Description
Pumpkin Coffee Cake is the perfect cozy treat for fall. With its moist, spiced cake base and crunchy streusel topping, this easy recipe fills your home with warm, comforting aromas and delivers delicious texture in every bite.
Ingredients
Scale
- 3 cups all-purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
- 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 cinnamon
- 1/2 cup butter (1 stick, softened)
- 1 (15-oz) can pumpkin puree (not pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/4 cup butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (177°C) and grease a 9×13-inch pan.
- Make streusel: whisk flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter and mix until crumbly. Refrigerate.
- In another bowl, mix flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon for the cake base. Cut in softened butter until crumbly.
- Add half of the pumpkin puree to the flour-butter mix and combine until it forms a ball.
- In another bowl, whisk remaining pumpkin puree, eggs, oil, and vanilla. Add to the flour mixture in three parts, beating 20 seconds between each addition.
- Spread 2 cups of batter into the pan, top with 1 cup of streusel, then repeat with remaining batter and streusel.
- Bake for 35 minutes, then sprinkle remaining streusel on top and bake 10–15 minutes more until a toothpick comes out clean.
- Cool for 15–20 minutes.
- For icing: beat butter, vanilla, salt, milk, and powdered sugar until smooth. Drizzle over cooled cake and serve.
Notes
Serve warm for the best flavor. Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Use pure pumpkin puree, not pie filling. Add nuts or chocolate chips for variation. You can freeze the cake for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg