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.

Ingredients

Scale

Streusel Topping

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)

Cake Batter

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

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

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 350 kcal
Sugar: 20 g
Sodium: 280 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: pumpkin coffee cake, Amish coffee cake, pumpkin streusel cake, fall dessert, autumn recipe, streusel topping, pumpkin dessert