Name: Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 tablespoons pumpkin pie spice; 1 cup granulated sugar; 1 cup pumpkin puree; 1/2 cup neutral flavored oil (avocado oil recommended); 1 cup unsweetened soy milk; 2 teaspoons pure vanilla extract; 1/2 cup vegan butter, melted; 1/2 cup all purpose flour; 1 1/2 cups brown sugar, packed; 1 tablespoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup powdered sugar; 2 tablespoons unsweetened soy milk; 1/2 teaspoon pure vanilla extract

Jump to Recipe· 4.8 from 29 reviews

If you love cozy, spiced treats with a tender crumb and a crumbly, buttery topping, then you are going to adore this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe. It’s honestly one of my favorite ways to welcome fall (or any cool morning) and pairs perfectly with a strong cup of coffee. The subtle pumpkin flavor combined with warm spices and that crunchy streusel topping? Trust me, it’s fan-freaking-tastic—and I can’t wait to share exactly how you make it.

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Why This Recipe Works

Perfectly Balanced Flavors: Pumpkin and pumpkin pie spice work together to create warm, cozy notes without overpowering the cake.
Moist, Tender Cake: Using oil instead of butter keeps the crumb beautifully soft and moist.
Crunchy Streusel Topping: The streusel adds a sweet, cinnamon-scented crunch that contrasts so nicely with the cake base.
Optional Glaze for Extra Sweetness: A simple glaze gives you a touch of elegance and sweetness that you can skip or add depending on your mood.

Pumpkin Coffee Cake with Streusel Topping and Optional Glaze, fall coffee cake recipes, pumpkin dessert ideas, cozy pumpkin breakfast, quick pumpkin coffee cake - A close-up view of a square cake in a baking pan, showing one large piece missing from the corner of the cake. The cake has two visible layers: the bottom layer is bright orange with a moist and soft texture, and the top layer is thick with a dark brown crumbly topping mixed with a white glaze lightly drizzled over it. The baking pan is metallic, and the background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how this collection of ingredients strikes a perfect balance between familiar baking basics and seasonal flair. The pumpkin puree keeps things moist while the pumpkin pie spice and cinnamon add that unmistakable fall vibe. Oh, and a quick tip: make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

All Purpose Flour: The backbone of your cake, providing structure without weighing down the texture.
Baking Powder: Helps your cake rise just right for a fluffy outcome.
Salt: Enhances all the flavors and balances the sweetness.
Pumpkin Pie Spice: A warm, inviting blend of cinnamon, nutmeg, and more that screams autumn.
Granulated Sugar: Sweetens the cake evenly without causing excessive moisture.
Pumpkin Puree: Adds moisture and classic pumpkin flavor; fresh or canned both work.
Neutral Oil (Avocado Oil): Keeps the crumb tender and moist without adding competing flavors.
Unsweetened Soy Milk: Adds moisture; you can swap this with other plant milks if you like.
Pure Vanilla Extract: Brings warmth and depth to the overall flavor.
Vegan Butter (melted): The base for our streusel, adds richness and that crave-worthy crisp texture.
Brown Sugar: Gives the streusel a deep, caramel sweetness.
Cinnamon: Works alongside pumpkin spice to give the topping that irresistible warmth.
Optional Powdered Sugar Glaze Ingredients: Just a simple blend of powdered sugar, soy milk, and vanilla to drizzle on top for a bit of shiny sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe is how adaptable it is. I’ve played around with adding nuts, swapping milks, and playing with sweeteners, so feel free to make it yours!

Nutty Variation: I sometimes sprinkle chopped pecans or walnuts into the streusel for an extra crunch and a little surprise in every bite.
Dairy-Free Switch-Up: If you don’t do soy milk, oat or almond milk work just as well with no change in texture.
Spice Level Adjustment: I like mine with a hint of nutmeg, but if you like more spice, feel free to add extra pumpkin pie spice.
Glaze or No Glaze: Sometimes I skip the glaze for a less sweet finish, especially when serving with whipped cream or cinnamon-spiced coffee.

Step-by-Step: How I Make Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F and lightly grease a 9×13 inch cake pan. Trust me, this sets you up for a stress-free bake without sticking mishaps. I usually swipe some vegan butter and then dust the pan lightly with flour to make sure the cake slides out cleanly.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk 3 cups of all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 ½ tablespoons pumpkin pie spice, and 1 cup granulated sugar. This ensures everything’s evenly distributed so no one bite is overly spicy or salty.

Step 3: Mix the Wet Ingredients

Next, in a separate bowl, stir together 1 cup pumpkin puree, ½ cup neutral-flavored oil (I love avocado oil here because it’s mild), 1 cup unsweetened soy milk, and 2 teaspoons pure vanilla extract until smooth and well blended.

Step 4: Combine Them, but Don’t Overdo It

Add the wet ingredients to the dry bowl and gently fold everything together with a large spoon just until combined. One of my biggest tips is to avoid overmixing—it’s tempting to get that batter totally smooth, but keeping a little texture results in a lighter, fluffier cake. The batter will be thick, which is perfect.

Step 5: Pour and Prepare the Streusel

Pour the batter into your prepared pan and smooth the top gently. Now, for the streusel: mix ½ cup melted vegan butter, ½ cup flour, 1 ½ cups packed brown sugar, 1 tablespoon cinnamon, and 1 teaspoon pumpkin pie spice in a bowl. You want to use a fork or your fingers to create crumbly clumps—this is the sweet crunch everyone loves on top!

Step 6: Top and Bake

Sprinkle the streusel generously over the batter, then bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it around 38 minutes—the streusel can brown quickly, so loosely tent with foil if it’s getting too dark.

Step 7: Optional Glaze for the Finishing Touch

If you want to add a little extra sweetness and shine, whisk 1 cup powdered sugar, 2 tablespoons soy milk, and ½ teaspoon vanilla extract together until smooth and drizzle over the cooled cake. This glaze makes it extra special for guests or that perfect weekend treat.

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Pro Tips for Making Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Don’t Skip Sifting: Sift your dry ingredients together if you can; it helps avoid lumps, especially in the flour and sugar.
Oil Over Butter in the Batter: I’ve tried butter in the batter, but oil keeps it moister longer and is just as flavorful when paired with vegan butter in the streusel.
Test for Doneness Early: Check your cake at 40 minutes to avoid overbaking—streusel can dry out quickly.
Glaze Timing: Always glaze only after the cake is completely cool; otherwise, it melts and won’t set properly.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe

Garnishes

I love a simple dusting of extra cinnamon or a few toasted pecan halves for a little crunch on top when serving. Sometimes, a dollop of dairy-free whipped cream or a scoop of vanilla coconut ice cream makes this coffee cake feel like dessert instead of breakfast!

Side Dishes

This coffee cake is perfect alongside a rich latte or even a spiced chai tea. If you’re serving brunch, fresh fruit like berries or sliced apples make for a refreshing, bright contrast.

Creative Ways to Present

For a special occasion, I’ve layered this coffee cake with whipped cinnamon cream cheese between slices to create a quick pumpkin trifle. Or try serving small cut squares stacked like mini cakes with a drizzle of warm glaze over the top—it’s a showstopper with very little effort.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully at room temperature for up to 2 days if covered tightly with plastic wrap or in an airtight container. For longer freshness, I store it in the fridge for up to 5 days—just bring it to room temp before serving for best flavor.

Freezing

Want to bake ahead? You can freeze the whole cake or individual slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge, then warm gently in the oven to bring back that fresh-baked charm.

Reheating

I like reheating slices in a toaster oven at 300°F for 10 minutes or so—this crisps up the streusel topping beautifully and warms it through without drying out the cake. Microwave works in a pinch, but be gentle to avoid a soggy texture.

FAQs

Can I make this Pumpkin Coffee Cake gluten-free?

Absolutely! Substitute the all-purpose flour with a quality gluten-free flour blend like King Arthur or Bob’s Red Mill. Just be sure to choose a blend meant for baking to keep the texture light and tender.
Do I have to use the glaze?

Nope! The glaze is completely optional. The coffee cake is delicious on its own thanks to the streusel topping. I add glaze when I want a little extra sweetness and a pretty finish, but it’s fine without.
Can I use fresh pumpkin instead of canned puree?

You can! Just roast and puree your fresh pumpkin until smooth. Make sure it’s drained well since excess moisture can affect the cake’s texture.
Why does the batter look thick? Is that normal?

Yes, the batter is thicker than typical cake batters because of the pumpkin puree and oil, which keep the cake moist and dense but tender. Don’t worry if it seems heavy—it bakes into a soft, fluffy coffee cake every time.

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Optional Glaze Recipe has become my go-to cozy morning treat, especially when I’m craving something a little special but not fussy. The magic is really in the streusel—you’ll find yourself sneaking bites of it straight from the bowl while the cake bakes! I hope you enjoy making and sharing this cake as much as I do. Go ahead, invite a friend over and make your kitchen smell like fall—it’s worth every minute and crumb.