Pumpkin Coffee Cake with Streusel and Icing Recipe

If you’re like me, you’re always on the lookout for a cozy, homey treat to make your mornings feel a little more special. This Pumpkin Coffee Cake with Streusel and Icing Recipe is exactly that—a warm hug in cake form, packed with fall flavors and a crumbly topping that’s utterly irresistible. I love this cake because it’s perfect for weekend breakfasts, holiday brunches, or whenever you want to impress your friends without the fuss.

When I first tried this recipe, I was amazed at how the layers of pumpkin and spices come together with the crunchy streusel and sweet icing. You’ll find that it’s moist without being dense, and the combination of textures keeps every bite interesting. Plus, it’s pretty forgiving—even if you’re not a baking pro, this recipe will help you nail a bakery-worthy cake right in your own kitchen.

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Ingredients You’ll Need

This Pumpkin Coffee Cake with Streusel and Icing Recipe uses everyday pantry staples mixed with fragrant spices and real pumpkin. Each ingredient plays an important role in creating those layers of flavor and texture you’ll fall for.

• All-purpose flour: The foundation of both the cake and the streusel for structure and crumb.
• Brown sugar: Adds moisture and a subtle caramel note, especially in the streusel.
• Granulated sugar: Keeps the sweetness balanced without making it cloying.
• Kosher salt: Enhances all the flavors—you’ll notice the difference if you skip this one!
• Cinnamon: A must-have warming spice, key for that classic fall flavor.
• Pumpkin pie spice: A blend of nutmeg, ginger, and cloves that brings pumpkin to life.
• Butter: Used in melted and softened forms—it adds richness and tenderness to the cake and that crumble to the streusel.
• Baking powder & baking soda: Help the cake rise perfectly with a fluffy texture.
• Pumpkin puree (NOT pie filling): Pure, creamy pumpkin is crucial; avoid canned pie filling for the best taste and texture.
• Eggs: Bind everything together, making the cake tender and moist.
• Vegetable oil (or light-flavored olive oil): Adds extra moisture without overpowering flavors.
• Vanilla extract: Lifts the flavors and adds subtle sweetness.
• Milk: Helps adjust the icing consistency for the perfect drizzle.
• Powdered sugar: The base for the smooth, sweet icing to finish the cake.

Variations

One of the best parts about this Pumpkin Coffee Cake with Streusel and Icing Recipe is how easy it is to tweak based on what you like or have on hand. I encourage you to experiment and make it your own—fall flavors are pretty forgiving!

• Add nuts: My family goes crazy for chopped pecans or walnuts mixed into the streusel—they add crunch and a toasted flavor.
• Swap the frosting: For a tangier twist, try cream cheese icing instead of vanilla glaze—it complements the pumpkin beautifully.
• Make it gluten-free: Use a one-to-one gluten-free baking flour blend; just be sure not to overmix to keep it tender.
• Spice it up: If you want more depth, sprinkle some cardamom or cloves into the batter for an extra aromatic punch.

How to Make Pumpkin Coffee Cake with Streusel and Icing Recipe

Step 1: Prep and Make the Streusel

Start by preheating your oven to 350°F and greasing a 9×13-inch pan—this keeps your cake from sticking and gives those edges a nice golden finish. For the streusel, whisk together the dry ingredients, then pour in the melted butter and stir until you get that perfect “wet sand” texture with large chunks. Don’t worry if some flour sticks to the bottom; that just means your streusel will be crumbly and delicious.

Step 2: Mix the Cake Batter

In a large bowl, combine the dry cake ingredients and fold in the softened butter chunks—not melted. The butter coats the flour and spices, helping create that tender crumb. Next, add about half the pumpkin puree and mix gently until the batter just comes together. Then, in the bowl you melted the butter in, whisk the remaining pumpkin with eggs, oil, and vanilla—it’s a simple wet mix that you’ll fold into the dry batter in parts, keeping the cake light and fluffy. Be sure to scrape the bowl often so everything incorporates well, but avoid overmixing to keep your cake tender.

Step 3: Layer the Cake and Streusel

This is where it starts to get fun! Spread two cups of batter into your prepared pan, then sprinkle a cup of streusel evenly on top, breaking up any big clumps with your hands. Repeat two more layers of batter and streusel, finishing with two cups of streusel on top. You’ll have some streusel left over—save it in the fridge for a little extra crunch later.

Step 4: Bake and Finish with a Streusel Kick

Bake your layered cake for 35 minutes, then quickly remove it from the oven to sprinkle the remaining streusel on the puffed areas. This extra step creates a wonderfully crunchy top. Get it back into the oven quickly so it finishes baking without losing heat. Bake for an additional 10 to 15 minutes, until a toothpick comes out clean and the cake feels firm. Let it cool for at least 20 minutes—it smells amazing already, but patience makes the icing drizzle even better.

Step 5: Whip Up the Icing and Drizzle

For the icing, beat softened butter with vanilla, salt, milk, and powdered sugar until smooth and creamy. Adjust the milk to get the right drip consistency—you want it pourable but not runny. Drizzle half the icing over the whole cake to give it a beautiful shine, then save the rest for individual slices. I actually like reheating my slices a bit (just 10-20 seconds in the microwave) and adding the fresh icing—warm cake with that luscious glaze is unbeatable.

How to Serve Pumpkin Coffee Cake with Streusel and Icing Recipe

Garnishes

I usually keep garnishes simple—a light dusting of cinnamon or a few chopped pecans on top of the icing adds a nice finishing touch. Sometimes I throw on a sprig of fresh sage or rosemary for a subtle herbal note that contrasts beautifully with the sweet pumpkin flavors.

Side Dishes

This coffee cake pairs wonderfully with a cup of strong black coffee or chai tea. For brunch, I like serving it alongside creamy scrambled eggs or a fresh fruit salad. The richness of the cake balances perfectly with lighter sides to keep things well-rounded.

Creative Ways to Present

For holiday gatherings, I like to serve this cake in individual ramekins or mini loaf pans sprinkled with extra streusel and warmed slightly before drizzling icing. It also shines on a rustic wooden board alongside seasonal fruits like figs, apples, and pears for a charming autumn display everyone’ll love.

Make Ahead and Storage

Storing Leftovers

I usually cover this cake loosely with foil or a cake dome and keep it on the counter for 2-3 days; it actually tastes better as the flavors meld. After that, I move it to the fridge to preserve freshness, which can extend its life for up to a week.

Freezing

If I want to freeze this Pumpkin Coffee Cake with Streusel and Icing Recipe, I wrap slices tightly in plastic wrap and then foil before freezing. It defrosts beautifully in the fridge overnight and tastes almost as fresh as day one!

Reheating

To reheat, I zap slices in the microwave for about 15 seconds or warm them in a toaster oven wrapped in foil for a few minutes. Then I drizzle a little fresh icing on top for that just-baked vibe. This keeps the cake moist and the flavors vibrant.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Coffee Cake with Streusel and Icing Recipe turns out every single time. It’s one of those recipes I keep revisiting when I want a comforting, festive treat that feels made with love. Whether you’re sharing it with family on a crisp fall morning or bringing it to a party, I promise this cake will bring smiles and requests for seconds. Give it a go—I can’t wait to hear what you think!

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