumpkin coffee cake served on a white plate.

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!

Slice of pumpkin coffee cake being removed from cake plate.

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 piled high with a sweet Cinnamon Steusel and cinnamon glaze. Easy recipe with freezer friendly options too!

Ingredients

For the Cakes:

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 can (15 ounce) pure pumpkin puree
  • 3 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt

For the Struesel:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter, melted

For the Icing:

  • 1 ½ cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 3 Tablespoons 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!

Notes

  • 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!
  • Sprinkle some toasted pecans on top if you want a little crunch!
  • STORAGE: store cooled cake in airtight container at room temperature. Or freeze for up to three months. Thaw overnight.
  • Spice: Swap out the nutmeg, ginger, and cloves for 1 ½ teaspoon pumpkin pie spice mix.
  • See blog post for more recipe tips and tricks.
  • 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!

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    About Aimee

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

    Learn more about Aimee.

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    Posted on September 24, 2021

    Comments & Reviews

    1. 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??? 🙂

    2. 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.

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

    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. 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.

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

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