If there’s one dessert that fills your kitchen with cozy autumn warmth and irresistible spice, it’s this Amish Pumpkin Streusel Coffee Cake Recipe. Imagine tender, moist pumpkin-infused cake layers perfectly balanced with the crunchy, buttery streusel topping that has just the right hint of cinnamon and pecans. This recipe is not only easy to follow but also delivers that nostalgic, homemade charm that makes every bite feel like a warm hug. Whether you’re serving it for breakfast, brunch, or dessert, this cake is sure to become your go-to pumpkin treat year after year.

Amish Pumpkin Streusel Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Amish Pumpkin Streusel Coffee Cake Recipe plays a key role in creating its rich flavor and delightful texture. From the warm spices to the tender pumpkin and crunchy streusel, these simple components come together to make a truly special cake.

Brown sugar: Adds moisture and a deep caramel sweetness essential for both the streusel and cake layers.

White sugar: Balances sweetness and helps create a light crumb in the streusel topping.
Ground cinnamon: Infuses warm, comforting spice throughout the cake and topping.

All-purpose flour: Forms the foundation, providing structure to both the streusel and the fluffy cake.
Crushed graham cracker crumbs: Adds a subtle crunch and extra flavor to the streusel.

Chopped pecans (optional): Offers a nutty texture and wonderful depth in the crumb topping.
Butter, melted: Brings richness, moisture, and helps the streusel become perfectly crumbly.
Baking powder and baking soda: Ensure the cake rises beautifully for that light, tender crumb.

Salt: Enhances the flavors and balances the sweetness perfectly.
Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings true pumpkin pie flavor to the cake.
Eggs: Bind the ingredients and add richness for a soft texture.

Pumpkin puree: Gives this coffee cake its moist, dense texture and iconic autumn flavor.
Canola or vegetable oil: Keeps the cake tender and moist without overwhelming the pumpkin’s natural flavor.
Buttermilk or Greek yogurt: Adds tang and contributes to the light, fluffy crumb of the cake.

Vanilla extract: Enhances all the flavors, adding a sweet warmth in every bite.

How to Make Amish Pumpkin Streusel Coffee Cake Recipe

Step 1: Prepare the Streusel Topping

Start by combining the brown sugar, white sugar, cinnamon, flour, graham cracker crumbs, and pecans in a medium bowl. This blend delivers that addictive crunch and sweetness. Melt the butter and stir it into the mixture until everything clumps together into a crumbly, sandy texture. Set this aside; you’ll sprinkle it generously on top later.

Step 2: Preheat and Mix Dry Ingredients

Preheat your oven to 350° Fahrenheit to get it ready for baking this cozy treat. In a separate bowl, whisk together the rest of the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Properly mixing these dry ingredients ensures the cake rises evenly and is perfectly seasoned.

Step 3: Whip Up the Wet Ingredients

In a large mixing bowl, beat the eggs until they’re fluffy and light. Then add the pumpkin puree, oil, buttermilk (or Greek yogurt), and vanilla extract. The wet ingredients bring moistness and a silky texture, making this cake irresistibly tender once baked.

Step 4: Combine Wet and Dry Mixes

Now gently fold the dry ingredients into the wet mix, being careful not to overmix. This step is essential because overmixing can make the cake tough, but a gentle stir keeps it soft and airy, just as it should be for the best Amish Pumpkin Streusel Coffee Cake Recipe experience.

Step 5: Bake and Add Streusel

Spread your batter evenly in a well-greased 9 x 13-inch baking pan. Then sprinkle the crumbly streusel topping liberally all over, pressing it down slightly so it adheres during baking. Pop the pan into the oven and bake for about 28 to 32 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with only a few moist crumbs clinging to it.

Step 6: Cool and Enjoy

Once baked, allow the cake to cool for a few minutes before slicing. This resting time helps the flavors meld together and the streusel topping to set just right. Now, you’re ready to savor every soft, spiced bite of your fresh Amish Pumpkin Streusel Coffee Cake Recipe creation!

How to Serve Amish Pumpkin Streusel Coffee Cake Recipe

Garnishes

To elevate this pumpkin delight, sprinkle a light dusting of powdered sugar just before serving. For an extra touch of indulgence, a drizzle of warm caramel sauce or a dollop of freshly whipped cream complements the spice and enhances each bite beautifully.

Side Dishes

This coffee cake pairs perfectly with a warm, creamy cup of coffee or tea, making it an ideal signature for brunch or dessert. For a savory contrast, serve alongside scrambled eggs or a sharp cheddar cheese plate for a well-rounded harvest-inspired spread.

Creative Ways to Present

Make your Amish Pumpkin Streusel Coffee Cake Recipe a centerpiece by arranging slices on a rustic wooden board garnished with cinnamon sticks and whole pecans. You might also cut the cake into mini squares for a charming, bite-sized treat at holiday gatherings or afternoon teas.

Make Ahead and Storage

Storing Leftovers

After baking, let your cake cool completely, then cover it tightly with plastic wrap or foil. It will keep well at room temperature for up to two days without losing any of its moist, tender texture. For longer storage, refrigerate it in an airtight container for up to one week.

Freezing

This Amish Pumpkin Streusel Coffee Cake Recipe freezes beautifully! Wrap the cooled cake tightly in plastic wrap, then again in foil, or place it in a freezer-safe container. It can be frozen for up to three months, making it a perfect make-ahead indulgence for busy days or unexpected guests.

Reheating

To enjoy the cake warm, simply thaw overnight in the refrigerator, then microwave individual slices for 15 to 20 seconds or warm the entire cake in a 350° oven for about 10 minutes. This brings back the fresh-baked aroma and tender crumb that make this coffee cake so special.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin puree?

For this Amish Pumpkin Streusel Coffee Cake Recipe, it’s best to use pure pumpkin puree rather than pumpkin pie mix because the mix contains added spices and sugars that may alter the balance of flavors and texture in the cake.

Is it necessary to use buttermilk or can I substitute it?

Buttermilk or Greek yogurt adds tang and moisture, helping achieve a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.

Can I make the streusel topping without nuts?

Absolutely! The chopped pecans are optional and you can simply leave them out or substitute with other nuts like walnuts or even more graham cracker crumbs for that wonderful crunch without nuts.

How long does this coffee cake stay fresh?

Stored properly, the Amish Pumpkin Streusel Coffee Cake Recipe stays fresh at room temperature for two days and up to one week in the refrigerator. Beyond that, freezing is your best option to keep it tasting freshly baked.

Can I double this recipe for a larger batch?

Yes, doubling the recipe works well if you need to serve a crowd. Just be sure to use an appropriately sized baking pan or multiple pans and adjust the baking time slightly, checking doneness with a toothpick regularly.

Final Thoughts

If you’re looking to fill your home with the delicious aroma of autumn and enjoy a cake that feels like it was made with love and tradition, this Amish Pumpkin Streusel Coffee Cake Recipe is an absolute must-try. It blends moist pumpkin flavor with a crunchy, cinnamon-spiced topping perfectly, making it a cozy treat for any time of day. Grab your ingredients, gather your loved ones, and bake up this heartwarming cake that’s bound to become a cherished favorite in your recipe collection.

Amish Pumpkin Streusel Coffee Cake Recipe

★★★★★

5.2 from 28 reviews

Author: Lila
Total Time: 50 minutes
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

This Amish Pumpkin Streusel Coffee Cake is a moist and flavorful pumpkin cake topped with a crunchy cinnamon pecan streusel. Perfect for fall breakfasts or dessert, it combines warm spices with a tender crumb and a deliciously crumbly topping.

Instructions

Prepare Streusel Topping: In a medium-sized bowl, mix together brown sugar, white sugar, ground cinnamon, all-purpose flour, crushed graham cracker crumbs, and chopped pecans (if using). Melt the butter and stir it into the topping mixture until it becomes crumbly.
Preheat Oven: Set the oven to 350°F (175°C) to preheat while preparing the cake batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and ground cinnamon.

Beat Eggs: In a large mixing bowl, beat the eggs until they become fluffy and slightly frothy, which helps incorporate air for a lighter cake.
Add Wet Ingredients: To the eggs, add pumpkin puree, canola or vegetable oil, buttermilk or Greek yogurt, and vanilla extract. Mix thoroughly until well combined.
Combine Wet and Dry Ingredients: Gently mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.

Prepare Baking Pan: Grease a 9 x 13-inch baking pan well, then spread the batter evenly into the pan.
Add Streusel Topping: Sprinkle the crumb topping evenly over the cake batter and lightly press it down to adhere to the batter slightly.
Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Cool and Serve: Let the cake cool for a few minutes before serving warm, or allow it to cool completely, cover, and store at room temperature for up to two days, refrigerate for up to a week, or freeze in an airtight container for longer storage.

Notes

Use real pumpkin puree, not pumpkin pie mix, to ensure authentic pumpkin flavor.
Pecans in the streusel topping are optional but add a nice crunch and flavor.

Buttermilk or Greek yogurt adds moisture and tang, feel free to substitute with each other.
Store the coffee cake covered at room temperature for up to two days to maintain freshness.
Freezing the cake in an airtight container preserves it for later enjoyment.

To reheat, warm slices briefly in the microwave or oven for a freshly baked taste.

Prep Time: 20 minutes
Cook Time: 30 minutes

Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American, Amish

Nutrition

Serving Size: 1 slice (approx. 1/12th of recipe)
Calories: 350 kcal
Sugar: 25 g

Sodium: 250 mg
Fat: 18 g
Saturated Fat: 6 g

Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g

Fiber: 3 g
Protein: 4 g
Cholesterol: 50 mg

Keywords: Amish pumpkin streusel coffee cake, pumpkin coffee cake, streusel topping, fall dessert, pumpkin recipe