Pumpkin Streusel Coffeecake

This recipe for Pumpkin Streusel Coffeecake is the perfect recipe to piggyback onto the Pumpkin Bread with Cream Cheese Swirl I made last week.  The recipe for the Pumpkin Bread with Cream Cheese Swirl only used up half of a 15 ounce can of pureed pumpkin, and this recipe for Pumpkin Streusel Coffeecake makes very efficient and delicious use of the other half of pumpkin puree.  A cinnamon sugar swirl weaves its way through the tender, moist, and cinnamony pumpkin cake, and the crunchy streusel that sits atop provides a nice textural contrast.

Up until now, I’ve had bad luck with streusel.  Sometimes it’s too clumpy, sometimes it doesn’t bake up crispy enough, sometimes it’s not very flavorful, etc.  This recipe for the streusel is the best I’ve come across so far.  It bakes up crunchy and has just the right amount of sweetness.  I’ll definitely use this streusel for other recipes.  Pumpkin Streusel Coffeecake-KAF1

This looks just like how coffeecake should look with the clearly defined layers.  I’m officially announcing this as my first successful coffeecake (I’ve made at least 3 different coffeecakes in the past that were never quite “right”.).Pumpkin Streusel Coffeecake-KAF2

Pumpkin Streusel Coffeecake

(from King Arthur Flour)
Makes one 8 inch square or 9 inch round pan
My notes are in [  ].


Streusel Topping

2/3 cup (4 5/8 ounces) granulated sugar
pinch of salt
3/4 cup (3 ounces) unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (1 ounce) chopped pecans, optional [I left out the nuts in mine.]
4 tablespoons (2 ounces) melted butter

Cinnamon Sugar Filling

1/3 cup (2 1/2 ounces) brown sugar
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder, optional [I added this, and it didn’t make my filling taste chocolatey at all.  Plus, I liked the visual contrast of the dark filling against the lighter pumpkin cake.]

Pumpkin Cake

1/3 cup (2 3/8 ounces) vegetable oil
2 large eggs
1 cup (7 ounces) granulated sugar
1 cup (8 ounces) pumpkin purée (canned pumpkin) [I used half a can, 7.5 ounces, that I had leftover from making another recipe.]
1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour


Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.

Streusel Topping

  1. Whisk together the sugar, salt, flour, spice, and nuts [if you’re using nuts].
  2. Add the melted butter, stirring just until well combined. Set the topping aside.

Cinnamon Sugar Filling

  1. Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. [The chocolate flavor is not discernible when everything is baked up.] Set it aside.

Pumpkin Cake

  1. Beat together the oil, eggs, sugar, and pumpkin.
  2. In a separate bowl, stir together the flour, spices, salt, and baking powder.
  3. Add the flour mixture to the wet ingredients and stir just until smooth.
  4. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  5. Sprinkle the cinnamon sugar filling evenly atop the batter.
  6. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  7. Sprinkle the streusel topping over the batter in the pan.
  8. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  9. Remove the cake from the oven, and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

2 thoughts on “Pumpkin Streusel Coffeecake

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