Pumpkin coffee cake is a recipe that will earn a spot in your regular fall baking after just one try. It looks impressive, but comes together in minutes. It’s tender and spiced, baked in a simple 8x8 pan. The cake has a generous pumpkin spice streusel layered inside and piled on top, and a sweet vanilla glaze drizzle. No fancy equipment, no complicated steps, just a straightforward from scratch cake that comes together with about 15 minutes of hands on time. This cake can be thrown together on a weekend morning and is ready to go quickly.
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My goal was a pumpkin coffee cake that used real, simple ingredients (no oil, no sour cream), baked in a pan that actually makes sense for a small household, and tasted like fall in every bite. After testing it several times, I landed on a version I am proud to share. The pumpkin keeps the crumb moist and tender without making it heavy, and the double layer of streusel means you get that sweet, buttery flavor in every bite.
If you love a good streusel, my cinnamon walnut coffee cake is proof that a crumb topping can completely make a cake. And if pumpkin is your thing, you are going to want to make this one immediately.
🧡 why you will fall in love with this easy pumpkin spice coffee cake
- A double layer of streusel, one in the middle, one on top!
- Uses pantry staples you likely already have.
- Made with real pumpkin puree.
- No oil, no sour cream, just butter, buttermilk and pumpkin for a perfectly moist crumb
- That sweet vanilla icing drizzle on top ties it all together.
- Easily doubles for a 9x13 pan if you are feeding a crowd.
🛒 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Pumpkin puree ~ make sure you are using 100% pumpkin puree and not pumpkin pie filling. Libby's is a reliable go-to. The pumpkin adds moisture, flavor, and that gorgeous color to the crumb. You can use the extra puree to make pumpkin blondies, pumpkin gingerbread cookies or pumpkin cake cookies.
Pumpkin pie spice ~ you will need 3 teaspoons total, divided between the streusel and the cake batter. No pumpkin pie spice on hand? No problem, I have a note in the recipe card with how to make it at home.
Buttermilk ~ room temperature buttermilk gives the cake a tender and soft crumb. Kefir works as a substitute. In a pinch, you can make your own, but I get the best results with store bought buttermilk. See the recipe card notes, if you need to make your own.
Nuts ~ totally optional, but toasted pecans or walnuts in the streusel add a wonderful crunch. Toast them for 5-8 minutes, let them cool, and chop before adding. I tested this recipe both ways, but my family likes it best without nuts.
Looking for more easy fall bakes? My pumpkin snack cake is another one I reach for frequently this time of year, simple, cozy, and it stays moist for days!
🥣 how to make
Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. If you want to add walnuts or pecans, toast them now. Place pecans or walnuts (¾-1 cup/81-108g) on a parchment or aluminum foil lined baking pan for 5-8 minutes. Allow the nuts to cool and chop into small pieces before making the streusel.
For the streusel topping: Melt the butter and let cool for 3-4 minutes. In a medium bowl, mix together the brown sugar, all-purpose flour and pumpkin spice mix. Then add the melted butter into the dry mixture and mix until you have a crumbly mixture and no dry flour remains. If using nuts, add them in and toss to combine. Place the streusel in the freezer while you mix the cake batter.
In a medium to large bowl, whisk together the melted butter, kosher salt, granulated sugar, and packed brown sugar until the mixture is combined.
Scrape up and down the bowl and then add the pumpkin and eggs and whisk to fully combine.
Then add the room temperature buttermilk and whisk until combined.
Pour about one cup of the flour over the wet ingredients, then add the pumpkin pie spice, baking powder, baking soda, and whisk until just combined. Add the remaining cup/ of flour and mix with a spatula until just combined. The batter is thick. See the video tutorial, if you need a visual of this step.
Spread about half the batter into the bottom of the prepared pan.
Top with half of the cold streusel mixture. Add the remaining batter in spoonfuls on top of the streusel and use an off set spatula to smooth the batter in an even layer. The batter is thick, so work slowly. Then top with remaining streusel topping.
Bake for 35-40 minutes, until a tester comes out with just a few moist crumbs. Allow to cool in the pan set on a wire cooling rack.
Once the pumpkin coffee cake has cooled for about 30 minutes, make the icing. In a small bowl, whisk together the confectioners' sugar, milk and vanilla until a thick icing glaze is formed. Then drizzle over the top of the coffee cake.
💬 frequently asked questions
can I make this in a different pan size?
Yes! This recipe doubles easily and can be baked in a 9x13 pan. Baking time may be slightly shorter, so start checking around 30 minutes. You can also bake it in a 9-inch round and the bake time should be similar.
can I use pumpkin pie filling instead of pumpkin puree?
No, please use 100% pumpkin puree. Pumpkin pie filling has added sugar and spices, which will throw off the balance of the recipe.
is this a recipe I can make ahead of time?
Yes! The cake keeps well. You can bake it the day before and store it covered at room temperature. Add the icing glaze when you are ready to serve, or drizzle it on the night before, both work. You can also bake the cake and freeze it before serving. Allow the pumpkin streusel coffee cake to defrost overnight in the refrigerator and then come to room temperature before serving.
do I have to use the vanilla icing?
No, you do you here! I tested this recipe with the icing glaze and without and my testers loved it both ways.
👩🏻🍳 expert tips for the best coffee cake
Measure your flour correctly. Too much flour will make the pumpkin spice coffee cake dry and dense. If you don’t have a kitchen scale, fluff the flour in its container, spoon it into your measuring cup, and level it off with the flat side of a knife.
Work slowly when layering. The cake batter is thick, and spreading it over the middle streusel layer takes a little patience. Use an offset spatula and be gentle so you don't mix all the streusel into the batter.
Do not over bake. Your cake is done when a toothpick or tester comes out with just a few moist crumbs, not wet batter, but not completely clean either. Remember your oven is different from mine, so start checking at 30-32 minutes.
Use a light-colored pan. Dark pans absorb more heat and can cause the edges to overbake before the center is done. A light-colored 8x8 metal pan gives you the most even bake.
🫙 how to store
Store any leftover pumpkin coffee cake in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Note that the streusel topping will soften a little during storage, it's still delicious, just not quite as crunchy as day one.
The cake freezes well for up to 2 months. Wrap it tightly in a double layer of plastic wrap or store in an airtight freezer container. I have frozen it both with and without the icing and both work great. Allow it to defrost at room temperature before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Pumpkin Coffee Cake with Streusel. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Pumpkin Coffee Cake with Streusel
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
pumpkin spice streusel
- ⅓ cup melted butter 75g
- ¾ cup all-purpose flour 94g
- ⅔ cup packed brown sugar* 133g
- 1 teaspoon pumpkin pie spice**
- ¾ - 1 cup pecans or walnuts optional 81-108g
pumpkin coffee cake
- ½ cup butter melted 113g
- ½ teaspoon kosher salt
- ½ cup packed brown sugar 100g
- ½ cup granulated sugar 100g
- ¾ cup 100% pumpkin puree*** 183g
- 2 large eggs room temperature
- ½ cup buttermilk room temperature**** 120mL
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour 250g
vanilla icing
- ¾ cup confectioners’ sugar 90g
- 1 tablespoon milk 15mL
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. If you want to add walnuts or pecans, toast them now. Place pecans or walnuts (¾-1 cup/81-108g) on a parchment or aluminum foil lined baking pan for 5-8 minutes. Allow the nuts to cool and chop into small pieces before making the streusel.
for the streusel topping
- Melt the butter (⅓ cup/75g) and let cool for 3-4 minutes. In a medium bowl, mix together the brown sugar (⅔ cup/133g), all-purpose flour (¾ cup/94g) and pumpkin spice mix (1 teaspoon). Then add the melted butter into the dry mixture and mix until you have a crumbly mixture and no dry flour remains. If using nuts, add them in and toss to combine. Place the streusel in the freezer while you mix the cake batter.
for the coffee cake
- In a medium to large bowl, whisk together the melted butter (½ cup/113g), kosher salt (½ teaspoon), granulated sugar (½ cup/100g), and packed brown sugar (½ cup/100g) until the mixture is combined.
- Scrape up and down the bowl and then add the pumpkin (¾ cup/183g) and eggs (2 large) and whisk to fully combine. Then add the room temperature buttermilk (½ cup/120mL) and whisk until combined, about 30-60 seconds.
- Pour about one cup/125g of the flour over the wet ingredients, then add the pumpkin pie spice (2 teaspoons), baking powder (1 teaspoon), baking soda (½ teaspoon) and whisk until just combined. Add the remaining cup/125g of flour and mix with a spatula until just combined. The batter is thick.
- Spread about half the batter into the bottom of the prepared pan. Top with half of the cold streusel mixture. Add the remaining batter in spoonfuls on top of the streusel and use an off set spatula to smooth the batter in an even layer. The batter is thick, so work slowly. Then top with remaining streusel topping.
- Bake for 35-40 minutes, until a tester comes out with just a few moist crumbs. Allow to cool in the pan set on a wire cooling rack.
- Once the pumpkin coffee cake has cooled for about 30 minutes, make the icing. In a small bowl, whisk together the confectioners' sugar (¾ cup/90g), milk (1 tablespoon) and vanilla (½ teaspoon) until a thick icing glaze is formed. Then drizzle over the top of the coffee cake.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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