Pumpkin Coffee Cake – Your Go-To Fall Baking Winner

A Chaotic Trip to Home Depot, a Pumpkin, and This Cake

It was one of those days. A quick trip to Home Depot turned into chaos—the kids were jazzed up on cider donuts, the Halloween section was a war zone of fallen pumpkins, and I was seconds away from buying a leaf blower just to escape. So naturally, when we got home, I baked a cake. But not just any cake: Pumpkin Coffee Cake. Moist, spiced, piled with streusel, and topped with a sweet glaze that sinks into all the right places.

What Is Pumpkin Coffee Cake?

If pumpkin pie and a sour cream coffee cake had a glorious autumn baby, this would be it.

• A moist pumpkin cake base: rich with spice and soft from pumpkin puree
• A double dose of cinnamon streusel topping: layered and on top
• A drizzle of sweet glaze that ties everything together

It’s a pumpkin streusel coffee cake that doesn’t mess around. No coffee in the cake (we’ll get to that), just the perfect pairing with coffee. Ideal for brunch, dessert, or late-night “I deserve this” snacking.

What’s Inside This Easy Pumpkin Cake Recipe:

• Origin story
• Why this cake works
• Ingredients
• Step-by-step instructions
• FAQs
• Storage + freezing tips
• More pumpkin dessert ideas
• Full printable recipe

Why This Moist Pumpkin Coffee Cake Works

Moist Pumpkin Cake Core

• Pumpkin puree = major moisture
• Spices like cinnamon, nutmeg, ginger, and clove
• Sour cream gives it that slight tang and tender crumb

Streusel in Two Layers for the Perfect Pumpkin Crumb Cake

• Butter, brown sugar, cinnamon, flour — the classics
• Half gets baked in the middle layer
• The rest on top for that crumbly crown

Sweet Glaze for Your Pumpkin Cake with Icing

• Just powdered sugar, milk, vanilla
• Melts into the warm cake
• Not optional. Ever.

Pumpkin Streusel Coffee Cake Ingredients

Streusel Topping Recipe

• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup (1 stick) melted unsalted butter
• Pinch of salt
• Optional: 1/2 cup chopped pecans

Pumpkin Cake From Scratch

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 1 tsp vanilla extract

Glaze for Pumpkin Cake

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Shopping List for Your Pumpkin Breakfast Cake

• Flour, sugar (brown & granulated), baking soda, baking powder
• Cinnamon, pumpkin pie spice, salt, vanilla
• Butter, sour cream, eggs, pumpkin puree
• Powdered sugar, milk

Step-by-Step Instructions for the Best Pumpkin Coffee Crumb Cake

1. Make the Streusel

Grab a bowl. Dump in the flour, brown sugar, cinnamon, and salt. Stir it. Pour in that glorious melted butter and mix until clumpy.

Chef tip: You’re not making dough—think wet sand with attitude. Clumps are good. We love clumps.

2. Prepare the Batter

Cream the softened butter and granulated sugar until it’s light and fluffy. Add eggs, one at a time. Mix in pumpkin puree, sour cream, and vanilla.

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly add dry to wet.

Don’t overmix. You’re not churning butter here. Just fold until you don’t see dry streaks.

3. Layer Like a Pro for Layered Pumpkin Coffee Cake

Grease an 8×8 or 9×9 baking dish. Add half the batter. Sprinkle on half the streusel. Add the rest of the batter. Finish with the rest of the streusel.

This is key: That middle streusel layer? It’s what makes people ask for the recipe.

4. Halfway Streusel Trick

Bake at 350°F (175°C) for 25 minutes. Pull it out. Press any sunken streusel back on top. Return for another 20-25 minutes.

Why? You want that topping to stay on top. Gravity is not your friend here.

5. Glaze Game

While the cake is warm (not hot), whisk up the glaze. Drizzle it all over.

Let it melt. Into the cracks. Into your soul.

FAQs About Pumpkin Coffee Cake

Make-Ahead & Freezing Tips for Fall Coffee Cake

Storing

• Airtight container
• Room temp: 2 days
• Fridge: 4-5 days

Freezing

• Wrap in plastic + foil
• Freeze up to 2 months
• Thaw overnight
• Reheat at 350°F for 10 mins

More Pumpkin Dessert Ideas for Autumn Brunch Recipes

your list:

• Try this hearty pumpkin chili for fall for a savory contrast to all that sweetness.
• Need more sweets? This pumpkin spice cake is layered with cream cheese frosting heaven.
• Craving something crisp and cozy? You’ll love this pumpkin crisp dessert.
• These chewy pumpkin snickerdoodles are a cookie jar essential.
• And for the gluten-free crew, try these gluten-free pumpkin dessert bars.

If you loved this pumpkin coffee cake, here are some cozy, fall-approved bakes to add to 

This pumpkin coffee cake isn’t just a recipe. It’s a fall tradition in the making. Layered, moist, warmly spiced, and unapologetically streusel-heavy. Whether you’re hosting brunch, dodging Halloween chaos, or just craving something pumpkin, this is the cake you want to eat.

Looking for more cozy recipes? Come find me on Pinterest at Emilio Recipes for more fall baking favorites and sweet ideas!

Pumpkin Coffee Cake – Your Go-To Fall Baking Winner

Print Recipe

Moist, spiced pumpkin coffee cake loaded with cinnamon streusel and finished with a sweet glaze — the ultimate fall bake to pair with your favorite cup of coffee.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour (streusel)
• 3/4 cup brown sugar (streusel)
• 2 tsp cinnamon (streusel)
• 1/2 cup melted unsalted butter (streusel)
• Pinch of salt (streusel)
• Optional: 1/2 cup chopped pecans (streusel)
• 1 3/4 cups all-purpose flour (cake)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup powdered sugar (glaze)
• 2–3 tbsp milk (glaze)
• 1/2 tsp vanilla extract (glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish.
2. Make the streusel: In a bowl, stir flour, brown sugar, cinnamon, and salt. Add melted butter and mix until clumpy. Set aside.
3. Make the batter: Cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in pumpkin puree, sour cream, and vanilla.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually fold dry ingredients into wet until just combined.
5. Layer the cake: Spread half the batter into prepared dish, sprinkle half the streusel, then add remaining batter and top with remaining streusel.
6. Bake for 25 minutes. Remove and gently press any sunken streusel back on top. Return to oven for 20–25 more minutes until set.
7. Make the glaze: While cake is warm (not hot), whisk together powdered sugar, milk, and vanilla extract. Drizzle over cake and let it soak in.

Notes

Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. To freeze, wrap in plastic and foil; freeze up to 2 months. Thaw overnight and reheat at 350°F for 10 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 29g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Keywords: pumpkin coffee cake, fall dessert, streusel, glaze, pumpkin crumb cake