Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Glaze

Pumpkin Coffee Cake

If fall had an official baking project, this would be it. Pumpkin Coffee Cake is a moist, fluffy pumpkin cake seasoned with warm spices and layered with what can only be called a ridiculous amount of streusel, then finished with a simple vanilla glaze.

It is the pumpkin version of a classic Sour Cream Coffee Cake, reimagined for peak cozy season, first published on October 31, 2022 and updated January 10, 2025.

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With 20 minutes of prep, 45 minutes of cook time, and 1 hour 5 minutes total, it serves 16, which makes it built for sharing.

The original post opens with the author’s story of a chaotic family Halloween shopping trip to Home Depot, the kind of outing that tests every last ounce of patience, and it ends on a note anyone with kids will understand: amid trying times like those, a reliable Pumpkin Streusel Coffee Cake is exactly the comfort you need.

It is a funny, honest frame for a recipe, and it sets the tone for everything that follows.

At its heart, this is the author’s favorite Sour Cream Coffee Cake, given the full pumpkin treatment. Think of your favorite pumpkin cake, now with a large amount of cinnamon streusel and a glaze on top. The architecture is what sets it apart.

Most coffee cakes give you a single layer of crumble plus a topping. This one stacks four layers of streusel between ribbons of sweet, buttery, naturally orange pumpkin batter.

The streusel stays buttery and rich, the topping crisps in the oven, and the glaze settles into every craggy bite. It is the fall baking project of your dreams, and one slice is never enough.

This is an American style dessert, filed under the keywords coffee cake, pumpkin, sour cream, and streusel. Per the source recipe card, each of the 16 servings lands around 553 calories, with 68 grams of carbohydrates, 29 grams of fat, and 6 grams of protein.

The method below is adapted from the original Pumpkin Coffee Cake recipe, and if you love this format, a Gingerbread Coffee Cake with Crumble Topping makes another excellent cozy season bake.

For a second opinion on the genre, this moist pumpkin coffee cake with streusel is worth a look.

Below you will find the ingredients explained layer by layer, a step by step walkthrough of the streusel, the batter, and the famous layered assembly, plus straight answers on making it ahead and freezing it.

Happy 11th Anniversary to the Food Charlatan!

October is anniversary month on the blog, and this particular cake doubles as the 11th anniversary bake. Every year, the author bakes a cake to mark another year of blogging, and she takes a moment to thank the readers who stick around for the stories as well as the recipes.

The archive of anniversary bakes reads like a greatest hits list, starting with the very first blog post back in 2011:

• 2011, the first blog post: Pumpkin Oatmeal White Chocolate Cookies
• 1st anniversary, 2012: Cake Mix Coffee Cake
• 2nd anniversary, 2013: Pumpkin Oatmeal White Chocolate Chip Cookies, a reshoot of the very first recipe
• 3rd anniversary, 2014: a brand new blog design
• 4th anniversary, 2015: The Best Chocolate Cake I Have Ever Had
• 5th anniversary, 2016: Death by Chocolate Bundt Cake
• 6th anniversary, 2017: Upside Down Almond Crunch Cupcakes
• 7th anniversary, 2018: Ginger Sticky Toffee Pudding Cake
• 8th anniversary, 2019: Sour Cream Coffee Cake with a Ridiculous Amount of Streusel
• 9th anniversary, 2020: Homemade Spice Cake
• 10th anniversary, 2021: Classic Cheesecake, celebrated with an in person party

Eleven years, eleven cakes, and one very happy blog birthday.

Pumpkin Spice Coffee Cake ingredients

It helps to think of this cake in layers, because that is exactly how it is built. The bottom layer is the cake itself: a sweet, buttery yellow cake base with pumpkin puree stirred in for fall flavor and a gorgeous natural orange color.

The streusel is the star, buttery and rich, and it crisps beautifully in the oven. Instead of the usual single layer with crumble on top, this cake packs in four layers of streusel total. Once baked, a simple glaze goes over the top.

Here is the basic shopping list so you can check your pantry before you start. The full recipe with exact quantities is at the bottom of the post:

• Flour
• Brown sugar
• Granulated sugar
• Kosher salt
• Cinnamon
• Pumpkin pie spice
• Butter
• Baking powder
• Baking soda
• Vegetable oil
• Eggs
• Pumpkin puree
• Vanilla extract
• Milk
• Powdered sugar

How to make Pumpkin Coffee Cake with Streusel

The method has a few unusual moves, and every one of them earns its place. Start with the streusel, since it benefits from a rest in the fridge while you mix the batter.

First, make a generous batch of streusel. Whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and plenty of pumpkin pie spice in a large bowl. Melt the butter, pour it in, and stir only halfway, stopping before the mixture fully comes together.

You are aiming for what looks like wet sand with lots of big chunks, and it is completely fine if some loose flour remains at the bottom.

The author prefers melted butter here after experimenting, finding that cold butter cut in simply does not work as well. Set the streusel aside, ideally in the fridge, while you move on to the batter.

For the cake, whisk the dry ingredients in a large bowl or stand mixer: flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.

Chop softened but still cool butter into chunks and add it to the flour, along with a big unmeasured scoop of pumpkin straight from the can.

Blend with the paddle attachment or electric beaters until the butter is incorporated and the mixture comes together in a thick doughy ball.

Coating the butter in flour before any liquid goes in is what gives the cake its wonderful texture, and the pumpkin moistens the mixture just enough. Do not overmix. If the mixture will not come together, add a few extra dollops of pumpkin.

In a separate bowl, reuse the same bowl you melted the butter in, and add all the remaining pumpkin from the can. Whisk in the eggs, vegetable oil, and vanilla until the eggs are well blended.

Add this wet mixture to the flour mixture in three additions, beating about 20 seconds after each one, then beat for one final minute until the batter turns light, fluffy, and a gorgeous orange.

Assembly is where the four layer magic happens, and the order matters. Grease a 9 by 13 inch cake pan, then layer like this:

1. Spread 2 cups of batter in the bottom of the pan, then sprinkle 1 cup of streusel evenly over the top, breaking up any oversized chunks by hand.
2. Spread another 2 cups of batter over the streusel as best you can, then add another 1 cup of streusel.
3. Add the rest of the batter and spread it evenly, then top with 2 cups of streusel. Do not add all the remaining streusel yet. There will be some left over, so stash it in the fridge.

Resist the urge to dump all the streusel in at once. That much weight in one go keeps the cake from rising properly, which is exactly why the layers exist.

Bake at 350 degrees F for 35 minutes. Working fast, pull the cake out and shut the oven door, then sprinkle all the remaining streusel over the top by hand, focusing on any spots where the batter has puffed up in the center.

Get the pan back in the oven as quickly as you can and keep that door shut. Bake for another 10 to 15 minutes, for a total of about 45 to 50 minutes depending on your oven and whether your pan is glass or metal.

The cake is done when a toothpick inserted in the center comes out with no wet batter and the cake does not wobble when you give the pan a gentle shake.

Let the cake cool on a wire rack for at least 15 to 20 minutes before cutting. While it cools, make the icing. Beat very soft butter until smooth.

If your butter is soft enough, you can do this by hand with a whisk in about a minute. Add the vanilla, kosher salt, milk, and powdered sugar, then beat until very smooth, adding milk a teaspoon or two at a time if it is too thick.

Drizzle about half the icing over the whole cake and save the rest for drizzling over individual servings.

Do not skip the glaze. It is the finishing touch that pulls every layer together.

This cake is best served warm. If it has cooled, zap individual servings in the microwave for 10 to 20 seconds. It keeps well covered on the counter for 2 to 3 days, then moves to the fridge after that.

As for when to bake it, the options are endless: a Halloween party, a fall festival, a family brunch, or Thanksgiving for the guest who is not into pie.

And if your holiday table needs one more fall showstopper, this Best Pumpkin Pie Cheesecake Recipe is a worthy companion.

Can this Pumpkin Coffee Cake be made ahead?

Yes, and it reheats beautifully. Bake the cake as directed and make the glaze, but do not drizzle it yet. Once the cake has cooled, cover it and store the cake and the frosting separately, both at room temperature.

Before serving, warm the whole cake in the oven on the warm setting, 170 degrees F, until it is warm throughout, about 15 to 20 minutes. Then drizzle the room temperature frosting over the top. For single servings, the microwave does the job in 15 to 25 seconds.

Does Pumpkin Cinnamon Streusel Coffee Cake freeze well?

It freezes very well. The key is sealing it tightly, because many cake pan lids are not a true seal. Wrap the whole pan in plastic wrap, or freeze the cake in large slices tucked into a ziplock freezer bag.

Thaw it completely, which you can do right on the countertop. Reheat individual portions in the microwave, or warm the whole cake in the oven at a low temperature.

See the additional source.

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Pumpkin Coffee Cake

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Pumpkin Coffee Cake If fall had an official baking project, this would be it. Pumpkin Coffee Cake is a moist, fluffy pumpkin cake seasoned with warm spices and layered with what can only be called a ridiculous amount of streusel, then finished with a simple vanilla glaze.

• Total Time: 65 min
• Yield: 16 1x

Ingredients

Scale 1x2x3x

For the streusel
3 cups all purpose flour, spooned and leveled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 cup butter, 2 sticks, melted

For the cake
2 & 1/4 cups all purpose flour
1 & 1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup butter, 1 stick, softened but still cool
1 15-oz can pumpkin puree, NOT pumpkin pie filling; divided
4 large eggs
1/4 cup vegetable oil, I use light-flavor olive oil
1 tablespoon vanilla extract

For the icing
1/4 cup butter, half stick, very soft
1 teaspoon vanilla extract
1/2 teaspoon kosher salt, use less if all you have is table salt
3 tablespoons milk, more to taste
2 cups powdered sugar

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Instructions

Instructions
1-Preheat your oven to 350 degrees F: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
2-Make the streusel: Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
3-Melt 1 cup butter in a medium: Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and halfway stir the butter into the flour. (save the butter bowl) Make sure you stop stirring before it comes together all the way! You don’t want to moisten all the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don’t try to smooth it out. It’s okay if there is still some loose flour at the bottom. Set aside. If you have room, place it in the fridge.
4-For the cake: For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
5-Chop 1/2 cup softened butter into chunks: Chop 1/2 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it’s not rock-hard, but don’t let it soften so much that it’s completely creamy. Add the chopped butter to the flour mixture.
6-Open up your can of pumpkin puree: Open up your can of pumpkin puree. Use a spatula to get a big ol scoop of pumpkin (about half the can), and add it to the bowl with the flour and butter. Use the paddle attachment (or electric beaters) to blend the butter and pumpkin into the flour. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don’t over mix, just beat until all the butter is incorporated. Add a few extra dollops of pumpkin puree if the mixture doesn’t come together.
7-In the same medium bowl that you: In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Beat well with a whisk until the eggs are well blended.
8-Add the egg mixture to the flour: Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
9-Spread 2 cups of batter into the: Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
10-Spread another 2 cups batter on top: Spread another 2 cups batter on top and spread it around as best you can.
11-Add another 1 cup streusel on top: Add another 1 cup streusel on top.
12-Add the rest of the batter and: Add the rest of the batter and spread evenly.
13-Evenly spread another 2 cups of streusel: Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Store the remaining streusel in the fridge, if you have room.
14-Bake the cake at 350 for 35: Bake the cake at 350 for 35 minutes.
15-Do this next part fast: Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
16-Bake for another 10-15 minutes: Bake for another 10-15 minutes. The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
17-Let the cake cool on a wire: Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
18-Make the icing: Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
19-Add 1 teaspoon vanilla, 1/2 teaspoon kosher: Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt (use less for table salt!), 3 tablespoons milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth. Add milk 1-2 teaspoons at a time if it is too thick.
20-Drizzle the icing over the cake: Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
21-The cake is best served warm: The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
22-This cake will keep well covered on: This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

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• Prep Time: 20 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Calories: 553kcal
• Sugar: 35g
• Fat: 29g
• Saturated Fat: 18g
• Carbohydrates: 68g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 114mg