You guys, this pumpkin streusel coffee cake is literally fall heaven in a pan! After testing this recipe about a million times (my family wasn’t complaining!), I’ve perfected this super moist, perfectly spiced cake that’ll make your whole house smell amazing. The buttery streusel topping gets slightly crispy while baking, and I can’t even tell you how many times I’ve caught people picking off those yummy crumbs!
Why You’ll Love This Recipe
- Super moist and perfectly spiced
- That crumbly streusel topping is everything
- Make-ahead friendly
- Perfect for brunch or cozy mornings
- Your house will smell incredible!
If you like this recipe, be sure to get this recipe for pumpkin coffee cake with cream cheese frosting.
Ingredients You’ll Need
For the Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar (light or dark – both work great!)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Let’s Make It!
Pyrex Glass 3-Piece Mixing Bowl Set
For the Streusel:
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt
- Pour in melted butter and mix with a fork until crumbly
- Pop it in the fridge while you make the cake (trust me on this one!)
For the Cake:
- Preheat your oven to 350°F. Grease a 9×13 or bundt cake pan and line with parchment paper. The parchment is a game-changer for easy removal!
- Whisk together your dry ingredients:
- Flour
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice Set aside!
- In your mixer bowl (or use a hand mixer):
- Beat butter and sugar until super fluffy (about 3 minutes – don’t skip this!)
- Add eggs one at a time, beating well after each
- Mix in pumpkin puree, sour cream, and vanilla
- Gradually mix in dry ingredients until just combined. Don’t overmix – this is key for a tender cake!
- Spread batter in your prepared pan – I like using an offset spatula to get it nice and even
- Take your streusel out of the fridge and crumble it all over the top. Make sure to get those corners!
- Bake for 45-50 minutes, or until a toothpick comes out clean with just a few moist crumbs
Pro Tips for the Perfect Coffee Cake!
- Room temperature ingredients are SO important for the fluffiest cake
- Don’t skip chilling the streusel – it helps create those perfect crumbs
- Check your cake at 40 minutes – every oven is different!
- Let it cool for at least 15 minutes before cutting (I know it’s hard to wait!)
Make Ahead & Storage Tips
- Stays fresh at room temperature, covered, for up to 3 days
- Can be made the night before – it’s actually even better the next day!
- Freezes beautifully for up to 3 months (wrap it well!)
Variations You’ll Love
- Add 1 cup chopped pecans or walnuts to the streusel
- Drizzle with maple glaze for extra indulgence
- Swap the sour cream for Greek yogurt
- Add a layer of cream cheese filling (I can share that recipe too!)
This pumpkin coffee cake is seriously one of my favorite fall recipes ever! It’s perfect for cozy weekend mornings, fall brunch parties, or just because you need something pumpkin-y in your life (which is always, right?).
Let me know if you try this recipe – I love seeing your creations! And don’t forget to pin this for later because you’ll definitely want to make it all season long!
