Pumpkin Streusel Coffee Cake

A soft, moist pumpkin coffee cake, warmly spiced and layered with a buttery cinnamon streusel through the center and piled generously on top.

Prep Time 20

Cook Time 1

Cooling time 45

Total Time 2 5

Equipment

Ingredients

Cinnamon Streusel

▢ 150 g light brown sugar packed (¾ cup)
▢ 125 g all-purpose flour 1 cup
▢ 1½ teaspoons ground cinnamon
▢ ½ teaspoon pumpkin pie spice
▢ ¼ teaspoon fine salt
▢ 85 g unsalted butter melted (6 tablespoons)

Instructions

Make the Streusel

Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, whisk together the brown sugar, flour, cinnamon, pumpkin pie spice, and salt.
150 g light brown sugar, 125 g all-purpose flour, 1½ teaspoons ground cinnamon, ½ teaspoon pumpkin pie spice, ¼ teaspoon fine salt, 85 g unsalted butter
Pour in the melted butter and stir with a fork until the mixture is evenly moistened and begins forming crumbs. Use your fingers to squeeze some of the mixture together to create larger chunks. Set aside.

Make the Batter

In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
250 g all-purpose flour, 1½ teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs and whisk until smooth. Whisk in the pumpkin puree, sour cream, and vanilla until completely combined.
115 g unsalted butter, 150 g light brown sugar, 50 g granulated sugar, 2 large eggs, 225 g pumpkin puree, 120 g full-fat sour cream, 2 teaspoons vanilla extract
Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined. Stop mixing as soon as no dry streaks of flour remain. The batter will be fairly thick.

Assemble and Bake

Spread half of the pumpkin batter evenly into the prepared pan. Sprinkle a third of the streusel evenly over the batter.
Dollop the remaining pumpkin batter evenly over the streusel. Gently spread the dollops together with an offset spatula, taking care not to disturb the streusel underneath. Crumble the remaining streusel over the top, keeping plenty of larger chunks.
Bake for 50–60 minutes, beginning to check around the 48–50 minute mark. The cake is done when the center is set and a toothpick inserted into a cake portion comes out clean or with a few moist crumbs. If the streusel is browning too quickly, loosely tent the pan with foil.
Allow the coffee cake to cool in the pan for at least 30–45 minutes before using the parchment paper to lift it out. Slice into squares and serve slightly warm or at room temperature.

Notes

Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. For the most consistent texture, weigh out 225 grams rather than using an entire can.

Don't overmix: Once the flour is added, mix only until combined. Overmixing can make the cake tougher and less tender.

Create big streusel crumbs: After mixing the streusel, squeeze portions together with your fingers. A combination of small crumbs and larger chunks creates that bakery-style crumb topping.

Metal pan: A light-colored metal pan will give you the most predictable baking time. If using glass or ceramic, the cake may take longer to bake through.

Storage: Store tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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