5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
A soft pumpkin coffee cake layered with spiced streusel and drizzled with sweet vanilla icing—perfect for breakfast, brunch, or dessert.
→ 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 cool
1 can (15 oz) pumpkin puree, divided
4 large eggs
1/4 cup vegetable oil (light-flavored 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
Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan with butter or nonstick spray.
Make Streusel: In a bowl, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and mix with a fork until clumpy. Chill if possible.
Make Cake Batter: In a large bowl or mixer, combine flour, sugar, baking powder, baking soda, salt, and spices. Add butter and half the pumpkin puree. Mix until crumbly.
In a separate bowl, whisk remaining pumpkin puree with eggs, oil, and vanilla. Add to flour mixture in three additions, mixing 20 seconds between each. Beat 1 more minute until fluffy.
Layer the batter: Spread 2 cups into pan, top with 1 cup streusel. Repeat two more times, ending with streusel on top. Reserve some streusel for mid-bake topping.
Bake for 35 minutes. Briefly remove and top exposed cake areas with reserved streusel. Return to oven and bake 10–15 minutes more, until a toothpick comes out clean.
Cool on a wire rack for at least 15–20 minutes.
Make Icing: Beat butter until smooth, then add vanilla, salt, milk, and powdered sugar. Whisk until smooth. Adjust milk for desired consistency.
Drizzle over cooled cake or individual slices.
Use room-temperature butter and cream for better blending.
Great with coffee or warm milk—microwave individual slices for 10–20 seconds.
Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Reduce baking time slightly if using a metal pan instead of glass.