Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

Introduction

This pumpkin coffee cake is a perfect fall treat, featuring moist layers of spiced pumpkin cake alternated with a crunchy cinnamon streusel. Topped with a smooth vanilla icing, it’s ideal for breakfast, dessert, or anytime you crave cozy flavors.

Ingredients

• For the streusel:
• 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
• For the cake:
• 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 but still cool
• 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling), divided
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil works well)
• 1 tablespoon vanilla extract
• For the icing:
• 1/4 cup butter (half stick), very soft
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (use less if using table salt)
• 3 tablespoons milk, more to taste
• 2 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×13-inch cake pan with nonstick spray or butter.
2. Step 2: Make the streusel by whisking together flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice in a large bowl. Pour melted butter in and stir until the mixture resembles wet sand with some chunks. Set aside or refrigerate if you have room.
3. Step 3: For the cake, whisk flour, sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon in a large bowl or stand mixer.
4. Step 4: Chop the softened butter into chunks and add to the flour mixture. Add about half the pumpkin puree (about 7-8 oz) and use a paddle attachment or beaters to combine until the mixture comes together in a ball. Scrape the bowl as needed but don’t overmix. Add extra pumpkin if needed to bring it together.
5. Step 5: In the bowl used for melting butter, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla until smooth.
6. Step 6: Add the wet pumpkin mixture to the dry ingredients in three additions, beating about 20 seconds after each. After all is added, beat for 1 minute until the batter is light and fluffy.
7. Step 7: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel over the batter, breaking up any large pieces.
8. Step 8: Layer another 2 cups of batter on top, then sprinkle 1 cup streusel. Add the remaining batter and spread evenly. Top with 2 cups of the remaining streusel. Reserve any leftover streusel in the fridge.
9. Step 9: Bake for 35 minutes. Remove the cake briefly, quickly sprinkle the reserved streusel over any puffed areas, then return the cake to the oven and bake 10–15 minutes more, until a toothpick inserted in the center comes out clean and the cake feels set.
10. Step 10: Let the cake cool on a wire rack for 15–20 minutes before icing.
11. Step 11: To make the icing, beat butter until smooth. Add vanilla, salt, milk, and powdered sugar and beat until smooth, adding milk a teaspoon at a time if too thick.
12. Step 12: Drizzle the icing over the warm cake or individual slices. Warm slices in the microwave for 10–20 seconds if serving later.

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.
• For a nutty crunch, sprinkle chopped walnuts or pecans into the streusel mixture.
• If using a metal pan, start checking for doneness 5 minutes earlier as it bakes faster than glass.
• Refrigerate leftover streusel to keep it firm and easy to sprinkle on.

Storage

Store the cake covered at room temperature for 2–3 days. After that, refrigerate to keep it fresh longer. Warm individual servings in the microwave for best flavor and softness before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices which will alter the flavor and texture. Use pure pumpkin puree for best results.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs. The cake should be set and not wobble when you gently shake the pan.

Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

This Pumpkin Coffee Cake is a moist, tender cake layered with a spiced pumpkin streusel and topped with a smooth vanilla icing. Perfect for autumn mornings, brunch, or dessert, it combines warm fall spices with rich, buttery crumble for a comforting treat.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel

• 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

Cake

• 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 but still cool
• 1 (15-oz) can pumpkin puree, NOT pumpkin pie filling (divided)
• 4 large eggs
• 1/4 cup vegetable oil (light-flavor olive oil preferred)
• 1 tablespoon vanilla extract

Icing

• 1/4 cup butter (half stick), very soft
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt (use less if using table salt)
• 3 tablespoons milk, more to taste
• 2 cups powdered sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
2. Make the Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave and pour into the flour mixture. Stir to combine until it resembles wet sand with chunks. Don’t smooth it out; some loose flour at the bottom is fine. Set aside or refrigerate if possible.
3. Prepare Cake Dry Ingredients: In a large bowl or stand mixer, whisk together 2 1/4 cups 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, and 1 teaspoon cinnamon.
4. Add Butter and Pumpkin to Dry Mix: Chop 1/2 cup softened butter into chunks (softened but still cool). Add to the dry ingredients. Scoop about half the can of pumpkin puree (about 7-8 oz) and add to the bowl. Using the paddle attachment or electric beaters, blend butter and pumpkin into the flour until mixture forms a ball and butter is fully incorporated. Scrape bowl edges as needed and avoid over mixing. Add more pumpkin if mixture is too dry.
5. Mix Wet Ingredients: In the medium bowl previously used for melting butter, whisk together remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
6. Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture in three additions, beating for about 20 seconds after each addition. After all are incorporated, beat for an additional minute until batter is light and fluffy.
7. Assemble the Cake Layers: Spread about 2 cups of batter evenly on the bottom of the prepared pan. Sprinkle 1 cup streusel evenly on top, breaking large pieces. Add another 2 cups batter over streusel, spreading carefully. Sprinkle another 1 cup streusel. Spread the remaining batter evenly over streusel layer. Finally, sprinkle approximately 2 cups of streusel evenly on top of the last batter layer. Save leftover streusel in the fridge. Do not add all streusel at this point.
8. Bake First Phase: Bake at 350°F for 35 minutes. Remove cake from oven but leave oven door closed.
9. Add Remaining Streusel and Continue Baking: Quickly sprinkle remaining streusel over the top of the cake, focusing on spots where batter has puffed up from center. Return cake promptly to oven and bake for an additional 10-15 minutes. Total baking time is about 45-50 minutes, depending on oven and pan type. Test doneness by inserting a toothpick; it should come out clean without wet batter. Cake should not wobble when shaken gently.
10. Cool Cake: Let the cake cool on a wire rack at least 15-20 minutes before slicing.
11. Prepare Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt (less if table salt), 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth. Add more milk in small increments if icing is too thick.
12. Serve: Drizzle icing over whole cake or over individual servings. The cake is best served warm; microwave slices 10-20 seconds if reheating after cooling.
13. Storage: Store cake covered at room temperature for 2-3 days, then refrigerate for longer freshness.

Notes

• If using a metal pan instead of glass, baking time may be shorter; begin testing doneness a few minutes early.
• Use pumpkin puree, not pumpkin pie filling, for best results.
• Do not over mix the batter to keep the cake tender.
• The cake keeps well covered at room temperature for a few days; refrigerate after 3 days.
• You can adjust icing thickness with small amounts of milk to suit your preference.

Keywords: coffee cake, pumpkin, streusel, fall dessert, autumn cake, cinnamon, pumpkin pie spice