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Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/pumpkin-coffee-cake-with-streusel-and-vanilla-icing-recipe/