Pumpkin Streusel Coffee Cake

Brighten up your breakfast or brunch with this delicious Pumpkin Streusel Coffee Cake! You don’t have to save this treat just for fall—using simple pantry staples means you can enjoy this pumpkin coffee cake all year long.

Pumpkin is hands-down my favorite flavor, especially when the weather cools down. But honestly, I don’t wait for fall—I love pumpkin recipes anytime of the year. No shame in that, right? It just makes life cozier.

What I love most about this pumpkin coffee cake is how flexible it is. Serve it for breakfast, brunch, or even as a simple dessert. And hey, if you want it for lunch or dinner, I’m not judging—you know cake is good any time! Am I the only one who thinks cake can be a full-day affair?

Since this pumpkin coffee cake is mostly made up of ingredients you probably already have in your pantry, it’s super easy to throw together whenever the craving strikes. Don’t be thrown off by the long ingredient list—it’s mostly basics like canned pumpkin, flour, sugar, and spices. Trust me, you’ll want to keep this recipe on hand—it’s a true crowd-pleaser!

Every time I make this Pumpkin Streusel Coffee Cake, the whole family asks for seconds — and we enjoy it far beyond just the fall season. I have no doubt your family will love it just as much as mine does. Prepare for it to become a new favorite in your home! ❤

Hey there! This pumpkin coffee cake is a fantastic way to add a little extra joy to your breakfast or brunch table. And you don’t need to wait for October to enjoy it! The cake itself stays nice and moist thanks to 100% canned pumpkin, paired with a cozy blend of warm spices. On top, a crispy brown sugar-pecan streusel brings the perfect crunch and buttery flavor.

The recipe comes with a simple, step-by-step guide and a list of ingredients that are mostly pantry staples — think canned pumpkin, flour, sugar, and warm spices. You’ll spend about 15 minutes prepping, then pop it in the oven for around 50 to 55 minutes. The whole thing takes just over an hour, and yields about 16 slices baked in a 12-cup bundt pan. Plus, the bundt shape makes it look fancy, but without any extra work.

Keep scrolling for my best tips, clever swaps, and advice on how to store this pumpkin coffee cake to keep it fresh longer. This recipe is a total crowd-pleaser, perfect for breakfast, brunch, or a no-fuss dessert. And yes, you can totally enjoy it any time you want — who says cake is only for special occasions?

Why This Cake Works

You’ll fall in love with this pumpkin coffee cake because it’s moist and perfectly spiced, with a crunchy, buttery streusel packed with brown sugar and pecans to top it off. It’s so versatile, great for breakfast, brunch, or even a simple dessert. Plus, it’s mostly made with pantry staples like canned pumpkin, flour, sugar, and warm spices, so you can whip it up anytime without a special grocery run. The bundt pan makes it look beautiful and impressive with minimal effort—if you love bundt-style bakes, try our Pumpkin Bundt Cake with Maple Brown-Butter Glaze. It’s kid-friendly, not overly sweet, and loaded with classic fall flavors you’ll want all year. For another not-too-sweet fall bake, check out our Incredibly Moist Pumpkin Bread.

What You’ll Need

• 1/2 cup butter, softened (1 stick)
• 1 1/2 cups sugar
• 1 can 100% pure pumpkin (NOT pumpkin pie filling), 15 oz.
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup sugar (for streusel)
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon (for streusel)
• 4 tablespoons butter, melted (for streusel)
• 2/3 cup chopped pecans

How to Make the Cake

1. Preheat oven to 350°F (175°C) and grease and flour a 12-cup bundt pan.
2. In a large bowl, beat softened butter and sugar until creamy, then add canned pumpkin and eggs and mix until combined.
3. In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, ground ginger, nutmeg, salt, and ground cloves until evenly mixed.
4. Add the dry ingredients to the pumpkin mixture and beat on medium speed for 1 minute, scrape the bowl, then beat 2 more minutes until smooth.
5. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula or spoon.
6. Make the streusel by combining flour, granulated sugar, packed brown sugar, cinnamon, melted butter, and chopped pecans; stir until crumbly.
7. Sprinkle the streusel evenly over the batter in the bundt pan.

8. Bake 50–55 minutes, or until a toothpick inserted near the center comes out clean; if the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

   

9. Cool the cake in the pan on a wire rack for 15 minutes.
10. Run a knife around the edges, invert the cake onto a plate, then invert again onto a serving plate so the streusel is facing up.
11. Let the cake cool completely before slicing.

Pro Tips for Best Results

• Always use canned 100% pure pumpkin. The pumpkin pie filling has added sugar and spices which can throw off the taste and texture—if you’re curious what actually goes into a classic filling, see our Pumpkin Pie Recipe.
• Let your butter and eggs come to room temperature before mixing so your batter blends smoothly.
• Measure flour by spooning it into the cup and leveling it off with a knife—this keeps the cake from getting dry or too dense.
• Mix the batter just enough to combine after adding the dry ingredients—overmixing can make the cake tough.
• Be sure to grease and flour the bundt pan well. Loosen the edges gently with a knife before flipping so the cake comes out cleanly.
• When checking doneness, avoid poking into the streusel topping. Test the cake itself—the toothpick should come out clean or with a few moist crumbs.
• If you want a softer streusel topping, try slightly reducing the bake time or tenting the cake with foil in the last 10 minutes.

Mix-Ins, Swaps, and Glazes

• Nut swaps work well if you want to change it up—try walnuts instead of pecans or leave them out entirely. If you skip the nuts, add 2–3 tablespoons of oats to keep some texture.
• To dress it up, drizzle a simple glaze made with 1 cup powdered sugar, 1–2 tablespoons maple syrup, and a splash of milk over the cooled cake for a little extra sweetness—or go richer with a caramel cream cheese frosting.
• If you’re into a streusel swirl, mix half of the streusel into the batter before pouring it in, then sprinkle the rest on top.
• Want mini versions? Use mini bundt pans or muffin tins. Bake those for about 18–25 minutes and watch carefully—they’ll cook faster than a full cake. Or go a different mini route with mini pumpkin cheesecakes.
• Feel free to tweak the spices! Add more or less cinnamon, ginger, or nutmeg to suit your taste. For even more warmth, add ½ teaspoon allspice.

How to Store and Freeze

• Store cooled pumpkin coffee cake covered at room temperature up to 2 days in an airtight container or wrapped tightly with plastic wrap. This keeps the streusel topping crisp for a short while.
• If you want to keep it longer, refrigerate the cake covered for up to 5 days. Before serving, bring to room temp or warm slices slightly for a fresh-baked feel.
• You can freeze this cake too! Wrap it up tightly with plastic and foil or freeze slices between parchment paper in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature. Stocking the freezer with fall desserts? Try this easy pumpkin dump cake as another make-ahead option.
• To reheat, warm individual slices in the microwave for 12–20 seconds, or pop them in a 300°F oven for 8–12 minutes. This refreshes texture without drying it out.

Frequently Asked Questions

• Can I use pumpkin pie filling instead of canned pumpkin? You’ll want to stick to 100% pure pumpkin. Pumpkin pie filling has added sugar and spices that will change your cake’s flavor and texture. If you’d prefer to start with fresh pumpkin, see how to roast pumpkin for homemade puree.
• Is it okay to bake this in a different pan? Absolutely! You can use a tube pan or a 9×13-inch pan. Keep an eye on baking times—they’ll be shorter for smaller pans (about 40–50 minutes for a 9×13). Test doneness with a toothpick as usual.
• How do I keep the streusel from sinking? Sprinkle it evenly on top and avoid pushing it into the batter. This batter is thick enough to hold the streusel on top during baking.
• Why did my cake turn out dense or gummy? That can happen if you added too much flour (be sure to measure it right), underbaked it, or overmixed the batter. Double-check your flour measuring method and bake until the toothpick comes out clean.
• Can I leave out the nuts? Yes, just leave them out if you need a nut-free version. For added texture, substitute with some oats or a bit more brown sugar.