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Pumpkin Coffee Cake

This moist and flavorful Pumpkin Coffee Cake, topped with a crunchy streusel, is perfect for both cozy morning brunch and dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Streusel Topping
  • 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 Batter
  • 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 can (15-oz) pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil)
  • 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 all you have is table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 inch cake pan with nonstick spray or butter.
Streusel Formation
  1. In a large bowl, whisk together the flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice.
  2. Melt the butter and stir it into the dry mix until it resembles wet sand.
Cake Batter
  1. In another bowl, mix the flour, sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
  2. Chop the softened butter into chunks and stir it into the dry mix.
  3. Add the pumpkin puree and mix until it all comes together.
Egg Mix
  1. In the melted butter bowl, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract.
  2. Combine this with the flour mixture in three additions, beating well each time.
Layering
  1. Spread half the batter into your prepared pan, sprinkle with some streusel, and add the next layer of batter.
  2. Repeat the layering and top with streusel.
Baking
  1. Bake for about 35 minutes, then quickly add any remaining streusel while the cake is still hot.
  2. Bake for another 10-15 minutes until a toothpick comes out clean.
  3. Let cool before icing.
Icing
  1. Whip up the icing and drizzle it over your cooled cake. You can choose full coverage or just drizzle over slices.

Notes

Serve this cake warm, plain, or with whipped cream. It can be stored covered at room temperature for 2-3 days, then refrigerate any leftovers.