If you’re craving something that perfectly balances cozy autumn flavors with a tender, moist crumb, this Pumpkin Coffee Cake with Streusel and Icing Recipe is going to become your new favorite. Imagine biting into a warm slice packed with fragrant pumpkin and spiced just right, topped with a buttery, crumbly streusel, and finished with a sweet glaze that melts in your mouth. It’s the ultimate comfort bake that’s surprisingly easy to make but feels utterly special every time. Whether it’s for a weekend brunch, holiday gathering, or a simple treat alongside your afternoon coffee, this cake hits all the right notes.
Ingredients You’ll Need
The magic behind this Pumpkin Coffee Cake with Streusel and Icing Recipe lies in its straightforward yet essential ingredients. Each one plays a vital role—from providing the rich pumpkin moisture and warm spices to creating that irresistible streusel crunch and silky icing finish.
- All-purpose flour: The base that gives the cake structure and allows everything to hold together perfectly.
- Granulated sugar: Adds sweetness without overpowering the natural pumpkin flavor.
- Brown sugar: Brings a hint of molasses depth enhancing the warmth of the spices.
- Pumpkin puree: The star ingredient, offering moistness and that beautiful orange color.
- Eggs: Bind the ingredients while contributing to the cake’s fluffy texture.
- Butter: Used in both the batter and streusel, it lends richness and a tender crumb.
- Cinnamon and pumpkin pie spice: Infuse the cake with those classic, comforting autumn aromas.
- Baking powder and baking soda: Keep the cake light and help it rise to perfection.
- Salt: Balances the sweetness and enhances all the other flavors.
- Vanilla extract: Adds subtle sweetness and aroma that rounds out the spices beautifully.
- Milk and powdered sugar: Together with butter, form the smooth, luscious icing that crowns the cake.
How to Make Pumpkin Coffee Cake with Streusel and Icing Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing a 9×13 inch cake pan. This preparation ensures your cake bakes evenly and comes out of the pan with ease.
Step 2: Make the Streusel Topping
Mix flour, granulated sugar, brown sugar, salt, cinnamon, and pumpkin pie spice in a bowl. Stir in melted butter until the mixture becomes crumbly—this streusel will add a buttery, crunchy texture that contrasts beautifully with the soft cake.
Step 3: Mix the Dry Ingredients for the Cake
In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Then, add butter chunks and mix through until the mixture resembles coarse crumbs—which keeps the cake tender and buttery.
Step 4: Combine the Wet and Dry Ingredients
Beat half of the pumpkin puree into the dry ingredients using a mixer until just blended. Then add the eggs, remaining pumpkin, and vanilla extract. Mix gently to combine without overworking the batter, keeping the texture light and airy.
Step 5: Layer Batter and Streusel
Pour half of the batter into your greased pan. Sprinkle half of the prepared streusel over the batter. Add the remaining batter on top and finish with the rest of the streusel. This layering creates that signature crunch within and atop the cake.
Step 6: Bake to Golden Perfection
Bake the layered cake for about 35 minutes. Then sprinkle on any remaining streusel and bake for an additional 10 to 15 minutes until golden and a toothpick inserted in the center comes out clean. This two-step bake ensures the streusel topping stays crisp and doesn’t sink.
Step 7: Cool and Add the Icing
Allow your cake to cool thoroughly before topping with a smooth icing made from softened butter, vanilla extract, milk, and powdered sugar. The icing adds the perfect sweet finish, melting gently into every nook and cranny.
How to Serve Pumpkin Coffee Cake with Streusel and Icing Recipe
Garnishes
Dress up your pumpkin coffee cake with a light dusting of cinnamon or a sprinkling of chopped toasted pecans for added crunch and nuttiness. A few fresh cranberries on the side can also add a pop of color and tartness that complements the sweetness.
Side Dishes
This cake pairs wonderfully with a steaming cup of coffee or chai tea, highlighting the spices in the recipe. For a brunch spread, serve alongside fresh fruit salad or creamy yogurt to balance the richness.
Creative Ways to Present
Slice into squares and present on a rustic wooden board with autumn leaves and mini pumpkins for seasonal flair. Alternatively, layer pieces in dessert glasses with dollops of whipped cream and cinnamon for an inviting parfait-style treat.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover pumpkin coffee cake covered tightly at room temperature for up to two days or refrigerate it for 4 to 5 days. Just make sure to seal it well to prevent it from drying out and to keep the icing fresh.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before popping it into the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
Warm slices gently in the microwave for about 15 seconds or reheat in a low oven (around 300°F) for 10 minutes to bring back that fresh-baked softness and melt the icing slightly for a freshly made feel.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling is sweetened and spiced, which could throw off the flavor balance and texture of the coffee cake.
How do I know when the cake is done baking?
The best way is to insert a toothpick in the center; if it comes out clean or with a few crumbs, your cake is perfectly baked and ready to cool.
Can I make this recipe gluten-free?
Yes, swapping the all-purpose flour for a gluten-free flour blend should work well, but make sure it includes xanthan gum or another binder to maintain the cake’s texture.
What spices are best to use for the streusel topping?
A mix of cinnamon and pumpkin pie spice works wonderfully. The spices complement the pumpkin flavor and enhance the streusel’s warmth without overpowering the sweetness.
Is it possible to bake individual pumpkin coffee cakes instead of a 9×13 pan?
Definitely! Use muffin tins or small ramekins and adjust the baking time accordingly—around 18 to 22 minutes—checking often to avoid overbaking.
Final Thoughts
This Pumpkin Coffee Cake with Streusel and Icing Recipe captures everything wonderful about fall in one bite: warm spices, comforting pumpkin, and a touch of sweet indulgence. I can’t wait for you to try it and share it with family or friends because once you do, it might just become the treat everyone asks for all year round. Give yourself the joy of baking and savoring this delightful cake—you truly deserve it.
Print
Pumpkin Coffee Cake with Streusel and Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Coffee Cake recipe is a moist, flavorful autumn treat perfect for breakfasts, brunches, or cozy dessert moments. Featuring a spiced pumpkin batter layered with a buttery cinnamon streusel topping, this cake is baked to golden perfection and finished with a smooth vanilla icing. Its tender crumb and the balance of warm spices make it an irresistible seasonal favorite.
Ingredients
For the Streusel
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter, melted
For the Cake Batter
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup butter, cold and cut into chunks
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Icing
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan to prevent sticking.
- Make the Streusel: In a medium bowl, combine flour, granulated sugar, brown sugar, salt, cinnamon, and pumpkin pie spice. Stir in the melted butter until the mixture becomes crumbly. Set aside to use as topping.
- Mix Dry Ingredients for Batter: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add the cold butter chunks and use a pastry cutter or your fingers to mix until the mixture is coarse and crumbly.
- Incorporate Pumpkin and Wet Ingredients: Add half of the pumpkin puree to the dry ingredients and mix on medium speed until combined. Then, add the remaining pumpkin puree along with eggs, vegetable oil, and vanilla extract. Mix until the batter is smooth and well blended.
- Layer Batter and Streusel: Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel mixture on top. Follow by adding the remaining batter over the streusel layer, then sprinkle the remaining streusel evenly on top.
- Bake the Cake: Bake in the preheated oven for about 35 minutes. After 35 minutes, optionally sprinkle additional streusel on top (if any remains) and continue baking for another 10 to 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Prepare Icing: Allow the cake to cool completely in the pan. Meanwhile, prepare the icing by mixing softened butter, vanilla extract, milk, and powdered sugar until smooth and spreadable.
- Ice the Cake: Once the cake is cooled, spread the prepared icing evenly over the top before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Ensure butter for the streusel is melted, but butter for the batter should be cold and cut into chunks for proper texture.
- Mix the batter just until combined; overmixing can make the cake dense.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free variation, substitute butter and milk with plant-based alternatives.
