Welcome the Flavors of Pumpkin Coffee Cake with Streusel and Icing Recipe
I’m so excited to share this Pumpkin Coffee Cake with Streusel and Icing Recipe with you – it’s one of those cozy, comforting treats that feels like a warm hug on a crisp autumn morning. I love how the golden crisp streusel topping contrasts with the moist, fragrant pumpkin cake beneath, all brought together by a luscious drizzle of sweet icing. Whether it’s for a weekend brunch or a special holiday gathering, this cake is sure to brighten your table and your mood. You’ll enjoy how simple the steps are, even though the end result looks and tastes like you spent hours baking. Plus, the combination of cinnamon, pumpkin pie spice, and buttery crumbs fills your kitchen with the kind of aroma that makes everyone gather around the oven with eager smiles. This is truly a recipe for creating delicious memories with family and friends. What really makes this Pumpkin Coffee Cake with Streusel and Icing Recipe stand out for me is the mix of textures – the buttery cake layers, the crunchy streusel bits, and the sweet, creamy icing all play deliciously off each other. It’s that perfect balance that keeps me coming back for another slice (or two!).🍲
Daisy’s Top Tips
- Flavor Builder: Toast your pumpkin pie spice lightly on the stove for a minute to bring out even more depth before mixing.
- Texture Magic: Use cold butter for the streusel to keep big, crunchy chunks that add delightful contrast.
- Budget Friendly: Brown sugar adds moisture and richness without needing extra ingredients — no waste here!
- Time Saver: Melt the butter for streusel in the microwave while you measure dry ingredients to speed things up.
Market Basket & Pantry Picks
- For the streusel: All-purpose flour (3 cups), brown sugar (1 cup packed), granulated sugar (1/2 cup), kosher salt (1 tsp), cinnamon (1 tbsp), pumpkin pie spice (1 tbsp), and melted butter (1 cup).
- For the cake: All-purpose flour (2 1/4 cups), granulated sugar (1 1/2 cups), baking powder (1 tbsp), baking soda (3/4 tsp), kosher salt (3/4 tsp), pumpkin pie spice (1 tbsp), cinnamon (1 tsp), softened butter (1/2 cup), pumpkin puree (1 can, divided), eggs (4 large), vegetable oil (1/4 cup), and vanilla extract (1 tbsp).
- For the icing: Very soft butter (1/4 cup), vanilla extract (1 tsp), kosher salt (1/2 tsp), milk (3 tbsp, more as needed), and powdered sugar (2 cups).
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Smart Shopping Ideas
Look for pumpkin puree in the refrigerated section or well-stocked canned goods aisle; avoid pie filling to keep your cake perfectly balanced. Pick fresh, firm eggs and real butter — they really boost your flavor and texture. If you’re short on pumpkin pie spice, blend cinnamon, nutmeg, ginger, and cloves yourself for a fresher aroma. Lastly, grab kosher salt if you can – its milder flavor makes a big difference in baking.
Cook Pumpkin Coffee Cake with Streusel and Icing Recipe Step by Step
Baking this Pumpkin Coffee Cake with Streusel and Icing Recipe is surprisingly fun and rewarding. I’ll walk you through each step so you can feel confident and enjoy the process even if baking isn’t your usual thing. Ready? Let’s get your kitchen smelling like pumpkin spice heaven!- Preheat and prep: Always start by preheating your oven to 350°F and greasing a 9×13-inch cake pan. I prefer spraying with nonstick spray, but a little butter works too.
- Make the streusel: Whisk together the dry streusel ingredients (flour, brown sugar, granulated sugar, salt, cinnamon, pumpkin pie spice) in a large bowl. Then melt the butter and pour it in. Stir gently—you want a mixture like “wet sand” with big, chunky bits. Don’t worry about leftover loose flour; that’s okay.
- Mix the cake dry ingredients: In a big bowl or your stand mixer, whisk all cake dry ingredients — flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Fold in softened butter and pumpkin: Chop the softened butter and add it, then stir in about half the pumpkin puree. Mix with a paddle or beaters on low until the flour clumps together in a ball. Add a bit more pumpkin if needed.
- Mix eggs and remaining pumpkin: Use the bowl where you melted the butter to whisk together remaining pumpkin, eggs, oil, and vanilla. Beat well until completely blended.
- Combine wet and dry mixtures: Add the egg mixture back into the flour mixture in 3 additions, beating for 20 seconds each. Then beat another 1 minute until fluffy and light.
- Assemble layers: Spread 2 cups of batter into your pan. Sprinkle 1 cup of streusel evenly, breaking big chunks. Repeat with 2 cups batter, 1 cup streusel, rest of batter, and top with 2 cups streusel. Save any leftover streusel in the fridge.
- Bake in two stages: Bake for 35 minutes. Quickly sprinkle the remaining streusel where the cake has puffed, then return to the oven and bake 10-15 minutes more. The toothpick test is your best friend here—no wet batter means it’s done.
- Cool: Let the cake rest for 15-20 minutes on a wire rack before cutting.
- Make the icing and finish: Beat softened butter until smooth, then add vanilla, salt, milk, and powdered sugar. Mix to a smooth drizzle consistency. Drizzle as you like—over the whole cake or serving by serving.
Serving the Dish with Flair
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Serve It Up Right
- Perfect Pairings: Serve with hot coffee, spiced tea, or even a glass of chilled apple cider.
- Plating Magic: Sprinkle a little extra cinnamon or chopped toasted pecans over the icing for an elegant touch.
- Leftover Love: Cover tightly and keep at room temp for 2-3 days, or refrigerate for up to a week. Warm individual slices for 15 seconds before serving.
- Occasion Twist: For holidays, add a handful of dried cranberries or chocolate chips in the batter for extra festive flavor.
Fun Variations with Pumpkin Coffee Cake with Streusel and Icing Recipe
- Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor and slightly denser texture.
- Add chopped walnuts or pecans into the streusel for extra crunch and earthy flavor.
- Incorporate a teaspoon of espresso powder into the cake batter to deepen the flavor profile subtly.
- Use maple syrup instead of granulated sugar in the cake for a warm, sweet twist.
- Swirl softened cream cheese into the batter before baking for an irresistible ribbon of tangy richness.
Make-Ahead & Storage Tips
- Refrigerate: Cover leftover cake tightly and refrigerate for up to a week. Bring to room temperature before serving, then warm for 10-15 seconds.
- Freeze: Wrap the cake (whole or slices) tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat with care: Warm cake slices in the microwave for short bursts (10-20 seconds) to keep the texture soft without drying out.
- Streusel leftover: Store extra streusel in an airtight container in the fridge for up to a week, then sprinkle on oatmeal or yogurt for a tasty crunch.
Pumpkin Coffee Cake with Streusel and Icing Recipe FAQs
- Can I use pumpkin pie filling instead of puree? I don’t recommend it because the pie filling is already sweetened and spiced, which can throw off the balance of the cake’s flavors.
- Why do I add the streusel twice during baking? Sprinkling some streusel mid-bake helps it stay crisp and bubbly on top rather than sinking into the cake — it’s a neat baking trick for texture!
- Can I make this recipe gluten-free? Yes! Use your favorite gluten-free all-purpose flour blend and add a teaspoon of xanthan gum if it’s not included in the mix for best results.
- How do I store leftover icing? Keep it in an airtight container in the fridge for up to a week. Let it soften at room temperature before drizzling or whipping it again if needed.
- Can this cake be made into muffins or cupcakes? Absolutely! Adjust baking time to about 20-25 minutes depending on your muffin tin size. The streusel topping works perfectly on individual portions.
Pumpkin Coffee Cake with Streusel and Icing Recipe
This Pumpkin Coffee Cake is a moist, spiced coffee cake layered with a crunchy streusel topping and finished with a smooth vanilla icing. Perfect for fall mornings or any cozy occasion, it combines pumpkin puree, warm spices, and rich butter for a comforting dessert or breakfast treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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 and 1/4 cups all purpose flour
- 1 and 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 suggested)
- 1 tablespoon vanilla extract
For the 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 taste)
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- Make 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 microwave-safe bowl and pour into the dry mixture. Stir until the mixture resembles wet sand with chunks. Set aside or refrigerate if possible.
- Mix Dry Cake Ingredients: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 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.
- Add Butter and Pumpkin to Dry Mix: Chop 1/2 cup softened butter into chunks and add to the dry ingredients. Scoop about half of the pumpkin puree (about 7.5 oz) into this bowl. Using the paddle attachment or electric beaters, blend until the butter and pumpkin form a ball with the flour mixture. Scrape sides as needed; add extra pumpkin if necessary to bring mixture together.
- Prepare Wet Mixture: In the same bowl used for melting butter, whisk remaining pumpkin puree with 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture in three additions, beating about 20 seconds after each. After all is incorporated, beat for 1 minute until batter is light and fluffy.
- Assemble Cake Layers: Spread 2 cups batter evenly into prepared pan. Sprinkle 1 cup streusel evenly over batter, breaking large chunks. Spread another 2 cups batter over streusel, then add another 1 cup streusel on top. Add remaining batter and spread evenly, finishing with 2 cups streusel on top (do not add all remaining streusel).
- Bake Initial Stage: Bake at 350°F for 35 minutes.
- Add Final Streusel Topping Quickly: Remove the cake, quickly sprinkle all remaining streusel over puffed areas of the cake, and return to oven, minimizing oven door opening.
- Bake Final Stage: Bake an additional 10-15 minutes. Test doneness with a toothpick; it should come out without wet batter and the cake should not wobble.
- Cool the Cake: Let cake cool on a wire rack for at least 15-20 minutes before cutting.
- Make Icing: In a medium bowl, beat 1/4 cup very soft 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 gradually if too thick.
- Serve: Drizzle icing over the whole cake or individual servings. Warm servings in the microwave for 10-20 seconds if cake has cooled. Store cake covered on counter for 2-3 days or refrigerate thereafter.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Butter for the cake should be softened but still cool, not fully melted or very soft.
- Do not overmix the batter; just beat until combined for best texture.
- Work quickly when adding the final streusel topping during baking to prevent heat loss.
- The cake is best served warm, but can be reheated in microwave slices for 10-20 seconds.
- Store leftover streusel in the fridge if not used immediately.
- Use kosher salt for accurate seasoning; if using table salt, reduce quantity.
- The cake pan size is important; a 9×13 inch pan works best for proper cooking time.
