Name: Amish Pumpkin Streusel Coffee Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup brown sugar; 1/4 cup white sugar; 1 tsp ground cinnamon; 3/4 cup all-purpose flour; 3/4 cup crushed graham cracker crumbs; 3/4 cup chopped pecans (optional); 1/2 cup butter, melted (1 stick); 2 1/4 cups all-purpose flour; 1 1/4 tsp baking powder; 1 tsp baking soda; 1/2 cup brown sugar; 1 tsp salt; 2 1/2 tsp pumpkin pie spice; 1 tsp ground cinnamon; 2 large eggs; 1 1/2 cups pumpkin puree (NOT pumpkin pie mix); 1/2 cup canola or vegetable oil; 3/4 cup buttermilk or Greek yogurt; 2 tsp vanilla extract

Jump to Recipe

If you are craving a cozy, warmly spiced treat to brighten your mornings or delight your guests, this Amish Pumpkin Streusel Coffee Cake Recipe is exactly what you need. It’s a fabulous blend of moist pumpkin-infused cake layered with a delightfully crumbly streusel that’s bursting with autumn flavors. This recipe brings a perfect balance of sweetness, spice, and buttery crunch that makes every bite feel like a comforting hug—whether you’re sipping coffee, tea, or just enjoying a sweet moment on its own. Trust me, this coffee cake will quickly become your go-to autumn classic!

Amish Pumpkin Streusel Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is all it takes to create this scrumptious Amish Pumpkin Streusel Coffee Cake Recipe. Each item plays a crucial role: the pumpkin puree adds moisture and earthiness, the spices provide warmth and depth, and the buttery streusel delivers that signature irresistible crunch. Here’s what you’ll need:

1/4 cup brown sugar: Adds rich caramel notes to the streusel topping.
1/4 cup white sugar: Balances sweetness in the streusel.
1 teaspoon ground cinnamon: Instantly evokes cozy fall vibes in both the cake and topping.
3/4 cup all-purpose flour: Forms the base of the crunchy streusel topping.
3/4 cup crushed graham cracker crumbs: Provides a subtle crunch and slightly sweet flavor in the topping.
3/4 cup chopped pecans (optional): Adds texture and nutty richness; feel free to omit if you prefer.
1/2 cup butter, melted (1 stick): Binds the streusel ingredients and gives luscious buttery flavor.
2 1/4 cups all-purpose flour: The structural foundation that keeps the cake tender.
1 1/4 teaspoons baking powder: Helps your cake rise perfectly and stay fluffy.
1 teaspoon baking soda: Works alongside baking powder for a light texture.
1/2 cup brown sugar: Adds warmth and moisture to the cake batter.
1 teaspoon salt: Enhances all the flavors beautifully.
2 1/2 teaspoons pumpkin pie spice: The secret blend that turns simple pumpkin into magic.
1 teaspoon ground cinnamon: Deepens the spice profile for that cozy feel.
2 large eggs: Bind the batter and contribute to its tender crumb.
1 1/2 cups pumpkin puree (NOT pumpkin pie mix): The star ingredient, giving the cake its moist texture and distinct pumpkin flavor.
1/2 cup canola or vegetable oil: Keeps the cake moist and tender.
3/4 cup buttermilk or Greek yogurt: Adds acidity for tenderness and a subtle tang.
2 teaspoons vanilla extract: Rounds out all the flavors with a sweet floral note.

How to Make Amish Pumpkin Streusel Coffee Cake Recipe

Step 1: Prepare the Streusel Topping

Begin by combining the brown sugar, white sugar, cinnamon, flour, graham cracker crumbs, and chopped pecans in a medium bowl. Once everything is blended, pour in the melted butter and stir it all together until the mixture becomes crumbly. This streusel topping will give your coffee cake that perfect crispy, buttery layer that keeps you coming back for more.

Step 2: Preheat the Oven

Set your oven to 350 degrees Fahrenheit so it’s ready for baking your cake once the batter and topping are prepared. Making sure the oven is fully preheated helps give you an even bake and beautifully caramelized edges.

Step 3: Mix the Dry Ingredients for the Cake

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and cinnamon. This mixture brings together all the dry components that’ll work in harmony with the wet ingredients to make your cake tender, fragrant, and perfectly spiced.

Step 4: Combine Wet Ingredients

In a large mixing bowl, beat the eggs until light and fluffy—this little extra step adds volume to your cake. Then add the pumpkin puree, oil, buttermilk or Greek yogurt, and vanilla extract. Mix these wet ingredients thoroughly until they blend into a smooth, luscious batter that promises moistness in every bite.

Step 5: Bring Wet and Dry Ingredients Together

Carefully fold the dry ingredients into the wet mixture, mixing gently until just combined. It’s important not to overmix here because you want to keep the texture light and tender. Once your batter looks smooth and luscious, it’s time for the fun part: layering and baking.

Step 6: Assemble and Bake the Cake

Grease a 9 x 13-inch baking pan well and spread the batter evenly inside. Generously sprinkle the streusel topping all over the surface and gently press it down to help it stick. Bake at 350 degrees for 28 to 32 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. When done, take it out and let it cool for a few minutes — the scent wafting from your oven will already be making your mouth water!

How to Serve Amish Pumpkin Streusel Coffee Cake Recipe

Garnishes

A light dusting of powdered sugar across the top adds a snowy touch that makes the streusel really pop visually and adds a delicate sweetness. You can also add a drizzle of maple glaze or a spoonful of whipped cream for an extra indulgent finish that pairs perfectly with the warm spices.

Side Dishes

This coffee cake pairs wonderfully with a hot cup of coffee or chai tea, enhancing the spice and pumpkin flavors. For a more substantial breakfast or brunch, serve alongside crispy bacon or a creamy fruit yogurt parfait to balance the richness with contrasting textures and flavors.

Creative Ways to Present

Cut the cake into neat squares and serve on a rustic wooden board for a cozy fall gathering. You can also layer pieces with vanilla ice cream in a dessert glass for an elegant pumpkin trifle twist. Another favorite idea is to toast a slice lightly and spread with cream cheese for an irresistible morning treat.

Make Ahead and Storage

Storing Leftovers

Leftover Amish Pumpkin Streusel Coffee Cake Recipe stores beautifully at room temperature if covered tightly with plastic wrap or foil, lasting up to two days without losing its moist texture or flavor. If you prefer, refrigeration extends its freshness up to a week.

Freezing

For longer storage, wrap the cooled coffee cake securely in plastic wrap and place it in an airtight container or freezer bag. It freezes well for up to three months, making it a fantastic make-ahead option to enjoy anytime you want a cell of autumn cozy vibes.

Reheating

When ready to enjoy after storage or freezing, warm individual slices in the microwave for about 20-30 seconds, or reheat the entire cake in a preheated oven at 300 degrees Fahrenheit for 10-15 minutes. This restores the cake’s softness and revives the aroma of those delicious spices.

FAQs

Can I use canned pumpkin pie mix instead of pumpkin puree?

It’s best to use pure pumpkin puree, not pie mix, since the latter contains added sugar and spices that could throw off the balance of flavors and sweetness in the Amish Pumpkin Streusel Coffee Cake Recipe.

Is it possible to make this coffee cake dairy-free?

Absolutely! Substitute the butter with a plant-based margarine and use a dairy-free yogurt or milk alternative instead of buttermilk or Greek yogurt. The oil already keeps the cake moist, so these swaps work nicely without compromising texture.

Can I omit the pecans in the streusel topping?

Yes, pecans are optional in this recipe. If you have nut allergies or prefer a nut-free version, simply leave them out—the streusel will still be fabulously crunchy and flavorful.

How should I store this cake if I want it to stay fresh longer than two days?

After two days at room temperature, transfer the cake to the refrigerator wrapped tightly to maintain moisture and keep it fresh for up to a week.

Can this cake be made in smaller pans like loaf pans or muffins?

Definitely! You can adapt the Amish Pumpkin Streusel Coffee Cake Recipe to smaller pans; just watch the baking time carefully since smaller portions will bake faster. Regularly test with a toothpick to avoid overbaking.

Final Thoughts

I can’t recommend trying this Amish Pumpkin Streusel Coffee Cake Recipe enough—its perfect blend of pumpkin spice, tender crumb, and buttery streusel topping is simply irresistible. Whether you’re making it for a special occasion or a quiet morning treat, it’s sure to bring warmth and joy to every bite. So dust off that mixing bowl, gather your ingredients, and dive into the cozy comfort of homemade pumpkin goodness!

Amish Pumpkin Streusel Coffee Cake Recipe

★★★★★

4.8 from 17 reviews

Author: anna
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Amish Pumpkin Streusel Coffee Cake is a moist, flavorful autumn treat featuring a tender pumpkin cake base topped with a crunchy, buttery streusel made from brown sugar, cinnamon, graham cracker crumbs, and pecans. Perfect for breakfast or dessert, this cake combines comforting fall spices with a delightful crumb topping for a classic, nostalgic taste.

Instructions

Prepare Streusel Topping: In a medium bowl, combine brown sugar, white sugar, ground cinnamon, all-purpose flour, crushed graham cracker crumbs, and chopped pecans. Melt the butter and stir it into the dry ingredients until the mixture is crumbly. Set aside.
Preheat Oven: Heat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan thoroughly to prevent sticking.
Mix Dry Ingredients for Cake: In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, brown sugar, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Beat Eggs and Combine Wet Ingredients: In a large mixing bowl, beat the eggs with a mixer until fluffy. Add the pumpkin puree, canola or vegetable oil, buttermilk (or Greek yogurt), and vanilla extract. Mix well until smooth and fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Gently fold and mix just until combined—do not overmix to keep the cake tender.
Pour Batter into Pan: Spread the cake batter evenly into the prepared 9 x 13-inch baking pan, smoothing the top with a spatula.
Add Streusel Topping: Sprinkle the crumbly streusel topping evenly over the batter. Press it lightly onto the surface so it sticks during baking.
Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Cool and Serve: Let the coffee cake cool for a few minutes before slicing. Serve warm, or let it cool completely before storing.
Storage: Cover and store the cake at room temperature for up to two days, refrigerate for up to one week, or freeze in an airtight container for longer storage.

Notes

Use real pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Pecans in the streusel topping add a nice crunch but can be omitted or substituted with walnuts if preferred.
Buttermilk can be substituted with Greek yogurt or milk mixed with a teaspoon of lemon juice or vinegar as a DIY buttermilk.
Do not overmix the batter to keep the cake moist and tender.
Ensure the baking pan is well greased to prevent sticking.
Adjust baking time slightly if using a different pan size or oven variations.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert, Coffee Cake
Method: Baking
Cuisine: American