Nothing says Fall comfort like a warm slice of Pumpkin Streusel Coffee Cake with a steaming mug of coffee (or let’s be real… reheated coffee from the microwave if you’re a mom like me). This recipe is moist, sweetly spiced, and topped with a crunchy pecan streusel that just might make you “accidentally” cut yourself a second piece before breakfast is over.
I first baked this cake when my kids were begging for something pumpkin but I didn’t have the patience for pie. Let’s just say it became an instant family tradition—gone by lunchtime, with everyone asking when I’d make it again.
Table of Contents
Why You’ll Love This Pumpkin Streusel Coffee Cake
- Perfect for busy mornings – Mix, bake, and serve. No fussy steps here.
- Warm & cozy flavors – Pumpkin, spice, and everything nice with a crunchy topping.
- Make-ahead friendly – Actually tastes better the next day (if it lasts that long).
- Crowd-pleaser – Great for potlucks, brunch, or just because it’s Tuesday.
What Does Pumpkin Streusel Coffee Cake Taste Like?
Imagine a soft, tender pumpkin cake that’s gently sweetened with maple syrup, spiced with cinnamon-y pumpkin pie spice, and crowned with a buttery, nutty pecan streusel. It’s like Fall wrapped itself in a sweater and decided to show off in your kitchen.
Ingredients You’ll Need for Pumpkin Streusel Coffee Cake
Before we even turn on the oven, let’s chat about what makes this Pumpkin Streusel Coffee Cake such a cozy Fall staple. The ingredients aren’t complicated—you probably have most of them sitting in your pantry right now—but when they come together, the flavor is downright irresistible. Think buttery streusel topping, velvety pumpkin cake, and just enough spice to make your whole kitchen smell like autumn.
For the Streusel Topping
The streusel is the star of this show—it gives our coffee cake that golden, crunchy crown.
- Brown sugar (¾ cup): This brings sweetness and depth, with that classic molasses warmth.
- All-purpose flour (¾ cup): Helps bind the streusel together and gives it a crumbly texture.
- Pecan pieces (¾ cup): Toasty, nutty crunch that complements pumpkin beautifully. If you’re nut-free, you can swap in rolled oats for a chewy topping.
- Pumpkin pie spice (½ teaspoon): A blend of cinnamon, nutmeg, ginger, and cloves—the essence of Fall.
- Pinch of salt: Balances out the sweetness and rounds out the flavor.
- Unsalted butter, melted (6 tablespoons): Butter is what makes the streusel clump into those irresistible crumbles.
For the Coffee Cake Batter
This cake is soft, moist, and gently spiced thanks to pumpkin puree and maple syrup.
- All-purpose flour (2 cups): The base of the cake—don’t worry, the pumpkin keeps it moist so it’s never dry.
- Packed brown sugar (½ cup): Adds sweetness and a caramel-like note that pairs perfectly with pumpkin.
- Baking soda (1 teaspoon) + Baking powder (½ teaspoon): The leavening agents that help the cake rise beautifully.
- Kosher salt (¼ teaspoon): A touch of salt enhances the sweetness and spices.
- Pumpkin pie spice (2 teaspoons): Double the cozy factor. More spice means more flavor in every bite.
- Unsalted butter, softened (½ cup): Creamy richness that gives the cake a tender crumb.
- Pumpkin puree (1 cup): The heart of this recipe! Be sure to use pure pumpkin puree—not pumpkin pie filling. The puree keeps the cake moist and full of Fall flavor.
- Pure maple syrup (¼ cup): Adds a natural sweetness and just a whisper of maple that pairs so well with pumpkin.
- Buttermilk (¼ cup): The secret to a soft, fluffy cake texture.
- Egg (1): Helps bind everything together while adding structure.
If you love pumpkin baked goods, you’ll definitely want to check out my Pumpkin Bread with Streusel Topping. It has a similar cozy vibe but in loaf form—perfect for gifting or freezing for later.
Step-by-Step Instructions for Pumpkin Streusel Coffee Cake
Now that we’ve got all those cozy ingredients ready, let’s walk through the process of baking this Pumpkin Streusel Coffee Cake together. Don’t worry—you don’t need fancy tools or hours of free time (because really, who has that?). Just a mixing bowl, a sturdy spoon, and maybe a good playlist while your kitchen starts smelling like pure Fall.
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. A hot oven is key to giving your cake that beautiful rise right from the start.
Lightly grease and flour a 9-inch square baking pan. This little step ensures your cake releases easily once it’s baked—no sticking, no stress. If you’ve ever had half your cake glued to the pan (been there, done that), you know why this matters.
Step 2: Make the Streusel Topping
The crunchy topping is what makes this Pumpkin Streusel Coffee Cake shine. In a medium bowl, mix together:
- ¾ cup brown sugar
- ¾ cup flour
- ¾ cup pecan pieces
- ½ teaspoon pumpkin pie spice
- Pinch of salt
Pour in 6 tablespoons of melted butter and use a fork to mix everything until it looks like little crumbs. The mixture should clump when you pinch it—those chunks are going to bake up into a golden, crunchy crown.
Step 3: Mix the Dry Ingredients for the Cake
In the bowl of a stand mixer (or a large mixing bowl if you’re doing this by hand), combine:
- 2 cups flour
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Give everything a quick stir to blend. This dry mix lays the foundation for your Pumpkin Streusel Coffee Cake and ensures every bite has that warm spiced flavor.
Step 4: Add the Butter
Next, add in ½ cup softened butter, a little at a time. Mix on low until the dry ingredients look sandy and are fully coated in butter. This step might seem odd, but it’s what gives the cake a tender, melt-in-your-mouth crumb.
Step 5: Whisk the Wet Ingredients
In a separate bowl, whisk together:
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- ¼ cup buttermilk
- 1 egg
This is the heart of the cake batter. The pumpkin adds richness and moisture, the maple syrup gives a natural sweetness, and the buttermilk keeps everything soft.
Step 6: Combine the Wet and Dry
With your mixer running on low, slowly pour half of the pumpkin mixture into the dry ingredients. Increase to medium speed and mix until light and fluffy, about 1 minute.
Add the remaining wet mixture and stir until just combined. Don’t overmix here—overmixing can make the cake dense. The batter will be thick, and that’s exactly what you want.
Step 7: Assemble the Cake
Spread the batter evenly into your prepared pan. It will be thick, so use a spatula to nudge it into the corners.
Sprinkle half of the streusel topping over the batter, then use a butter knife to gently swirl it into the top layer of cake. This creates little pockets of sweet, nutty streusel inside the cake.
Finally, scatter the rest of the streusel evenly over the top and press it down lightly. This ensures the topping sticks while baking instead of falling off.
Step 8: Bake to Perfection
Bake the cake in your preheated oven for 30–40 minutes. To check doneness, insert a toothpick into the center. If it comes out with just a few moist crumbs, your cake is ready. If it still looks wet, give it another 5 minutes.
And here’s the hardest part: let the cake cool for at least 15 minutes before cutting. I know, the smell is going to tempt you like crazy, but this cooling time helps the streusel set and makes slicing easier.
Step 9: Serve and Enjoy
Slice into big squares and serve warm with a cup of coffee or tea. This Pumpkin Streusel Coffee Cake is the ultimate cozy breakfast or afternoon treat.
If you’re a fan of Fall baking, you might also want to try my Pumpkin Cheesecake Muffins—they’re another seasonal favorite with that same pumpkin spice magic, but in a grab-and-go muffin form.
✨ And there you have it! A step-by-step guide to baking a soft, spiced, and oh-so-cozy Pumpkin Streusel Coffee Cake.
Tips and Tricks for Perfect Pumpkin Streusel Coffee Cake
- Don’t overmix the batter. A quick stir keeps the cake tender.
- Check doneness early. Every oven runs differently—start checking at 30 minutes.
- Make it nut-free. Swap pecans for oats if allergies are a concern.
- Better the next day. Store airtight overnight and the flavors deepen beautifully.
- Freezer-friendly. Wrap slices individually and freeze for quick Fall breakfasts.
(Pro tip: Warm a slice in the microwave and add a pat of butter. Thank me later.)
Storage
Keep your Pumpkin Streusel Coffee Cake in an airtight container at room temperature for 2–3 days, or refrigerate up to 5 days. It also freezes well for up to 2 months.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: Nope! Stick with pure pumpkin puree—pie filling has extra sugar and spices already.
Q: Can I double this recipe?
A: Yes, just bake it in a 9×13 pan and add 5–10 minutes to the bake time.
Q: Can I use walnuts instead of pecans?
A: Absolutely. Walnuts give a slightly earthier flavor but still pair beautifully with pumpkin.
Conclusion
This Pumpkin Streusel Coffee Cake is the kind of recipe you’ll come back to every Fall. It’s cozy, simple, and guaranteed to make your kitchen smell amazing. Whether you’re baking it for a holiday brunch or just a chilly Saturday morning, I promise it’ll be a hit.
If you loved this, you might also enjoy my Pumpkin Bread with Streusel Topping or cozy Chai Cake Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Pumpkin Streusel Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 9-inch square cake
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft, moist pumpkin coffee cake topped with a buttery pecan streusel and warm spices. This cozy treat is perfect for fall mornings or afternoon coffee breaks.
Ingredients
For the Streusel Topping:
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup pecan pieces (or rolled oats)
1/2 teaspoon pumpkin pie spice
Pinch of salt
6 tablespoons unsalted butter, melted
For the Cake Batter:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1/4 cup pure maple syrup
1/4 cup buttermilk
1 egg
Instructions
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. In a bowl, combine brown sugar, flour, pecans, pumpkin pie spice, and salt for the streusel.
3. Pour melted butter into streusel mixture and stir with a fork until clumpy; set aside.
4. In a mixing bowl, combine flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
5. Add softened butter gradually to dry ingredients and mix until the texture resembles damp sand.
6. In a separate bowl, whisk together pumpkin puree, maple syrup, buttermilk, and egg.
7. Slowly add half of the wet mixture into the dry ingredients and mix on medium until fluffy.
8. Add the remaining wet mixture and stir until just combined; do not overmix.
9. Spread the thick batter evenly into the prepared pan using a spatula.
10. Sprinkle half of the streusel over the batter and lightly swirl it in with a knife.
11. Top with remaining streusel and press down gently to adhere.
12. Bake for 30–40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
13. Cool the cake in the pan for at least 15 minutes before slicing.
14. Serve warm with coffee or tea for the perfect fall treat.
Notes
Be sure to use pure pumpkin puree, not pumpkin pie filling.
If you’re nut-free, substitute pecans with rolled oats in the streusel.
Do not overmix the batter—this keeps the cake soft and fluffy.
This coffee cake tastes even better the next day as the flavors develop.
