Name: Moist Cinnamon Streusel Pumpkin Coffeecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves (optional); 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup canned pumpkin puree; 1/2 cup sour cream or Greek yogurt; For the streusel: 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/4 cup unsalted butter, cold and diced

Jump to Recipe·Leave a Review

This moist cinnamon streusel pumpkin coffeecake is the perfect fall dessert or breakfast treat. With a fluffy pumpkin cake base, a rich cinnamon streusel swirl, and a sweet, crumbly topping, this coffeecake is both comforting and indulgent. I love how the warm spices combine with the pumpkin flavor, creating a cake that’s not too heavy but perfectly spiced and delicious.

Why You’ll Love This Recipe

I love this recipe because it combines everything I love about fall into one delicious cake. The moist, pumpkin-infused batter is balanced by the sweet, cinnamon-y streusel swirl that gives each bite a little bit of crunch. It’s easy to make, perfect for breakfast or a coffee break, and it fills the kitchen with the most amazing aroma. Whether I’m serving it for a cozy weekend morning or bringing it to a fall gathering, this coffeecake is always a winner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/2 cup sour cream or Greek yogurt

For the streusel topping:

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter (cold, cut into small pieces)

directions

I preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
In a medium bowl, I mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt. I set this aside.
In a large bowl, I beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and pumpkin puree.
I alternate adding the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients, until just combined.
In a separate bowl, I prepare the streusel topping by combining flour, brown sugar, cinnamon, and salt. I then cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I pour half of the cake batter into the prepared pan and spread it out evenly. Then, I sprinkle half of the streusel topping over the batter. I repeat this with the remaining batter and streusel.
I use a knife or skewer to swirl the streusel into the batter, creating a marbled effect.
I bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
I cut into slices and serve once it has cooled a bit.

Servings and timing

This recipe makes about 8–10 slices. Prep time is 15 minutes, and baking takes 45–50 minutes. The cake is ready in just about 1 hour.

Variations

I sometimes add chopped nuts (like walnuts or pecans) to the streusel topping for extra texture and flavor.
For a touch of sweetness, I drizzle a simple powdered sugar glaze over the cooled cake.
I’ve swapped sour cream for Greek yogurt for a slightly tangier flavor and lighter texture.
For a more intense pumpkin flavor, I increase the pumpkin puree to 1 1/4 cups.

storage/reheating

I store leftover coffeecake in an airtight container at room temperature for up to 3 days. It also freezes well for up to 2 months—just wrap it tightly and thaw at room temperature before serving. To reheat, I microwave individual slices for about 20 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! I’ve used fresh pumpkin puree, but make sure to cook and drain it thoroughly to remove excess moisture before using it in the batter.

Is this coffeecake gluten-free?

Unfortunately, this recipe is not gluten-free, but you can try substituting a gluten-free flour blend. Keep in mind the texture might change slightly.

Can I make this in advance?

Yes, this coffeecake keeps well for a day or two and even improves in flavor as it sits. You can make it a day ahead and store it in an airtight container.

Can I use a different pan size?

You can, but you may need to adjust the baking time. A larger pan will require a shorter baking time, and a smaller pan will need a bit longer.

Can I make this recipe into muffins?

Yes, you can. If you’d like to make muffins instead, I suggest baking them for 18–20 minutes at 350°F until a toothpick comes out clean.

Conclusion

Moist cinnamon streusel pumpkin coffeecake is the ultimate fall treat—warm, comforting, and full of seasonal flavor. I love how the soft, spiced cake pairs perfectly with the crunchy, sweet streusel topping. Whether I’m serving it for breakfast, dessert, or just a cozy snack, this cake never disappoints. It’s easy to make and guaranteed to fill the house with the scent of fall, making it a favorite in my kitchen.