This pumpkin coffee cake with streusel is the kind of cozy, comforting dessert I crave all fall long. It’s soft, full of spiced pumpkin flavor, topped with a buttery crumble, and finished with a drizzle of sweet vanilla glaze. Whether I’m enjoying a slice with morning coffee or as an afternoon snack, it always hits the spot.
Why You’ll Love This Recipe
I love how quick and simple this coffee cake is to prepare — no fancy equipment or long prep time. It’s moist and rich without being too sweet, and the streusel topping adds the perfect crunch. The warm spices combined with pumpkin puree make every bite feel like fall. Plus, the vanilla glaze on top brings everything together with a hint of extra sweetness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin spice
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 cup melted butter
1/2 cup granulated sugar
1/4 cup buttermilk
For the streusel:
1/4 cup butter, melted
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
For the vanilla glaze:
3/4 cup powdered sugar
1 tablespoon melted butter
2 teaspoons vanilla extract
Tiny splash of milk
Directions
I preheat the oven to 350°F and grease an 8×8 baking dish or 8-inch round cake pan.
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
In a large bowl, I combine the vanilla, pumpkin puree, brown sugar, melted butter, granulated sugar, and buttermilk.
I add the dry ingredients into the wet mixture in two batches, stirring gently until just combined.
I spoon the batter into the prepared baking dish and smooth the top.
In a small bowl, I mix all the streusel ingredients and sprinkle the mixture evenly over the batter.
I bake the cake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.
After letting the cake cool for about 10 minutes, I whisk together the glaze ingredients and drizzle it over the top. Then it’s ready to enjoy!
Servings and timing
This recipe makes about 12 pieces. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
I sometimes add chopped pecans or walnuts to the streusel for a nutty crunch.
For a slightly tangier flavor, I’ve used sour cream in place of buttermilk and loved the result.
I’ve also added mini chocolate chips to the batter for a dessert-style version.
If I’m baking for a crowd, I double the recipe and use a 9×13 pan — just add about 5 more minutes to the baking time.
storage/reheating
I keep any leftovers covered at room temperature for up to 2 days. If I want to store it longer, I refrigerate it for up to 5 days. To freeze, I slice the cake and wrap the pieces individually — they stay good for up to 2 months. When I’m ready to enjoy a piece, I reheat it in the microwave for about 15–20 seconds to bring back the softness.
FAQs
Is it okay to use only one type of sugar in the cake?
Yes, I can use just brown sugar or granulated sugar, but I find the combination gives the best texture and flavor. Brown sugar adds moisture and richness, while granulated sugar helps with structure.
Can I make this coffee cake ahead of time?
Absolutely. I often bake it the night before and store it covered at room temperature. The flavors even deepen slightly overnight.
Can I use fresh pumpkin instead of canned?
Yes, if I have homemade pumpkin puree, I use the same quantity (1 cup). Just make sure it’s not too watery — I like to blot it slightly with paper towels if needed.
What can I use if I don’t have buttermilk?
I mix 1/4 cup milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes. It’s a quick substitute that works well in this recipe.
Can I skip the glaze?
Definitely. I’ve made it both with and without the glaze, and while the drizzle adds a sweet finish, the cake is still delicious on its own.
Conclusion
This pumpkin coffee cake with streusel has become one of my go-to fall bakes. It’s simple, cozy, and full of the warm flavors I look forward to all year. Whether I serve it at brunch, bring it to a gathering, or keep it all to myself with a cup of coffee, it always brings a little joy to the season.
This cozy pumpkin coffee cake is filled with warm spices and topped with a buttery cinnamon streusel and sweet vanilla glaze—perfect for fall mornings or a comforting dessert.
Total Time:45 minutes
Yield:12 pieces
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons pumpkin spice
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 cup melted butter
1/2 cup granulated sugar
1/4 cup buttermilk
For the streusel:
1/4 cup melted butter
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
For the glaze:
3/4 cup powdered sugar
1 tablespoon melted butter
2 teaspoons vanilla extract
Small splash of milk
Instructions
Preheat the oven to 350°F and grease an 8×8-inch baking dish or 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
In a large bowl, mix together the vanilla extract, pumpkin puree, brown sugar, melted butter, granulated sugar, and buttermilk.
Add the dry ingredients to the wet in two batches, stirring gently until just combined.
Spoon the batter into the prepared baking dish and smooth the top.
In a small bowl, mix all the streusel ingredients together and sprinkle evenly over the batter.
Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes.
Whisk together all the glaze ingredients and drizzle over the cooled cake.
Serve warm or at room temperature.
Notes
Add chopped pecans or walnuts to the streusel for added crunch.
Substitute sour cream for buttermilk for a tangier flavor.
Mix in mini chocolate chips for a dessert-style twist.
Double the recipe and bake in a 9×13-inch pan, adding 5 extra minutes to bake time.
