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Home » Breakfast & Brunch Recipes » Pumpkin Coffee Cake with Streusel and Caramel

Pumpkin Coffee Cake with Streusel and Caramel

Sep 23, 2022 · by Valentina · 21 Comments

This post may contain affiliate links.

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Pumpkin Coffee Cake with Streusel is layered with spiced caramel that will keep you coming back for more. With warm spices and a soft crumbly texture, it's an ideal way to start a fall morning, or to wrap up the day. Two stacked pieces of pumpkin coffee cake with a dull orange pumpkin in the background.

If you want to start a fall day in the best possible way, Pumpkin Coffee Cake with Streusel is the answer.

With a dozen servings, it's great for a group, and if you keep it at the ready in the freezer, it's quick to warm up and serve any time.

Sweet with a soft crumb, and spiced caramel throughout, it's totally swoon worthy.

I promise you, if you like pumpkin with warming fall spices, you will absolutely go crazy for this!

The Ingredients

4 white ceramic spoons with different spices in each.

cloves | cinnamon | ginger | cardamon

(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

  • sour cream
  • heavy cream
  • ground cinnamon
  • ground cloves
  • ground cardamom
  • ground ginger
  • granulated sugar
  • brown sugar - For this recipe dark and golden are both okay.
  • butter - I always bake with unsalted butter so I can control exactly how much salt is in the recipe.
  • pumpkin purée - Be sure not to buy pumpkin pie mix. You want 100% pure pumpkin purée.
  • pure vanilla extract - Nielsen-Massey vanilla is excellent.
  • eggs - Use large eggs.
  • all-purpose flour
  • baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of baking soda. If it starts to fizz, it’s still good.
  • salt - I almost always bake with Kosher salt. It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.

(See recipe card below for quantities.)

Substitutions

  • While I highly recommend making the caramel in the recipe because of its unique flavor profile, use any caramel you like, keeping in mind that the texture and flavor won't be exactly the same. This one might be somewhat similar.
  • Want to make gluten-free pumpkin coffee cake with streusel? This recipe has also been tested with Cup4Cup Gluten-Free Flour and it works really well. (You can substitute with it in both the cake batter and the streusel.

Recipe Tips

  • There are three components to this recipe: spiced caramel, cake and streusel. You will see in the recipe card below that the ingredients are listed separately for each. Many of them overlap, so it's really efficient to measure them for all three first. Why get the cinnamon out three times? Know what I mean?
  • The caramel portion of this recipe can be made up to a week ahead. Warm it slightly if it has been stored so that you can easily pour it.

How to Make Pumpkin Coffee Cake with Streusel

(More detailed instructions are in the recipe card below.)

For the Caramel

- In a small saucepan, combine the water with the sugar and cook over low-medium heat until the color is dark amber.

- Reduce the heat and whisk in the sour cream, butter and heavy cream. Then whisk in the salt, cinnamon and cardamom. Remove from the heat.Caramel sauce in a saucepan with a whisk.

For the Streusel

- Add the flour, brown sugar, cinnamon and salt to a large bowl and mix to blend. Drizzle melted butter over this and mix until the dry ingredients have been absorbed. It should be crumbly with small clumps.Cream ceramic bowl with crimped rim fullof streusel.

For the Cake
- Preheat the oven to 350°F, and adjust a rack to the center. Line a 9 x 13 x2-inch baking dish with parchment paper.

- In a large bowl, combine flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt. In another large bowl, use an electric mixer to blend brown sugar with butter.

- Then add pumpkin, eggs and vanilla and blend. Combine the wet ingredients with the dry, and mix only to blend everything together evenly.

- Add half of the batter into the parchment-lined baking dish and smooth it out with a spatula. Then drizzle half of the caramel evenly over the surface.Baking dish with pumpkin coffee cake batter with drizzled caramel on top.- Add the remaining batter over the caramel and spread it evenly.

Baking dish with pumpkin coffee cake batter with drizzled caramel, and more batter being spread on top.- Coat the entire surface evenly with the streusel.

Streusel-topped coffee cake in the pan.

- Bake in the preheated oven just until it begins to turn golden and is set, about 45 minutes.

- Let it cool in the dish for about 30 minutes and then drizzle it evenly with the remaining caramel.Streusel-topped, caramel-drizzled coffee cake in the pan.

Can you make it without the caramel?

The spiced caramel puts this pumpkin coffee cake with streusel over the top -- however, it's still pretty amazing made without it.

Follow the same instructions, just omit the caramel in the middle of the cake and drizzled on top. (This will save you some time.)

Baking dish with slices of pumpkin coffee cake, with one slice being removed with metal spatula.

More Scrumptious Pumpkin Desserts

  • Pumpkin Almond Cookies
  • Gluten-Free Chocolate Chip Pumpkin Cookies
  • Pecan Crusted Caramel Pumpkin Pie
  • Pumpkin Spice Glazed Air Fryer Donut Holes

Serving Suggestions

This coffee cake is a scrumptious addition to any fall brunch. Imagine it with a cup of hot coffee with cream.

It's great with a spread of other brunch items, both sweet and savory. Below are a few delicious ideas:

  • Bacon Cheddar Waffles
  • Potato Egg White Frittata
  • Bacon Hash Brown Egg Casserole
  • Grapefruit Brûlée

How to Store Pumpkin Coffee Cake

  • Room temperature. If you plan to eat the coffee cake the next day, you can keep it at room temperature. The best way to preserve its freshness is to let it cool completely, cut it into a dozen squares, and put them in an airtight container. They will last longer this way (two to three days) if you place a dry paper towel below and on top of the pieces of cake.
  • Freezer. The cake can be frozen for about three months. The easiest method is to place the cake pieces in Ziploc freezer bags, in a single layer. I would do this in a few bags, so you can defrost just a few at a time. Let them defrost at room temperature.
  • Refrigerator. Though not ideal because it might change the texture and dry it out, refrigerating is okay for a day or so.

Whether you freeze or refrigerate, warm it before serving.

Enjoy every last crumb of this delectable pumpkin coffee cake!

Two stacked pieces of pumpkin coffee cake with a dull orange pumpkin in the background.

Pumpkin Coffee Cake with Streusel Recipe

Valentina K. Wein
Pumpkin Coffee Cake with Streusel is layered with spiced caramel. And with warm spices and a soft crumbly texture, it's an ideal way to start a fall morning, or to wrap up the day. 
*You can make the caramel up to a few days ahead.
5 from 3 votes
Print
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 517 kcal

Equipment

  • 9 x 13 x 2-inch baking dish

Ingredients
 
 

Spiced Caramel *

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon sour cream
  • ¼ cup heavy cream
  • ¼ cup unsalted butter
  • ¾ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom

For the Cake Batter

  • 2 cups all-purpose flour *
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar (golden or dark)
  • 1 cup unsalted butter, softened
  • 1¼ cup pumpkin purée
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

For the Streusel

  • ¾ cup all-purpose flour *
  • ½ cup brown sugar (golden or dark)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, melted

Instructions
 

For the Caramel

  • In a small saucepan, combine the water with the sugar and cook over low-medium heat until the color is dark amber, about 15 to 20 minutes. (Do not ever stir this mixture!)
    Reduce the heat to low and whisk in the sour cream, butter, cream, and heavy cream. Stand back — when you add these ingredients, the mixture may bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon and cardamom. Stir to blend, remove from the heat and set aside.


For the Streusel

  • Add the flour, brown sugar, cinnamon and salt to a large bowl and mix to blend. Drizzle the melted butter over this evenly and mix with a fork just until the dry ingredients have been absorbed by the butter. Do not make this smooth — it should be crumbly with small clumps. Set aside.

For the Cake Batter

  • Preheat the oven to 350°F, and adjust a rack to the center. Line a 9 x 13 x 2-inch baking dish with parchment paper. (Use a large piece that will cover the sides, and cut slits in each corner so that it will lay flat.)
  • In a large bowl, combine the flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt. In another large bowl, use an electric mixer to blend the brown sugar with the butter. Then add the pumpkin, eggs and vanilla and mix to blend. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix only long enough to blend everything together evenly.

Assemble and Bake

  • Add half of the batter into the parchment-lined baking dish and smooth it out with a spatula. Then drizzle half of the caramel evenly over the surface. Add the remaining batter over the caramel and spread it evenly. Now coat the entire surface evenly with the streusel.
  • Bake in the preheated 350°F oven, just until it begins to turn golden and is set, about 45 minutes. (It should no longer jiggle when you move the dish around, and it you press the center lightly with your finger, you should feel some resistance.) Let it cool in the dish for about 30 minutes and then drizzle it evenly with the remaining caramel. Serve!

NOTES

* While I highly recommend making the caramel in the recipe because of its unique flavor profile, use any caramel you like, keeping in mind that the texture and flavor won't be exactly the same. This one might be somewhat similar.
* If you'd like to make this gluten-free, the recipe has also been tested with Cup4Cup All-Purpose Gluten-Free Flour and it works very well.
Nutritional information is only an estimate.

NUTRITION

Calories: 517kcal | Carbohydrates: 67g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 434mg | Potassium: 124mg | Fiber: 4g | Sugar: 45g | Vitamin A: 4834IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
Keywords brunch cakes, pumpkin desserts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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Reader Interactions

Comments

  1. Colette | cocointhekitchen.com

    September 24, 2022 at 10:19 am

    O
    M
    G

    I need these in my life!

    Reply
    • valentina

      October 03, 2022 at 12:49 pm

      Enjoy! 🙂 ~Valentina

      Reply
  2. Marissa

    September 24, 2022 at 7:30 pm

    5 stars
    I audibly gasped when I saw that first photo, Valentina. This cake looks THAT good. And gluten free too? SO making this.

    Reply
    • Marissa

      September 24, 2022 at 7:48 pm

      ...I should say, gluten free option. Thank you for that!

      Reply
      • valentina

        October 03, 2022 at 12:50 pm

        🙂

        Reply
    • valentina

      October 03, 2022 at 12:50 pm

      I love hearing this. Thank you, Marissa! 🙂 ~Valentina

      Reply
  3. Sue

    September 25, 2022 at 5:00 am

    This looks really good. Can I substitute coconut cream for the heavy cream for a dairy free version?

    Reply
    • valentina

      September 26, 2022 at 6:09 pm

      Hi Sue. Thanks fro writing in. Yes, I think coconut cream would work well. And if you have a vegan butter substitute, you could use a bit more of that and skip the heavy cream and sour cream. I hope this is helpful. Enjoy! 🙂 ~Valentina

      Reply
  4. 2pots2cook

    September 28, 2022 at 12:03 am

    5 stars
    Colder days ( at last ) are great to make a batch. Or two!!!!

    Reply
    • valentina

      October 03, 2022 at 12:51 pm

      Or three! 😉 Thanks, Davorka. ~Valentina

      Reply
  5. Jeff the Chef @ Make It Like a Man!

    September 28, 2022 at 7:19 am

    I kind of thought I was all pumpkined out, but this sounds utterly delicious! And it looks perfect. I can't wait to try it.

    Reply
    • valentina

      October 03, 2022 at 12:52 pm

      Ha! Every fall I think I'm "pumpkined out" from the last year -- but then . . . . . it just happens! And coffee cake it is this year. Thanks, eff. 🙂 ~Valentina

      Reply
  6. John / Kitchen Riffs

    September 28, 2022 at 8:13 am

    Wow -- SO good. Addictive too, I'll bet. 🙂

    BTW, just want to say we've just posted our last blog post. I've thoroughly enjoyed your blog, and I'll still be visiting. But we've got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.

    Reply
    • valentina

      October 03, 2022 at 12:55 pm

      Thanks, so much, John. I saw your last post and left a lengthy "goodbye-to-your-blog" comment there. Your gorgeous cocktails, delicious recipes, conversations with Mrs. KR . . . . . and the blue and white checked napkin will be greatly missed. A big thank you for all of your visits here, too. 🙂 ~Valentina

      Reply
  7. Kelly | Foodtasia

    September 30, 2022 at 10:27 am

    Valentina, the caramel and streusel on this cake make it absolutely drool worthy!

    Reply
    • valentina

      October 03, 2022 at 12:55 pm

      Thank you, Kelly! Enjoy. 🙂 ~Valentina

      Reply
  8. Linger, Kristy Murray

    October 28, 2022 at 5:31 am

    5 stars
    What a perfect Fall cake to whip up this weekend. The spices! The pumpkin! The Streusel topping! It doesn't get any better than this for a coffee cake. Just looking at your photos alone is making my mouth water. Thanks so much for sharing!

    Reply
  9. Kitchenhutt Spices

    January 20, 2023 at 9:39 pm

    Your blog is impressive, thanks to the quality of your recipes & other content.

    Reply
    • Valentina

      January 20, 2023 at 10:09 pm

      Many thanks! ~Valentina

      Reply
  10. Judy

    January 10, 2025 at 2:47 pm

    This will be the next dessert I make. Yummy

    Reply
    • Valentina

      January 19, 2025 at 11:08 pm

      I hope you love it, Judy! xo Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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