Pumpkin Streusel Breakfast Cake

This pumpkin streusel breakfast cake is tender, spiced with pumpkin pie spice, and layered with a buttery crumb topping. It’s the cozy coffee cake you’ll crave all autumn long, perfect for breakfast, brunch, or a sweet snack with friends.

WHY YOU WILL LOVE THIS PUMPKIN STREUSEL COFFEE CAKE

This pumpkin streusel coffee cake is packed with warm spice and comforting pumpkin flavor. It’s simple to make, looks beautiful on the table, and tastes even better the next day.

I’ve been counting down to fall just for this pumpkin streusel breakfast cake, because fall never feels complete without it. Whether you bake with fresh pumpkin puree or grab a can, this pumpkin streusel coffee cake delivers cozy spice with that irresistible crumbly topping. It’s the kind of fall breakfast you can share at brunch with friends, or enjoy all week long at home, comfort that never lets you down.

INGREDIENTS FOR THIS PUMPKIN STREUSEL BREAKFAST CAKE

Bake this pumpkin streusel breakfast cake for a cozy fall treat, full of pumpkin pie spice, tender pumpkin, and a golden crumb topping.

• Brown Sugar – Adds deep caramel flavor and moisture that enhances both the streusel and cake.
• Granulated Sugar – Balances sweetness with a clean taste that keeps the cake light.
• Pumpkin Pie Spice – Brings cozy warmth, making this the perfect autumn bake. Full of Ginger, nutmeg, cloves, allspice, cinnamon, and a touch of cardamom. Make sure to grab my Homemade Pumpkin Pie Spice Recipe!
• Salt – Sharpens flavors and balances the sweetness.
• Butter – Creates richness in the batter and helps the streusel turn golden and crisp.
• All-Purpose Flour – The foundation that gives the cake its structure and tender crumb.
• Baking Soda – Provides lift, helping the cake rise evenly.
• Baking Powder – Works alongside the baking soda for a soft, airy texture.
• Eggs – Bind the batter and add structure for a sturdy yet moist cake.
• Pumpkin Puree – The star ingredient, lending natural sweetness, seasonal flavor, and a moist texture.
• Powdered Sugar – Whisked with milk into a simple drizzle for a sweet finish.
• Milk – Thins the drizzle and adds shine to the topping.

 HOW TO MAKE THIS PUMPKIN STREUSEL COFFEE CAKE

Warm up your mornings with pumpkin streusel coffee cake, a spiced fall bake layered with buttery crumb topping and sweet drizzle.

1. Prep the Pan - Preheat your oven to 350°F (175°C). Grease or spray a 9x13-inch (33x23 cm) baking dish with non-stick spray.
2. Make the Streusel - In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir until smooth. Add the flour and mix until crumbly and well combined. Set aside.
3. Mix the Dry Ingredients - In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Cream the Butter and Sugars - In a separate large mixing bowl, beat the room-temperature butter with both sugars until light and fluffy, about 2–3 minutes.
5. Add the Eggs and Pumpkin - Beat in the eggs one at a time, then add the pumpkin puree and mix until fully incorporated. The batter may look slightly curdled at this stage, but it will come together once the dry ingredients are added. Note: A 29 oz can (822g) will also work. 
6. Bring the Batter Together - Add the dry ingredients to the wet mixture in two additions, stirring gently after each until just combined. Do not overmix.
7. Assemble the Cake - Spread half of the batter evenly into the prepared pan. Sprinkle with half of the streusel mixture. Spread the remaining batter on top, then finish with the rest of the streusel.
8. Bake - Bake for 45–50 minutes on 350°F (175°C), or until a toothpick inserted in the center comes out clean. If the streusel browns too quickly, loosely tent the pan with foil.
9. Drizzle and Serve - In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before slicing.

Bite Me Tip: This cake tastes even better the next day as the spices deepen. Store covered at room temperature up to 3 days, or freeze slices for later.

EQUIPMENT NEEDED

• 9x13-inch (33x23 cm) baking pan
• Mixing bowls (medium and large)
• Electric mixer or Stand Mixer
• Whisk or Sieve
• Rubber and Offset Spatula
• Kitchen Scale or Measuring Cups and Measuring Spoons
• Cooling rack

MORE PUMPKIN FAVORITES YOU'LL ADORE!

I never seem to tire of a good pumpkin recipe, and I’ve spent the time curating a series that is worthy of your time. Search PUMPKIN on Bite Me Industries website for more great pumpkin recipes such as Harvest Banana Pumpkin Bread, Pumpkin Cheesecake with Brown Butter Crust, Pumpkin Hummus, Easy Pumpkin Puree from fresh pie pumpkins, and a personal favorite, Roasted Poblano Pumpkin Soup, or Pumpkin Red Lentil Soup.  So many way to enjoy pumpkin this year!

SEASONALITY AND BEST MONTHS FOR PUMPKIN IN THE WESTERN UNITED STATES

This pumpkin streusel breakfast cake is best baked in autumn through early winter, when pumpkins are at peak flavor. Pumpkins are harvested from September through December, with October being peak season. This makes fall and the holidays the perfect time to bake and share this cake.

Featured Pumpkin Farmers:

Frey Farms - One of the nation's leading pumpkin producers founded in 1992 by the remarkable Sarah Frey. What began as a humble produce delivery route has blossomed into a multi-state farming operation grounded in family values, sustainable practices, and fierce devotion to the land. Sarah’s vision, growing food you can feel proud of, shines through every pumpkin patch, and every vine. Often called “America’s Pumpkin Queen”, Sarah’s story feels like the heart of autumn itself, reminding us that every perfect slice of pumpkin streusel breakfast cake owes something to farms rooted in care and purpose. 

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Pumpkin Streusel Breakfast Cake

A tender pumpkin-spiced cake layered with buttery cinnamon streusel and finished with a sweet drizzle. Perfect for cozy mornings, afternoon treats, or holiday brunch tables.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Fall Baking

Keyword Pumpkin Streusel Breakfast Cake, Pumpkin Streusel Coffee Cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 662kcal

Ingredients

For The Streusel

• ¾ cup brown sugar (150 g)
• ⅓ cup granulated sugar (70 g)
• ½ teaspoon salt (3 g)
• 4 teaspoons ground cinnamon (9 g)
• ¾ cup unsalted butter (170 g), melted
• 2 cups unbleached all-purpose flour (250 g)

For The Cake

• 3 cups unbleached all-purpose flour (375 g)
• 1 ½ teaspoons baking soda (9 g)
• 1 ½ teaspoons baking powder (6 g)
• 1 tablespoon pumpkin pie spice (10 g) Make It At Home
• ½ teaspoon salt (3 g)
• 1 cup brown sugar (200 g)
• ½ cup granulated sugar 100 g
• 1 cup butter (225 g), room temperature
• 2 large eggs
• 2 cans pumpkin puree (850 g total), 15 ounces each

For The Drizzle

• ½ cup powdered sugar (60 g)
• 1 tablespoon milk (15 ml)

Instructions

• Prep the Pan - Preheat your oven to 350°F (175°C). Grease or spray a 9x13-inch (33x23 cm) baking dish with non-stick spray.
• Make the Streusel - In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir until smooth. Add the flour and mix until crumbly and well combined. Set aside.
  ¾ cup brown sugar, ⅓ cup granulated sugar, ½ teaspoon salt, 4 teaspoons ground cinnamon, ¾ cup unsalted butter, 2 cups unbleached all-purpose flour
• Mix the Dry Ingredients - In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3 cups unbleached all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
• Cream the Butter and Sugars - In a separate large mixing bowl, beat the room-temperature butter with both sugars until light and fluffy, about 2–3 minutes.
  1 cup brown sugar, 1 cup butter, ½ cup granulated sugar
• Add the Eggs and Pumpkin - Beat in the eggs one at a time, then add the pumpkin puree and mix until fully incorporated. The batter may look slightly curdled at this stage, but it will come together once the dry ingredients are added. Note: A 29 oz can (822g) will also work.
  2 large eggs, 2 cans pumpkin puree
• Bring the Batter Together - Add the dry ingredients to the wet mixture in two additions, stirring gently after each until just combined. Do not overmix.
• Assemble the Cake - Spread half of the batter evenly into the prepared pan. Sprinkle with half of the streusel mixture. Spread the remaining batter on top, then finish with the rest of the streusel.
• Bake - Bake for 45–50 minutes on 350°F (175°C), or until a toothpick inserted in the center comes out clean. If the streusel browns too quickly, loosely tent the pan with foil.
• Drizzle and Serve - In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake before slicing.
  ½ cup powdered sugar, 1 tablespoon milk
• Bite Me Tip: This cake tastes even better the next day once the pumpkin and spice flavors settle in. Seal with an air tight cover and store at room temperature for up to 3 days, or freeze slices for a cozy treat anytime.

Notes

Bite Me Tip:

• This cake tastes even better the next day once the pumpkin and spice flavors settle in. Seal with an air tight cover and store at room temperature for up to 3 days, or freeze slices for a cozy treat anytime.

Nutrition

Serving: 1serving | Calories: 662kcal | Carbohydrates: 97g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 533mg | Potassium: 272mg | Fiber: 4g | Sugar: 53g | Vitamin A: 11902IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 4mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

• NF (Nut-Free):  Yes, it’s naturally nut-free.
• VE (Vegetarian):  Yes, it contains no meat or gelatin.