Description
This Pumpkin Coffee Cake is a moist, spiced autumn treat layered with a buttery pumpkin streusel and topped with a creamy vanilla glaze. Perfect for fall mornings or dessert, it combines warm cinnamon and pumpkin pie spices throughout the cake and streusel, making it irresistible and comforting.
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-flavored 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
- 3 tablespoons milk (more as needed)
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
- 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 a medium bowl and pour into the dry ingredients. Stir until the mixture resembles wet sand with chunks. Save the bowl and refrigerate streusel if possible.
- Mix Dry Cake Ingredients: In a large bowl or stand mixer, combine 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Add Butter and Pumpkin to Dry Mix: Chop softened butter into chunks and add it to the dry ingredients. Add about half the can of pumpkin puree and mix with paddle attachment or beaters until the mixture forms a ball, scraping the bowl as needed. Add more pumpkin if the batter feels too dry.
- Prepare Egg Mixture: In the medium bowl used for melting butter, whisk together the remaining pumpkin, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well combined.
- Incorporate Wet Mixture into Batter: Add the egg mixture to the flour mixture in three additions, beating for about 20 seconds after each. Once all added, beat for about 1 minute until batter is light and fluffy.
- Layer Batter and Streusel: Spread 2 cups of batter evenly into the prepared pan. Sprinkle 1 cup streusel over batter, breaking large chunks. Repeat two more times layering batter and streusel, ending with about 2 cups streusel on top. Reserve some streusel for later.
- Bake Initial Time: Bake the cake for 35 minutes at 350°F.
- Add Remaining Streusel and Continue Baking: Quickly remove cake from oven, sprinkle remaining streusel over puffed areas, and return cake to oven. Bake for an additional 10-15 minutes until a toothpick inserted comes out clean and cake is set.
- Cool the Cake: Remove cake from oven and cool on a wire rack for 15-20 minutes before icing.
- Make the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add vanilla, salt, milk, and powdered sugar. Beat until very smooth, adjusting milk amount to desired consistency.
- Ice the Cake: Drizzle icing over the whole cake or individual servings as preferred. Cake is best served warm; reheat servings briefly in microwave if desired.
- Storage: Store cake covered at room temperature for 2-3 days; then refrigerate.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Keep softened butter cool, not fully melted, for better batter texture.
- Don’t overmix batter to keep cake tender.
- Reserve some streusel for sprinkling halfway through baking for a crunchy topping.
- Use a 9×13 inch pan for correct layering and baking time.
- Adjust milk in icing to get desired drizzle consistency.
- This cake keeps well for several days and can be warmed to refresh texture.
Nutrition
- Serving Size: 1 slice (about 1/16th of cake)
- Calories: 553 kcal
- 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
