Pumpkin Streusel at

Pumpkin Cinnamon Streusel Coffee Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


For the Cake:

  • 1/2 cup unsalted butter 1 stick, softened
  • 1 1/2 cups granulated sugar
  • 2/3 cup pumpkin puree
  • 1 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg fresh is best
  • 1/2 teaspoon salt

For the Streusel Topping:

  • 2/3 cup brown sugar
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter melted


For the Cake:

  1. Preheat the oven to 350 degrees Farenheit.
  2. Get a 9x9 baking pan and coat with non-stick cooking spray.
  3. In a medium mixing bowl, combine the butter the sugar and beat until fluffy.
  4. Add pumpkin, sour cream, eggs, and vanilla and mix until combined.
  5. In a separate bowl, combine the dry ingredients (flour, baking powder, nutmeg, and salt).
  6. Add the dry ingredients to the wet. Mix until smooth, scraping down the sides.
  7. Set mixture aside.

For the Filling:

  1. Combine the brown sugar, flour, and cinnamon, and toss with a fork until combined.
  2. Pour in melted butter and toss again with a fork until all pieces are a little moistened and you get a crumbly mixture.


  1. Pour half of the batter into the prepared baking pan.
  2. Sprinkle half of the filling over the batter.
  3. Pour in remaining batter and sprinkle remaining filling evenly on top.
  4. Bake for 50-60 minutes, or until the middle has baked through and a skewer comes out clean.
  5. Serve warm or cold. Tastes great both ways!

Recipe Notes

Dress it Up:
Brown the butter before making the streusel topping.
Add chopped toasted pecans or walnuts to the topping before baking.
Add 1/4 teaspoon powdered ginger and 1/4 teaspoon ground clove to the cake batter.