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Pumpkin Coffee Cake with Streusel Topping and Creamy Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/pumpkin-coffee-cake-with-streusel-topping-and-creamy-icing-recipe/