If you’re searching for the perfect cozy treat to brighten your mornings or impress your guests at brunch, this Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe is an absolute must-make. This cake is everything you love about fall wrapped into one golden-brown masterpiece—moist pumpkin-spiced layers, crunchy cinnamon streusel layers that melt in your mouth, and a smooth vanilla glaze that ties every bite together. It’s like your favorite pumpkin latte, but even better because it’s cake! Whether you’re a pumpkin fanatic or just getting started with seasonal baking, this recipe will win your heart (and taste buds) over immediately.

Ingredients You’ll Need

The first image shows a clear glass bowl on a white marbled surface filled with separate piles of white flour, brown sugar, light brown sugar, cinnamon powder, and another brown spice, each layer clearly distinct and textured. The second image shows a woman's hand pouring a shiny, melted yellow butter mixture from a smaller clear glass bowl into a larger clear glass bowl containing a mix of the dry ingredients, all set on the same white marbled surface. The mixture layers include a dry, crumbly light brown base with the glossy melted butter on top. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this cake is key, but don’t let the list intimidate you. Each one is straightforward, pantry-friendly, and handpicked to create a perfect balance of flavor, texture, and that warm fall color that says “comfort” just right.

All-purpose flour: Provides the sturdy structure for both the cake and the streusel topping, ensuring the perfect crumb.
Brown sugar: Adds a deep, caramel sweetness to the streusel and cake layers.
Granulated sugar: Balances sweetness and helps create a tender crumb texture.
Kosher salt: Enhances all the flavors and balances sweetness perfectly.
Cinnamon and pumpkin pie spice: These spices bring that signature cozy fall aroma and flavor to the cake and streusel.
Butter: The key to richness; melted for the streusel and softened for the cake to create tenderness and moisture.
Pumpkin puree (not pie filling): Brings natural moisture and that unmistakable pumpkin flavor we all crave.
Eggs: Help bind the batter while giving the cake lightness and a fluffy lift.
Vegetable oil: Keeps the cake moist — you can even use light-flavor olive oil for a subtle twist.
Vanilla extract: Brightens and lifts the flavors in both the batter and the glaze.
Baking powder and baking soda: The dynamic duo responsible for a perfectly risen cake.
Milk: Used in the vanilla glaze for smooth consistency.
Powdered sugar: Sweetens and thickens the glaze to a luscious finish.

How to Make Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe

Step 1: Prepare the Streusel

Start by mixing the dry ingredients for the streusel — combine flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Then, carefully stir in melted butter until you get a crumbly mixture that resembles wet sand, with plenty of chunky bits. Don’t overwork it; that chunky texture is what gives this cake its delightful crunch!

Step 2: Mix Dry Cake Ingredients

In a separate large bowl, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. This creates the spicy, lightly sweet base that’ll complement the pumpkin and streusel beautifully.

Step 3: Blend Butter and Pumpkin into Dry Mix

Add softened, chunked butter and about half of the pumpkin puree to the dry ingredients. Beat gently until the butter coats the flour and the mixture sticks together in a ball. Don’t rush it — the butter needs to be just soft enough to mix but not melted, helping ensure your cake’s perfect crumb.

Step 4: Whisk Wet Ingredients

In the bowl used for melting butter earlier, whisk the remaining pumpkin puree with eggs, vegetable oil, and vanilla extract. This wet mixture will add moisture and richness to the batter.

Step 5: Combine All Components

Add the wet mixture to the pumpkin-flour mixture in three parts, beating briefly after each addition. Once combined, continue beating for one more minute to get a light, fluffy batter that’s beautifully spiced and smooth.

Step 6: Layer Batter and Streusel

Spread about 2 cups of batter evenly in a greased 9×13 pan. Sprinkle 1 cup of the streusel over that, breaking up big chunks as you go. Repeat layering batter and streusel two more times, ending with a generous layer of streusel on top. Save any leftover streusel for later—this ensures a perfectly textured cake with pockets of sweet crunch in every bite.

Step 7: Bake the Cake

Bake the cake at 350°F for 35 minutes. When you take it out, quickly sprinkle remaining streusel over the top of the cake and return it to bake for another 10 to 15 minutes. This final streusel layer delivers an irresistible, crisp topping with the perfect golden hue.

Step 8: Make and Drizzle the Vanilla Glaze

While the cake cools for 15 to 20 minutes, make the vanilla glaze by beating softened butter with vanilla, kosher salt, milk, and powdered sugar until smooth and creamy. Drizzle the glaze over the warm cake for that glossy finish that brightens each piece and adds a bit of sweet tangy richness.

How to Serve Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe

A white baking dish filled with a dessert cut into nine squares, topped with a thick layer of crumbly brown streusel that looks crunchy and textured. Over the streusel, white icing is drizzled lightly in irregular stripes across the top. The dish is placed on a white marbled surface with two small orange pumpkins in the background, adding a warm and cozy feeling. A silver serving spatula with a detailed handle rests partially under the dish on the left side. The top crust layer is uneven with varying sizes of crumbs visible, suggesting a homemade, rustic style photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an indulgent touch, sprinkle a bit of toasted pecans or chopped walnuts on top of the glaze. A pinch of cinnamon or pumpkin pie spice dusted over the glaze adds a lovely aromatic finish that shines with every bite.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast or brunch, serve alongside fresh fruit, a hot cup of spiced chai, or strong coffee to balance the sweetness.

Creative Ways to Present

Cut the cake into bite-size squares and serve on a wooden board for a charming fall gathering. You can also slice thick wedges and plate with a drizzle of extra glaze and a sprig of fresh rosemary or thyme to elevate your presentation for holiday dinners.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe covered tightly at room temperature for 2 to 3 days to maintain moisture and freshness. If your kitchen is warm, storing it in the fridge will prolong its life without drying it out.

Freezing

You can freeze this cake if needed! Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and warm individual slices gently before serving for that freshly-baked feel.

Reheating

To revive the cake’s warm, melty goodness, zap individual slices in the microwave for 10 to 20 seconds. This helps soften the butter in the streusel and brings the glaze to life. Oven reheating at 300°F for 10 minutes also works great for larger portions.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which can throw off the sweetness and spice balance in your cake.

Is it necessary to use both baking powder and baking soda?

Yes, using both helps the cake rise perfectly. Baking powder lightly lifts the batter, while baking soda reacts with the acidity in pumpkin to create a tender, light texture.

Can I substitute the butter with oil in the streusel topping?

Butter is key for that rich flavor and crispy texture in the streusel. Using oil may make it greasy or affect the crumbly texture, so it’s recommended to use butter for the best results.

How do I store leftover glaze?

Any leftover glaze can be stored in an airtight container in the refrigerator for up to a week. Give it a quick whisk before drizzling again as it may thicken upon chilling.

Can this cake be made gluten-free?

While this recipe isn’t originally gluten-free, you can try substituting the flour with a gluten-free baking blend. Just be aware that texture and structure might vary slightly, so adjust baking times as needed.

Final Thoughts

There’s something magical about this Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe that turns any ordinary day into a celebration of fall flavors and cozy moments. From the spice-laden batter to the crunchy streusel and that luscious vanilla drizzle, every bite feels like a warm hug. Don’t wait for a special occasion—bake this cake today, and let yourself fall in love with pumpkin all over again.