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Pumpkin Coffee Cake Recipe
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Pumpkin Coffee Cake Recipe

This Pumpkin Streusel Coffee Cake is the ultimate fall treat, combining spiced pumpkin cake with a crunchy streusel topping. It’s perfect for breakfast, brunch, or dessert, and the optional glaze adds a delightful sweetness. Easy to make and full of autumn flavors, it's a must-have for cozy gatherings.  
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
For the Streusel Topping:
  • ⅓ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter cold, cubed
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped pecans optional
For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2-3 tablespoon milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, cream the softened butter. Add pumpkin puree, eggs, vanilla, and sour cream. Mix well.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. In a separate bowl, prepare the streusel topping by combining flour, brown sugar, cinnamon, and cold butter. Mix until crumbly. Stir in chopped pecans if desired.
  6. Pour the cake batter into the prepared pan, and sprinkle the streusel topping evenly over the batter.
  7. Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before removing from the pan.
  8. Optional: Prepare the glaze by whisking together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.

Notes

  • You can replace pecans with walnuts or omit nuts if preferred.
  • To make ahead, store the cake at room temperature for up to 3 days. Add the glaze just before serving.