I created this Pumpkin Coffee Cake when I wanted something cozy, moist, and bursting with fall flavors. It’s a layered pumpkin‑infused coffee cake filled with generous streusel and topped with a simple glaze.
Why You’ll Love This Recipe
I love this cake because it combines everything I adore: warm spices, tender cake texture, and crumbly streusel in every bite. The pumpkin keeps it moist, and the multiple layers of streusel make it feel extra special. The glaze at the end adds just the right touch of sweetness without overpowering.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the streusel
3 cups all purpose flour
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 cup (2 sticks) butter, melted
For the cake batter
2¼ cups all purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ cup butter (1 stick), softened but still cool
1 (15‑oz) can pumpkin puree (NOT pumpkin pie filling), divided
4 large eggs
¼ cup vegetable oil
1 tablespoon vanilla extract
For the glaze / icing
¼ cup butter (½ stick), very soft
1 teaspoon vanilla extract
½ teaspoon kosher salt (if you only have table salt, reduce a bit)
3 tablespoons milk (add more if needed)
2 cups powdered sugar
directions
Preheat the oven to 350 °F (175 °C). Grease a 9×13 inch cake pan (I rub with butter or use nonstick spray).
Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 teaspoon salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
Melt 1 cup butter and pour it into the streusel mixture. Stir gently so it looks like wet sand with chunks. Don’t overmix. Set this aside (or chill in fridge if you like).
Cake dry mix: In another large bowl or stand mixer, whisk together 2¼ cups flour, 1½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
Chop the ½ cup softened butter into chunks and add to the dry mix.
Open your can of pumpkin puree and scoop about half of it into the flour & butter mixture. Use a paddle or mixer to combine until the butter is moistened by the flour and it comes together in a ball (you may add a little extra pumpkin if needed to reach that consistency).
In the bowl you used to melt butter, combine the rest of the pumpkin, 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla extract. Whisk until well blended.
Add the wet pumpkin‑egg mixture into the flour mixture in three additions, beating about 20 seconds after each. After all is incorporated, beat for another 1 minute until the batter is light and fluffy.
Layering:
Spread 2 cups of batter evenly into the prepared pan.
Sprinkle 1 cup of streusel over that layer, breaking up big chunks.
Spread another 2 cups of batter over the streusel.
Add 1 more cup streusel on top.
Add the remaining batter and spread evenly.
Finally, spread another 2 cups streusel evenly on top (do not use all the remaining streusel—reserve some).
Bake at 350 °F for 35 minutes. Then remove the cake and shut the oven door. Quickly sprinkle the reserved streusel over any low spots or puffy areas (do this fast so the oven doesn’t lose too much heat). Return the cake to the oven and bake another 10–15 minutes (total bake time ~45–50 minutes). Use a toothpick: the cake is done when it comes out with no wet batter.
Let the cake cool on a wire rack for 15‑20 minutes before cutting.
Glaze: In a medium bowl, beat together ¼ cup butter until smooth. Add 1 teaspoon vanilla, ½ teaspoon salt, 3 tablespoons milk, and 2 cups powdered sugar. Mix until smooth, adding a little more milk if it’s too thick.
Drizzle the glaze over the warm cake (either over the whole cake or per serving). I often drizzle half over the cake and reserve the rest for individual slices.
Serve warm. If cooled, warm individual slices in the microwave 10–20 seconds before serving.
Servings and timing
This recipe makes 16 servings. Prep time: ~20 minutes Bake time: ~45 minutes Total time: ~1 hour 5 minutes
Variations
I sometimes add chopped pecans or walnuts into the streusel for extra crunch.
You could swap half of the pumpkin puree for applesauce for a lighter texture.
For a spicier version, increase the cinnamon or add a pinch of ground ginger or cloves.
Use a metal pan instead of glass: bake time may be slightly shorter, so begin checking earlier.
storage/reheating
I store the cake covered at room temperature for 2–3 days. After that, I move it into the fridge. To reheat, I microwave individual slices for 15–25 seconds. If I’ve made it ahead, I keep the glaze separate until serving, then warm the cake in a 170 °F oven for 15–20 minutes before drizzling.
FAQs
What makes this a “coffee cake” if there’s no coffee in it?
The name “coffee cake” refers to a cake meant to be served alongside coffee — it doesn’t necessarily include coffee in the batter. In this recipe, the name is about tradition, not ingredients.
Can I use salted butter instead of unsalted?
Yes — if you use salted butter, I reduce or omit the added salt (½ teaspoon kosher salt in the glaze or ¾ teaspoon in the cake) to avoid over‑salting.
How do I prevent the streusel from sinking into the cake?
I layer the streusel in portions: some between cake layers and some on top near the end of baking. Also, sprinkling the last portion after the cake has already started baking helps it stay on top.
Can I freeze this cake?
Yes. I wrap the cake (or cut slices) tightly with plastic wrap or use a sealed container. To thaw, I let it come to room temperature, then reheat by microwave or oven before glazing.
What if the cake isn’t set in the middle after baking 50 minutes?
If the toothpick still comes out with wet batter, I return it to the oven for 5–10 more minutes. If it’s browning too much on top, I tent it loosely with foil.
Conclusion
I hope this Pumpkin Coffee Cake becomes one of your favorites for cozy mornings or dessert treats. It balances warm spices, moist pumpkin, and crumbly streusel in a way I find irresistible. When I make it, I always hope there’s enough left for the next day — it’s even better warmed up with glaze drizzled freshly.
This Pumpkin Coffee Cake is a cozy, moist dessert layered with pumpkin-infused cake, generous cinnamon streusel, and finished with a sweet vanilla glaze. Perfect for fall mornings or as a holiday treat.
Ingredients
3 cups all purpose flour (streusel)
1 cup brown sugar, packed
½ cup granulated sugar (streusel)
1 teaspoon kosher salt (streusel)
1 tablespoon cinnamon (streusel)
1 tablespoon pumpkin pie spice (streusel)
1 cup (2 sticks) butter, melted (streusel)
2¼ cups all purpose flour (cake)
1½ cups granulated sugar (cake)
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt (cake)
1 tablespoon pumpkin pie spice (cake)
1 teaspoon cinnamon (cake)
½ cup butter (1 stick), softened but cool
1 (15‑oz) can pumpkin puree, divided
4 large eggs
¼ cup vegetable oil
1 tablespoon vanilla extract
¼ cup butter (½ stick), very soft (glaze)
1 teaspoon vanilla extract (glaze)
½ teaspoon kosher salt (glaze)
3 tablespoons milk (add more if needed)
2 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan.
In a large bowl, combine all streusel ingredients and melted butter until it resembles wet sand. Set aside.
In another large bowl, whisk all dry cake ingredients. Add softened butter and half the pumpkin puree. Mix until moistened and crumbly.
In another bowl, whisk the remaining pumpkin, eggs, oil, and vanilla extract until smooth.
Gradually add the wet mixture into the dry mixture in three parts, beating 20 seconds after each, then beat 1 minute until fluffy.
Layer 2 cups of batter into the pan, top with 1 cup streusel, repeat with 2 more cups batter and 1 more cup streusel, then the rest of the batter and 2 more cups streusel. Reserve remaining streusel.
Bake for 35 minutes. Remove and quickly sprinkle reserved streusel over top. Return to oven for 10–15 more minutes, until a toothpick comes out clean.
Cool on wire rack for 15–20 minutes.
Make glaze by mixing softened butter, vanilla, salt, milk, and powdered sugar until smooth. Add milk if too thick.
Drizzle glaze over warm cake or individual servings.
Serve warm or reheat slices in microwave for 10–20 seconds.
Notes
Add chopped pecans or walnuts to streusel for crunch.
Swap half the pumpkin for applesauce for lighter texture.
Increase cinnamon or add ginger/cloves for spicier version.
Bake time may vary with metal pans—start checking earlier.
Store covered at room temp 2–3 days or refrigerate after. Reheat before serving.
