Pumpkin Coffee Cake Wtih Streusel
This Pumpkin Coffee Cake With Streusel is the perfect fall treat for any coffee lover. Made with real pumpkin puree, warm spices, and a delicious streusel topping, it’s sure to be a hit at your next gathering or as a cozy breakfast option.
Pumpkin is one of our favorite fall flavors, and it’s no wonder why. This sweet ingredient is not only delicious but also packed with nutrients. So, you can feel good about eating it.
Table of contents
❤️ Why You’ll Love This Recipe
- One great thing about this simple treat is that you only need a few simple ingredients, so you don’t have to spend a lot of money at the grocery store.
- Plus, it’s moist, and tender, and pairs so well with a cup of your favorite coffee.
- And, it’s so easy to make that even beginners can make it.
🛒Ingredients
This is a quick overview of the ingredients that you need to make this pumpkin coffee cake recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- butter
- sugar
- brown sugar
- pumpkin puree
- eggs
- flour
- baking powder
- baking soda
- cinnamon
- ground cloves
- ground nutmeg
- allspice
- salt
See the recipe card below for quantities.
🔪 How to Make This Pumpkin Coffee Cake With Streusel
This is a quick overview of the steps needed to make this recipe. You can find the full list of instructions in the printable recipe card at the bottom of this post.
In a large bowl, beat the sugar, brown sugar, and butter together until light and fluffy. Add in the pumpkin puree and eggs and beat some more.
Add in the dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice, and salt) and mix until well combined.
Pour into the prepared pan and set aside.
In a small bowl, mix together the flour, brown sugar and cinnamon. Add in the butter and combine until small clumps form.
Sprinkle in an even layer over the top of the cake.
Place the cake in the 350-degree preheated oven and bake for 350-40 minutes, or until a knife comes out clean. Remove and let cool before slicing.
🥄 Equipment
Here are a few kitchen tools that you will need to make this tasty recipe:
- 9×13 baking pan
- large mixing bowl
- small bowl
🥫 Storage
Storage – Store in an airtight container at room temperature for up to three days.
Freezing – Another great thing about this cake is that you can freeze it. Just wrap the slices in plastic wrap and then store them in a freezer bag. Thaw in the fridge overnight or on the counter for about an hour before enjoying.
Serve With
We like to serve a slice of this cake with a dollop of whipped cream on top, alongside a cup of our favorite coffee like this Gingerbread Latte, or with a warm mug of tea. You can also enjoy it as a dessert after your favorite meal like this Copycat Texas Roadhouse Chili.
💭 Tips
Here are a few tips that you can use to help make sure this pumpkin coffee cake with streusel topping turns out great for you!
- Once you add the dry ingredients to the wet ingredients don’t overmix, as this can result in a tough and dense cake.
- You will need fully softened butter for the crumble topping so that it mixes evenly.
- Keep in mind that the topping should be slightly clumpy, it will not be smooth that’s okay.
- If you want to easily remove the entire coffee cake from the pan, for even slicing, line your baking dish with parchment paper completely before you add the batter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
This cake got its name because it is typically served with a cup of coffee.
No, there is no need to chill this cake, you can store it at room temperature without problem.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin recipes? If so, give these recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Coffee Cake Wtih Streusel
Equipment
- 9×13 baking pan
- large mixing bowl
- small bowl
Ingredients
- 1 cup butter softened
- 1 cup sugar
- ⅔ cup brown sugar
- 14.5 ounces pumpkin puree 14.5 oz
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 teaspoon salt
Streusel:
- ½ cup flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter softened
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
- In a large bowl, beat the sugar, brown sugar and butter together until light and fluffy.
- Add in the pumpkin puree and eggs and beat some more.
- Batter may appear grainy, but will change.
- Add in the dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice and salt) and mix until well combined.
- Pour into the prepared pan and set aside.
- In a small bowl, mix together the flour, brown sugar and cinnamon.
- Add in the butter and combine until small clumps form.
- Sprinkle in an even layer over the top of the cake.
- Place the cake in the oven and bake for 350-40 minutes, or until a knife comes out cleanly.
- Remove and let cool before slicing.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
