It's Monday, October 20th, here in Austin, Texas. The air is finally crisp, and my kitchen has officially switched over to full fall baking mode. And let me tell you, this Pumpkin Coffee Cake is the recipe I've been waiting all year to make. This isn't just a coffee cake; it's the coffee cake - right up there with Sweet Potato Pound Cake when it comes to my favorite cozy bakes of the season.
It's an incredibly moist, deeply spiced pumpkin cake, layered twice with a brown sugar-cinnamon streusel, and then finished with even more streusel on top. As if that weren't enough, it's drizzled with a sweet vanilla icing. It's the ultimate fall treat to serve with a hot cup of coffee. I also love pairing it with a fresh side like Autumn Apple Feta Salad or adding it to a brunch spread with Pumpkin French Toast - because you can never have too much pumpkin this time of year.
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Tested in my Austin kitchen: This recipe makes a lot of streusel, and the instruction to add the rest of it part-way through baking is a true baker's secret. My first test, I piled it all on top, and it sank! The second method-adding more streusel to the hot, partially-baked cake-is genius. It creates the ultimate crunchy, thick topping.
The Perfect Fall Baking Project
This recipe is a true celebration of fall. It uses the "reverse creaming" method, where the butter and pumpkin are blended into the dry ingredients first, which is a technique I love for creating a super tender, plush, and velvety cake crumb. The batter is layered with a mountain of buttery, spiced streusel, so you get that crunchy, sandy, perfect coffee cake texture in every single bite. It's a showstopper for a Thanksgiving brunch or a cozy weekend treat.
Why You'll Love This Recipe
- Incredible Streusel-to-Cake Ratio: This cake has tons of buttery, spiced streusel layered in the middle and piled high on top.
- Unbelievably Moist: Using a full (15-oz) can of pumpkin puree plus oil and butter makes this cake exceptionally moist and tender.
- Deep Fall Flavour: Packed with two full tablespoons of pumpkin pie spice and cinnamon for a rich, warm, and cozy flavour profile.
- Tender, Velvety Crumb: The unique mixing method (blending butter into the flour) creates a fine, soft crumb that's just divine.
- Perfect for a Crowd: This is a big, hearty 9x13 inch cake, making it perfect for holiday gatherings, potlucks, or brunches.
Ingredients
Here's what you'll need for this ultimate fall cake. For the full list with precise measurements, see the recipe card at the end of the post!
For the Streusel
- All-Purpose Flour
- Sugars: A mix of packed light brown sugar and granulated sugar.
- Spices: Kosher salt, ground cinnamon, and pumpkin pie spice.
- Butter: Two full sticks (1 cup) of unsalted butter, melted.
For the Cake
- All-Purpose Flour: Spooned and leveled.
- Sugar: Granulated sugar.
- Leavening: Baking powder and baking soda.
- Spices: Kosher salt, pumpkin pie spice, and ground cinnamon.
- Butter: One stick (½ cup) of unsalted butter, softened but still cool (not greasy).
- Pumpkin Puree: One 15-ounce can of 100% pure pumpkin puree (NOT pumpkin pie filling). You'll divide this.
- Eggs: Four large eggs, at room temperature.
- Fat & Flavour: Vegetable oil (I use a light-flavour olive oil) and pure vanilla extract.
For the Icing
- Butter: Unsalted butter, very soft.
- Flavour: Pure vanilla extract and kosher salt (this salt is key to cutting the sweetness!).
- Liquid: Whole milk or heavy cream.
- Sugar: Powdered sugar, sifted for a smooth glaze.
How to Make Pumpkin Coffee Cake
This recipe has a few components, but the layering is what makes it so special.
Step 1: Make the Streusel
First, preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan generously with nonstick spray.
In a large bowl, whisk together the 3 cups of flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
Melt the 1 cup of butter in a separate, medium-sized bowl in the microwave. Pour this melted butter into the flour mixture and stir with a spatula. The mixture will look like clumpy wet sand, with plenty of big chunks. That's perfect! Don't try to make it smooth. Set this bowl aside (I like to pop it in the fridge so the butter firms up, making it even chunkier).
Step 2: Mix the Cake Batter
In a large bowl or the bowl of a stand mixer, whisk together the 2 & ¼ cups of flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Chop the ½ cup of softened-but-cool butter into small chunks. Add the chopped butter to the flour mixture. Open your can of pumpkin puree. Scoop out a "big ol' scoop" (about half the can, or ¾ cup) and add it to the flour/butter bowl.
Using the paddle attachment on your mixer (or electric beaters) on low speed, blend the butter and pumpkin into the flour. The butter will moisten the flour, and the mixture will eventually come together in a thick, cohesive ball. Scrape the bowl well.
Step 3: Finish the Batter
In the same medium bowl you used for the melted butter (no need to wash it!), add all the remaining pumpkin puree from the can. Whisk in the 4 eggs, vegetable oil, and vanilla extract until the eggs are well blended and the mixture is smooth.
Add this egg mixture to the flour/butter ball in 3 separate additions, beating on medium speed for about 20 seconds after each addition. Once all the egg mixture is in, scrape the bowl, then beat on medium-high speed for 1 more minute until the batter is light, fluffy, and a beautiful pale orange.
Step 4: Layer the Cake
Now, spread 2 cups of the finished batter into the bottom of your prepared 9x13 pan. It will be thick, so use an offset spatula to spread it evenly.
Sprinkle 1 cup of the prepared streusel evenly over this first batter layer.
Carefully spread another 2 cups of batter on top of the streusel. This part is tricky; I find it's easiest to drop spoonfuls of batter all over and then gently connect them with my spatula, rather than trying to spread it from the center.
Add another 1 cup of streusel on top.
Spread the rest of the batter evenly on top, and finish by sprinkling 2 cups of streusel over the final layer of batter. (You will still have leftover streusel! This is not a mistake! Put it in the fridge.)
Step 5: Bake (in Two Stages!)
Bake the cake at 350°F for 35 minutes.
This next part is the secret! Do it fast. Remove the cake from the oven and shut the oven door. Quickly use your hands to sprinkle all the remaining streusel from the fridge over the top of the cake, focusing on any areas in the center where the batter has puffed up.
Get the cake back in the oven as soon as you can. Bake for another 10-15 minutes. The total bake time should be 45-50 minutes. The cake is done when a toothpick inserted in the very center comes out with no wet batter (a few moist crumbs are fine). The pan should not wobble at all.
Let the cake cool on a wire rack for at least 20 minutes before icing.
Step 6: Make the Icing
While the cake cools, make the icing. In a medium bowl, beat the ¼ cup of very soft butter until smooth (I just do this by hand with a whisk). Add the vanilla, salt, milk, and sifted powdered sugar. Beat or whisk by hand until completely smooth. If it's too thick, add more milk 1-2 teaspoons at a time.
Drizzle the icing over the warm or cooled cake. You can drizzle half over the whole cake and save the rest for individual servings, which is what I love to do.
Common Mistakes to Avoid
- Overmixing the Cake: Once the egg mixture is added, mix only as much as specified. Overmixing the final batter (after the flour and liquids are combined) will result in a tough cake.
- Adding All the Streusel at Once: If you pile all that glorious streusel on top of the raw batter, it will be too heavy and sink straight to the bottom. The two-stage baking method is key!
- Using Hot Melted Butter: For the streusel, make sure your melted butter isn't piping hot, or it will just melt the sugar instead of forming clumps. For the cake, the butter must be softened-but-cool, not melted, for the "reverse creaming" method to work.
Tips and Tricks for Success
- Use 100% Pure Pumpkin: Make sure your can says "Pumpkin Puree" or "100% Pure Pumpkin," not "Pumpkin Pie Filling," which is pre-sweetened and spiced.
- Room Temp (but cool) Butter for Cake: For the "reverse creaming" method, the butter should be softened but not greasy or warm. It should still be cool to the touch. This allows it to coat the flour particles properly.
- Don't Fear the Curdled Look: The batter (Step 3) will look curdled when you add the eggs, oil, and pumpkin. Trust the process! It all comes together when the egg mixture is added to the flour/butter base.
- The "Fast Streusel" Step: Be ready! Have your bowl of remaining streusel right next to the oven. You want to get the cake out, topped, and back in as fast as possible to prevent the cake from falling in the center.
Variations
This cake is already a monster of flavour, but you can always add more!
- Add Nuts: Fold 1 cup of toasted, chopped pecans or walnuts into the streusel mixture for a classic nutty crunch.
- Add Chocolate: Add 1 cup of mini chocolate chips or cinnamon chips to the batter at the very end.
- Brown Butter Icing: Brown the ¼ cup of butter for the icing, let it cool slightly, then beat it with the powdered sugar, milk, and vanilla for an incredibly nutty, rich glaze.
How to Serve
This Pumpkin Coffee Cake is a showstopper all on its own.
- It is best served warm. If you've let it cool, just pop an individual slice in the microwave for 15-20 seconds.
- It's the perfect centerpiece for a Thanksgiving breakfast, an autumn brunch, or just a cozy afternoon with a hot cup of coffee.
- While it's rich and moist from the icing, a small dollop of whipped cream is never a bad idea.
Make Ahead and Storage
This cake is fantastic for making ahead, as the flavours only get better!
- Make Ahead: You can make the streusel mixture 2-3 days in advance and store it in an airtight container in the refrigerator. The entire baked and cooled cake (un-iced) can be made a day in advance.
- Storage: Store the iced cake in an airtight container (or just tightly covered in its pan) at room temperature for 2-3 days. After that, I recommend moving it to the fridge for up to a week.
- Freezing: This cake freezes exceptionally well, even with the icing. You can freeze the entire cake or individual slices. Wrap tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw at room temperature.
Recipe Notes / What I Learned
The "reverse creaming" method (mixing butter/pumpkin into the flour first) is a technique often used for high-sugar cakes to create a very fine, velvety crumb. It feels a bit strange at first, but it's the secret to this cake's amazing, plush texture. Trust the process!
Nutrition Snapshot
Estimated Nutrition Per Serving (1/16th of cake): ~580 calories · 7g protein · 88g carbs · 24g fat (This is an approximation for a large, decadent slice and will vary based on exact ingredients and total yield.)
Pumpkin Streusel Coffee Cake
Equipment
- 9x13 inch cake pan
- Large bowl
- Medium bowl
- Stand mixer or electric beaters
- Whisk
- Spatula
- Wire rack
Ingredients
Group: For the streusel
- 3 cups all purpose flour spooned and leveled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter 2 sticks, melted
Group: For the cake
- 2 ¼ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup butter 1 stick, softened but still cool
- 1 (15-oz) can pumpkin puree NOT pumpkin pie filling (divided)
- 4 large eggs
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
Group: For the icing
- ¼ cup butter half stick, very soft
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt use less if all you have is table salt
- 3 tablespoons milk more to taste
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
- In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
- Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. (save the bowl)
- 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.
- In a large bowl or stand mixer, whisk together 2 and ¼ cups flour, 1 and ½ cups granulated sugar, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
- Chop ½ 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.
- 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.
- In the same medium bowl that you melted butter in, add all the remaining pumpkin from the can. Whisk in 4 eggs, ¼ cup vegetable oil, and 1 tablespoon vanilla. Beat well with a whisk until the eggs are well blended.
- 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.
- 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.
- Spread another 2 cups batter on top and spread it around as best as you can.
- Add another 1 cup streusel on top.
- Add the rest of the batter and spread evenly.
- 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.
- Bake the cake at 350 for 35 minutes.
- 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.
- 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.
- Let the cake cool on a wire rack for at least 15-20 minutes before cutting into it.
- In a medium bowl, beat ¼ cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
- Add 1 teaspoon vanilla, ½ 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.
- 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.
Notes
This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.
Nutrition
FAQs
Can I make this in a different pan?
Yes! This works beautifully in two 9-inch round cake pans (bake for 30-35 minutes) to make a layered cake. You can also use a 10-cup tube or Bundt pan, but it will need to bake for 60-70 minutes, and the layering/streusel technique will be different (I'd recommend batter, ½ streusel, batter, ½ streusel on top).
Can I make this gluten-free?
Yes, this should convert well. Use a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour for both the cake and the streusel.
Why is there so much streusel?
Because that's the best part! This is an intentionally "over-the-top" streusel cake. The layers of streusel inside and the thick layer on top are what make it a true, decadent coffee cake.
