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Glazed Pumpkin Coffee Cake

Averie Sunshine

4.68 from 31 votes

Updated: Aug 31, 2025

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🎃☕️🍁 My Spiced Pumpkin Streusel Coffee Cake is A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles! So soft, moist, and tender, you’re going to LOVE this cake for breakfast, brunch, or entertaining!

Best Ever Pumpkin Coffee Cake

This glazed pumpkin streusel coffee cake makes me want to curl up on the couch with a cup of coffee and get into a total fall mood. It happened to be well over 90F when I made this cake, but that didn’t stop me from savoring it.

It’s is such a fast and easy recipe, and you don’t even have to use a mixer. 

The coffee cake itself is incredibly soft, tender, and moist, while the crumb topping adds the perfect amount of delicate crunchy, crumbly texture. Those big buttery crumbles are the best. The soft cake contrasted with the crumb topping are such a perfect contrast.

If you’re looking for a cake that isn’t overly sweet, then this is just the pumpkin spice coffee cake you’ll have to try.

I made this for my family and it was an absolute hit. It’s perfectly moist and not too sweet. Great texture with the added crumble topping. My new go to recipe!

Chelsea

Ingredients in Pumpkin Streusel Coffee Cake 

To make this pumpkin crumb coffee cake recipe, you’ll need: 

• Eggs – Normally, I would hesitate to recommend an egg substitute since eggs really help bind cake batters together and keep things moist. However, I think the pumpkin would help on both counts so if you’d like to use a vegan egg substitute — like flax eggs or a powdered egg replacer — you should be fine to do so.  If you omit the eggs and replace them with an egg substitute, please leave me a comment below
• Sugar – Granulated sugar and light brown sugar sweeten the recipe while keeping it moist and adding a rich molasses taste
• Pumpkin puree – Use pure pumpkin puree in this pumpkin coffee cake and NOT pumpkin pie filling. Pumpkin pie filling is sweetened and spiced
• Canola oil – The cake is made with oil rather than butter. So, there’s nothing to cream or beat together with a mixer. Oil keeps the cake moister, softer, and springier than butter does, and since pumpkin puree naturally keeps everything moist, there’s no chance of a dry coffee cake here. If you substitute melted butter for the oil called for in this recipe, the texture of the cake will change. If possible, please use canola or vegetable oil in the batter. You can also use melted coconut oil, but it will add a trace of coconut flavor
• Spices – Pumpkin pie spice, cinnamon, ground ginger, and salt create a warm, fall flavor. Feel free to add more pumpkin pie spice, if desired. I am a fan of boldly spiced pumpkin desserts, so I was not shy about adding pumpkin pie spice, plus extra cinnamon and ginger for a really well-spiced cake. If you aren’t a fan of salty-sweet desserts, then omit or reduce the salt in the crumble topping portion
• Vanilla extract
• All-purpose flour – I haven’t tested this recipe with gluten-free flour and can’t guarantee your results if you do
• Leaveners – We’re using both baking powder and baking soda for a soft, fluffy texture
• Unsalted butter
• Confectioners’ sugar (powdered sugar)
• Milk – Water may be substituted

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Pumpkin Coffee Cake with Streusel Topping

Making a pumpkin coffee cake with streusel topping truly is so easy! Here’s an overview of how the fall coffee cake is prepared: 

1. Make the batter: Whisk together the wet ingredients and sugar, then stir in the dry ingredients.
2. Turn the batter into a greased 8×8-inch baking pan and smooth out the top. 
3. Make the crumble topping: To do so, mix together the crumble topping ingredients with a fork until small pebbles form, and evenly distribute it over the cake batter.
4. Once you’ve added the crumble topping, bake the pumpkin coffee cake until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. 
5. Before serving, glaze the cake with a simple confectioners’ sugar and milk glaze.

Make-Ahead Instructions 

You have a few options when it comes to making this pumpkin coffee cake with streusel topping in advance: 

1. Make the cake but wait to glaze it. The plain coffee cake will last up to 5 days at room temp. 
2. Freeze the cake for later. Again, wait to glaze it until the cake has been thawed and you’re ready to serve it. 

Note the the streusel topping will lose its crispiness as time passes so keep that in mind.

What to Serve with Pumpkin Coffee Cake

Air Fryer Twisted Bacon

Cheesy Hash Brown Quiche

Copycat Pumpkin Spice Latte

Caramel Apple Cider

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4.68 from 31 votes

Glazed Pumpkin Streusel Coffee Cake

By Averie Sunshine

🎃☕️🍁 A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles! So soft, moist, and tender!

Prep Time: 15 minutes minutes

Cook Time: 48 minutes minutes

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 33 minutes minutes

Servings: 12 servings

Equipment

• 1 (8×8 inch) Pan
• 1 Large Bowl
• 1 Medium Bowl
• 1 Cooling Rack
• 1 Small Bowl

Ingredients 

Cake

• ▢ 2 large eggs
• ▢ 1 cup granulated sugar
• ▢ 1 cup pumpkin puree
• ▢ ½ cup canola or vegetable oil
• ▢ 2 to 3 teaspoons pumpkin pie spice
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon ground ginger, or to taste
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt, or to taste

Crumble Topping

• ▢ ¾ cup all-purpose flour
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ ¾ teaspoon kosher salt, or to taste
• ▢ 6 tablespoons unsalted butter, melted

Glaze

• ▢ ¾ cup confectioners’ sugar
• ▢ 2 to 3 tablespoons milk or cream, water may be substituted

Instructions 

Cake:

• Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
• To a large bowl, add the eggs, sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

Crumble Topping:

• To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below.
• Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip – Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out.
• Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Set cake aside on a cooling rack to cool for about 30 minutes before glazing it.

Glaze:

• To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly.
• Evenly drizzle the cake with the glaze.

Notes

In step 5 with the salt quantity, if you want an even more pronounced salty-sweet flavor, add 1 teaspoon kosher salt. If you don’t like salty-sweet desserts, reduce the salt to 1/4 teaspoon salt.

Storage: Cake will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.

Adapted from Pumpkin Crumb Coffee Cake

Nutrition

Serving: 1serving, Calories: 352cal, Carbohydrates: 48g, Protein: 3g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Cholesterol: 49mg, Sodium: 332mg, Fiber: 1g, Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Pumpkin Breakfast Recipes:

ALL OF MY PUMPKIN RECIPES! 

The Best Pumpkin Cinnamon Rolls — Super soft, fluffy pumpkin spice cinnamon rolls topped with a cream cheese glaze! Move over, Cinnabon, these are better!

Pumpkin Cinnamon Roll Bake — Every bite tastes like the super SOFT, gooey CENTER of a cinnamon roll! Spiked with pumpkin and flooded with icing, this EASY recipe is an automatic WINNER! Perfect for cozy, fall-inspired breakfasts and brunches that will impress everyone!

Cinnamon Sugar Mini Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they’re fast, easy, and accidentally vegan! 

Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and so good!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins –  Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!

Pumpkin Spice Cruffins – What you get when you marry a croissant with pumpkin spice and bake it in a muffin pan! The EASIEST recipe that uses just a handful of convenience ingredients, ready in 20 minutes, and perfect for pumpkin season!

Copycat Starbucks Pumpkin Cream Cheese Muffins — Easy recipe for copycat Starbucks pumpkin muffins that are even BETTER than the original! Super soft, moist, brimming with pumpkin spice flavor, and filled with tangy-sweet cream cheese filling!

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014. There are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Originally posted September 11, 2020 and reposted September 22, 2023 with updated text.