Pumpkin Coffee Cake with Pecan Streusel

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This Pumpkin Coffee Cake is the perfect make-ahead breakfast cake. A moist cake made with pumpkin, sour cream, and warm spices is topped with a sweet and crunchy brown sugar streusel.

An ideal fall treat, this pumpkin coffee cake recipe is ideal for serving alongside a hot cup of coffee or tea for breakfast or brunch, for an afternoon snack, or as an easy dessert.

Square slice of pumpkin cake on a small plate

This Pumpkin Coffee Cake Is:

  • Full of warm flavors of fall, like pumpkin, pumpkin spice, cinnamon, and brown sugar.
  • Topped with a sweet, crunchy streusel topping that adds texture and dimension.
  • Perfect for enjoying with your morning coffee, after-dinner dessert, and everything in between.

Ingredients For Pumpkin Coffee Cake

  • Pumpkin Puree – I use canned pumpkin puree for this recipe, but you can certainly make your own or use mashed sweet potatoes. Note this is not pumpkin pie filling.
  • Vegetable Oil – As moisture without making the cake too dense.
  • Sour Cream – Like my Blueberry Sour Cream Coffee Cake Muffins, the sour cream in this recipe helps to keep the cake extra moist. Greek yogurt is always an option if you prefer.
  • Vanilla Extract – A hint of vanilla in both the cake and the icing for flavor enhancement.
  • Dry Ingredients – All Purpose Flour, Baking Powder, Baking Soda, Salt
  • Pumpkin Pie Spice + Ground Cinnamon – Pumpkin pie spice is easy to find during the fall months, but if you’re craving this coffee cake in the spring, you can easily whip up your own.
  • Streusel Topping – A mixture of brown sugar, all-purpose flour, cinnamon, butter, and pecans. Feel free to add more pumpkin pie spice here instead of the cinnamon.
  • Icing – Cream cheese, powdered sugar, vanilla extract, milk, and cinnamon.

How To Make Pumpkin Coffee Cake

Get a detailed list of ingredients & instructions in the recipe card below.

  • Preheat the oven and grease a square pan or baking dish.
  • Combine streusel ingredients in a small bowl and set aside.
  • In a medium-sized bowl, mix together the sugars, vanilla, pumpkin, oil, sour cream, and eggs and set aside.
  • In a large bowl, combine the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk together then form a well in the center to add the wet ingredients. Gently fold together until just mixed.
  • Spread the cake batter in the pan and top with the crumb topping. Bake 45-55 minutes. Cool completely before icing.
  • In a small bowl, beat the cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth then drizzle over the cake.
Collage of images showing the steps to making a pumpkin coffee cake.

Serving Suggestions

Depending on when you plan on serving this coffee cake, there are a variety of serving options.

  • For breakfast or brunch with coffee or tea, scrambled eggs, and bacon.
  • For an afternoon or after-school snack with a cold glass of milk or hot tea.
  • For dessert, with a scoop of vanilla ice cream or whipped cream on top.

Variations

  • Plain, full fat or greek yogurt can be substituted for the sour cream.
  • Cooked, mashed sweet potato can be substituted for pumpkin.
  • Walnuts can also be used in place of pecans.
Slice of pumpkin cake on a small white plate with a fork.

Storage

Room temperature storage: This cake can be stored in an airtight container on the countertop for up to 4 days. Heat individual slices in the microwave for 15 seconds to rewarm.

Can pumpkin cake be frozen? This cake can also be frozen for up to 3 months by wrapping individual slices or the whole cake in 2 layers of plastic wrap. Thaw at room temperature before serving.

Expert Tips

  • Pecans are optional, but add a great crunch.
  • There is no need to pre-toast your pecans as they will toast while in the oven.
  • This recipe can be doubled and baked in a 9”x13” pan, you will need to add an extra 5-10 minutes of bake time. 
  • With the streusel topping and cream cheese glaze, this coffee cake is out of this world delicious. However, you can save a few steps by leaving them off. The cake can be made without the toppings – try a cream cheese frosting instead!
Small plates with pumpkin coffee cake and forks.

More Pumpkin Recipes

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Pumpkin Coffee Cake

4.34 from 3 votes
Pumpkin coffee cake is a moist cake made with pumpkin, sour cream, and warm spices, topped with a sweet and crunchy brown sugar streusel.
Prep Time 15 mins
Cook Time 55 mins
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 9 slices
Calories 658kcal

Ingredients
  

For the Streusel

  • ½ cup brown sugar
  • ½ cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons salted butter melted
  • cup chopped pecans optional

For the Cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup sour cream room temperature
  • 2 eggs room temperature

For the Icing

  • 2 oz cream cheese
  • 1 ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk
  • ¼ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350℉, and grease an 9” square pan.
  • Combine all streusel ingredients in a small bowl, mixing with a fork until crumbly.
  • In another bowl, combine the sugars, vanilla, pumpkin, oil, sour cream and eggs.
  • In a large bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Make a well in the center and add the wet ingredients, gently folding until just combined.
  • Spoon the batter into the greased pan and top evenly with streusel. Bake for 45-55 minutes, checking after 40 minutes. Cake is ready when a toothpick inserted into the middle comes out clean. Cool completely before icing
  • In a small bowl beat the cream cheese with powdered sugar, milk, vanilla and cinnamon until smooth. Drizzle over cake. Cut into squares and enjoy.

Notes

Room temperature storage: This cake can be stored in an airtight container on the countertop for up to 4 days. Heat individual slices in the microwave for 15 seconds to rewarm.
Freezing: This cake can also be frozen for up to 3 months by wrapping individual slices or the whole cake in 2 layers of plastic wrap. Thaw at room temperature before serving.

Nutrition

Calories: 658kcalCarbohydrates: 89gProtein: 8gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 64mgSodium: 809mgPotassium: 237mgFiber: 4gSugar: 56gVitamin A: 4619IUVitamin C: 1mgCalcium: 191mgIron: 3mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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