Pumpkin Coffee Cake with Streusel Topping and Creamy Icing Recipe

Introduction

This Pumpkin Coffee Cake is a perfect blend of warm spices and moist pumpkin, layered with buttery streusel for delightful texture. It’s an inviting treat for fall mornings or cozy afternoons with a cup of coffee.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin pie spice
• 1 cup butter (2 sticks, melted)
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 cup butter (1 stick, softened but still cool)
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil recommended)
• 1 tablespoon vanilla extract
• 1/4 cup butter (half stick, very soft)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (use less if using table salt)
• 3 tablespoons milk (more to taste)
• 2 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
2. Step 2: Make the streusel by whisking together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice in a large bowl.
3. Step 3: Melt 1 cup butter in the microwave and pour into the flour mixture. Stir halfway until the mixture looks like wet sand with chunks, leaving some flour loose. Set aside or chill in the fridge if possible.
4. Step 4: For the cake, whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl or stand mixer.
5. Step 5: Chop the 1/2 cup softened butter into chunks and add to the flour mixture.
6. Step 6: Add about half the pumpkin puree to the flour and butter mixture. Beat with paddle attachment or electric beaters until it forms a ball. Scrape the bowl sides as needed. Add more pumpkin puree if necessary.
7. Step 7: In the bowl used for melting butter, whisk together the remaining pumpkin puree, eggs, vegetable oil, and 1 tablespoon vanilla extract until well combined.
8. Step 8: Add egg mixture to the flour mixture in three parts, beating 20 seconds after each addition. Beat for 1 more minute until light and fluffy.
9. Step 9: Spread 2 cups of batter into the prepared pan. Sprinkle 1 cup streusel evenly over the top, breaking up large pieces by hand.
10. Step 10: Spread another 2 cups batter over the streusel as evenly as possible.
11. Step 11: Sprinkle 1 cup streusel on top again.
12. Step 12: Spread the remaining batter evenly over the streusel layer.
13. Step 13: Sprinkle 2 cups streusel evenly over the top. Leave remaining streusel aside in the fridge if you have room.
14. Step 14: Bake for 35 minutes at 350°F.
15. Step 15: Quickly remove cake from oven and sprinkle remaining streusel over puffed areas of the cake. Return cake to oven with the door closed as soon as possible.
16. Step 16: Bake an additional 10-15 minutes (total bake time 45-50 minutes). Test doneness with a toothpick; it should come out clean and cake should be firm.
17. Step 17: Cool on a wire rack for 15-20 minutes before cutting.
18. Step 18: Make the icing by beating 1/4 cup very soft butter until smooth.
19. Step 19: Add 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk in small amounts if too thick.
20. Step 20: Drizzle icing over the whole cake or individual servings as desired.
21. Step 21: Serve warm. Reheat servings in the microwave for 10-20 seconds if cooled.
22. Step 22: The cake keeps well covered at room temperature for 2-3 days.

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• Chilling the streusel helps it hold texture during baking.
• Light-flavored olive oil adds moisture without overpowering taste.
• Store leftover streusel in the fridge to sprinkle on muffins or yogurt.

Storage

Keep the cake covered at room temperature for up to 3 days. To extend freshness, wrap tightly and refrigerate for up to 5 days. Reheat individual servings briefly in the microwave to restore warmth and softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, canned pumpkin pie filling contains added sugars and spices, which will alter the texture and flavor. Use pure pumpkin puree for best results.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean without wet batter. The cake should feel firm and not wobble when you gently shake the pan.

Pumpkin Coffee Cake with Streusel Topping and Creamy Icing Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This Pumpkin Coffee Cake is a moist and flavorful layered treat perfect for fall mornings or dessert. It features spiced pumpkin batter layered with cinnamon pumpkin streusel, baked to a tender crumb, and topped with a smooth vanilla glaze. The combination of pumpkin puree, warm spices, and buttery streusel creates a comforting autumn classic.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Streusel

• 3 cups all purpose flour (spooned and leveled)
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin pie spice
• 1 cup butter (2 sticks, melted)

For the Cake

• 2 1/4 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 cup butter (1 stick, softened but still cool)
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil recommended)
• 1 tablespoon vanilla extract

For the Icing

• 1/4 cup butter (half stick, very soft)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (use less if using table salt)
• 3 tablespoons milk (more as needed to thin)
• 2 cups powdered sugar

Instructions

1. Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
2. Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave and pour into the mixture, stirring halfway until it resembles wet sand with chunky texture. Stop before fully combined. Set aside or refrigerate if possible.
3. Mix dry ingredients for cake: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Whisk well.
4. Add butter to dry mix: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. The butter should be cool but pliable.
5. Add pumpkin puree and mix: Scoop about half the can of pumpkin puree into the bowl. Using a paddle attachment or electric beaters, blend until the mixture forms a ball with all butter incorporated. Scrape bowl sides and add extra pumpkin if needed. Avoid overmixing.
6. Combine wet ingredients: In the medium bowl used to melt butter, whisk together remaining pumpkin puree, 4 eggs, vegetable oil, and vanilla extract until well blended.
7. Add wet ingredients to cake batter: Add egg mixture to the flour mixture in three additions, beating for 20 seconds after each. After all is added, beat for 1 more minute until light and fluffy.
8. Layer batter and streusel: Spread 2 cups of batter evenly into the prepared pan. Sprinkle 1 cup streusel over the batter, breaking up large pieces. Spread another 2 cups batter, then 1 cup streusel, then remaining batter. Top evenly with 2 cups remaining streusel, reserving some for later.
9. Bake first phase: Bake the cake in the preheated oven for 35 minutes.
10. Add remaining streusel and finish baking: Quickly remove the cake, sprinkle the remaining streusel over puffed areas, and return to the oven. Bake an additional 10 to 15 minutes until a toothpick inserted comes out clean and the cake is set.
11. Cool the cake: Cool the cake on a wire rack for 15 to 20 minutes before icing.
12. Make the icing: Beat 1/4 cup very soft butter until smooth. Add vanilla, salt, milk, and powdered sugar gradually, beating until very smooth. Thin with additional milk as needed.
13. Drizzle icing and serve: Drizzle icing over the entire cake or individual slices. Serve warm for best flavor. Reheat leftovers briefly in the microwave.
14. Storage: Store leftover streusel in the fridge. Cover the cake and keep at room temperature for 2 to 3 days to maintain freshness.

Notes

• Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Do not overmix the batter to avoid dense cake.
• Chill streusel if your kitchen is warm to keep it crumbly.
• Adjust milk quantity in icing to achieve desired drizzle consistency.
• Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
• Store leftover cake covered at room temperature for up to 3 days. For longer storage, refrigerate.

Keywords: pumpkin coffee cake, pumpkin cake, streusel coffee cake, autumn dessert, fall baking, pumpkin spice cake