Pumpkin Streusel Coffee Cake is a soft, moist cake filled with warm fall flavors. It has a tender pumpkin base, crunchy pecans, and a sweet brown sugar streusel topping.

This easy pumpkin coffee cake is made with yellow cake mix and canned pumpkin puree, so you don’t need many ingredients or complicated steps. It’s perfect for breakfast, brunch, or a cozy afternoon treat with a cup of coffee.

Why You’ll Love This Recipe

Easy to make with a simple yellow cake mix.
Soft and moist thanks to the pumpkin puree.
Sweet, buttery streusel topping with warm pumpkin spice.
Crunchy pecans add a delicious texture.
Perfect for fall breakfasts, family gatherings, and holiday brunches.
Makes 12 servings, so there’s plenty to share.

Ingredients

A slice of easy pumpkin coffee cake served beside a warm cup of coffee on a rustic table. The cake features a moist pumpkin base, buttery streusel topping, and crunchy pecans. — Easy pumpkin coffee cake served with hot coffee for a cozy fall breakfast.

For the Streusel Topping:

¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes

For the Pumpkin Cake:

Nonstick cooking spray
1 package (15.25 ounces) yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking pan with nonstick cooking spray. Set it aside.

Step 2: Make the Streusel Topping

In a medium bowl, mix the brown sugar, flour, and pumpkin pie spice.

Add the cold butter cubes. Use a fork or pastry blender to mix until the mixture looks like coarse crumbs.

Set the streusel aside while you prepare the cake.

Step 3: Prepare the Cake Batter

In a large bowl, beat the yellow cake mix and softened butter with an electric mixer until combined.

Add the eggs one at a time, mixing well after each addition.

Add the pumpkin puree and cinnamon. Beat for about 3 minutes until the batter is smooth and well mixed.

Step 4: Add the Pecans

Gently stir the chopped pecans into the cake batter.

Mix just until the pecans are evenly distributed.

Step 5: Assemble the Cake

Pour the batter into the prepared baking pan.

Spread it evenly with a spatula.

Sprinkle the streusel topping over the batter, making sure to cover the surface.

Step 6: Bake

Bake the Pumpkin Streusel Coffee Cake for 40–45 minutes.

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Step 7: Cool and Serve

Remove the cake from the oven.

Let it cool in the pan for at least 5 minutes before slicing.

Serve warm or at room temperature.

Close-up of pumpkin crumb cake showing its moist cinnamon-spiced interior and golden streusel topping. Chopped pecans and buttery brown sugar crumbs add a crunchy texture. — Moist pumpkin crumb cake with golden streusel and crunchy pecans.

Tips & Tricks

Use pure pumpkin puree. Make sure you use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices.

Keep the butter cold. Cold butter helps create a crumbly streusel topping instead of a smooth paste.

Don’t overmix the batter. Mix just until everything is combined to keep the cake soft and tender.

Toast the pecans. Lightly toasted pecans add extra flavor and crunch.

Check the cake early. Every oven is different, so start checking the cake after 40 minutes.

Let it cool. Allowing the cake to cool for 15–20 minutes makes it easier to cut into neat slices.

Details

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes
Yield: 12 servings
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian and halal-friendly when prepared with suitable ingredients
Oven Temperature: 350°F (175°C)
Baking Pan: 9×13 inches

A freshly baked pumpkin streusel coffee cake in a rectangular baking pan with a golden brown sugar crumb topping and chopped pecans. The moist pumpkin cake has a warm, homemade appearance. — Freshly baked pumpkin coffee cake with buttery streusel and crunchy pecans.

Notes

You can leave out the pecans if you prefer a nut-free cake.

Chopped walnuts also work well in place of pecans.

For a sweeter finish, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

If you enjoy stronger fall flavors, add a little extra cinnamon or a pinch of nutmeg.

This pumpkin pecan coffee cake tastes delicious with hot coffee, tea, or a glass of milk.

For a special breakfast, serve it with fresh fruit or yogurt.

Nutrition

Approximate nutrition per serving:

Calories: 365 kcal
Protein: 4 g
Carbohydrates: 52 g
Fat: 17 g
Saturated Fat: 8 g
Fiber: 2 g
Sugar: 32 g

Nutrition values are estimates and may vary depending on the ingredients and brands used.

FAQ

Can I make pumpkin coffee cake with cake mix?

Yes! Yellow cake mix makes this recipe quick and easy. The pumpkin puree adds moisture, while the cinnamon and streusel topping give the cake a delicious homemade flavor.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree. Pumpkin pie filling contains extra sugar and spices that can change the taste and texture of the cake.

How do I keep pumpkin streusel cake moist?

Avoid overbaking the cake. Start checking it after 40 minutes and remove it from the oven when a toothpick comes out clean or with a few moist crumbs.

Store leftovers in an airtight container to keep the cake soft.

Can I make this cake without pecans?

Yes. Simply leave out the pecans. The cake will still be delicious with its soft pumpkin base and sweet streusel topping.

You can also use chopped walnuts instead.

Can I make this pumpkin crumb cake ahead of time?

Absolutely! You can bake the cake a day before serving.

Let it cool completely, then cover it tightly and store it in the refrigerator.

Warm individual slices before serving if desired.

Why is my streusel topping sinking into the cake?

The butter may have become too warm, or the streusel mixture may have been mixed too much.

Use cold butter and keep the mixture crumbly. Sprinkle it gently over the batter without pressing it down.

Storage

Refrigerator

Let the cake cool completely before storing.

Place it in an airtight container and refrigerate for up to 4 days.

Freezer

Cut the cake into individual slices.

Wrap each slice tightly in plastic wrap and place the slices in a freezer-safe container.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

Reheating

Warm individual slices in the microwave for 15–20 seconds.

You can also reheat the cake in the oven at 300°F (150°C) for about 10 minutes.

A thick slice of moist pumpkin coffee cake served on a plate with a crunchy streusel topping. The tender pumpkin crumb is filled with cinnamon flavor and chopped pecans. — A soft slice of pumpkin pecan coffee cake with sweet cinnamon streusel.

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