Introduction

Pumpkin Coffee Cake with Brown Sugar Streusel is a fall-inspired dessert that combines the moist, tender texture of pumpkin-infused cake with a rich, buttery, crunchy streusel topping. This cake is perfect for breakfast, brunch, or as an afternoon treat with coffee or tea. The warm spices, pumpkin flavor, and sweet brown sugar crumble make it a comforting and irresistible option for cozy autumn mornings or festive gatherings.

Why I Love This Recipe

I love this recipe because it delivers the perfect balance of flavors and textures. The cake is soft, moist, and lightly spiced, while the streusel topping adds a satisfying crunch and sweetness that makes every bite special. Baking this cake fills the kitchen with the aroma of cinnamon, nutmeg, and cloves, creating an inviting, cozy atmosphere. It’s simple to make but feels indulgent and impressive, perfect for sharing with family and friends.

Why It’s a Must-Try Dish

This recipe is a must-try because it takes the beloved coffee cake and elevates it with pumpkin and warm autumn spices. The brown sugar streusel topping adds texture, flavor, and a golden-brown finish that makes it irresistible. It’s versatile for breakfast, brunch, or dessert and can easily become a seasonal favorite. The combination of moist pumpkin cake and crumbly topping ensures it’s both comforting and indulgent in every bite.

Preparation Time & Cooking Time

Preparation Time: 20 minutes
Baking Time: 40–45 minutes
Cooling Time: 10 minutes
Total Time: 70–75 minutes
Servings: 12–16 slices
Calories: Approximately 350–380 per slice

Cuisine & Course

Cuisine: American
Course: Breakfast / Brunch / Dessert

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1/2 cup milk

For the Brown Sugar Streusel

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp salt
4 tbsp unsalted butter, cold and cut into small pieces

Simple Cooking Directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Whisk dry ingredients for the cake; cream butter and sugars, then add eggs, pumpkin, vanilla, and milk.
Mix dry ingredients into wet until just combined. Pour into pan.
Prepare streusel by combining flour, sugar, cinnamon, salt, and butter; sprinkle over batter.
Bake 40–45 minutes, cool slightly, and serve warm.

Step-by-Step Recipe Preparation Method

Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and lightly flour or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Cream Butter & Sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy (2–3 minutes).
Add Eggs & Pumpkin: Beat in eggs, one at a time, followed by pumpkin puree and vanilla extract until smooth.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Pour Batter into Pan: Spread the batter evenly in the prepared baking pan.
Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add Streusel to Cake: Sprinkle the streusel evenly over the cake batter.
Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Let the cake cool in the pan for 10 minutes before serving. Slice and serve warm or at room temperature.

How to Serve

Serve slices as a breakfast treat, brunch centerpiece, or dessert. Pair with coffee, chai, or hot chocolate. Optionally, drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.

Additional Recipe Tips

Use fresh pumpkin puree for best flavor.
Do not overmix the batter; overmixing can make the cake dense.
Cold butter in the streusel ensures a crumbly, crisp topping.
Add chopped nuts to the streusel for extra texture and flavor.

Variations

Nutty Streusel: Add 1/2 cup chopped pecans or walnuts to the streusel.
Cream Cheese Swirl: Add dollops of sweetened cream cheese to the batter before baking.
Spiced Glaze: Drizzle glaze made with powdered sugar, milk, and cinnamon over the cooled cake.
Chocolate Chip: Fold in 1/2 cup mini chocolate chips into the batter.

Freezing & Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in an airtight container for up to 5 days.
Freezing: Wrap cooled cake in plastic wrap and foil; freeze for up to 2 months. Thaw overnight at room temperature before serving.

Special Equipment Needed

9×13-inch baking pan
Mixing bowls
Electric mixer or hand whisk
Pastry cutter or fork for streusel
Wire cooling rack

Frequently Asked Questions (FAQ)

Q1: Can I make this cake vegan?
A: Yes, substitute eggs with flax eggs, use plant-based butter, and non-dairy milk.

Q2: Can I prepare the streusel ahead of time?
A: Yes, make it in advance and store in the refrigerator until ready to use.

Q3: Can I use canned pumpkin puree?
A: Absolutely, just ensure it is plain pumpkin puree, not pie filling.

Q4: Can I bake this in a round cake pan?
A: Yes, adjust baking time slightly and check doneness with a toothpick.

Conclusion

Pumpkin Coffee Cake with Brown Sugar Streusel is a cozy, flavorful treat perfect for autumn mornings or holiday gatherings. The moist pumpkin cake paired with a crisp, sweet streusel topping creates a perfect balance of textures and flavors. Easy to prepare, visually appealing, and wonderfully aromatic, this cake is a must-try for pumpkin lovers and coffee cake enthusiasts alike. Each slice delivers warmth, sweetness, and comfort in every bite.