Super Moist Pumpkin Coffee Cake with Crunchy Cinnamon Streusel

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Super Moist Pumpkin Coffee Cake with Crunchy Cinnamon Streusel

This Pumpkin Coffee Cake brings together everything wonderful about fall baking: warm spices, velvety pumpkin, a fluffy tender crumb, and a thick layer of buttery cinnamon streusel. It’s the kind of cozy, bakery-style treat that works beautifully for breakfast, brunch, or an afternoon snack with a hot cup of tea or coffee.

The cake stays incredibly soft for days thanks to the pumpkin purée and sour cream, and the crumb topping adds the perfect contrast of texture. A simple cream cheese drizzle finishes it off with a smooth, sweet touch.

Why You’ll Love This Pumpkin Coffee Cake

This recipe is designed for home bakers looking for dependable results and a cake that feels special without requiring complicated techniques.

Moist and Tender Texture:
Pumpkin purée and sour cream create a soft, melt-in-your-mouth crumb that never turns heavy.

Thick Cinnamon Streusel:
A generous layer of brown sugar, cinnamon, and butter bakes into a crisp, crumbly topping that complements the delicate cake.

Easy to Make:
The recipe uses simple mixing methods—no electric mixer needed.

Perfect for Any Fall Occasion:
Serve it warm for weekend brunch, pack it as a snack, or present it as a comforting fall dessert.

Make-Ahead Friendly:
The cake keeps remarkably well, making it ideal for gatherings or preparing ahead of time.

Ingredients You Will Need

For the Streusel Crumb

  • 1 cup all-purpose flour
  • ⅔ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon pumpkin pie spice (or use more cinnamon)
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup chopped pecans or walnuts (optional)

For the Pumpkin Coffee Cake

  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons pumpkin pie spice
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup sour cream or thick Greek yogurt
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional, enhances flavor)

For the Cream Cheese Drizzle

  • ½ cup cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (to adjust consistency)
  • Small pinch of salt

How to Make Pumpkin Coffee Cake

1. Prepare the Baking Pan

Preheat the oven to 350°F (175°C).
Line a 9-inch square metal baking pan with parchment paper, allowing extra overhang on two sides for easy removal. Lightly grease the parchment.

2. Make the Streusel Crumb

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
Pour in the melted butter and stir with a fork until the mixture forms soft, irregular clumps.
If using nuts, fold them in now.
Refrigerate the crumb mixture while preparing the cake batter to help it stay crisp during baking.

3. Prepare the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, combine the melted butter, eggs, pumpkin purée, sour cream, milk, vanilla, and espresso powder if using.
Add the wet ingredients to the dry ingredients, folding gently until just combined. Avoid overmixing to keep the cake light.

4. Assemble the Cake

Spread half of the batter into the prepared pan.
Sprinkle about one-third of the chilled streusel over the batter.
Add the remaining batter in dollops and gently spread it out using an offset spatula.
Cover the top with the remaining streusel, pressing down lightly to help it adhere.

5. Bake

Bake for 38–46 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
If the top begins to brown too quickly, tent the pan loosely with foil during the last 10 minutes.
Allow the cake to cool in the pan for at least 20 minutes before adding the drizzle.

6. Add the Cream Cheese Drizzle

Beat the cream cheese, powdered sugar, vanilla, and salt until smooth.
Add milk a teaspoon at a time until the glaze becomes thick yet pourable.
Drizzle evenly over the cooled cake, slice, and serve.

Helpful Tips for Best Results

Use Metal Pans:
Metal heats quickly and ensures even baking. Glass pans may require additional baking time.

Chill the Streusel:
A short chill helps the crumb bake into crunchy clusters instead of melting.

Do Not Overmix:
Fold the batter just until the flour disappears for a soft crumb.

Check Doneness Correctly:
The center should register about 205°F on an instant-read thermometer.

Adjust the Drizzle Slowly:
Add milk gradually to reach the perfect drizzle consistency—thick enough to cling, thin enough to pour.

Serving Suggestions

This Pumpkin Coffee Cake pairs beautifully with a simple breakfast spread. Try serving it with:

  • Soft scrambled eggs
  • A fresh fruit salad with citrus
  • Greek yogurt with honey
  • A warm mug of chai, coffee, or spiced tea

It also works wonderfully as a standalone dessert.

Storage and Freezing

Room Temperature:
Store covered for up to 3 days.

Refrigerator:
Keeps well for about 5 days.

Freezing:
Wrap slices individually and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving for best texture.

 

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