Pumpkin Coffee Cake with Streusel and Icing

Why You’ll Love This Recipe

I love how this cake combines the comforting flavors of fall with a satisfying crumbly texture. The streusel topping adds a sweet crunch that contrasts beautifully with the soft pumpkin base. What makes it even better is that the batter is layered with streusel inside, giving every bite a little surprise. It’s indulgent without being too heavy, and the vanilla icing takes it over the top. Whether I’m baking for guests or just for myself, it feels like a special treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 ground cinnamon

• 1 tablespoon pumpkin pie spice

• 1 cup unsalted butter, melted

Cake Base

• 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 ground cinnamon

• 1/2 cup unsalted butter, softened but still cool

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling), divided

• 4 large eggs

• 1/4 cup vegetable oil (light-flavor olive oil preferred)

• 1 tablespoon vanilla extract

Icing

• 1/4 cup unsalted butter, very soft

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 3 tablespoons milk (more as needed)

• 2 cups powdered sugar

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13 inch cake pan with butter or nonstick spray.

2. To make the streusel, I whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. I then pour in the melted butter and mix with a fork until it forms clumps like wet sand. I chill it in the fridge while preparing the cake.

3. For the cake base, I combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl or stand mixer.

4. I cut the softened butter into pieces and add it along with half the pumpkin puree. I blend with a paddle attachment or hand mixer until it resembles moist crumbs.

5. In a separate bowl, I whisk the remaining pumpkin puree with the eggs, oil, and vanilla.

6. I gradually pour the wet mixture into the flour mixture in three parts, beating gently after each addition. Once everything is incorporated, I beat for an extra minute until the batter becomes light and fluffy.

7. I spread 2 cups of the batter in the prepared pan, then sprinkle 1 cup of streusel over it. I repeat with another 2 cups of batter and 1 cup of streusel. I top with the remaining batter and finish with 2 more cups of streusel.

8. I bake the cake for 35 minutes. Then I remove it briefly, scatter the reserved streusel over any exposed areas, and return it to the oven.

9. I bake for another 10–15 minutes until a toothpick comes out clean and the center is set. I cool it on a wire rack for 15–20 minutes.

10. While it cools, I make the icing by beating the butter until smooth. I add vanilla, salt, milk, and powdered sugar and mix until creamy, adjusting the milk as needed for drizzling.

11. Once the cake is mostly cool, I drizzle the icing over the top or each individual serving.

Servings and timing

This recipe makes 16 portions (one 9×13 inch cake).
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Variations

• I sometimes add chopped pecans or walnuts to the streusel for a nutty crunch.

• If I’m feeling indulgent, I swirl a bit of cream cheese filling into the cake batter before baking.

• When I want extra spice, I double the cinnamon and pumpkin spice in the cake.

• I’ve made it with a maple glaze instead of vanilla for a deeper, fall-inspired twist.

• I use whole wheat flour for part of the flour when I want a slightly heartier texture.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. After that, I move it to the fridge where it keeps well for another 2–3 days. For reheating, I microwave individual slices for 10–20 seconds to bring back that soft, just-baked texture. If I’ve iced the whole cake, I let the icing firm up before covering it loosely with foil or plastic wrap.

FAQs

Can I make this pumpkin coffee cake ahead of time?

Yes, I often bake it the night before and let it cool completely. I store it covered, and if I haven’t iced it yet, I drizzle the icing just before serving.

Can I freeze this coffee cake?

Absolutely. I wrap individual slices or the whole cake (without icing) tightly in plastic wrap and foil. It freezes well for up to 2 months. I thaw it in the fridge overnight and reheat gently.

Can I use pumpkin pie filling instead of puree?

No, I always use pure pumpkin puree, not pie filling, since the filling contains added sugar and spices which would throw off the recipe’s balance.

What’s the best way to check if the cake is done?

I insert a toothpick into the center. If it comes out clean or with just a few crumbs (but no wet batter), the cake is ready. I also gently shake the pan—if the center wobbles, it needs more time.

Can I use a glass or metal pan?

Both work. I use a glass pan and bake for the full 45–50 minutes. If using metal, I start checking for doneness at 40 minutes since it may bake slightly faster.

Conclusion

This Pumpkin Coffee Cake with Streusel and Icing is everything I want in a fall dessert—fluffy, moist, warmly spiced, and topped with buttery crumble and sweet glaze. Whether I’m baking for a brunch, a holiday, or just a cozy day at home, it’s always a welcome treat. I love how easy it is to make yet impressive enough to serve at any gathering. One bite and it’s officially fall.

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