Name: Pumpkin Coffee Cake with Streusel Topping Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 tablespoons pumpkin pie spice; 1 cup granulated sugar; 1 cup pumpkin pureé; 1/2 cup neutral flavored oil (such as avocado oil); 1 cup unsweetened soy milk; 2 teaspoons pure vanilla extract; 1/2 cup vegan butter, melted; 1/2 cup all purpose flour; 1 1/2 cups brown sugar, packed; 1 tablespoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup powdered sugar; 2 tablespoons unsweetened soy milk; 1/2 teaspoon pure vanilla extract

Jump to Recipe· 4.6 from 19 reviews

If you’ve been on the hunt for the ultimate cozy treat, I have something delightful for you. This Pumpkin Coffee Cake with Streusel Topping Recipe is my go-to when I want something that tastes like autumn in every bite. It’s tender, packed with pumpkin flavor, and topped with a buttery, cinnamon-spiced streusel that simply melts in your mouth. Whether you’re sharing it with friends over a weekend brunch or sneaking a slice for yourself with morning coffee, this cake will quickly become a favorite you keep coming back to.

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Why This Recipe Works

Perfect Balance of Moisture and Fluff: The pumpkin puree keeps the cake wonderfully moist, while careful mixing prevents it from becoming dense.
Warm Spices in Every Bite: Pumpkin pie spice is just the right blend here, giving a subtle yet rich fall flavor without overpowering.
Crunchy Streusel Magic: The buttery, cinnamon streusel topping adds a delightful texture contrast and extra sweetness that makes this coffee cake stand out.
Easy and Versatile: Using simple pantry ingredients and optional vegan options make it adaptable to many dietary preferences and schedules.

Pumpkin Coffee Cake with Streusel Topping, Autumn Pumpkin Coffee Cake, Fall Coffee Cake Recipes, Pumpkin Dessert with Streusel, Cozy Pumpkin Breakfast Cake - A close-up view of a square cake in a baking pan, showing one large piece missing from the corner of the cake. The cake has two visible layers: the bottom layer is bright orange with a moist and soft texture, and the top layer is thick with a dark brown crumbly topping mixed with a white glaze lightly drizzled over it. The baking pan is metallic, and the background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this Pumpkin Coffee Cake with Streusel Topping Recipe is it uses straightforward ingredients that come together beautifully. Each component adds to the texture and flavor we all crave in a great coffee cake, plus you’ll find some tips below to help you shop smart and bake confidently.

All purpose flour: The base for our cake and streusel – I always recommend sifting or whisking it to keep things light and airy.
Baking powder: Essential for rise, so don’t skip or use too much to avoid a metallic aftertaste.
Salt: Just a pinch balances the sweet and spices, highlighting all the flavors.
Pumpkin pie spice: The autumn star here – a warm cinnamon, nutmeg, and clove blend that feels like a hug in every bite.
Granulated sugar: Sweetens the cake perfectly without being too heavy.
Pumpkin puree: Adds moisture, flavor, and that gorgeous orange color. Use pure pumpkin, not pumpkin pie filling, for best results.
Neutral flavored oil: I like avocado oil for a subtle richness without a strong flavor; you can sub vegetable or canola oil too.
Unsweetened soy milk: Keeps this recipe vegan and adds gentle creaminess; other plant milks work fine.
Pure vanilla extract: Lifts all the flavors and adds warmth.
Vegan butter (for streusel): Melts and binds the streusel perfectly while keeping it crumbly and flavorful.
Brown sugar (streusel): Packed and adds deep molasses notes that play so well with cinnamon.
Cinnamon (streusel): Amplifies the spice profile and aroma.
Optional glaze ingredients: Powdered sugar, soy milk, and vanilla create a light drizzle to add that sweet finish post-baking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Pumpkin Coffee Cake with Streusel Topping Recipe is how easy it is to customize based on what you love or have in the pantry. Feel free to make it your own with these fun tweaks I’ve tried.

Gluten-Free Version: Using a trusted all-purpose gluten-free flour like King Arthur made this cake just as tender and just as delicious in my experience—plus, it’s great if you’re baking for friends with gluten restrictions.
Spice it Up: Try adding a pinch of ground ginger or cardamom if you want to experiment with a more complex spice profile; I did this last fall and loved the extra warmth it brought.
Extra Nuts or Seeds: Sprinkle chopped pecans or walnuts into the streusel for crunch—totally optional but absolutely divine.
Swap the Milk: I’ve used almond, oat, or coconut milk when I didn’t have soy on hand, and it worked beautifully.

Step-by-Step: How I Make Pumpkin Coffee Cake with Streusel Topping Recipe

Step 1: Get Your Oven and Pan Ready

First things first: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan. I like to use a little vegan butter or a non-stick spray and then dust it with flour to make sure the cake slips out easily after baking. This step helps prevent sticking and keeps your edges nice and tender.

Step 2: Mix Dry Ingredients with Care

In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar until everything looks evenly combined. This whisking airates the flour and spices, which really helps keep the cake light and fluffy. Don’t skip this step—it makes a difference!

Step 3: Whisk Wet Ingredients Separately

In another bowl, whisk the pumpkin puree, oil, unsweetened soy milk, and vanilla together until smooth. This helps ensure the wet ingredients blend seamlessly into the dry mixture, so you get an evenly moist cake crumb.

Step 4: Combine, But Don’t Overmix

Pour the wet ingredients into the dry and stir gently with a large spoon just until everything is combined. You’ll still want to see a few little streaks—it’s okay. The key is not to overmix here; over stirring can make the cake dense and chewy, not soft and fluffy like we want.

Step 5: Prepare the Streusel Topping

Mix melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice in a bowl with a fork or your hands. It will form crumbly clusters perfect for sprinkling on top of the batter. I like to press a few clumps gently with my fingers to vary the texture—it’s those crunchy bits that everyone raves about!

Step 6: Bake Until Golden

Sprinkle the streusel evenly over the cake batter and pop it into the oven. Bake for 40-45 minutes until the top is golden and a toothpick inserted in the center comes out clean. You’ll know it’s done when the streusel edges are crispy but not burnt. I always start checking at 40 minutes to avoid drying it out.

Step 7: Add Optional Glaze and Serve

If you want to take it from great to amazing, mix powdered sugar, soy milk, and vanilla to make a simple glaze. Drizzle it over the cooled cake just before serving for a subtle sweetness that cuts through the spices. Promise, your coffee break will never be the same.

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Pro Tips for Making Pumpkin Coffee Cake with Streusel Topping Recipe

Don’t Overmix: I’ve learned that mixing just until combined keeps the crumb tender and light—over stirring makes the cake gummy.
Use Room Temperature Ingredients: When ingredients like pumpkin puree and soy milk are closer to room temp, your batter blends smoother and bakes more evenly.
Check Strousel Thickness: If you prefer extra streusel, double the topping ingredients, but keep an eye on baking time so it doesn’t burn.
Cool Before Glazing: I always wait until the cake is fully cooled to drizzle the glaze—otherwise, it melts and runs off, losing that pretty finish.

How to Serve Pumpkin Coffee Cake with Streusel Topping Recipe

Garnishes

Honestly, I keep it simple with this coffee cake. A light dusting of powdered sugar or the optional vanilla glaze is often all it needs. On special mornings, I add a dollop of coconut whipped cream or a sprinkle of toasted pecans to bring out the nutty notes and make it feel a little extra.

Side Dishes

This cake pairs wonderfully with anything lightly savory. I often serve it with scrambled tofu or eggs, and a side of fresh fruit like sliced apples or pears to contrast the richness. A cup of black coffee or a creamy chai latte is my perfect beverage companion.

Creative Ways to Present

For holiday brunches, I like to serve this cake cut into small squares on a wooden platter lined with autumn leaves or fresh rosemary sprigs for a rustic vibe. Wrapping a single slice in parchment and tying with twine makes a sweet hostess gift, too—a friend told me they loved this little gesture last year.

Make Ahead and Storage

Storing Leftovers

I usually keep the cake covered tightly at room temperature if I plan to eat it within two days. For longer storage, I pop it in the fridge with plastic wrap or in an airtight container—it’ll keep fresh up to 5 days, and the flavors actually deepen.

Freezing

If I make extra, I freeze individual slices wrapped in parchment and sealed in freezer bags. When you thaw them overnight in the fridge, they almost taste freshly baked. Just be sure to freeze before adding any glaze for best texture.

Reheating

Reheat slices gently in the microwave for 20-30 seconds or in a low oven (around 300°F) for 10 minutes to refresh that soft crumb and slightly crisp up the streusel. Avoid overheating, which can dry the cake out.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Just make sure to use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that might throw off the recipe balance.
Is this coffee cake vegan?

Yes, the recipe is entirely vegan—using plant-based milk and vegan butter for the streusel keeps it animal-product free without compromising flavor or texture.
Can I make this gluten-free?

Definitely! Swap the all-purpose flour with a high-quality gluten-free blend like King Arthur or Bob’s Red Mill, and you’ll get a lovely texture close to the original.
How do I know when the cake is done?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the streusel is golden brown.

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping Recipe has become a cozy ritual for me. I keep coming back to it because it’s simply reliable—every time I bite into that moist, tender crumb with the crunchy streusel, I feel a little celebration of fall. If you love a coffee cake that’s both comforting and a little special, you’re going to want to make this one your own. Trust me, your kitchen will smell amazing and your friends (or family, or just you!) will thank you endlessly.