Ultimate Pumpkin Coffee Cake with Streusel Crumble

If autumn had a flavor, it would taste like this. The Ultimate Pumpkin Coffee Cake with Streusel Crumble is the kind of cozy, perfectly spiced dessert that makes your kitchen smell like comfort and your heart slow down for a moment. Each slice delivers the balanced sweetness, tender crumb, and comforting aroma that make fall mornings unforgettable. Tested and perfected to achieve that ideal harmony between moist pumpkin cake and buttery crumble, this recipe feels like a warm hug on a chilly day.

Whether you enjoy your first bite with hot coffee at sunrise or serve it as the finale of a Sunday brunch, this cake shared across countless family kitchens never fails to bring people back for one more piece. It captures everything home bakers love: reliable results, simple steps, and rich seasonal goodness.

🥣 Ingredients

This recipe combines pantry staples with autumn’s most beloved ingredients. The texture turns out moist yet fluffy, while the streusel crumble offers that irresistible crunch on top. Measurements are listed in both cups and grams for convenience.

Streusel Topping

• 3 cups (375 g) all-purpose flour
• 1 cup (200 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin pie spice
• 1 cup (225 g) melted unsalted butter

Pumpkin Cake Batter

• 2¼ cups (280 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ cup (115 g) softened butter
• 1 (15 oz / 425 g) can pumpkin puree (not pie filling)
• 4 large eggs
• ¼ cup (60 ml) vegetable or light olive oil
• 1 tablespoon vanilla extract

Vanilla Icing

• ¼ cup (55 g) softened butter
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 3 tablespoons milk (plus more if needed)
• 2 cups (240 g) powdered sugar

Optional Mix-ins

• ½ cup chopped walnuts or pecans for nutty depth
• ½ cup mini chocolate chips for a dessert twist
• 1 teaspoon grated orange zest for a bright contrast

👩‍🍳 Step-by-Step Instructions

Follow these steps carefully and your Pumpkin Bread Coffee Cake will emerge golden, fragrant, and incredibly tender.

Step 1: Prepare the Pan and Oven

Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan generously with butter or nonstick spray. A light dusting of flour helps ensure the cake releases cleanly later.

Step 2: Make the Streusel Crumble

In a large bowl, whisk together flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in the melted butter and stir until the mixture forms coarse crumbs. The texture should feel like damp sand with a few delicious clumps these golden bits become the crunchy star of your Coffee Cake Topping.

Step 3: Blend the Dry Cake Ingredients

In another bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mixing them first spreads the spices evenly throughout your batter.

Step 4: Add Butter and Pumpkin

Cut softened butter into cubes and drop into the dry mix along with half the pumpkin puree. Blend on low until it looks thick and slightly sandy. This creates a uniform base for smooth texture later.

Step 5: Mix Wet Ingredients

In a separate bowl, whisk together the remaining pumpkin puree, eggs, oil, and vanilla extract. When the mixture looks glossy and consistent, you’re ready for the best part combining wet and dry.

Step 6: Combine Everything

Add the wet blend gradually into the dry mix in three portions, mixing just until smooth after each addition. Avoid overmixing; your batter should look airy and light.

Step 7: Assemble and Layer

Spread half of the pumpkin batter into your prepared pan. Evenly scatter a generous handful of streusel on top. Add the remaining batter and finish with the rest of the crumble, pressing lightly to set. This layering ensures every bite balances tender cake and rich crumb.

Step 8: Bake to Perfection

Bake on the center rack for about 35 minutes. Quickly sprinkle any remaining crumble over spots that puffed up, then continue baking another 10–15 minutes until a toothpick inserted in the center comes out clean. The surface will turn golden with crunchy clusters on top a hallmark of perfect Pumpkin Cake with Streusel Topping.

Step 9: Cool and Glaze

Let the cake rest for 20 minutes before glazing. In a bowl, mix butter, powdered sugar, salt, vanilla, and milk until silky smooth. Drizzle across the warm cake, letting the icing settle into the cracks of the crumble.

🍁 Customization Ideas

The beauty of baking lies in creativity. Try these variations to keep the recipe exciting across seasons:

• Pumpkin Zucchini Coffee Cake: Add 1 cup grated zucchini to the batter for extra moisture and subtle earthiness.
• Pumpkin Crumble Cake Recipe: Skip the glaze and double the topping for a truly indulgent crumble-layered bake.
• Gluten-Free Option: Use a high-quality 1:1 gluten-free all-purpose flour blend. This maintains structure while staying soft.
• Pumpkin Butter Dessert Recipes: Swirl a few spoonfuls of pumpkin butter into the batter before baking for deep caramelized notes.
• Nut-Free Version: Omit nuts altogether and replace with toasted seeds like pepitas for crunch.

☕ Serving Suggestions

Fresh out of the oven, this cake fills the room with cinnamon warmth that feels like sunshine breaking through clouds. Serve warm, and the icing melts slightly into the crumb layer a match made for slow mornings.

• Pair slices with black coffee or a chai latte for balance.
• For brunch, serve alongside scrambled eggs, fruit salad, or a maple yogurt parfait.
• On chilly afternoons, enjoy a square with warm apple cider.
• For dessert, add a dollop of whipped cream or a drizzle of caramel sauce.

This cozy Pumpkin Cinnamon Cake Recipe brings a rustic beauty to any table. Whether plated on a simple wooden board with cinnamon sticks or presented on a tiered stand during holidays, it always feels like home.

🧊 Storage & Freezing Tips

Homemade cakes deserve care to stay soft and flavorful.

• Room Temperature: Keep your cake covered at room temperature for up to 3 days.
• Refrigeration: If your kitchen is warm, refrigerate after day two.
• Freezing: Individually wrap slices in plastic, then foil. Store for up to 3 months. Thaw at room temperature or overnight in the fridge.
• Reheating: Warm single servings in the microwave for 15–20 seconds or oven-heat a tray at 300°F (150°C) for 10 minutes.

Once reheated, a light dusting of powdered sugar revives that bakery-fresh appeal.

🌾 Pro Baking Tips

Perfecting this Pumpkin Cake Crumble comes down to a few essential secrets:

• Choose the right pumpkin puree: Use pure pumpkin, not pie filling, for control over sweetness and texture.
• Mind your butter: Softened, not melted, for the batter; fully melted for the streusel.
• Balance wet and dry: Too much puree or oil leads to dense results. Follow measurements exactly.
• Don’t rush cooling: Glazing too early can melt your icing completely. Wait until the cake feels just warm to the touch.
• For extra lift: Beat the final batter briefly on medium speed for a minute. Air incorporation creates that perfect crumb.
• For natural flavor depth (NATYRALI): Sprinkle a pinch of sea salt on the crumble before baking to highlight sweetness and spice.

💌 Emma’s Note

Every fall, I bake this Ultimate Pumpkin Coffee Cake with Streusel Crumble as the first real sign that the season has arrived. The smell the way cinnamon dances with pumpkin and butter in the oven always brings me back to days spent baking with my grandmother. It’s more than dessert; it’s a memory, a piece of joy shared at the table.

For anyone new to Baking Pumpkin Recipes, this one is foolproof yet rich enough for seasoned bakers to fall in love with. From the delicate crumb to the golden Coffee Cake Topping, it proves that simplicity and flavor belong together.

Take one bite, close your eyes, and let the cozy sweetness remind you that home can be found in something as simple as a slice of cake.