Print

Pumpkin Coffee Cake

Perfect Pumpkin Coffee Cake

This easy and delicious pumpkin coffee cake features a moist pumpkin-spiced cake base, a rich streusel topping, and a sweet vanilla glaze, making it the perfect treat for fall mornings or anytime.

Ingredients

Scale
  • For the Streusel Topping:
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups (180g) all-purpose flour
  • For the Pumpkin Coffee Cake:
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 1/2 cups (180g) powdered sugar
  • 2-3 tablespoons milk (or cream)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Streusel: In a medium bowl, combine the cold, cubed butter, granulated sugar, brown sugar, cinnamon, and flour. Use your fingers or a pastry blender to mix until coarse crumbs form. Set aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or spray with non-stick cooking spray).
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Assemble & Bake: Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle half of the streusel topping over the batter. Carefully spoon the remaining cake batter over the streusel, spreading gently to cover. Sprinkle the remaining streusel topping over the top.
  7. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
  8. Make the Glaze: While the cake cools slightly, in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk as needed to reach desired drizzling consistency.
  9. Cool & Serve: Let the coffee cake cool in the pan on a wire rack for at least 15-20 minutes before drizzling generously with the glaze. Slice and serve warm or at room temperature.

Notes

For an extra cozy touch, lightly toast some chopped pecans and add them to the streusel topping before baking. This coffee cake pairs perfectly with a warm cup of coffee or tea!