Pumpkin Streusel Coffee Cake


It is officially that time of year when I want to bake all the pumpkin things. I know there are still a few weeks left of summer and I don’t want to rush things or wish for cooler weather yet. But I love pumpkin and couldn’t wait to open my first can this past weekend. Although I occasionally bake with pumpkin throughout the year, I try to restrict most of it to the fall months. And at this point I really didn’t want to wait any longer. As I say every September, bring on the pumpkin baking!


Although my list of things to bake right now is seemingly never-ending, I knew I wanted to start with this pumpkin coffee cake. The coffee cake is moist and flavorful, although the pumpkin flavor is definitely on the subtle side. I especially love the streusel, which is baked into the middle of the cake and sprinkled right on top. In my opinion, coffee cake can never have enough streusel. Who else is excited for the next few months of pumpkin baking?

5.0 from 1 reviews
Pumpkin Streusel Coffee Cake
Yield: one 9-inch coffee cake
Streusel Topping:
  • ⅓ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 6 tbsp unsalted butter, cold and cut into small pieces
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup pumpkin puree
  • ½ cup sour cream
  • ½ cup powdered sugar
  • 2 tsp whole milk
  • 1 tsp vanilla extract
  1. Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray and set aside.
  2. To make the streusel, combine the flour, oats, brown sugar, ground cinnamon and salt in a medium bowl. Stir to combine. Add the butter and use a pastry cutter to work it into the dry ingredients. The mixture should resemble coarse crumbs. Set aside.
  3. To make the cake, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt in a medium bowl.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and creamy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary. Add the pumpkin puree and sour cream. Mix until incorporated. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.
  5. Spread half of the batter in an even layer on the bottom of the prepared baking pan. Sprinkle half of the streusel mixture over the batter. Spread the remaining batter over the streusel and do your best to spread it into an even layer. Top with the remaining streusel.
  6. Bake for 45-50 minutes or until an inserted toothpick comes out clean. Transfer the pan to a wire rack and let cool for 10-15 minutes. Remove the sides of the pan and allow the cake to cool completely.
  7. To make the glaze, whisk together the powdered sugar, milk and vanilla extract in a small bowl. The mixture should be thick but still pourable. Drizzle over the top of the cake. Allow the glaze to set before serving.

Source: Recipe adapted from Williams Sonoma


  1. says

    Yay!! Your pumpkin recipes are always something to look forward to. Love this debut coffee cake. I opened up a can of pumpkin too reluctantly this weekend.

  2. says

    Oh, this looks marvelous! I don’t know why I’ve never made a pumpkin coffee cake before, but I think this means that I need to start making up for lost time! Baking with pumpkin really is one of the most enjoyable things about fall, isn’t it? :)

  3. says

    Where was this when I needed my breakfast today? I’m so in for the pumpkin, and while I have broken it out already, I haven’t posted anything yet. That will be changing soon, because it’s my most missed fall ingredient! This coffee cake looks amazing, and I’m pinning to try! :)

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