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Pumpkin Coffee Cake with Streusel and Icing

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A soft pumpkin coffee cake layered with spiced streusel and drizzled with sweet vanilla icing—perfect for breakfast, brunch, or dessert.

Ingredients

→ 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

Instructions

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.

Notes

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.