Cinnamon Streusel Pumpkin Coffee Cake: A Fall Brunch Cake Worth Waking Up For

When your kitchen smells like cinnamon, pumpkin spice, and buttery streusel, you know you’re winning at fall. This Cinnamon Streusel Pumpkin Coffee Cake is everything you want in a cosy autumn bake: moist, fluffy, warmly spiced, and topped with a sweet crumble and drizzle of icing. It’s the ultimate fall brunch cake that doubles beautifully as a pumpkin spice dessert or an indulgent morning treat.

Whether you’re sipping a latte solo or hosting a leaf-crunching, cider-sipping gathering, this coffee cake brings everyone to the table. Trust me—it’s one of those “just one more slice” kind of bakes.

Why You’ll Love This Cinnamon Streusel Pumpkin Coffee Cake

• A moist coffee cake with rich pumpkin flavour and spice
• Crunchy cinnamon streusel on top = texture heaven
• Simple ingredients, the big cosy payoff
• A perfect make-ahead fall treat for brunch or dessert

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1½ tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• ½ tsp salt
• 2 tsp baking powder
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg, room temp
• 1 tsp vanilla extract
• ⅓ cup whole milk
• 1 cup canned pumpkin purée

For the streusel topping:

• ½ cup flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, cold and cubed

For the icing:

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1 tsp melted butter
• ½ tsp vanilla extract

How to Make This Moist Coffee Cake

1. Preheat oven to 350°F and grease a 9×9-inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, cream softened butter with brown and white sugar until fluffy.
4. Beat in the egg, milk, and vanilla until smooth. Add in the pumpkin purée and mix to combine.
5. Slowly mix dry ingredients into the wet until just combined. Spread batter evenly into the prepared pan.

Make the Streusel Topping:

1. Combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a fork or fingers until crumbly.
2. Sprinkle streusel evenly over the batter.

Bake:

1. Bake for 27–32 minutes, or until golden and a toothpick comes out clean.
2. Let cool in the pan for 10 minutes before adding icing.

Drizzle the Icing:

1. Whisk together powdered sugar, milk, melted butter, and vanilla until smooth.
2. Adjust thickness with more or less milk. Drizzle generously over the cooled cake.

Tips for a Perfect Fall Brunch Cake

• Don’t overmix the batter—it helps keep the cake tender.
• Use cold butter in the streusel for maximum crumble.
• For extra flair, toss in a handful of chopped pecans or walnuts into the topping.
• Serve warm or room temp; both are delicious.

Why I Keep Coming Back to This Pumpkin Spice Dessert

I originally made this on a sleepy Saturday morning when I needed something comforting and simple. The first bite sealed the deal: soft cake, spiced perfectly, topped with cinnamon crunch and icing that melts into all the nooks and crannies. It reminded me of coffee cake mornings at my grandma’s, but with that pumpkin twist we all love come fall.

Now it’s on repeat in my kitchen. I bring it to brunches, send leftovers with friends, and stash slices in the freezer for a rainy day. Because when it comes to fall baking, this one’s a winner every single time.

What to Serve With Pumpkin Coffee Cake

• Freshly brewed coffee or chai tea
• Apple slices and cheddar for a sweet-savory combo
• A dollop of whipped cream or scoop of vanilla ice cream
• On its own with a cozy blanket and a good book

This cake shines whether you’re dressing it up for guests or just treating yourself.

Storage and Make-Ahead Tips

• Room Temp: Store covered for up to 3 days.
• Refrigerate: Keeps for up to 5 days. Bring to room temp or reheat before serving.
• Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw and enjoy.

FAQs About This Pumpkin Coffee Cake

Can I double the recipe?

Yes! Use a 9×13 pan and add a few extra minutes to the bake time.

Can I make it dairy-free?

Yes—use plant-based butter and milk. It still turns out beautifully moist.

Can I make it ahead of time?

Absolutely. Bake the night before and drizzle with icing just before serving.

Your New Favorite Fall Treat

Cinnamon Streusel Pumpkin Coffee Cake is the pumpkin spice dessert you’ll find yourself baking again and again. It’s simple, soul-warming, and just the right amount of indulgence. Whether you’re feeding a crowd or savouring a quiet moment, this cake is your fall baking essential.

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Cinnamon Streusel Pumpkin Coffee Cake: A Fall Brunch Cake Worth Waking Up For

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

Cinnamon Streusel Pumpkin Coffee Cake is a cozy, moist fall treat made with pumpkin purée, warm spices, a buttery crumb topping, and a sweet vanilla icing drizzle. Perfect for brunch, dessert, or anytime you need a slice of pumpkin comfort, it’s easy to make and even easier to love.

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Ingredients

Scale 1x2x3x

For the cake:

• 2 cups all-purpose flour

• 1½ tsp ground cinnamon

• 1½ tsp pumpkin pie spice

• ½ tsp salt

• 2 tsp baking powder

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup white sugar

• 1 large egg, room temp

• 1 tsp vanilla extract

• ⅓ cup whole milk

• 1 cup canned pumpkin purée

For the streusel topping:

• ½ cup all-purpose flour

• ½ cup brown sugar

• ½ tsp cinnamon

• ¼ cup unsalted butter, cold and cubed

For the icing:

• 1 cup powdered sugar

• 1–2 tbsp milk

• 1 tsp melted butter

• ½ tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.

2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice.

3. In another bowl, cream butter with brown and white sugar until light and fluffy.

4. Beat in egg, vanilla, milk, and pumpkin purée until smooth.

5. Gradually add dry ingredients to wet, mixing until just combined. Spread into the prepared pan.

Make the streusel topping:

1. Combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.

2. Sprinkle evenly over the batter.

Bake:

1. Bake for 27–32 minutes or until a toothpick comes out clean.

2. Let cool in the pan for 10 minutes.

Add the icing:

1. Whisk together powdered sugar, melted butter, vanilla, and milk until smooth.

2. Drizzle over cooled cake and serve.

Notes

Don’t overmix the batter for best texture.

Cold butter is essential for crumbly streusel.

Add chopped nuts for a crunchy topping variation.

Cake can be made ahead and iced before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast / Dessert
• Method: Baking
• Cuisine: American