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

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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

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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.