If you’re on the hunt for a cozy autumn treat that fills your kitchen with heavenly aromas, this Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe is exactly what your fall mornings have been waiting for. Imagine tender, moist pumpkin cake layers swirled with a crunchy cinnamon streusel and finished with a luscious vanilla drizzle—each bite bursting with the warm spices and comforting flavors of the season.
Why You Should Make This Recipe
Perfect Balance of Flavors: The cozy pumpkin pairs beautifully with cinnamon and pumpkin pie spice, creating that quintessential fall flavor you’ll crave all year long.
Textural Delight: The crunchy streusel topping contrasts the tender cake inside, adding layers of mouthwatering texture.
Visual Appeal: The generous vanilla drizzle on top gives the cake an inviting, glossy finish that’s as beautiful as it is delicious.
Great for Gatherings: This recipe yields a generous 16 servings, making it ideal for brunches, holiday breakfasts, or weekend treats with loved ones.
Ingredients & Substitutions
The magic of this Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe lies in its simplicity and wholesome ingredients. Each component—from buttery streusel to creamy aisle staples—plays a crucial role in delivering both taste and texture that feels indulgently homemade.
- All-Purpose Flour: The foundation of both cake and streusel, flour gives structure while blending seamlessly with buttery notes.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for fresh flavor and the perfect moist texture; canned works great for convenience.
- Spices (Cinnamon, Pumpkin Pie Spice): These warm spices elevate every bite with aromatic depth and the unmistakable feel of fall.
- Butter: Adds richness and helps create tender crumb in the cake as well as that irresistible crumble in the streusel.
- Vanilla Extract: Adds subtle sweetness and warmth, perfectly tying together the pumpkin and spices in the icing and batter.
How to Make Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe
Step 1: Prepare the Streusel
Start by mixing the streusel ingredients: combine flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice in a large bowl. Melt the butter and stir it in until the mixture looks like wet sand dotted with chunky bits. Don’t worry about a perfectly smooth mix—this rustic unevenness is what creates that delightful crumble when baked! Set it aside or pop it in the fridge if you have space.
Step 2: Mix Dry Ingredients for the Cake
Whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl or your stand mixer’s bowl. Then add the softened butter (cut into chunks) and incorporate it along with half of the pumpkin puree. Use the paddle attachment or beaters to gently combine everything until the mixture forms a smooth, cohesive ball.
Step 3: Whisk the Wet Ingredients
Using the same bowl that held your melted butter, add the remaining pumpkin along with eggs, vegetable oil, and vanilla extract. Whisk thoroughly until the eggs are fully blended and the mixture looks silky smooth. This brings moisture and richness that complements the dry ingredients perfectly.
Step 4: Combine Wet and Dry Mixtures
Add the pumpkin and egg mix to your flour and butter mixture in three additions, beating briefly after each to keep the batter light and fluffy. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed without over-beating. The result should be a perfectly spiced, soft pumpkin batter.
Step 5: Assemble the Cake Layers
Spread two cups of batter evenly in your greased 9×13 pan. Sprinkle one cup of your streusel mix evenly on top, breaking up any large pieces with your hands. Repeat layering with batter and streusel two more times, ending with a final two cups of streusel layered on top. Keep some streusel reserved for a surprise finishing touch after baking.
Step 6: Bake and Add Final Streusel
Bake the cake at 350°F for about 35 minutes. When time’s up, quickly remove the cake and sprinkle the reserved streusel over any risen or puffed sections. Close the oven door promptly and bake an additional 10-15 minutes until a toothpick inserted comes out clean. This final streusel addition adds irresistible crunch and a golden finish.
Step 7: Prepare the Vanilla Drizzle
While the cake cools slightly, beat softened butter until smooth, then whisk in vanilla, salt, milk, and powdered sugar to form a creamy, pourable icing. Adjust the milk to reach your desired drizzle consistency—thick enough to hold, but thin enough to drizzle beautifully over the cake.
Step 8: Serve and Enjoy!
Drizzle the icing generously over the warm cake so it can melt into those little crevices, or drizzle individual slices just before serving for a lovely presentation. This cake tastes best warm, but don’t worry if it cools—just zap a slice in the microwave for 10-20 seconds to bring back that fresh-baked feeling.
How to Serve Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe
Garnishes
To amp up the presentation, sprinkle a little extra cinnamon or pumpkin pie spice over the icing. Toasted pecans or walnuts also make gorgeous garnishes, adding nuttiness that pairs beautifully with the streusel topping. For a festive touch, a dusting of powdered sugar works wonders.
Side Dishes
This pumpkin coffee cake shines alongside a steaming cup of spiced chai tea or dark roast coffee—perfect for leisurely mornings or afternoon breaks. If you’re serving brunch, fresh fruit salad or whipped cream make wonderful complementary sides, brightening the overall meal experience.
Creative Ways to Present
Try cutting the cake into fun shapes with cookie cutters for a cute dessert platter. Layering slices with whipped cream and fresh berries in glass parfaits is another creative way to serve. For gatherings, bundle individual square slices in parchment paper tied with twine—an adorable gift or take-home treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for up to 2-3 days to maintain its tender crumb and moist texture. If your kitchen is warm, storing the cake in the fridge is a good idea—just bring slices to room temperature or microwave briefly before serving.
Freezing
This pumpkin coffee cake freezes beautifully! Wrap individual slices tightly with plastic wrap and place in an airtight container or freezer bag. They’ll keep well for up to 3 months—perfect for prepping ahead of the busy holiday season.
Reheating
To reheat, microwave slices for 10-20 seconds until warm or pop them in a 350°F oven for 5-7 minutes wrapped in foil. This will revive that freshly baked softness and enhance the aromatic spices, making every bite taste like it just came from the oven.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! To substitute fresh pumpkin, roast or steam peeled pumpkin chunks until soft, then puree until smooth. Keep in mind that fresh pumpkin has a higher water content than canned, so you may need to slightly reduce other liquids or cook the puree to thicken it before using.
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Is it okay to use table salt instead of kosher salt?
You can, but because table salt is finer and saltier by volume, reduce the amount by about half when substituting. This helps avoid making the cake too salty and keeps the flavors in harmony.
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Can I make this cake dairy-free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk in the icing. Ensure your substitutions have neutral flavors to maintain the cake’s classic taste.
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Why do I add the streusel twice during baking?
Adding the streusel twice creates both a thick, crunchy top layer and pockets of crumbly, buttery streusel inside the cake. The late addition of streusel after the initial baking helps maintain its texture and prevents it from becoming soggy.
Final Thoughts
This Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe is more than just a dessert—it’s a celebration of cozy fall flavors that brings warmth to your kitchen and smiles to your family and guests. So don’t wait for the perfect moment; grab your ingredients, embrace the spices, and whip up a slice of autumnal happiness today!
Print
Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake Recipe is a moist, spiced layered cake with a crunchy streusel topping and creamy vanilla icing. Perfect for fall gatherings or a cozy breakfast treat, it features rich pumpkin puree and warm spices like cinnamon and pumpkin pie spice, baked to golden perfection. The cake layers alternate with generous amounts of buttery streusel for a delightful contrast of textures, finished with a smooth, sweet glaze.
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, NOT pumpkin pie filling (divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil recommended)
- 1 tablespoon vanilla extract
For the Icing
- 1/4 cup butter (half stick), very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (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°F. Grease a 9×13-inch cake pan with nonstick spray or butter to prevent sticking.
- 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 the microwave, then pour into the flour mixture. Stir until the mixture resembles wet sand with large chunks. Don’t overmix. Set aside, optionally chilling if space allows.
- Mix Dry Cake Ingredients: In a large bowl or stand mixer, whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon together.
- Add Butter and Pumpkin Puree: Chop 1/2 cup softened butter into chunks and add to the dry mixture. Scoop about half of the pumpkin puree from the can and add it in. Use a paddle attachment or beaters to combine just until the flour is moistened and forms a ball; scrape bowl sides as needed. Add extra pumpkin if necessary; avoid overmixing.
- Prepare Wet Mixture: In the medium bowl used for melting butter, add the remaining pumpkin puree. Whisk in 4 eggs, 1/4 cup vegetable oil, and vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Add the wet mixture to the flour mixture in three parts, beating about 20 seconds after each addition. After all is combined, continue beating for 1 minute until light and fluffy.
- Layer the Cake and Streusel: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup streusel on top, breaking up any large clumps. Add another 2 cups batter, spreading carefully, then another 1 cup streusel. Add the remaining batter and spread evenly. Finally, evenly sprinkle 2 cups of streusel on the top, leaving some streusel leftover for later.
- Bake the Cake: Bake for 35 minutes at 350°F. Immediately after removing, quickly sprinkle the remaining streusel on top, focusing on where the cake has puffed up. Return the pan to the oven and bake for an additional 10-15 minutes. Total baking time is about 45-50 minutes. Test doneness with a toothpick; it should come out clean and the cake should not wobble.
- Cool the Cake: Let the cake cool on a wire rack for 15-20 minutes before cutting to allow it to set.
- Make the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add vanilla extract, kosher salt, milk, and powdered sugar. Beat until very smooth, adding milk a teaspoon at a time if the icing is too thick.
- Drizzle and Serve: Drizzle icing over the whole cake or individual slices as preferred. The cake is best served warm; reheat servings in the microwave for 10-20 seconds if necessary.
- Storage: Store covered at room temperature for 2-3 days; refrigerate thereafter.
Notes
- The bake time varies depending on pan type; glass pans generally take longer than metal. If using a metal pan, start testing for doneness a few minutes earlier.
- Do not try to fully smooth the streusel mixture; the crumbly texture is intentional for contrast.
- Use pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- Keeping the oven door closed as much as possible after sprinkling leftover streusel on top helps maintain heat and prevent sinking.
- Adjust salt amount in the icing depending on whether using kosher or table salt.
- Softening butter correctly (soft but cool, not melted or creamy) is important for proper blending in the cake batter.
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