Pumpkin Coffee Cake with Streusel: The Ultimate Fall Brunch Bake

Introduction

So there we were—deep in the seasonal aisle of Home Depot. It was Halloween season, and my entire family had decided it was the perfect time to pick up mulch, argue over which fake skeleton was “less creepy,” and lose my nephew somewhere between the animatronic werewolves and the Christmas lights (yes, they were already out). Add a screaming toddler and an indecisive spouse, and you’ve got a full-blown horror show.

But after the chaos and a cart full of things we didn’t need, we came home to one saving grace: Pumpkin Coffee Cake. Warm, cozy, full of spice, and covered in an indecent amount of buttery streusel. Suddenly, all was forgiven.

Let’s get you that peace offering, shall we?

Recipe Overview

Pumpkin Coffee Cake with Streusel

A super-moist pumpkin cake layered and topped with a mountain of cinnamon-spiced streusel, then finished with a light drizzle of icing. Think: classic sour cream coffee cake, but in its fall-flavored best.

Perfect For:

• Lazy Sunday brunches
• Halloween dessert tables
• Thanksgiving breakfast (don’t question it)
• A Tuesday when you’re just over it

Ingredients

Streusel Topping

• ¾ cup all-purpose flour
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1½ tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 6 tbsp unsalted butter, cold and cubed

Pumpkin Cake

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree (not pie filling)
• ½ cup vegetable oil
• ½ cup sour cream
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1½ tsp vanilla extract

Icing

• 1 cup powdered sugar
• 1 tbsp melted butter
• 1–2 tbsp milk
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Make the Streusel Topping

This crumbly topping is the star of the show—don’t rush it.

• In a medium bowl, whisk together ¾ cup flour, ½ cup packed brown sugar, ¼ cup granulated sugar, 1½ tsp pumpkin pie spice, and 1 tsp cinnamon.
• Add 6 tablespoons of cold, cubed unsalted butter.
• Use a pastry cutter, fork, or your fingers to work the butter into the dry mix. You’re aiming for a chunky, sandy texture with some buttery clumps the size of peas. Larger crumbs = more crunch.
• Place in the fridge while you prepare the batter. Cold streusel bakes better—it holds its shape and gets that golden crunch.

2. Prepare the Pumpkin Cake Batter

This batter is rich, moist, and packed with warm spice.

• In a large bowl, whisk together the dry ingredients: 1¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, and 1 tsp pumpkin pie spice.
• Add 1 cup pumpkin puree and ½ cup vegetable oil directly into the dry mix. Use a fork or your hands to gently coat the flour—this unusual step helps prevent gluten formation, keeping the cake tender.
• In a separate bowl, whisk together the wet ingredients: ½ cup sour cream, ¾ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, and 1½ tsp vanilla extract.
• Pour the wet mixture into the flour-pumpkin mixture. Fold everything together with a spatula just until you don’t see dry spots. Don’t overmix—a few lumps are totally fine.

3. Assemble and Layer the Cake

Here’s where the magic happens—those layers make every bite exciting.

• Grease and line a 9×9-inch baking pan (metal for crisp edges, glass for a gentler bake).
• Spread half of the batter evenly into the pan. Use an offset spatula for clean layers.
• Sprinkle on half of the streusel—be generous, cover every inch.
• Add the remaining batter and gently smooth it out. Don’t press too hard; keep those layers distinct.
• Top with the remaining streusel, pressing it down lightly so it sticks.

4. Bake in Two Stages (The Half-Bake Trick)

This move keeps your streusel from sinking into the batter—pro move alert.

• Bake at 350°F (175°C) for 20 minutes.
• Carefully remove the pan and sprinkle on any extra streusel (yes, more is allowed). Some of the first layer may have sunk—this is your fix.
• Return to the oven and bake for 20–25 more minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
• Let it cool in the pan on a wire rack for at least 20–30 minutes.

5. Make the Icing and Finish Strong

Final touches matter—this icing ties everything together.

• In a small bowl, whisk together 1 cup powdered sugar, 1 tbsp melted butter, ½ tsp vanilla extract, and 1–2 tbsp milk (adjust for consistency).
• Once the cake is cool enough (don’t rush—it’ll melt off if it’s hot), drizzle the icing back and forth using a spoon or piping bag.
• Cut into squares and serve. Warm is heavenly, but it holds up great at room temp too.

More Pumpkin Recipes to Try

Craving more fall flavor? Here are a few cozy picks:

For a breakfast-friendly option, check out these Healthy Pumpkin Oatmeal Bars.

If you love pumpkin desserts, these Chewy Pumpkin Snickerdoodle Cookies are another fall favorite you’ll want to try.

Looking for a layered dessert? Don’t miss this Pumpkin Spice Cake with Cream Cheese Frosting.

You could also cozy up with this gooey Pumpkin Crisp—a true autumn treat.

For a gluten-free twist, try these Pumpkin Squares.

Why You’ll Love This Pumpkin Coffee Cake

FAQ Section

Conclusion

Whether your day starts with a haunted Home Depot run or just a craving for something cozy, this Pumpkin Coffee Cake brings it home. It’s warm, spiced, and unapologetically streusel-heavy—basically fall on a plate.

Go ahead, make a pan. Brew a strong cup of coffee. And maybe… skip the seasonal aisle next time.

Now go bake the cake I want to eat.

P.S. If you love fall baking as much as I do, visit my Pinterest page for more seasonal recipes and cozy kitchen inspo.

Pumpkin Coffee Cake: The Sweet Victory After a Home Depot Meltdown

Print Recipe

A super-moist pumpkin cake layered and topped with a mountain of cinnamon-spiced streusel, then finished with a light drizzle of icing. Think: classic sour cream coffee cake, but in its fall-flavored best.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 squares 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Streusel Topping:
• ¾ cup all-purpose flour
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1½ tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 6 tbsp unsalted butter, cold and cubed
• Pumpkin Cake:
• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup pumpkin puree (not pie filling)
• ½ cup vegetable oil
• ½ cup sour cream
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1½ tsp vanilla extract
• Icing:
• 1 cup powdered sugar
• 1 tbsp melted butter
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Make the Streusel Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, pumpkin pie spice, and cinnamon. Add cold, cubed butter and mix until the texture is chunky with buttery clumps. Chill in fridge.
2. Prepare the Pumpkin Cake Batter: In a large bowl, mix dry ingredients. Add pumpkin puree and vegetable oil and combine. In a separate bowl, whisk sour cream, both sugars, eggs, and vanilla. Combine with the flour mixture and fold until just mixed.
3. Assemble and Layer: Grease and line a 9×9-inch baking pan. Spread half the batter, sprinkle half the streusel. Add remaining batter, top with remaining streusel, and lightly press.
4. Bake in Two Stages: Bake at 350°F (175°C) for 20 minutes. Add extra streusel if needed. Bake for 20–25 more minutes until a toothpick comes out clean. Cool for 20–30 minutes.
5. Make the Icing: Whisk powdered sugar, melted butter, milk, and vanilla. Drizzle over cooled cake and serve.

Notes

For best results, don’t overmix the batter. Chill streusel before using, and don’t overbake—watch for golden edges and moist crumbs on the tester.

Nutrition

• Serving Size: 1 square
• Calories: 360
• Sugar: 27g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: pumpkin coffee cake, streusel, fall dessert, brunch cake, Thanksgiving breakfast