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A slice of pumpkin coffee cake on a plate with a second slice and a jar of cinnamon sticks in the background

Cinnamon Streusel Pumpkin Coffee Cake

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-14 slices
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


This moist and fluffy Pumpkin Coffee Cake will go perfectly with your morning coffee this fall! Complete with a melt-in-your-mouth streusel and a drizzle of glaze, you won’t find a better fall breakfast cake!


Cinnamon Streusel

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (112g) packed light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold, cubed
  • Pinch of salt

Pumpkin Coffee Cake

  • 1 3/4 cups (228g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/4 tsp ground cinnamon
  • 1 1/4 tsp nutmeg
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (168g) packed light brown sugar
  • 1/4 cup (60ml) milk
  • 1 tsp vanilla extract
  • 1 cup (233g) pumpkin puree


  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract
  • 23 tbsp milk or cream
  • Chopped pecans, optional


  1. Preheat oven to 350 degrees. Prepare a 9-inch springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. To prepare the streusel, add the flour, brown sugar and cinnamon to a medium sized bowl.
  3. Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
  4. To make the cake batter, combine the flour, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
  5. Add the melted butter, oil and brown sugar to a large bowl and whisk together until well combined.
  6. Add the milk, vanilla extract and pumpkin puree and whisk together until well combined.
  7. Add the dry ingredients to the wet ingredients and fold together until well combined. Do not over mix.
  8. Spread the cake batter evenly into the prepared cake pan. Spread the streusel mixture evenly over the top of the cake batter.
  9. Bake the cake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.
  10. Remove the cake from the oven and allow to cool in the pan for about 10 minutes, then remove to cooling rack to finish cooling.
  11. To make the glaze, combine the powdered sugar, vanilla extract and cream in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
  12. Drizzle the glaze over the coffee cake and sprinkle with chopped pecans, if desired.


  • To Store: Store cooled coffee cake in an airtight container for up to 5 days. Microwave individual servings for 10 seconds if desired.
  • To Freeze: Add glaze after thawing. Wrap cooled coffee cake in plastic wrap, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before enjoying.


  • Serving Size: 1 Slice
  • Calories: 315
  • Sugar: 28.8 g
  • Sodium: 187.9 mg
  • Fat: 12.6 g
  • Carbohydrates: 48.8 g
  • Protein: 3.1 g
  • Cholesterol: 20.5 mg

Keywords: sour cream coffee cake, pumpkin spice cake, streusel topping