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Pumpkin Coffee Cake Recipe
Caroline

Pumpkin Coffee Cake

A moist and fluffy pumpkin coffee cake layered with spiced streusel and drizzled with a buttery vanilla icing. Perfect for fall mornings, holiday gatherings, or cozy weekends with coffee.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour (for streusel)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar (for streusel)
  • 1 tsp kosher salt (for streusel)
  • 1 tbsp cinnamon (for streusel)
  • 1 tbsp pumpkin pie spice (for streusel)
  • 1 cup melted butter (2 sticks)
  • 2 1/4 cups all-purpose flour (for cake)
  • 1 1/2 cups granulated sugar (for cake)
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt (for cake)
  • 1 tbsp pumpkin pie spice (for cake)
  • 1 tsp cinnamon (for cake)
  • 1/2 cup butter, softened (1 stick)
  • 15 oz pumpkin puree, divided (not pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil or light olive oil
  • 1 tbsp vanilla extract (for cake)
  • 1/4 cup butter, softened (for icing)
  • 1 tsp vanilla extract (for icing)
  • 1/2 tsp kosher salt (for icing)
  • 3 tbsp milk, more as needed
  • 2 cups powdered sugar

Equipment

  • 9×13 inch cake pan (glass or metal)
  • mixing bowls
  • Electric mixer or stand mixer with paddle attachment
  • whisk
  • measuring cups and spoons
  • wire rack

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch pan.
  2. Mix flour, sugars, salt, cinnamon, and pumpkin pie spice for the streusel. Stir in melted butter until crumbly. Set aside.
  3. Whisk together flour, sugar, baking powder, baking soda, salt, and spices. Cut in softened butter and half the pumpkin puree, mixing until combined.
  4. In another bowl, whisk remaining pumpkin puree, eggs, oil, and vanilla. Add to flour mixture in three parts, mixing lightly after each addition. Beat until smooth and fluffy.
  5. Spread 2 cups of batter in pan, sprinkle 1 cup streusel. Repeat with more batter and streusel, finishing with a generous streusel layer.
  6. Bake 35 minutes, remove, sprinkle remaining streusel, then return to oven for 10–15 minutes more, until toothpick comes out clean.
  7. Cool on wire rack 15–20 minutes.
  8. Beat butter, vanilla, salt, milk, and powdered sugar until smooth. Drizzle over cooled cake.
  9. Slice, serve warm, and enjoy.

Notes

  • If using a metal pan, start testing at 40 minutes, as it bakes faster than glass.
  • This cake tastes best warm and drizzled with icing right before serving.