Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe

Introduction

This Pumpkin Coffee Cake is a perfect fall treat, combining warm spices with a tender, moist crumb and a crunchy streusel topping. It’s ideal for breakfast, brunch, or as a cozy dessert to enjoy with your favorite cup of coffee.

Ingredients

• 3 cups all purpose flour (spooned and leveled) for streusel
• 1 cup brown sugar (packed) for streusel
• 1/2 cup granulated sugar for streusel
• 1 teaspoon kosher salt for streusel
• 1 tablespoon cinnamon for streusel
• 1 tablespoon pumpkin pie spice for streusel
• 1 cup butter (2 sticks, melted) for streusel
• 2 & 1/4 cups all purpose flour for cake
• 1 & 1/2 cups granulated sugar for cake
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt for cake
• 1 tablespoon pumpkin pie spice for cake
• 1 teaspoon cinnamon for cake
• 1/2 cup butter (1 stick, softened but still cool) for cake
• 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) for icing
• 1 teaspoon vanilla extract for icing
• 1/2 teaspoon kosher salt (use less if using table salt) for icing
• 3 tablespoons milk (more to taste) for icing
• 2 cups powdered sugar for icing

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
2. Step 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.
3. Step 3: Melt 1 cup butter in a medium bowl in the microwave. Pour into the larger bowl and stir halfway to incorporate. Stop stirring before it forms a smooth dough—you want a texture like wet sand with big chunks. If possible, chill the mixture.
4. Step 4: For the cake batter: In a large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Step 5: Chop the softened 1/2 cup butter into chunks and add to the flour mixture.
6. Step 6: Add about half the pumpkin puree to the bowl. Using the paddle attachment or electric beaters, blend butter and pumpkin into the flour until a ball forms. Scrape bowl sides and avoid overmixing. Add more pumpkin if needed.
7. Step 7: In the bowl used for melting butter, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla until well blended.
8. Step 8: Add the egg mixture to the flour mixture in three parts, beating about 20 seconds after each addition. Once combined, beat for one more minute until light and fluffy.
9. Step 9: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel over it, breaking up large pieces.
10. Step 10: Spread another 2 cups batter over the streusel and smooth as best as possible.
11. Step 11: Sprinkle 1 cup streusel on top.
12. Step 12: Add the remaining batter evenly over the streusel.
13. Step 13: Spread 2 cups of the streusel evenly over the cake. Save any leftover streusel in the fridge.
14. Step 14: Bake for 35 minutes at 350°F.
15. Step 15: Remove cake from the oven quickly and sprinkle the remaining streusel evenly on top, especially on any raised cake areas. Return the cake to the oven promptly and keep the door closed.
16. Step 16: Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer wobbles. Total bake time is about 45-50 minutes.
17. Step 17: Let the cake cool on a wire rack for 15-20 minutes before slicing.
18. Step 18: Make the icing: Beat 1/4 cup very soft butter until smooth. Add vanilla, salt, milk, and powdered sugar. Beat until very smooth, adding milk by teaspoons to reach desired consistency.
19. Step 19: Drizzle icing over the entire cake or over each serving. For best results, drizzle half over the whole cake and save the rest for individual servings.
20. Step 20: Serve the cake warm. Reheat individual slices in the microwave for 10-20 seconds if served later.

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Chilling the streusel mixture helps it stay crumbly and crisp after baking.
• Substitute light olive oil with your preferred neutral oil if desired.
• If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves.
• For extra moistness, add a splash of buttermilk or yogurt to the batter.

Storage

Store the cake covered at room temperature for 2-3 days. After that, keep it in the fridge to maintain freshness. Reheat individual slices in the microwave for 10-20 seconds to enjoy the warm, gooey texture again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the batter and streusel in advance and assemble the cake just before baking. The baked cake can also be stored for a few days and tastes great reheated.

Can I freeze Pumpkin Coffee Cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This Pumpkin Coffee Cake is a moist, spiced layered cake with a buttery pumpkin-flavored batter, topped with a crunchy cinnamon-pumpkin streusel and finished with a smooth vanilla glaze. Perfect for autumn mornings or festive gatherings, this cake combines warm pumpkin pie spices with a tender crumb and a sweet, creamy icing.

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

Ingredients

Scale 1x2x3x

Streusel Topping

• 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)

Cake Batter

• 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, chopped)
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil preferred)
• 1 tablespoon vanilla extract

Vanilla Icing

• 1/4 cup butter (1/2 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. Preheat Oven: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
2. Prepare 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 a medium microwave-safe bowl and pour into the flour mixture. Stir halfway until the mixture resembles wet sand with some large chunks. Don’t overmix – some loose flour is okay. Set aside or refrigerate.
3. Mix Dry Cake Ingredients: In a large bowl or stand mixer, whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together.
4. Add Butter to Dry Mix: Chop softened butter into chunks and add to the dry mixture.
5. Combine Pumpkin and Butter with Flour: Add about half the can of pumpkin puree to the flour and butter. Using a paddle attachment or electric beaters, mix until the butter is fully incorporated and the mixture forms a ball. Scrape bowl sides and avoid over mixing. Add a bit more pumpkin puree if needed for cohesion.
6. Mix Wet Ingredients: In the medium bowl previously used for melting butter, combine remaining pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk well until smooth.
7. Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture in three additions, beating about 20 seconds after each addition. Then beat another minute until the batter is light and fluffy.
8. Layer Batter and Streusel: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup streusel topping evenly over batter, breaking up large pieces. Add another 2 cups batter on top, then 1 cup streusel, followed by remaining batter spread evenly. Top with 2 cups streusel, reserving some for later.
9. Bake Initial Layers: Bake in the preheated oven at 350°F for 35 minutes.
10. Apply Final Streusel: Quickly remove cake from oven, shut oven door, sprinkle reserved streusel evenly over the cake focusing on puffed-up areas, and return the cake to the oven promptly to maintain heat.
11. Bake Final Stage: Continue baking for an additional 10-15 minutes for a total bake time of approximately 45-50 minutes. Test doneness with a toothpick; it should come out clean with no wet batter. The cake should be firm and not wobble when shaken.
12. Cool Cake: Let the cake cool on a wire rack for 15-20 minutes before slicing.
13. Prepare Icing: In a medium bowl, beat softened butter until smooth. Add vanilla, salt, milk, and powdered sugar. Beat until smooth and creamy, adding milk gradually if too thick.
14. Drizzle Icing: Drizzle the icing over the entire cake or over individual servings. Preferred method is to drizzle half over the whole cake and reserve the rest for serving.
15. Serve: The cake is best warm. Reheat individual slices in the microwave for 10-20 seconds if served after cooling.
16. Storage: Keep the cake covered at room temperature for 2-3 days. Refrigerate after that to maintain freshness.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• The streusel mixture should look like wet sand with big chunks; avoid over mixing to retain the perfect crumbly texture.
• If your batter isn’t coming together, add a few extra spoonfuls of pumpkin puree to moisten it.
• When sprinkling the final streusel, act quickly to prevent oven heat loss.
• Adjust the amount of milk in the icing for your preferred consistency; add in small increments.
• Allow the cake to cool slightly before applying icing to prevent melting, but serve warm for best taste.
• Store leftover streusel in the fridge for later use or other baking projects.

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