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Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon streusel pumpkin coffee cake with a moist orange crumb and a cinnamon-sugar swirl layer, topped with a thick golden-brown butter streusel. Bakes in a 9x13 pan for easy slices and a tender crumb in every bite.
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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: 395
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 oven and pan
  1. Preheat oven to 350F and grease a 9x13 pan.
Make the streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly, with visible small butter pieces.
Mix the cinnamon layer
  1. Stir together brown sugar, cinnamon, and melted butter until it forms a thick, sprinkleable mixture.
Mix the pumpkin cake batter
  1. Beat butter and brown sugar until smooth.
  2. Add eggs, pumpkin puree, sour cream, and vanilla, then beat until the batter looks uniformly orange and glossy.
  3. Fold in the dry ingredients just until no dry flour streaks remain.
Assemble and bake
  1. Spread half the batter into the greased 9x13 pan and level the surface.
  2. Drizzle the cinnamon layer over the batter in an even layer.
  3. Add the remaining batter and spread to cover the cinnamon layer.
  4. Top generously with streusel so the surface is fully covered with crumbs.
  5. Bake for 45-50 minutes at 350F until a toothpick inserted in the center comes out clean and the top is golden-brown.

Notes

For the best streusel texture, keep the butter cold and work the crumb mixture just until it turns sandy and clumpy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; reheat individual slices in the microwave. Freezing is yes—wrap cooled pieces and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-reduced option, use dairy-free butter and sour cream-style substitute in equal amounts.