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Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon streusel pumpkin coffee cake with a ribbon of cinnamon sugar swirl and a thick golden-brown butter crumb topping. Moist pumpkin cake bakes up tender with a bakery-style texture in every 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: 380
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 1 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.5 cup cold butter cubed
For cinnamon layer
  • 0.33 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 the oven to 350F and grease a 9x13 pan with a thin, even coating so the cake releases cleanly.
Make the streusel and cinnamon layer
  1. Cut cold butter into the flour, brown sugar, and cinnamon until the mixture looks like moist, crumbly pebbles.
  2. Mix the cinnamon layer ingredients until you get a thick, sandy cinnamon sugar mixture.
Make the pumpkin cake batter
  1. Beat the butter and brown sugar until smooth and lighter in color.
  2. Add the eggs one at a time and beat until the batter is creamy.
  3. Beat in the pumpkin puree, sour cream, and vanilla until fully combined and glossy.
  4. Fold in the dry ingredients just until no dry flour pockets remain, stopping when the batter looks uniform.
Assemble and bake
  1. Spread half the batter into the greased 9x13 pan in an even layer.
  2. Drizzle the cinnamon layer over the batter so it forms a visible streaks-and-swirls pattern.
  3. Spread the remaining batter on top, covering the cinnamon layer as evenly as you can.
  4. Top generously with the streusel so the surface is thick with crumbs.
  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 deep golden brown.

Notes

To keep the cinnamon swirl intact, drizzle the cinnamon layer evenly and avoid stirring once the batter is assembled. Store covered in the refrigerator for up to 4 days; warm individual slices briefly in the microwave for the best texture. Freeze baked coffee cake (whole or sliced) for up to 2 months. For a lighter option, swap half the sour cream with plain Greek yogurt without changing the baking time.