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Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon streusel pumpkin coffee cake with a moist orange pumpkin crumb and a cinnamon sugar swirl layer. A thick golden-brown butter streusel topping bakes right on top for a tender, bakery-style slice.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 1 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.5 cup butter cold, cubed
For cinnamon layer
  • 0.33 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp butter melted
For pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare pan
  1. Preheat oven to 350F, then grease a 9x13 pan to prevent sticking.
Make streusel and cinnamon layer
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly, with visible small butter pieces.
  2. Mix the cinnamon layer ingredients until you get a thick, sandy mixture.
Mix pumpkin cake batter
  1. Beat butter and brown sugar until smooth, then add eggs and beat until combined.
  2. Beat in pumpkin puree, sour cream, and vanilla until the batter looks cohesive and orange.
  3. Fold in the dry ingredients just until no dry streaks remain, keeping the batter thick.
Assemble and bake
  1. Spread half the batter in the greased 9x13 pan, smoothing the surface.
  2. Drizzle the cinnamon layer over the batter, aiming for even coverage.
  3. Spoon and spread the remaining batter over the cinnamon layer to partially bury it.
  4. Top generously with streusel so the surface is fully covered with crumbs.
  5. Bake 45-50 minutes at 350F until a toothpick in the center comes out clean and the topping is golden-brown.

Notes

Pro tip: keep butter cold for the streusel so it turns into chunky, crunchy crumbs instead of a paste. Store covered in the fridge up to 4 days; freeze slices up to 2 months for best texture. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.