This ultra moist Pumpkin Streusel Coffee Cake has warm fall spices, a rich buttery cinnamon streusel topping, and a silky drizzle of vanilla glaze. There’s nothing quite like fall at the Topalu’s.

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Why You Will Love This Pumpkin Streusel Coffee Cake For Fall

Soft and moist texture. Pumpkin puree and sour cream work together to create a tender cake that stays moist without making it heavy or weight-y.
Buttery cinnamon streusel. The crumb topping bakes into large, golden-brown clusters with just the right amount of crunch. At first, I created almost half of the amount of streusel and then felt like it needed to be doubled because everyone loves a nice crumb topping on baked goods.
Warm fall spices. Cinnamon and pumpkin pie spice give the cake that classic pumpkin flavor without overpowering it.
Easy to make. The batter comes together with simple pantry ingredients, and there’s no need for a stand mixer or complicated techniques.

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin puree provides moisture and that familiar pumpkin flavor without adding extra spices or sugar.

Sour cream: This is one of the ingredients that helps make the cake so tender and moist. Full-fat sour cream works especially well, but a reduced-fat version can also be used.

Unsalted butter: You’ll need softened butter for the cake and melted butter for the streusel. Softened butter creams more easily with the sugars for the cake batter, while melted butter helps create those delicious crumb clusters in the streusel.

Brown sugar: Both the cake and the streusel use brown sugar for a rich, caramel-like sweetness. Packed light brown sugar works well here, although dark brown sugar can be used for a deeper molasses flavor.

Pumpkin pie spice: This spice blend brings warmth and depth to the cake. Combined with ground cinnamon, it creates a cozy, rich fall flavor.

Eggs: Use room-temperature eggs so they incorporate more evenly into the batter without curdling.

All-purpose flour: Flour gives the cake its structure and forms the base of the streusel topping. Measure it carefully to avoid a dry, dense cake.

Powdered sugar: This creates a smooth, sweet glaze. Add the milk or cream gradually until the glaze reaches your preferred consistency. I like to have the same consistency as sweetened condensed milk.

Tips for the Best Cake

Bring the cold ingredients to room temperature. Let the butter soften and allow the eggs and sour cream to come to room temperature before mixing. This helps the batter combine evenly and creates a smoother texture without curdling the batter.

Don’t overmix the batter. Once you add the dry ingredients, mix just until the flour disappears. Overmixing can develop too much gluten and make the cake tough instead of spongy.

Make large streusel crumbs. Stir the melted butter into the dry topping ingredients with a fork. Stop when you have a mixture of small and large crumbs rather than mixing it into a smooth dough. Those larger pieces create the best texture on top.

Use the right pumpkin. Be sure to use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices and can change the flavor and texture of the cake.

Check for doneness. Start checking around the 40-minute mark. Insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached, but no wet batter. Avoid overbaking, which can dry out the cake. When testing this recipe, my cakes have passed the doneness test at the 40 minute mark.

Adjust the glaze as needed. Start with 1 tablespoon of milk or cream and add more a little at a time. A thicker glaze will sit on top of the crumbs, while a thinner glaze creates delicate drizzles across the cake.

Variations to Try

Add chopped pecans or walnuts. Fold ½ cup of chopped nuts into the streusel mixture for extra crunch and a nutty flavor that pairs beautifully with pumpkin.

Make it maple glazed. Replace the milk or cream in the glaze with a little maple syrup, adding it gradually until you reach the desired consistency. You can also replace part of the powdered sugar glaze liquid with maple syrup for a more pronounced maple flavor.

Add chocolate chips. Fold ½ cup of semisweet or dark chocolate chips into the cake batter for a sweet twist on classic pumpkin coffee cake.

Make it extra spiced. Add a small pinch of ground ginger, nutmeg, or cloves to the cake batter for a deeper, more pronounced fall spice flavor.

How to Store Pumpkin Streusel Coffee Cake

At room temperature: Once completely cooled, store the cake in an airtight container for up to 2 days in a cool kitchen. For longer storage, refrigerate it because of the moist pumpkin and sour cream-based cake.

In the refrigerator: Store the cake in an airtight container for up to 5 days. If stacking slices, place parchment paper between them to protect the streusel and glaze.

In the freezer: For the best texture, freeze the cake without the glaze. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature until completely thawed, then add fresh glaze before serving.

To reheat: Warm an individual slice in the microwave for about 10–15 seconds, then check and heat in short intervals as needed. If the cake is glazed, keep in mind that the glaze may soften or melt slightly when warmed.

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If you make this Pumpkin Streusel Coffee Cake be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog!