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Pumpkin Coffee Cake Recipe

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 350
A moist and flavorful pumpkin coffee cake layered with streusel topping and drizzled with vanilla icing, perfect for fall gatherings.

Ingredients

Cake and 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 (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 (softened but still cool)
  • 1 15-oz can pumpkin puree (NOT pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.
  • Make streusel: Mix flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter until crumbly. Chill if desired.
  • Prepare batter: Whisk flour, sugar, baking powder, baking soda, salt, spices. Cut in softened butter. Mix in pumpkin, eggs, oil, vanilla until combined. Beat until fluffy.
  • Layer batter and streusel: Spread 2 cups batter in pan, sprinkle with 1 cup streusel. Repeat layers, ending with streusel on top.
  • Bake at 350°F (175°C) for 45-50 minutes. Cool slightly. Make icing: Beat softened butter, vanilla, salt, milk, and powdered sugar until smooth. Drizzle over warm cake.

Notes

Store leftovers covered for 2-3 days at room temperature or in the fridge.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin