Easy Pumpkin Coffee Cake with Streusel
This Pumpkin Coffee Cake is a cozy fall bake featuring a soft, pumpkin-spiced crumb, layers of crunchy cinnamon streusel, and a buttery vanilla glaze. Perfect for brunch, dessert, or gifting, it’s easy to make and stays tender for days.
Ingredients
Streusel
- 3 cups all-purpose flour
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 cup unsalted butter, melted and cooled
Cake Batter
- 2.25 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.75 teaspoon baking soda
- 0.75 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, cool-soft
- 425 g pumpkin purée 1 can, divided
- 4 large eggs room temperature
- 0.25 cup neutral vegetable oil
- 1 tablespoon pure vanilla extract
Glaze
- 0.25 cup very soft unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
- 3-5 tablespoons milk as needed for drizzling
Instructions
- Step 1 – Make the Streusel: Whisk dry streusel ingredients. Add melted butter and stir to form large clumps. Chill while mixing cake batter.
- Step 2 – Prep Pan & Oven: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Step 3 – Mix Dry Ingredients: In a large bowl, whisk flour, sugar, leaveners, salt, and spices.
- Step 4 – Rub in Butter: Rub cool-soft butter into dry mix. Add 2–3 tbsp pumpkin and rub in until flour is lightly tinted.
- Step 5 – Pumpkin-Egg Mixture: Whisk remaining pumpkin, eggs, oil, and vanilla until smooth.
- Step 6 – Combine: Mix half pumpkin mixture into flour base until lightened, then add remaining and mix until combined.
- Step 7 – Layer: Spread half batter into pan, add one-third streusel, then remaining batter, another third streusel. Reserve final third for later.
- Step 8 – Bake & Finish Streusel: Bake 25–30 min, then add last streusel and bake 10–15 min more until center sets and tester has moist crumbs.
- Step 9 – Cool & Glaze: Cool cake. Whisk glaze ingredients to a pourable consistency. Drizzle over warm cake. Let set before slicing.
Notes
Chill streusel for best crunch. Add streusel mid-bake for a tall rise. For variations, try a maple glaze or pecans in the crumb. Freezes beautifully—glaze just before serving for a bakery finish.