slice of streusel pumpkin coffee cake on a white plate with a few baby pumpkins in the background

Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a great recipe for cozy holiday brunches (or even for an easy fall dessert). The streusel topping takes this from good to great!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 slices
Calories 292kcal
Author Nora Rusev



  • 2/3 cup melted butter OR oil
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 can (15-oz) canned pumpkin
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice see notes for substitutes
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • pinch of salt
  • 1 stick butter

Maple Glaze (Optional)

  • 1/2 cup powdered sugar
  • 1-2 tablespoons maple syrup or more to make a pourable glaze


  • Prep: Preheat the oven to 350°F. Line a 9x13 inch baking pan with baking parchment and grease lightly.
  • Make the cake: Beat together the melted butter, eggs, both sugars sugar and canned pumpkin until smooth. Sift the flour, pumpkin spice, baking powder and salt on top and fold in just until combined.
  • Make the topping: Combine the flour, sugar, cinnamon and salt. Cut in the butter until pea-sized crumbs form, then set aside in the fridge until ready to use.
  • Bake: Spread the cake batter in the prepared pan, spreading it all the way to the edges. Evenly sprinkle the topping over the batter in the pan, lightly pushing it into the batter so it sticks after baking (don't push it all the way into the cake, just lightly push it down). Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out just clean. Cool in the pan on a wire rack.
  • Glaze: Make the glaze by stirring together the powdered sugar and maple syrup until smooth. Drizzle over the cake before serving.



  1. VIP Ingredients tips:
    • melted butter - you can also use a neutral vegetable oil in place of this; when using butter, make sure to let it cool a little or you may end up with scrambled eggs in your cake
    • eggs - make sure they are large sized; the cake turns out better if the eggs are at room temperature. If you don't have time to let the eggs warm up, place them in a bowl with room temperature water (not hotter!) for 10 minutes.
    • granulated sugar and brown sugar - I used light brown sugar; if you don't have any you can substitute dark brown or use all granulated
    • all-purpose flour - make sure to spoon the flour into the measuring cup until heaping full, then level off with the back of a knife.
    • pumpkin pie spice - if you don't have this, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg. Or take a look at my Homemade Pumpkin Spice Mix!
  2. Note about the pan size: If you don't have a 9x13 inch cake pan, you can bake the coffee cake in two 8x8 inch pans, or in two 9 inch round pans. You can also cut the recipe in half and bake it in one 8x8 inch pan, or in one 9 inch round pan.
  3. Baking tips: Don't overmix the batter; test the cake after about 30 minutes baking time, then ever 5 minutes to make sure you're not overbaking; the glaze sets after a while at room temperature; if you prefer it runny add it right before serving.
  4. To store the cake: The cake keeps well at room temperature for up to 3 days. Store it unsliced and tightly covered with plastic wrap to keep it from drying out.


Calories: 292kcal | Carbohydrates: 54g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 186mg | Potassium: 93mg | Fiber: 1g | Sugar: 34g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg