This homemade Pumpkin Coffee Cake recipe is moist and topped with a crumbly buttery cinnamon streusel oatmeal topping. Perfect fall dessert!
This Pumpkin Streusel Coffee Cake has got everything that we love about fall. And like all good things in life, it's best enjoyed with a cup of coffee.
It's the time I waited patiently for all summer - Fall baking season! I know everyone loves summer and hot weather but not me. I'll take cooler temps, sweaters, and bonfires over humidity and mosquitoes any day. Who among us does not love hearty comfort foods and baked goods laced with cinnamon?
Especially when those baked goods contain the most quintessential of fall produce - Pumpkin! Pumpkin creeps into everything this time of year and I love it.
Pumpkin desserts are just downright tasty. I wanted to step away from the more common pumpkin desserts like pie but still keep the homey comfort factor that comes with it.
This Pumpkin Coffee Cake is just the thing.
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How To Make Pumpkin Coffee Cake
This pumpkin coffee cake is gluten free and uses a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup.
I love gluten free flour blends such as these, because they work just as AP flour would and require no complicated substitutions or ingredients.
Feel free to use AP flour if gluten is not an issue for you.
- Start by preheating the oven to 350 degrees.
- Next up is to grease and flour a 9" springform pan.
- In a mixing bowl, combine 1 ¾ cups gluten free flour blend (or AP flour if not gluten free), 1 ¼ tsp. baking powder, ¼ tsp. baking soda, and a pinch of kosher salt. Stir together with fork.
- Add 1 stick of softened unsalted butter to a Kitchen Aid mixer and beat for a minute or so with the paddle attachment.
- To the butter, add ½ cup sugar and ½ cup packed dark (or light) brown sugar. Beat for another 2-3 minutes until light and fluffy.
- Add 1 Tbsp. vanilla extract and 2 large or 3 small eggs and mix for another 30 seconds.
- Next up is to add the flour mixture and pumpkin puree alternately, starting and ending with the flour mixture. Add ⅓ of the flour and mix together. Then half of the pumpkin puree and mix together. Repeat until all the flour and pumpkin is incorporated. The batter will be light and fluffy.
How To Make Oatmeal Streusel Topping
Now for the good stuff - the oatmeal streusel topping. Streusel topping is totally what makes coffee cake. This one is sweet, full of cinnamon, and has an awesome texture.
The texture comes from the addition of oats. Oats are so much more than a creamy breakfast food!
- Combine 1 ½ cup gluten free oats (or any brand oats if not gluten free), ½ cup gluten free flour blend (or AP flour if not gluten free, ¾ cup packed brown sugar, 2 ½ tsp. cinnamon, ¼ tsp. nutmeg, and a generous pinch of kosher salt. Mix together.
- Slowly drizzle 6 Tbsp. of melted unsalted butter into the mixture and mix together until it is incorporated into the streusel.
- The mixture should be chunky and well, streusel-like.
Oats are naturally gluten free, however, some brands are processed in facilities that also process non-gluten free products. Always be sure to check labels if gluten is an issue for you.
Bob's Red Mill makes a great variety of oats that are certified gluten free and can be purchased at your local grocery store or online.
How Long Should I Bake Coffee Cake?
- Pour the pumpkin coffee cake batter into a greased and floured 9" springform pan. If you don't have a springform pan simply use a round 9" cake pan.
- Sprinkle the streusel topping over the batter. This recipe makes a lot of streusel. You can use as much or as little as you like but I love streusel so I say add all of it.
- Place the pan into a preheated oven and bake for 45 minutes. A toothpick should come out clean when poked in the center of the cake.
Love baked goodies? Check out these recipes!
- Blueberry Buckle Coffee Cake
- Scandinavian Almond Cake
- Lemon Doughnuts
- Roasted Banana Bread
- Cinnamon Sugar Rhubarb Cake
- Italian Hazelnut Cake
- Sour Cream Streusel Rhubarb Bread
- Coffee Infused Banana Bread
- Rhubarb Muffins
- Roasted Banana Walnut Muffins
What To Serve With Pumpkin Streusel Cake
After 45 minutes you should have a nice and fluffy pumpkin coffee cake! This cake rises quite a bit - It's not a dainty little cake.
Remove the cake from the oven and let cool completely before removing the sides from the springform pan. This will prevent the cake from sticking to the sides.
I love old fashioned desserts like this. It's fun to imagine your grandparents and great grandparents sitting around the table enjoying desserts like this while sipping cups of coffee.
You can top this coffee cake with homemade whipped cream, crème anglaise, or ice cream if you like.
Looking for more fall desserts? Don't miss these!
- Classic Apple Pie
- Maple Bourbon Walnut Pie
- Vanilla Apple Galette
- Cast Iron Apple Crisp
- Maple Bourbon Pecan Pie
- Ina Garten Apple Crisp
- How To Make Gluten Free Pie Crust
- How To Make Pie Crust
- Buttermilk Apple Cake
- Apple Streusel Muffins
How Long Does Pumpkin Coffee Cake Last?
It should last 2-3 days stored in an airtight container at room temperature.
In the fridge it should last 4-5 days stored in an airtight container.
You simply cannot enjoy pumpkin coffee cake without coffee so brew a pot and dig in. And if you're more of a tea-drinker, err, I guess I'll let it slide.
Love pumpkin? Check out these recipes!
- Pumpkin Caramel Bread Pudding
- Crustless Pumpkin Cheesecake
- Pecan Pumpkin Waffles
- Maple Glazed Pumpkin Scones
Looking For More Pumpkin Recipes? Don't Miss These!
Gingersnap Marbled Pumpkin Cheesecake
Pumpkin Crisp
Pumpkin Turnovers
Pumpkin Coffee Cake with Oatmeal Streusel
Ingredients
For The Coffee Cake:
- 1 ¾ cups gluten free flour blend or AP flour if not gluten free
- 1 ¼ tsp. baking powder
- ¼ tsp. baking soda
- pinch kosher salt
- 1 stick unsalted butter
- 2 large eggs
- 1 Tbsp. vanilla extract
- ½ cup sugar
- ½ packed cup dark brown sugar can use light brown sugar
- 1 heaping cup pumpkin puree
For The Streusel:
- 1 ½ cup gluten free oats or any brand of oats if not gluten free
- ½ cup gluten free flour blend or AP flour if not gluten free
- ¾ packed cup dark brown sugar can use light brown sugar
- 2 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- pinch kosher salt adjust to taste
- 6 Tbsp. unsalted butter melted
Instructions
For The Coffee Cake:
- Heat oven to 350 degrees.
- Grease and flour a 9" springform pan.
- For the batter: Combine 1 ¾ cups gluten free flour blend (or AP flour if not gluten free), 1 ¼ tsp. baking powder, ¼ tsp. baking soda, and a pinch of kosher salt in a mixing bowl. Stir to combine.
- Add 1 stick of softened unsalted butter to a Kitchen Aid mixer and beat for a minute or so using the paddle attachment. Add ½ cup sugar and ½ cup packed dark (or light) brown sugar. Beat for 2-3 minutes until light and fluffy.
- Add 1 Tbsp. vanilla extract and 2 large eggs. Beat for another 30 seconds or so.
- Add the flour mixture and 1 heaping cup of pumpkin puree to the butter/sugar mixture alternately, starting and ending with the flour mixture. Add ⅓ of the flour mixture and beat. Add ½ of the pumpkin puree and beat. Continue until all of the flour and pumpkin is added. The batter should be light and fluffy.
For The Streusel:
- Combine 1 ½ cup gluten free oats (or any brand if not gluten free), ½ cup gluten free flour blend (or AP flour if not gluten free), ¾ cup packed dark brown (or light brown) sugar, 2 ½ tsp. cinnamon, ¼ tsp. nutmeg, and a generous pinch of kosher salt to a bowl. Stir to combine. Drizzle 6 Tbsp. of melted unsalted butter into the mixture and stir to combine. The mixture should consist of large chunks.
- Pour the batter into greased and floured pan and spread evenly. Add desired amount of the struesel topping on top of batter.
- Place pan in oven and bake for 45 minutes or until toothpick comes out clean.
- Remove pan from oven and cool completely before removing sides of springform pan.
Ben Myhre says
This looks like a tasty treat that would NOT last very long in our house.
Christine says
It's so tempting to have baked goods sitting around the house!
Christine says
Yum! Loving everything pumpkin right now, so this is perfect. Would love to make this the next time we have friends over!
Christine says
It would be perfect for serving to friends!
Marisa Franca @ All Our Way says
Streusel topping is one of my favorite. And on top of the pumpkin coffee cake, it is a perfect compliment. I think that would be a great treat at breakfast or in the afternoon. I am pinning.
Christine says
It is the perfect anytime treat!
Karly says
Can I eat this for breakfast every day? For the rest of my life? Seriously looks SO good!
Christine says
I say go for it! 🙂
Kimberly @ Berly's Kitchen says
This looks so good! Coffee cake is always a favorite and pumpkin is a great flavor for Fall. I love that you've used Flavahan's Oats. They're a great brand. 🙂
Christine says
Thanks, Kimberly! Flahavan's is definitely a great brand.
Tina says
That looks so interesting using oats for the streusel. I love that! So technically this recipe is healthy right?
Christine says
Exactly. 🙂
Ashima says
Never tried oats topping on cake! I can already imagine the crunchy topping and the soft cake in my mouth. It must be such a perfect medley of textures and flavours! Gotta try it soon 🙂
Thanks for sharing!
Christine says
The oatmeal struesel is a must-try!
Carrie Ditton says
Oats in the streusel topping, that’s a new one for me BUT I love the idea! I seriously love sitting down with a cup of tea and enjoying a sweet treat in the morning...or after dinner.....or when the mood hits me! ???? I will be pinning this for a try!
Christine says
The oats really do add a nice crunch. Hope you enjoy!
Lois. O says
I need to share this recipe with one of my aunt's. It looks like the coffee cake she buys all the time from a bakery close to her house, I am sure she has not tried to make it herself yet because she is scared it wouldn't come out right... I am sure she will love this.
Christine says
Awesome - I hope she enjoys!
Karyl | Karyl's Kulinary Krusade says
This looks like such a great Fall dessert! I've never thought to make streussel topping with oatmeal, but what a wonderful way to add a healthier spin to a classic. I'm pinning this recipe for sure
Christine says
Thanks, Karyl!
Jessica Pinney says
Oh, yes! You've taken coffee cake to the next level with this one! Can't wait to give it a try.
Christine says
Thanks so much!
Kathryn @ FoodieGirlChicago says
This looks like such a yummy fall treat and I love the use of oats for the streussel topping!
Christine says
Totally perfect for fall!
Cheryl says
This looks perfect for a nice fall morning with coffee. I love that oat streusel topping!
Christine says
Definitely!
Trish says
I was really surprised that there was no cinnamon or pumpkin pie spice in the actual cake.
I added some. ????
Mine is in the oven ni w, and the streusel is starting to burn a bit. Habe some foil ready for the top.
This is my daughter's birthday cake. I will report back how it turns out.
Christine says
That sounds great - You can never have too much cinnamon!
Thank you for letting me know that it started to burn a bit. I will make a note in the recipe to cover with foil as it bakes to help prevent this. 🙂