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Best Bakery-Style Pumpkin Coffee Cake with Perfect Streusel

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This Bakery-Style Pumpkin Coffee Cake with Streusel is tender, moist, and topped with a thick, buttery cinnamon streusel. It tastes like a Saturday morning from a real bakery and is perfect for fall gatherings or a cozy breakfast.

Ingredients

  • All-purpose flour (1 ½ cups / 188g) for streusel
  • Light brown sugar (1 cup / 200g, packed) for streusel
  • Ground cinnamon (2 teaspoons) for streusel
  • Unsalted butter (½ cup / 113g, melted) for streusel
  • Pinch of salt for streusel
  • All-purpose flour (2 cups / 250g) for cake
  • Baking powder (1 ½ teaspoons)
  • Baking soda (½ teaspoon)
  • Salt (½ teaspoon)
  • Ground cinnamon (2 teaspoons)
  • Ground nutmeg (½ teaspoon)
  • Ground ginger (¼ teaspoon)
  • Ground cloves (⅛ teaspoon)
  • Unsalted butter (½ cup / 113g, softened)
  • Granulated sugar (¾ cup / 150g)
  • Light brown sugar (¼ cup / 50g, packed)
  • Large eggs (2, room temperature)
  • Pumpkin purée (1 cup / 245g)
  • Buttermilk (½ cup / 120ml)
  • Vanilla extract (2 teaspoons)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on long sides. Grease parchment and exposed pan sides.
  2. Make streusel: In a medium bowl, whisk together 1 ½ cups flour, 1 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt. Pour in ½ cup melted butter and stir with a fork until clumps form. Set aside.
  3. Whisk dry ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and ¼ cup brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down sides.
  5. Add eggs, pumpkin, and vanilla: Add eggs one at a time, beating well after each. Mix in pumpkin purée and vanilla extract. Batter may look separated.
  6. Alternate adding dry ingredients and buttermilk: With mixer on low, add one-third of dry ingredients, mix until just combined. Add half of buttermilk, mix. Repeat with another third of dry, remaining buttermilk, then last of dry. Stop mixing when flour disappears.
  7. Assemble cake: Spread half of batter evenly into prepared pan. Sprinkle about half of streusel over batter. Gently spread remaining batter on top. Finish with remaining streusel.
  8. Bake for 40 to 45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil at 30 minutes. Cool in pan on wire rack for at least 20 minutes before lifting out.

Notes

Don’t overmix the batter. Use room temperature ingredients. Let cake cool completely before slicing. Double the streusel for a thicker layer. Cake tastes even better the next day.

Nutrition

Keywords: pumpkin coffee cake, bakery-style coffee cake, streusel coffee cake, fall baking, pumpkin recipe

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