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Pumpkin Coffee Cake with Streusel Topping Recipe

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★★★★★

4.1 from 67 reviews

This Pumpkin Coffee Cake is a moist, flavorful fall treat combining warm spices with rich pumpkin puree and a buttery streusel topping. Perfect for breakfast or dessert, this recipe layers tender pumpkin cake with a crumbly cinnamon-spiced streusel for delightful texture and taste.

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 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, cut into chunks)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil recommended)
  • 1 tablespoon vanilla extract

Glaze

  • 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 using nonstick spray or rub with butter to prevent sticking.
  2. Make the streusel: In a large bowl, whisk together 3 cups of 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 a medium bowl and pour into the dry ingredients. Stir partially to combine until the mixture resembles wet sand with some large chunks; do not fully blend. Set aside and refrigerate if possible.
  3. Mix dry cake ingredients: In a large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Add butter to dry cake mixture: Chop softened butter into small chunks and add to the flour mixture. The butter should be cool but not hard to allow proper blending.
  5. Incorporate pumpkin puree into flour mixture: Add about half of the pumpkin puree from the can into the flour and butter mixture. Using a paddle attachment or electric beaters, mix gently until the butter moistens the flour and the mixture comes together in a ball. Scrape sides and bottom as needed. Add a little extra pumpkin if needed to help the mixture bind, but avoid overmixing.
  6. Prepare wet pumpkin mixture: In the same bowl used for melted butter, combine the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk vigorously until the eggs are fully blended and the mixture is smooth.
  7. Combine wet and dry mixtures: Add the wet pumpkin mixture to the flour mixture in three additions, beating for about 20 seconds after each. Once combined, beat for another minute until the batter becomes light and fluffy.
  8. Assemble cake layers: Spread half of the batter (about 2 cups) evenly at the bottom of the prepared pan. Sprinkle 1 cup of the streusel over the batter, breaking up large chunks by hand as needed.
  9. Add remaining batter: Spread the remaining 2 cups of batter over the streusel layer, smoothing as best as possible to cover evenly.
  10. Bake cake: Place the cake pan into the preheated oven. Bake at 350°F for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before glazing.
  11. Prepare glaze: In a small bowl, beat together 1/4 cup very soft butter, vanilla extract, kosher salt, milk, and powdered sugar. Adjust milk quantity to reach desired glaze consistency.
  12. Glaze the cooled cake: Once the cake has cooled, drizzle or spread the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Ensure butter is softened but still cool before cutting into flour for cake batter to create proper crumb.
  • DON’T overmix streusel mixture; it should be crumbly with chunks for texture.
  • Adjust milk quantity in glaze to achieve preferred thickness for drizzling or spreading.
  • Refrigerate streusel mix if not using immediately to help maintain texture.
  • The cake keeps well at room temperature for 2 days, or refrigerated up to 5 days.
  • Optional: Serve with whipped cream or cream cheese frosting for extra indulgence.

Keywords: pumpkin coffee cake, pumpkin cake, streusel cake, fall dessert, autumn recipe, spiced cake, pumpkin spice cake

Find it online: https://epicrecipebox.com/pumpkin-coffee-cake-with-streusel-topping-recipe/