Last Updated on July 23, 2025 by Kimberly Stroh

Who doesn’t love something sweet for breakfast? As the air turns crisp and leaves start to fall, there’s nothing cozier than the smell of warm spices drifting from the oven. This Pumpkin Streusel Coffee Cake is everything you crave in a seasonal bake. A rich pumpkin filling combines with a buttery pecan streusel that adds the perfect crunch. Whether you’re hosting a weekend brunch or need a Thanksgiving morning treat, this cake checks all the boxes. With simple ingredients and big autumn flavor, it’s sure to become a new fall favorite.

Why We Love This Pumpkin Coffee Cake

I love to enjoy leftovers and this Pumpkin Streusel Coffee Cake serves a crowd. Layers of creamy pumpkin combine with a crunchy streusel, with a soft ooey gooey cake. It’s a winning combination and so tasty. Make this cake on the weekends, during pumpkin season, and nosh on leftovers the rest of the week. It’s so easy to reheat.

Pumpkin Streusel Coffee Cake Ingredients:

• Brown Sugar: I prefer a light brown sugar
• All-Purpose Flour: This is the base of the cake batter and the streusel
• Pumpkin Pie Spice: Seasoning will enhance the pumpkin flavor
• Butter: I used sweet cream salted butter
• Chopped Pecans
• Granulated Sugar
• Eggs: Add size large eggs
• Vanilla Extract: For depth of flavor
• Baking Powder
• Baking Soda
• Sour Cream: Adds a slight tangy flavor
• Solid-Packed Pumpkin Puree: Find it in the baking section of the grocery store

Love coffee cakes? Try my Christmas Cranberry Coffee Cake recipe that’s another holiday favorite!

How To Prep The Coffee Cake Ahead of Time

It’s easy to make this coffee cake by prepping it long before baking. Layer the Pumpkin Streusel Coffee Cake the night prior, following the recipe directions, but not baking. Cover the casserole with plastic wrap and store in the refrigerator. When ready to bake, the next morning, let it sit at room temperature for 10 minutes before following recipe directions and baking. By prepping the coffee cake the night before, it frees up your morning, which is great if you’re making this for a holiday.

How To Keep Your Cake Fresh

Once your Pumpkin Streusel Coffee Cake has completely cooled, cover it with plastic wrap. Store the cake in a cool spot that’s away from direct heat. For the best freshness, enjoy the cake within 3-4 days of baking. To serve warm, heat individual servings in 20-second intervals in a microwave on high.

Freezing the cake is another option. I like to transfer the cake to airtight food storage containers or a freezer bag. Store the cake in the back of your freezer where temperatures are more stable. Freeze the Pumpkin Streusel Coffee Cake for up to three months. When ready to serve again, let it thaw overnight. Reheat if desired.

How To Make Pumpkin Streusel Coffee Cake Step-by-Step

Preheat the oven to 325ºF. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter using a pastry blender until crumbly.

Stir in pecans; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.

Combine flour, baking powder and baking soda; add to creamed mixture alternating with sour cream.

Spread half of the batter into a greased 9×13-inch baking dish. Sprinkle with half of the streusel.

In another small bowl, combine the pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel. Gently spread evenly.

Top with remaining batter. Sprinkle with remaining streusel.

Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool on wire rack. Cut into individual square pieces once cool.