Pumpkin Coffee Cake
This delicious Pumpkin Coffee Cake is moist and flavorful, combining warm spices with a crunchy streusel topping perfect for fall gatherings or cozy mornings.
Ingredients
For the 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)
For the 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 (divided)
- 4 large eggs
- 1/4 cup vegetable oil (or light-flavor olive oil)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13 inch cake pan with nonstick spray or butter.
- Make the Streusel: In a large bowl, whisk together the streusel ingredients and melt the butter. Stir into the flour mixture until it resembles wet sand. Set aside in the fridge.
- For the Cake: In a mixing bowl, combine the cake dry ingredients. Add chopped butter and blend until crumbly, then mix in half of the pumpkin puree until fully combined.
- In the same bowl used for the butter, whisk the remaining pumpkin, eggs, oil, and vanilla until smooth. Gradually add this to the flour mixture in three additions.
- Spread 2 cups of batter in the prepared pan and top with 1 cup of streusel. Add another layer of 2 cups batter, then another cup of streusel. Finish with the rest of the batter and remaining streusel.
Baking
- Bake at 350°F for 35 minutes. Quickly sprinkle the rest of the streusel on top and bake for an additional 10-15 minutes until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes.
Icing
- Beat the soft butter until smooth. Add vanilla, salt, milk, and powdered sugar; mix until silky.
- Drizzle the icing over the cake, either all at once or on individual servings.
Notes
Store in an airtight container on the counter for 2-3 days, then refrigerate. Reheat individual servings in the microwave for 10-20 seconds. Tips: Ensure ingredients are at room temperature, don't overmix, and consider adding nuts or chocolate chips for uniqueness.