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Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/pumpkin-coffee-cake-with-streusel-and-creamy-icing-recipe/