It's time for all the Fall vibes with this Pumpkin Coffee Cake with Streusel Topping. Pair it with coffee for breakfast or enjoy a slice for dessert. You simply can't go wrong with this moist pumpkin cake with a buttery streusel center and topping.
I'm obsessed with pumpkin desserts in the Fall and this recipe is on repeat all season. The cake is so flavor packed and paired with the streusel topping, it is just fantastic.
For more pumpkin recipes try these Pumpkin Cheesecake Bars, Pumpkin Spice Donuts, and Pumpkin Cookies.
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Why You'll Love This Recipe:
- Fall Favorite. Pumpkin recipes are so delicious in the Fall and this is a seasonal must try!
- Easy to Make. No difficult techniques and the cake comes together all in one bowl!
- Delicious. If you love coffee cake, I promise you'll be obsessed with this recipe!
For more cake recipes, check out this Banana Bread Cake, Blueberry Dump Cake, Apple Oatmeal Cake, and Apple Cobbler Cake.
Ingredients:
Pumpkin: You want 100% pure pumpkin in the can from the baking aisle. Libby's brand is a popular one and I buy multiples to stick in my pantry in the Fall.
Vegetable Oil: I don't love using seed oils, but it's really necessary in this recipe to create the moist cake.
Salted Butter: It needs to be cold from the fridge to create the crumbled streusel topping.
I highly recommend a metal 8x8 pan for this cake versus glass because it cooks faster. I have not tested it with a glass pan.
* Find the full recipe ingredients and quantities in the recipe card below.
How To Make Pumpkin Coffee Cake:
Step 1: Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper.
Step 2: In a large bowl whisk together 1 and ⅓ cup flour, baking powder, baking soda, salt, 1 tablespoon cinnamon, nutmeg, ½ cup brown sugar and ½ cup granulated sugar. Try to break up the chunks of brown sugar the best you can.
Step 3: Into the dry ingredients, pour over eggs, sour cream, vegetable oil, vanilla and canned pumpkin. Stir with a spoon to combine until fully mixed. Set aside while we prepare the crumble topping.
Step 4: To make crumble topping: Into a large bowl add 1 cup flour, ½ cup granulated sugar, ¼ cup brown sugar, and 1 tablespoon cinnamon. Whisk to combine. Remove the butter from the fridge and slice into about 40 smaller pieces. Note: The recipe calls for 1 and ½ sticks salted butter, even though I'm just showing 1 stick in photo. Add into the bowl, then work your fingers in a pinching motion to create small crumbles. The final product should look like wet sand with different sized chunks.
Step 5: To Assemble: Pour only half the pumpkin cake batter into the pan. Top with half of the streusel topping. Cover with remaining cake batter, then finish with remaining streusel.
Step 6: Bake for 50-60 minutes until fully cooked. To test: stick a toothpick in the center and when pulled out it should have small crumbs with no wet batter. Note: If you use a glass pan, it will take longer to cook. Allow the cake to cool for 20-30 minutes.
Step 7: Slice into squares, serve and enjoy!
Expert Tips:
- The butter must be cold for the streusel topping and it's important to cut it up into tiny chunks so it creates the right texture and doesn't need to be over mixed.
- I highly recommend a metal 8x8 pan for this cake versus glass because it cooks faster. I have not tested it with a glass pan.
Pair this Coffee Cake with an Apple Cider Slushy or a Latte with Pumpkin Cold Foam.
More sweets You'll Love:
If you tried this Pumpkin Coffee Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Pumpkin Coffee Cake
- Total Time: 1 hour 35 minutes
- Yield: 12 slices 1x
Description
It's time for all the Fall vibes with this Pumpkin Coffee Cake with Streusel Topping. Pair it with coffee for breakfast or enjoy a slice for dessert. You simply can't go wrong with this moist pumpkin cake with a buttery streusel center and topping.
Ingredients
Pumpkin Cake:
- 1 and ⅓ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 15 ounce can 100% pumpkin (Libby's brand preferred)
Streusel Filling and Topping:
- 1 cup all purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 12 tablespoons salted butter (1 and ½ sticks),* cold from fridge. Do not allow to warm at room temp.
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper.
- In a large bowl whisk together 1 and ⅓ cup flour, baking powder, baking soda, salt, 1 tablespoon cinnamon, nutmeg, ½ cup brown sugar and ½ cup granulated sugar. Try to break up the chunks of brown sugar the best you can.
- Into the dry ingredients, pour over eggs, sour cream, vegetable oil, vanilla and canned pumpkin. Stir with spoon to combine until fully mixed. Set aside while we prepare the crumble topping.
- Into a large bowl, add 1 cup flour, ½ cup granulated sugar, ¼ cup brown sugar, and 1 tablespoon cinnamon. Whisk to combine. Remove the butter from the fridge and slice into about 40 smaller pieces. Add into the bowl, then work your fingers in a pinching motion to create small crumbles. The final product should look like wet sand with different sized chunks.
- To Assemble: Pour only half the pumpkin cake batter into the pan. Top with half of the streusel topping. Cover with remaining cake batter, then finish with remaining streusel.
- Bake for 50-60 minutes until fully cooked. To test: stick a toothpick in the center and when pulled out it should have small crumbs with no wet batter. Note: If you use a glass pan, it will take longer to cook. Allow the cake to cool for 20-30 minutes.
- Slice into squares, serve and enjoy!
Notes
- The butter must be cold for the streusel topping and it's important to cut it up into tiny chunks so it creates the right texture and doesn't need to be over mixed.
- I highly recommend a metal 8x8 pan for this cake versus glass because it cooks faster. I have not tested it with a glass pan.
- Prep Time: 15 minutes
- Cooling Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
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