Go Back
–+ servings
Slice of pumpkin streusel coffee cake drizzled with glaze on a plate.
5 from 3 votes
Created by: Stefanie

Pumpkin Streusel Coffee Cake


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
9
Homemade pumpkin streusel coffee cake is soft, sweet, warmly spiced, and makes the best fall breakfast, brunch, or dessert .
9

Ingredients

Cake Layer:

  • 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

Streusel Ingredients:

  • 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

Glaze Ingredients:

  • ½ cup powdered sugar
  • 1-2 tablespoons of milk or cream
  • ¼ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F.
  • Spray a 9x9” 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

  • 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.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

  • 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 the balance of ingredients in your coffee cake!
  • Don't overmix the batter. A quick stir to just incorporate the wet and dry ingredients together will give you a tender crumb.
  • Make sure your baking powder hasn't expired. This is one of the agents to help the cake rise.

Nutrition

Calories: 329kcal | Carbohydrates: 61g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 462mg | Potassium: 174mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4478IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe