Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Coffee Cake with Cinnamon Streusel and Vanilla Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Susan
  • 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

Units Scale

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

  1. 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.
  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 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool the Cake: Let the cake cool on a wire rack for 15-20 minutes before cutting to allow it to set.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://www.recipeothy.com/pumpkin-coffee-cake-with-cinnamon-streusel-and-vanilla-drizzle-recipe/