pumpkin streusel coffee cake

Pumpkin Streusel Coffee Cake

from the King Arthur Flour Company

It is cautioned to never try a new recipe on guests. I do it every time! If it's turns out great, people rave. If it flops, you have a perfect conversation starter!

We welcomed our youngest daughter's in-laws on a warm autumn Saturday for brunch. To reflect the season of harvest and plenty, we served seasonal fruits such as red seedless grapes, ripe red pears and dates. To balance the sweetness and add some crunch, pepitas (pumpkin seeds), mixed nuts and unsweetened dried cranberries were added to the board. Our old Willow Ware bowls blend beautifully with the ceramic quiche pan and cake server from Anthropologie's Bibelot collection.

The Pumpkin Streusel Coffeecake was a huge success. It was moist, colorful, not too sweet and great go-along with our rustic version of breakfast casserole. 

Another quick note: I started using King Arthur Flour about a year ago and am very impressed with the results, compared to other flours I have used over the years. And, interestingly, the Vermont based company is employee owned! 

Prep: 20 to 30 minutes
Bake: 40 to 45 minutes
Total: 60 minutes to 1 hour 15 minutes
Yield: about 12 servings

Topping (Streusel)

  • 2/3 cup granulated sugar
  • pinch of salt
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans, optional
  • 4 tablespoons melted butter


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder, optional ( I used the cocoa powder)


  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin purée (canned pumpkin)
  • 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 King Arthur Unbleached All-Purpose Flour


  1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
  2. To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
  3. To make the filling: 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. Set it aside.
  4. To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  5. Add the flour, stirring just until smooth.
  6. 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.
  7. Sprinkle the filling evenly atop the batter.
  8. 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.
  9. Sprinkle the topping over the batter in the pan.
  10. 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.
  11. 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.