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Pumpkin Coffee Cake with Streusel and Icing Recipe

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4.5 from 129 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. Bake Initial Stage: Bake at 350°F for 35 minutes.
  9. 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.
  10. 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.
  11. Cool the Cake: Let cake cool on a wire rack for at least 15-20 minutes before cutting.
  12. 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.
  13. 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.

Find it online: https://dishesbydaisy.com/pumpkin-coffee-cake-with-streusel-and-icing-recipe/