Picture this: all the flavors you love about pumpkin pie, but in a tender, crumbly coffee cake that’s perfect for any time of day!

This recipe takes the classic autumn dessert and transforms it into something you can enjoy with your morning coffee or afternoon tea.

The cake itself is incredibly moist with layers of pumpkin spice flavor, while a buttery streusel topping adds the perfect amount of sweetness and crunch. It’s like having pumpkin pie and coffee cake in one amazing bite.

Why You’ll Love This Recipe

This coffee cake brings together the best of both worlds—the creamy, spiced filling reminiscent of pumpkin pie and the tender crumb of a classic coffee cake.

The streusel topping adds a delightful texture contrast that makes each bite interesting.

It’s also incredibly forgiving to make and stays moist for days. You can serve it for brunch, bring it to a potluck, or keep it on hand for whenever you need a cozy treat.

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
½ cup sour cream
¼ cup milk

For the streusel topping:

½ cup all-purpose flour
½ cup brown sugar, packed
¼ cup cold unsalted butter, cubed
1 teaspoon ground cinnamon
Pinch of salt

For the glaze (optional):

1 cup powdered sugar
3-4 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla.

Mix in the pumpkin puree until well combined. The mixture might look a bit curdled – that’s normal.

Alternate adding the dry ingredients and the sour cream mixture (sour cream + milk) to the butter mixture. Start and end with the dry ingredients, mixing just until combined.

Pour the batter into your prepared pan and spread it evenly.

For the streusel, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Sprinkle the streusel evenly over the cake batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool completely in the pan before adding glaze, if using.

For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Serving and Storage

This coffee cake is perfect served at room temperature and pairs beautifully with coffee, tea, or even a glass of cold milk. Cut into squares and serve directly from the pan.

Store covered at room temperature for up to 4 days, or wrap individual pieces and freeze for up to 2 months.

The cake actually tastes even better the next day once all the flavors have had time to come together.