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Pumpkin Coffee Cake

Pumpkin Coffee Cake with Streusel & Vanilla Icing

Abby Marlow
This pumpkin coffee cake is tender, moist, and packed with fall spices. It’s layered with buttery streusel and finished with a sweet vanilla icing. A cozy bake that's perfect for beginners and ideal for sharing with family over coffee or brunch.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 servings
Calories 440 kcal

Ingredients
  

For the Streusel:

  • 3 cups all-purpose flour spooned and leveled
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tbsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 cup butter melted (2 sticks)

For the Cake:

  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 cup butter chopped and softened (1 stick)
  • 1 15-oz can pumpkin puree (not pie filling), divided
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract

For the Icing:

  • 1/4 cup very soft butter 1/2 stick
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3 tbsp milk plus more if needed
  • 2 cups powdered suga

Instructions
 

  • Preheat oven to 350°F and grease a 9×13-inch pan.
  • Make streusel: Mix flour, sugars, salt, cinnamon, and pumpkin spice. Stir in melted butter until crumbly. Set aside.
  • In a mixing bowl, whisk dry cake ingredients. Add chopped butter and half the pumpkin; beat until a thick dough forms.
  • In another bowl, whisk the remaining pumpkin, eggs, oil, and vanilla. Add to flour mixture in 3 parts, mixing after each addition.
  • Spread 2 cups of batter into pan. Top with 1 cup streusel. Repeat layers (batter, streusel), ending with batter and 2 cups streusel.
  • Bake 35 minutes. Remove briefly, sprinkle remaining streusel, and return to oven for 10–15 more minutes until set.
  • Cool 20 minutes.
  • Make icing: Whisk butter, vanilla, salt, milk, and powdered sugar. Drizzle over cake and serve warm.

Notes

To keep streusel crumbly, chill it while preparing the batter. You can swap half the icing for cream cheese frosting to change up this pumpkin coffee cake.
Nutrition (Estimated per serving):
Calories: 440 | Carbohydrates: 58g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 260mg | Sugar: 36g
Keyword easy brunch recipe, fall baking, moist coffee cake, pumpkin coffee cake, streusel cake