Description

This Pumpkin Coffee Cake is the ultimate fall treat—moist, spiced, and loaded with layers of cinnamon streusel and a sweet vanilla glaze. With its tender pumpkin crumb and buttery topping, it’s perfect for brunch, dessert, or cozy mornings with coffee. Easy to prepare and beautiful to serve, this cake captures the warmth of autumn in every bite.

Ingredients

Scale

Streusel:

375 g all-purpose flour
220 g packed brown sugar
100 g granulated sugar
1 tsp kosher salt
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
226 g (2 sticks) unsalted butter, melted

Cake Batter:

280 g all-purpose flour
300 g granulated sugar
1 tbsp baking powder
¾ tsp baking soda
¾ tsp kosher salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
113 g (1 stick) unsalted butter, softened
1 can (425 g) pumpkin puree, divided
4 large eggs
60 ml (¼ cup) vegetable oil
1 tbsp vanilla extract

Icing:

57 g (½ stick) very soft butter
1 tsp vanilla extract
½ tsp kosher salt
45 ml (3 tbsp) milk
240 g (2 cups) powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make streusel: In a bowl, mix flour, sugars, salt, cinnamon, and pumpkin pie spice. Add melted butter and stir into crumbles. Chill.
Mix cake batter: Combine flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Add softened butter and half the pumpkin puree. Mix into a thick dough.
In another bowl, mix remaining pumpkin puree, eggs, oil, and vanilla. Add to dough in 3 parts, mixing until fluffy.
Assemble layers: Spread 2 cups batter into pan, top with 1 cup streusel. Repeat twice more, finishing with 2 cups streusel.
Bake: Bake for 35 minutes, then top with any remaining streusel and bake 10–15 more minutes until a toothpick comes out clean.
Cool & glaze: Let cool 15–20 minutes. Mix icing ingredients until smooth. Drizzle over warm cake or individual slices.

Notes

For added crunch, stir chopped pecans into the streusel.

Don’t overmix the batter—mix just until combined.

Use homemade pumpkin pie spice if needed (cinnamon, nutmeg, ginger, clove).

Store glaze in fridge and repurpose for pancakes or muffins.

Great made a day ahead; just add icing before serving.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: Desserts
Method: Baking
Cuisine: American