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Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon streusel pumpkin coffee cake with a tender, orange pumpkin crumb and a cinnamon swirl layer through the middle. Thick buttery streusel bakes into a golden brown crunch on top for a 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: 430
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 1 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.5 cup cold butter
For cinnamon layer
  • 0.3333333333 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp melted butter
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
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 9x13 pan so the cake releases cleanly after baking.
Make streusel and cinnamon layer
  1. Make streusel by cutting cold butter into flour, brown sugar, and cinnamon until the mixture looks crumbly with no large butter chunks.
  2. Mix the cinnamon layer ingredients by stirring brown sugar, cinnamon, and melted butter until it forms a thick, spoonable paste.
Make the pumpkin cake
  1. Beat the butter and brown sugar until smooth, then beat in the eggs one at a time.
  2. Add pumpkin puree, sour cream, and vanilla, mixing just until the batter looks cohesive and creamy.
  3. Fold in the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) until no dry streaks remain.
Assemble and bake
  1. Spread half the batter in the greased 9x13 pan into an even layer.
  2. Drizzle the cinnamon layer over the batter so it forms a visible swirl in the center.
  3. Spread the remaining batter on top, then smooth lightly so the cinnamon layer is partially covered.
  4. Top generously with streusel, pressing it lightly so the crumbs stay on the surface while baking.
  5. Bake at 350F for 45-50 minutes, until the center is set and a toothpick comes out with moist crumbs and the streusel is golden-brown.

Notes

Pro tip: keep the butter for the streusel cold and stop mixing when it turns crumbly, otherwise the topping can melt into the cake. Store covered in the fridge up to 4 days. Freezing is yes—freeze slices airtight up to 2 months and thaw overnight in the refrigerator. For a dairy-light option, use plant-based butter and a dairy-free sour cream substitute in the same amounts.