Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

I absolutely love this Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe because it brings all those cozy fall flavors wrapped up in a tender, moist cake with a satisfyingly crunchy streusel topping. It’s one of those recipes that fills your kitchen with the most comforting aroma and makes every morning feel a little more special—whether you’re enjoying it with your first cup of coffee or serving it as a sweet treat for guests.

What makes this Pumpkin Coffee Cake truly stand out is the layered streusel that’s baked right into the cake, creating that perfect balance of soft cake and crisp topping, plus that luscious creamy icing that ties it all together beautifully. You’ll find this recipe works wonderfully for holiday brunches, weekend gatherings, or just to brighten an ordinary day with a little homemade indulgence.

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Ingredients You’ll Need

The ingredients here come together to create layers of flavor and texture that really highlight pumpkin’s natural sweetness, balanced by the warm spices and that buttery streusel. When buying your pumpkin puree, remember to choose pure pumpkin, not pumpkin pie filling, for the best taste and texture.

• All-purpose flour: Spoon and level it for accurate measurement—this makes a big difference in how your cake turns out.
• Brown sugar: Adds richness and moisture to the streusel topping.
• Granulated sugar: Balances sweetness in both the streusel and cake.
• Kosher salt: Enhances the flavors and balances sweetness—use less if you only have table salt.
• Cinnamon: A classic warm spice that pairs beautifully with pumpkin.
• Pumpkin pie spice: This blend brings depth and the familiar cozy flavors of fall.
• Butter: Both melted for the streusel and softened for the cake to create those perfect textures.
• Baking powder and baking soda: These leavening agents ensure the cake is light and fluffy.
• Pumpkin puree (NOT pie filling): Adds moisture and that unmistakable pumpkin flavor.
• Eggs: Help bind the cake and add richness.
• Vegetable oil: Keeps the cake moist without weighing it down—light-flavored olive oil works wonderfully here.
• Vanilla extract: Rounds out the spices with a lovely depth of flavor.
• Powdered sugar: For the creamy icing that melts perfectly on top.
• Milk: Adjust to get the icing to the right consistency for drizzling.

Variations

I love encouraging you to make this Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe your own! There’s room to customize the spices, swap out nuts, or even try different types of icing depending on what you have on hand or your taste preferences.

• Add nuts: I like stirring chopped pecans or walnuts into the streusel for extra crunch—it makes the cake even more irresistible.
• Spice it up: If you like a little more warmth, add a pinch of ground cloves or ginger to the mix.
• Dairy-free adaptation: Use a plant-based butter and a non-dairy milk for the icing to keep it creamy without dairy.
• Make it mini: Bake the batter into muffins for portable, individual treats that are perfect for brunch boxes or on-the-go snacking.

How to Make Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

Step 1: Prepare Your Streusel Like a Pro

Start by preheating your oven to 350°F and greasing a 9×13-inch cake pan—this makes clean-up easier and helps the cake release perfectly. For the streusel, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. Then, melt your butter and pour it in. Stir until it looks like wet sand with chunky clumps. Don’t worry if there’s some loose flour at the bottom—this is exactly how you want it to look! If you’ve got room, chilling the streusel in the fridge while you prep the cake helps keep the chunks from melting too fast during baking.

Step 2: Mix the Cake Batter with Care

In a large bowl or your stand mixer, whisk together your measured flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined. Chop your softened butter into small pieces—think soft but still a bit firm, not melted or totally creamy—and add it to the dry ingredients. Use your paddle attachment or hands to rub the butter into the flour mixture until it starts looking crumbly and moist.

Now, add about half your pumpkin puree and mix it in. This helps the butter and flour come together into a soft ball-like dough. Don’t overmix here—you want it just incorporated. If it’s too dry, add a little more pumpkin puree in small spoonfuls to get that perfect consistency.

Step 3: Combine the Wet Ingredients

Using the same bowl you melted your butter in (less washing, yay!), whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla. Beat until the mixture is smooth and homogenous. Then slowly add this wet mixture to the flour-pumpkin dough in three increments, beating each time just enough to combine—about 20 seconds per addition. Finish by beating the batter for about a minute until it looks light and fluffy. This is key for a tender crumb!

Step 4: Layer Your Cake and Streusel

Spread 2 cups of your batter evenly into the bottom of your cake pan. Sprinkle 1 cup of your prepared streusel on top, breaking up any large clumps with your hands for even coverage. Repeat: spread another 2 cups of batter, then 1 cup streusel. Finally, spread the last of the batter and top with 2 cups more streusel. Make sure not to use all your streusel—save the remaining streusel for the last step!

Step 5: Bake and Finish with Streusel

Bake your cake at 350°F for 35 minutes. When the time’s up, pull the cake out, but don’t shut off the oven just yet! Quickly but gently sprinkle the remaining streusel over any areas where the cake has puffed up—this touch adds a final burst of crunch and texture. Get it back in the oven ASAP and bake for another 10 to 15 minutes until a toothpick comes out clean and the cake doesn’t wobble when you shake the pan. Cooling it on a wire rack for at least 15-20 minutes before icing helps everything set up nicely.

Step 6: Whip Up the Creamy Icing

In a medium bowl, beat the very soft butter until smooth—if you want, you can do this by hand with a whisk for a little workout! Add vanilla, salt, milk, and powdered sugar, mixing thoroughly until the icing is silky and just the right consistency for drizzling. If it’s too thick, drizzle in an extra teaspoon or two of milk gradually. I like to pour half my icing over the entire cake, then drizzle the rest over each slice as I serve—it makes every bite feel extra special.

How to Serve Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe

Garnishes

I usually keep the garnishes simple because the cake itself is so flavorful, but a light dusting of cinnamon or a sprinkle of chopped toasted nuts on top of the icing adds a beautiful finishing touch. Sometimes, I like to throw on a few fresh cranberries or pomegranate seeds in the fall for a pop of color and a bit of tartness against the sweet icing.

Side Dishes

This coffee cake pairs amazingly well with a big mug of your favorite brew—whether it’s coffee, chai tea, or a spiced latte. If you’re serving it at brunch, I love pairing it with a fresh fruit salad or a creamy yogurt parfait to brighten the meal and balance the richness.

Creative Ways to Present

For a festive gathering, I’ve layered individual cake squares in clear glass trifle bowls with whipped cream and candied pecans to make pumpkin parfaits. It’s a fun twist that’s both elegant and easy. Another time, I baked this batter in mini loaf pans and wrapped each with parchment and ribbon — perfect for gifting during the holidays!

Make Ahead and Storage

Storing Leftovers

I usually store my leftover pumpkin coffee cake covered tightly at room temperature for the first 2-3 days—it keeps nicely without drying out. After that, I move it to the fridge to prolong freshness. Just be sure to let it come back to room temperature or warm it slightly before serving for the best texture.

Freezing

If you want to freeze slices, I wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge and warm gently in the microwave or oven—it’s a great way to have pumpkin goodness on hand for busy mornings.

Reheating

To reheat, I pop a slice into the microwave for 10-20 seconds, just enough to warm it without melting the icing too much. If you prefer, gentle warming in a 300°F oven for about 10 minutes wrapped in foil works beautifully and keeps the cake moist.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel and Creamy Icing Recipe has become a staple in my kitchen every fall—its cozy flavors and textures never fail to bring smiles around the table. I love how it’s both easy to make and impressive to serve, making it one of my go-to recipes for everything from lazy weekend breakfasts to holiday celebrations. Trust me, once you try it, you’ll want to keep this recipe handy for all the pumpkin moments ahead.

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