Pumpkin Streusel Coffee Cake

Celebrate the flavors of fall and cozy up with a slice of this delicious coffee cake for a sweet start to your morning.

slices of Pumpkin Streusel Coffee Cake on pink plate with cup of glaze
Photo: Carson Downing
Hands On Time:
25 mins
Bake Time:
1 hrs 5 mins
Cool Time:
45 mins
Total Time:
2 hrs 15 mins


  • 2 cup plus 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon ground nutmeg

  • 1 cup canned pumpkin

  • 1 8 ounce carton sour cream

  • ¼ cup granulated sugar

  • 1 teaspoon instant espresso coffee powder

  • ¾ cup butter, softened

  • 1 cup plus 2/3 cup packed brown sugar

  • 2 eggs

  • 2 teaspoon vanilla

  • cup butter

  • 1 cup powdered sugar

  • pinch ground nutmeg

  • 2 - 3 tablespoon milk


  1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.

  2. In a medium bowl whisk together 2 cups flour, the baking powder, salt, baking soda, 1/2 tsp. of the cinnamon, and 1/2 tsp. of the nutmeg. In a small bowl stir together pumpkin, 1/2 cup of the sour cream, the granulated sugar, and coffee powder.

  3. In a large bowl beat the softened butter with a mixer on medium to high 30 seconds. Add 1 cup brown sugar; beat 1 to 2 minutes or until very fluffy. Beat in eggs and vanilla until combined. Alternately add flour mixture and remaining sour cream to beaten mixture, beating until combined after each addition. Transfer half of the batter to prepared springform pan; spread evenly. Spoon pumpkin mixture over batter; spread evenly. Top with spoonfuls of remaining batter.

  4. For streusel, in a medium bowl combine 3/4 cup flour, 2/3 cup brown sugar, and remaining 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Using a pastry blender, cut in 1/3 cup butter until mixture is crumbly. Sprinkle over batter in pan.

  5. Bake about 65 minutes or until a toothpick comes out clean and a thermometer registers about 180°F. Cool in pan on a wire rack 15 minutes. Loosen and remove sides of pan; cool coffee cake on a wire rack 30 minutes.

  6. Meanwhile for icing, in a small bowl stir together powdered sugar and a pinch of nutmeg. Add enough milk to make drizzling consistency. Drizzle over cake. Serve warm or cooled.

Nutrition Facts (per serving)

484 Calories
21g Fat
69g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 484
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 65%
Cholesterol 86mg 29%
Sodium 351mg 15%
Total Carbohydrate 69g 25%
Total Sugars 45g
Protein 5g
Vitamin C 1mg 5%
Calcium 92mg 7%
Iron 2.1mg 12%
Potassium 165mg 4%
Fatty acids, total trans 1g
Folate, total 61.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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