Pumpkin Spice Coffee Cake with Cinnamon Streusel

This Pumpkin Spice Coffee Cake is an ideal breakfast or dessert for autumn. With a tender, pumpkin-scented crumb and a cinnamon streusel topping, it pairs perfectly with a warm pumpkin spice latte or your favorite coffee. The balance of pumpkin puree, warm spices, and a buttery crumble makes this coffee cake a seasonal favorite for holidays, brunch, or cozy mornings.

Pumpkin Spice Coffee Cake

If you love the comforting flavors of pumpkin spice, this Pumpkin Spice Coffee Cake recipe delivers moist cake and a crunchy streusel that complements the warm spices nicely. It’s straightforward to make and scales easily for larger gatherings. Serve slices warm with a drizzle of glaze, whipped cream, or simply alongside a steaming cup of coffee.

How To Make Pumpkin Spice Coffee Cake

Ingredients

For the Pumpkin Spice Coffee Cake:

• 3 cups all-purpose flour
• 2 tablespoons pumpkin pie spice
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup unsalted sweet cream butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• ½ cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup sour cream
• 1 cup whole milk

For the Streusel Crumble Topping:

• 2 cups all-purpose flour
• 1⅓ cups granulated sugar
• 2 teaspoons ground cinnamon
• 1½ cups unsalted sweet cream butter, melted

Equipment: 9-inch springform pan (lined with parchment), mixing bowls, electric mixer or sturdy whisk, measuring cups and spoons, rubber spatula, fork for streusel, cooling rack.

Directions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and lightly spray the parchment.
2. Make the streusel: In a medium bowl, whisk together 2 cups flour, 1⅓ cups sugar, and 2 teaspoons cinnamon. Stir in the melted butter with a fork until the mixture forms coarse crumbs. Set the streusel aside to cool slightly while you prepare the batter.
3. Combine wet ingredients: In a large bowl, cream the softened butter and 2 cups sugar with an electric mixer or whisk until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, pumpkin puree, and sour cream and mix until evenly combined.
4. Mix dry ingredients: In a separate bowl, whisk together 3 cups flour, 2 tablespoons pumpkin pie spice, 1½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
5. Combine batter: Gradually add the dry ingredients to the wet mixture, alternating with the cup of whole milk. Start and finish with the dry ingredients, mixing just until a smooth, homogenous batter forms. Avoid overmixing to preserve a tender crumb.
6. Assemble and top: Pour the batter into the prepared springform pan, spreading it into an even layer. Sprinkle the streusel crumble evenly over the top, gently pressing to help it adhere but leaving a crumbly texture.
7. Bake: Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. If the streusel browns too quickly, tent the cake lightly with foil for the remaining bake time.
8. Cool and serve: Allow the cake to cool in the pan for 10–15 minutes, then release the springform ring and transfer the cake to a wire rack to cool further. Serve warm or at room temperature. This cake pairs beautifully with a pumpkin spice latte or plain coffee.

Tips: For a richer flavor, use full-fat sour cream and whole milk as listed. Use canned pumpkin puree (not pie filling) for consistent results. To make slicing easier, chill the cake slightly before cutting. Leftovers can be stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently in the microwave or oven.

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients and portion sizes used.

This Pumpkin Spice Coffee Cake delivers the classic flavors of fall in a simple, comforting recipe. Whether you serve it for a holiday brunch or as an afternoon treat, the pumpkin spice and buttery streusel make it a cozy seasonal favorite.