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!


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


  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!


  • 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:



    Serving Size:


    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