This pumpkin coffee cake recipe is a fall dessert and breakfast that you can’t live without! The from scratch cake is moist and filled with autumn spices, followed by the brown sugar topping that is drizzled with a sweet cinnamon glaze. Each square of pumpkin streusel coffee cake is soft and gives all the cozy vibes.
It’s a cool, fall day, but you want something that screams warm and cozy. What do you reach for? Pumpkin spiced anything! If you love these flavors, then stock up on the pumpkin so you can bake up a storm! I enjoy using my leftover pumpkin puree for cinnamon rolls and donuts! You can also check out my collection of pumpkin desserts that will satisfy any craving!
This combo of spices and flavors may have you contemplating your holiday dinner like a traditional glazed ham or beef tenderloin with candied yams, and cranberry salad. If so, don’t forget this easy stuffing recipe or roasted Brussels sprouts with pecans. Both are great for feeding crowds.
Why You’ll Love This Delicious Pumpkin Recipe
- Each slice has all the fall flavors.
- Easy to make.
- Uses pantry staples.
- A great addition to a holiday dinner or brunch.
- Can make to use up leftover pumpkin puree.
What Ingredients do I Need for Pumpkin Coffee Cake?
- all-purpose flour
- pumpkin pie spice
- baking soda
- baking powder
- vegetable oil
- light brown sugar
- pumpkin puree
- vanilla extract
- whole milk
- baking powder
- light brown sugar
- ground cinnamon
- salted butter – be sure to keep it cold before using
- milk – can also be swapped for heavy cream
- powdered sugar
- milk or cream
Pro Tip: While you have all of your ingredients out, make a double batch! It freezes and reheats so well, plus the next time you want a slice you don’t have to wait for it to bake!
How to Make Pumpkin Streusel Coffee Cake
PREP: Grease your baking pan and preheat the oven to 350 degrees.
PUMPKIN CAKE LAYER: Mix together the dry ingredients in a bowl. In another large bowl, whisk together the wet ingredients. Fold the wet into the dry and stir just until incorporated. Transfer the batter to the prepared pan.
STREUSEL TOPPING: Whisk together the topping ingredients, except for the butter. Use a fork or pastry blender to mix the small pieces of cold butter into the flour, stir in the milk so the topping clumps together. Sprinkle over the cake batter.
BAKE AND GLAZE: Place the coffee cake in the oven and bake for 40 minutes. Once it cools, whisk the vanilla glaze ingredients together and drizzle over the top. Slice and serve!
- If desired, topped with chopped pecans before adding the glaze.
- The light brown sugar brings all the fall flavors together, but you could also use granulated sugar in its place.
- If the top of the cake seems to brown too fast, wrap the top with aluminum foil.
- Do not swap the pumpkin puree for pumpkin pie filling. It is not the same and will ruin your coffee cake!
- Be careful so you don’t overmix the batter.
- Make sure your baking powder hasn’t expired. This is one of the agents to help the cake rise.
- When measuring the brown sugar, make sure to pack it down.
Pumpkin pie spice can be made by combining cinnamon, cloves, nutmeg, ginger, and allspice. If you already have these on hand it would be cheaper than buying the pre-made version!
Keep leftovers in an airtight container on the counter for up to 3 days. To freeze, allow it to cool and wrap it tightly in plastic wrap. You can also place it in the freezer for 30 minutes, then wrap the individual pieces so the crumble topping doesn’t get smashed during the storing process and you can take out one piece at a time.
more recipes for Pumpkin Lovers
Pumpkin Streusel Coffee Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter cold
- 1 tablespoon milk or heavy cream
- ½ cup powdered sugar
- 1-2 tablespoons of milk or cream
- ¼ teaspoon ground cinnamon
- Preheat the oven to 350°F.
- Spray a 9×9” glass baking dish with non-stick cooking spray and set aside.
Pumpkin Cake Layer:
- In a medium mixing bowl, whisk together the dry ingredients (flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder).
- In a separate bowl, mix together the rest of the cake ingredients: eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread batter into the prepared baking dish.
Make the streusel
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon in a bowl.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
- Bake coffee cake 40-45 minutes. Coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow coffee cake to cool before adding glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- Cut into pieces and serve.
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