Pumpkin Streusel Coffeecake

Pumpkin Streusel Coffeecake

In this recipe:

based on 69 reviews
This Looks YUMMY!
2
10 min.
prep
65 min.
total
10 servings

This mouthwatering Pumpkin Streusel Coffeecake will be the hit with family and friends.

Ingredients

  • STREUSEL TOPPING
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons butter or margarine
  • 1/2 cup coarsely chopped nuts
  • COFFEECAKE
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
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PREHEAT oven to 350° F. Grease and flour 9-inch round cake pan.



FOR STREUSEL TOPPING:

COMBINE
flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.



FOR COFFEECAKE:

COMBINE
flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.



SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.



BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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Great fall desert!

Excellent recipe. Very similar to poundcake. Doubling the recipe makes 3 nice 8-9 inch cakes. Delicious taste and the cinnamon is just right!

- Brenda Hafshejani from Raleigh, NC

Pumpkin Streusel Coffeecake

I made this for my Christmas Eve Brunch - it was a hit! Everyone loved it! Thanks!

- IRENE GOULETTE from McKinney, TX

Pumpkin Streusel Coffeecake

This didn't turn out dry{like other viewers said} It was very easy to make,and smelled yummy when it was baking.From my experience it taste as good as it smelled!The topping taste so good with the cake. This is definitely a keeper for my recipe box. Thanks for a great tasting coffee cake. My dog Lanny had a bite and he wanted more!!

- Debra Reynolds from Warren, IL

Pumpkin Streusel Coffeecake

THIS IS GOOD FOR BREAKFAST OR ANY TIME OF DAY. I MADE THIS FOR BREAKFAST THIS MORNING AND IT'S ALMOST GONE. SO GOOD!!!!!! I'll make this again soon.

- PAT WUESTENBERG from WATERTOWN, WI

Pumpkin Streusel Coffeecake

this coffeecake is great for thanksgiving breakfast.the recipe is very easy to make too.

- Kathryn Meegan from NORTH LAS VEGAS, NV

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 470
  • Calories from Fat: 240
  • Total Fat: 27g (41% of DV)
  • Saturated Fat: 14g (72% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 53g (18% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 26g
  • Protein: 6g
  • Vitamin A: 70% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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