Name: Pumpkin Streusel Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1/2 Cup Sugar; 1/3 Cup Unbleached, All-Purpose Flour; 1/4 Cup Salted Butter, softened; 1 Tablespoon Ground Cinnamon; 1/2 teaspoon Ground Nutmeg; 2 1/2 Cups Unbleached, All Purpose Flour; 1 Tablespoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 teaspoon Ground Ginger; 1/2 Cup Butter, softened; 1 Cup Sugar; 2 Eggs; 2 Cups Pumpkin Puree; 1/2 Cup Milk

Jump to Recipe

Make an easy and beautiful pumpkin coffee cake complete with a cinnamon and nutmeg streusel topping with this simple and delicious recipe.

This moist cake has a lovely color and crunchy topping full of warming spice perfect for serving at brunch on chilly mornings or as a simple dessert any night of the week.

Buttery and rich this is the kind of cake most everyone will love and the show stopping color makes it an impressive sweet treat!

A slice of orange colored cake sits on a white plate with a blue coffee cup and the remaining cake in the background. A text overlay reads: Pumpkin Coffee Cake with streusel topping.

Basic Recipe & Ingredients

Thankfully, this recipe is full of basic ingredients and easy steps. There’s not much special that you need but here are a few tips and ideas for to make it your own.

Pumpkin Puree or Winter Squash

You could use canned pumpkin puree from the grocery store and the recipe will turn out great. However, you could also use any baked and mashed winter squash instead. Hubbard, acorn, butternut etc. will all work.

If you use a baked and mashed squash from home, you may want to drain off any excess water through a cloth lined wire mesh strainer. If you choose to skip that step, know that any extra water content may make it take longer to bake – just test for doness with a toothpick or cake tester.

A whole pumpkin coffee cake with streusel topping sits on a table. In the background are two blue coffee cups and an acorn squash.

Spice Choices

There’s some ginger in the cake and both cinnamon and nutmeg in the struesel topping. You are not locked into these spices. Feel free to change them, add more or less, etc. as you choose. If you’re not a fan of nutmeg use more ginger in the topping. Prefer cardamom to cinnamon? Go for it. The spices are not locked in stone, use what you like best.

Baking Pan Choices

The recipe has the cake baking in a springform pan. If you don’t have one, you could bake this in a 9×13 inch pan instead. The cake will be a bit thinner and likely cook up faster, so again, check earlier and test for doneness with a toothpick.

The thinner cake will give you more servings as well, making it better for a larger gathering or buffet, perhaps.

A slice of orange colored pumpkin coffee cake with a streusel topping sits on a white plate with a blue coffee cup and the remaining cake in the background.

How to Serve

This is a lovely cake all by itself. There’s no reason to get too fancy with it. Serve it with your favorite drinks – hot or cold – and call it good.

You could, of course, serve it with some ice cream or whipped cream, if desired, but there’s no reason to feel like it is absolutely necessary.

How to Store

Keep any leftover cake in an airtight container where it will likely stay fresh for up to 5 days at room temperature.

It does freeze delightfully, so for longer term storage, place the cake (or slices) into airtight containers or freezer bags and freeze.

Let any frozen slices thaw on the counter prior to serving.

Yield: 12 servings

Pumpkin Streusel Coffee Cake

A moist and fluffy pumpkin cake is topped with cinnamon spiced, cruncy streusel topping for a delightful brunch or snack treat!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Streusel Topping

1/2 Cup Sugar
1/3 Cup Unbleached, All-Purpose Flour
1/4 Cup Salted Butter, softened
1 Tablespoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg

Pumpkin Cake

2 1/2 Cups Unbleached, All Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Ground Ginger
1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs
2 Cups Pumpkin Puree
1/2 Cup Milk

Instructions

Preheat the oven to 350 degrees Fahrenheit
Grease a 9 inch springform pan.

Make the Streusel

In a small mixing bowl, combine all the ingredients. Use a form to mix everything together until it achieves an uneven crumbly texture.
Set aside.

Make the Cake

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the pumpkin puree and milk, mixing to combine thoroughly.
Stir in the dry ingredients and mix until completely combined.
Spread the batter evenly in the prepared pan.
Sprinkle the streusel crumbles evenly over the batter.
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until an inserted tester comes out clean.
Cool in pan on wire rack for 15 minutes. Run a butter knife around the edge of the pan and loosen the ring from the springform pan.
Serve warm or let cool and serve at room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 340Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 514mgCarbohydrates: 52gFiber: 2gSugar: 27gProtein: 5g

We try our best but cannot guarantee that nutrition information is 100% accurate.