If you’re craving something that perfectly captures the spirit of cozy fall mornings, look no further than this ep Homemade Pumpkin Streusel Coffee Cake. It’s a heavenly combination of moist pumpkin cake paired with a sweet, crumbly streusel topping that creates a texture contrast you’ll dream about. Every bite feels like wrapping yourself in a warm blanket infused with the aroma of cinnamon and nutmeg. Whether you’re sipping your morning coffee or sharing it with friends at brunch, this coffee cake is an absolute must-try for anyone who wants to bring a little autumn magic into their kitchen.

ep Homemade Pumpkin Streusel Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step to making a truly memorable ep Homemade Pumpkin Streusel Coffee Cake. Each component plays a vital role: the pumpkin puree lends moisture and richness, the spices bring warmth and depth, and the streusel topping adds that signature crunch and sweetness that takes this cake to the next level.

All-purpose flour: The foundation of the cake and the streusel, providing structure and tenderness.

Baking powder and baking soda: Leavening agents that ensure a light, fluffy cake texture.
Ground cinnamon and nutmeg: Classic warming spices that enhance the pumpkin’s natural flavor.

Unsalted butter: Adds richness and moisture to the cake and is crucial cold and cubed in the streusel for crumbly texture.
Brown sugar and granulated sugar: Brown sugar’s molasses content adds moisture and depth, while granulated sugar sweetens and balances.

Eggs: Bind everything together and contribute to the cake’s tender crumb.
Pumpkin puree: The star ingredient that brings moisture, flavor, and that gorgeous orange color.
Vanilla extract: Enhances all the other flavors for a harmonious taste.

Pinch of salt: Balances sweetness and highlights the spices.

How to Make Cozy Pumpkin Streusel Coffee Cake Recipe for Fall Mornings

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F (175°C). Grease an 8-inch baking pan and line it with parchment paper. This ensures your coffee cake releases easily and bakes evenly, setting the stage for deliciousness ahead.

Step 2: Create the Streusel Topping

Mix together flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Cut in cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Pop this in the fridge while you work on the cake batter—it’s what will give your coffee cake that irresistible crunch.

Step 3: Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Sifting these together not only helps to incorporate air but also ensures the spices are evenly distributed.

Step 4: Mix Wet Ingredients

In a separate bowl, blend the melted butter, brown sugar, white sugar, eggs, vanilla, and pumpkin puree. This mixture is wonderfully rich and fragrant, with the pumpkin lending a moist texture while keeping the batter luscious and tender.

Step 5: Gently Combine and Assemble

Fold the dry ingredients into the wet until just combined—don’t overmix or you might end up with a dense cake. Pour this velvety batter into your prepared pan and sprinkle the chilled streusel evenly over the top, inviting that golden crunch with every bite.

Step 6: Bake to Perfection

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Resist the urge to cut it immediately; letting it cool fully allows the cake to set and the flavors to deepen beautifully.

How to Serve Cozy Pumpkin Streusel Coffee Cake Recipe for Fall Mornings

Garnishes

For an elegant touch, consider dusting your pumpkin streusel coffee cake with powdered sugar or drizzling a simple maple glaze on top. Toasted pecans or walnuts add a lovely nutty aroma and extra crunch, while a dollop of vanilla bean whipped cream creates a rich, creamy contrast to the crumbly streusel.

Side Dishes

This cake pairs wonderfully with classic fall beverages such as hot pumpkin lattes, spiced apple cider, or robust dark roast coffee. For a more filling brunch, serve alongside Greek yogurt with honey or a fresh fruit salad to balance the cake’s sweetness.

Creative Ways to Present

Slice the cake into rustic bars and arrange them on a wooden serving board for a cozy fall gathering. Another fun idea is turning this recipe into muffins by baking individual portions topped with streusel—perfect for grab-and-go breakfasts or gifting wrapped in parchment paper and twine.

Make Ahead and Storage

Storing Leftovers

Your ep Homemade Pumpkin Streusel Coffee Cake can be stored at room temperature in an airtight container for up to 3 days to maintain freshness and that prized streusel crunch. For longer storage, refrigerate in a sealed container where it should stay moist and delicious for up to a week.

Freezing

Wrap individual slices tightly in parchment paper and then foil or plastic wrap before placing them in a freezer bag. This cake freezes beautifully for up to 2 months, allowing you to enjoy it at your convenience without losing flavor or texture.

Reheating

Allow frozen slices to thaw overnight in the refrigerator. Warm them gently in the microwave or oven to revive the cake’s tender crumb and crisp streusel. This quick reheat makes for a comforting treat any time you crave that perfect fall bite.

FAQs

Does pumpkin crumb cake need to be refrigerated?

Not immediately. If you plan to eat it within 1 to 2 days, keeping it at room temperature is fine. For extended freshness, refrigerate in an airtight container for up to 5 to 6 days to prevent mold caused by the pumpkin’s moisture.

Why is my coffee cake falling apart?

This can happen if the cake is overbaked, making it dry, if there’s too much streusel relative to batter, or if it’s sliced while still warm and fragile. Make sure to follow baking times closely and allow the cake to cool completely before cutting.

How to store streusel coffee cake?

Store it in an airtight container at room temperature for up to two days to keep the streusel crispy. For longer periods, refrigeration for up to 5 to 6 days works well, and for even longer storage, freezing is your best bet.

How do I keep the coffee cake from getting soggy?

Cooling the cake completely before storing is key. Use breathable containers and avoid tightly sealing warm cake to prevent condensation, which causes sogginess. A paper towel in the container can absorb excess moisture for freshness.

How long does streusel topping stay good?

Baked streusel topping can remain fresh and crunchy for about 4 to 5 days at room temperature or refrigerated. If unbaked, it can be stored in the fridge for up to 5 days or frozen for up to 3 months, maintaining its crumbly texture when baked.

Final Thoughts

This ep Homemade Pumpkin Streusel Coffee Cake is more than just dessert—it’s an invitation to slow down and savor joyful moments. Whether you stick to the classic recipe or get creative with mix-ins and toppings, it’s sure to become a cherished favorite in your kitchen. Trust me, once you’ve tasted those layers of pumpkin spice and buttery streusel, you’ll want to bake it again and again. So go ahead, make it your own and enjoy every cozy bite!

Cozy Pumpkin Streusel Coffee Cake Recipe for Fall Mornings

★★★★★

4.8 from 7 reviews

Author: Lila
Total Time: 50-55 minutes
Yield: 8 servings 1x

Diet: Vegetarian

Print Recipe

Description

A cozy, moist Pumpkin Streusel Coffee Cake featuring a tender pumpkin-spiced crumb topped with a buttery, crunchy cinnamon streusel. Perfect for fall mornings or any time you crave a warm, comforting treat with flavors of cinnamon, nutmeg, and rich pumpkin.

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8-inch baking pan with parchment paper to ensure easy removal and even baking.
Make the Streusel: In a small bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter cubes using a pastry cutter or two forks until the mixture is crumbly. Place the streusel in the refrigerator while you prepare the batter to keep it cold and crumbly.

Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices.
Prepare Wet Ingredients: In a separate bowl, whisk the melted and cooled butter with brown sugar, granulated sugar, eggs, vanilla extract, and pumpkin puree until the mixture is smooth and well combined.
Mix the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until combined to avoid overmixing, which can make the cake dense.

Assemble: Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula. Sprinkle the chilled streusel mixture evenly over the batter for a crunchy top layer.
Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan on a wire rack before slicing to maintain structure and texture.

Notes

Use fresh pumpkin puree for the best flavor and moisture.

For extra crunch, double the streusel and layer some in the middle of the batter as well as on top.
Allow the cake to cool completely to prevent the streusel topping from becoming soggy.
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days to maintain freshness.

To freeze, wrap slices tightly in parchment paper and foil, then store in a freezer bag for up to 2 months.
Enhance with optional toppings like powdered sugar dusting, maple glaze, vanilla bean whipped cream, or toasted nuts.
For a dairy-free version, substitute butter with plant-based butter and avoid any dairy-based toppings.

For gluten-free, replace all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free.

Prep Time: 15 minutes
Cook Time: 35-40 minutes

Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of cake)
Calories: 330
Sugar: 25g

Sodium: 200mg
Fat: 16g
Saturated Fat: 9g

Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g

Fiber: 3g
Protein: 4g
Cholesterol: 70mg

Keywords: Pumpkin Streusel Coffee Cake, pumpkin dessert, fall baking, streusel topping, cinnamon coffee cake, cozy breakfast, pumpkin spice cake