Easy and moist Pumpkin Streusel Coffee Cake has a sweet brown sugar layer and a crunchy oat streusel topping. Make ahead and freeze, or keep in the fridge for a delicious snack or breakfast treat.
This recipe for Pumpkin Streusel Coffee Cake has the best of all worlds. Warming pumpkin spice flavors, a tasty brown sugar filling, and a crunchy sweet streusel topping. Great served as an afternoon snack or a delicious breakfast treat.
I like to bake this coffee cake in an aluminum baking pan so it cooks more evenly throughout. For years I have used the same Cuisinart 9-Inch Chef’s Classic Nonstick Bakeware Square Cake Pan – which you can get on Amazon for less than $10! The nonstick surface has held up great and there is no reason to buy a more expensive baking pan in my opinion.
- If you are looking to bake more pumpkin goodies, check out my delicious recipe for Pumpkin Walnut Raisin Bread. And don’t miss my Pumpkin Spice Cookies with Oats!
This recipe is great served warm with a hot cup of tea or coffee. Plus, you can make it ahead and refrigerate for up to a week. Alternatively, you can freeze this recipe in an airtight container for up to a month.
More than anything, Pumpkin Streusel Coffee Cake is just a great recipe to have on hand for entertaining during the fall season. It’s make-ahead and always a crowd pleaser. Check out some of my other favorite treats to have on hand this time of year:
- Italian Thumbprint Cookies
- Blueberry Lemon Bundt Cake
- Pumpkin Spice Bundt Cake from Mix
- Lemon Ricotta Bundt Cake
- Bourbon Pecan Banana Cake
Layered Pumpkin Streusel Coffee Cake
Making this layered treat couldn’t be simpler. Moreover, it’s an excellent cake to have on hand for cooler weather and when guests come over.
Firstly, make the batter for the coffee cake by mixing together the wet ingredients with a handheld mixer and then fold in dry ingredients.
Spread half the batter into the bottom of the baking pan using a rubber spatula to smooth.
Secondly, combine the brown sugar and cinnamon for the filling and sprinkle over the bottom layer of batter in the pan.
Then, dollop on the remaining batter and use a rubber spatula to smooth over top of the filling.
Use gently force to spread the batter so you don’t move around the cinnamon sugar layer.
Simple Streusel Topping
Lastly, in a small bowl, combine the brown sugar, oats, and butter for the streusel topping and sprinkle the streusel over the batter.
Bake for 40-45 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool on wire rack for 5 minutes before serving.
I hope you enjoy this recipe. Be sure to comment below how you liked it. Enjoy!
Pumpkin Streusel Coffee Cake
- ½ cup butter, softened
- ¾ cup sugar
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 2 ½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ⅔ cup brown sugar
- ⅔ cup rolled oats
- ¼ cup butter, softened
- Preheat oven to 350 degrees. Grease a 9 x 9 baking pan with nonstick cooking spray.
- In a large bowl, whisk together the sugar, butter, pumpkin, and eggs using a handheld mixer. Add in the flour, baking powder, salt, and spices. Stir to combine. Set aside the batter.
- In a small bowl, toss together the brown sugar and cinnamon for the filling. Pour half of the batter into the bottom of the greased baking pan using a rubber spatula to smooth. Sprinkle the filling over the batter in the pan. Top with the remaining batter, using a spatula to spread.
- In the small bowl, combine the brown sugar, oats, and butter for the streusel. Use hands to sprinkle the streusel over the top of the coffee cake. Bake for 40-45 minutes until a toothpick inserted in the middle comes out clean. Cool for 5 minutes on a wire rack before serving.