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Pumpkin Coffee Cake with Streusel and Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 138 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Coffee Cake is a moist, spiced delight perfect for autumn mornings or any time you crave a cozy treat. Layered with a rich, buttery streusel and topped with a smooth vanilla icing, this cake combines the warm flavors of pumpkin, cinnamon, and pumpkin pie spice. It bakes to a tender crumb with a crunchy topping, making it an irresistible centerpiece for brunch or dessert.

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 recommended)
  • 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 adjust consistency)
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. 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 it into the bowl. Stir until the mixture resembles wet sand with chunky bits. Set aside, 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, 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: Chop 1/2 cup butter into chunks (softened but not creamy) and add to the dry mix. Add about half the can of pumpkin puree. Using the paddle attachment or beaters, blend just until the mixture forms a ball, scraping down the sides as needed. Add extra pumpkin if mixture is too dry.
  5. Prepare Egg Mixture: In the bowl used for melting butter, combine the remaining pumpkin puree, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. Whisk until well combined.
  6. Combine Mixtures: Add the pumpkin-egg mixture to the dry batter in three additions, beating about 20 seconds after each addition. Beat for an additional minute until light and fluffy.
  7. Layer Cake and Streusel: Spread 2 cups of batter in the prepared pan. Sprinkle 1 cup streusel over it, breaking up large pieces. Repeat layering twice more: 2 cups batter, 1 cup streusel; then remaining batter. Top with 2 cups streusel, leaving some streusel leftover for later topping.
  8. Bake Initial Cake Portion: Bake at 350°F for 35 minutes.
  9. Add Remaining Streusel: Quickly remove cake from oven, keeping oven door open minimally, and sprinkle remaining streusel over any puffed areas. Return cake to oven promptly.
  10. Finish Baking: Bake an additional 10-15 minutes, for a total of 45-50 minutes. Test doneness with a toothpick; it should come out clean without wet batter. The cake should feel firm and not wobble in the pan.
  11. Cool Cake: Remove cake and let cool on a wire rack for 15-20 minutes before icing.
  12. Prepare Icing: In a medium bowl, beat 1/4 cup butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Beat until smooth, adding milk as needed to reach drizzle consistency.
  13. Ice and Serve: Drizzle icing over the warm cake or on individual slices. The cake is best served warm; reheat portions for 10-20 seconds if cooled.
  14. Storage: Keep the cake covered at room temperature for 2-3 days, then store in the refrigerator.

Notes

  • Do not overmix the batter once ingredients are combined to keep the cake tender.
  • The streusel topping adds texture; don’t be tempted to omit or reduce it.
  • If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves as a substitute.
  • The cake is best enjoyed warm but stores well refrigerated for up to five days.
  • If using table salt, reduce salt quantities slightly.
  • Use pumpkin puree, not pumpkin pie filling to avoid extra sweetness and spices.
  • Keep the butter for the cake softened but cool, not fully melted, for optimal texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 553
  • Sugar: 35 g
  • Sodium: 700 mg
  • Fat: 29 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 1 g
  • Carbohydrates: 68 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 114 mg

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