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Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe

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4 from 71 reviews

  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Description

This moist and flavorful Pumpkin Coffee Cake combines warm autumn spices with a tender crumb, layered with a buttery streusel topping and finished with a smooth vanilla icing. Perfect for breakfast or dessert, this cake features a rich pumpkin puree base intertwined with cinnamon and pumpkin pie spice, and a crunchy streusel that adds texture and sweetness. Easy to bake in a single pan, it’s an inviting treat for fall gatherings or cozy mornings with coffee.

Ingredients

Streusel

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

Cake Batter

  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling), divided
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil recommended)
  • 1 tablespoon vanilla extract

Icing

  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and grease a 9×13 inch cake pan with nonstick spray or butter.
  2. Make Streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice. Melt 1 cup butter in the microwave, pour into the bowl, and stir halfway to combine; keep it crumbly with some loose flour. Refrigerate if possible.
  3. Prepare Cake Dry Ingredients: In a large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
  4. Add Butter to Cake Mix: Chop 1/2 cup softened butter into chunks and add to the flour mixture. Let the butter soften before adding to keep texture.
  5. Incorporate Pumpkin Puree: Add about half the can of pumpkin puree to the flour and butter mixture. Using a paddle attachment or electric beaters, mix until it forms a ball-like dough, scraping the bowl as needed. Add extra pumpkin if needed to bring it together, but do not overmix.
  6. Mix Wet Ingredients: In the same medium bowl used for butter, add remaining pumpkin puree, whisk 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract until smooth.
  7. Combine Wet and Dry: Add the wet mixture to the flour mixture in three additions, beating for 20 seconds after each addition. Beat for 1 more minute until light and fluffy.
  8. Layer Cake and Streusel: Spread 2 cups batter into the prepared pan, top evenly with 1 cup streusel, then another 2 cups batter, followed by 1 cup streusel, then the remaining batter. Finally, sprinkle 2 cups streusel evenly over the top, saving some streusel for later.
  9. Bake Cake: Bake for 35 minutes at 350°F.
  10. Add Remaining Streusel: Quickly remove cake from oven, sprinkle the remaining streusel on areas where the cake has puffed up, close oven door, and return cake to oven as fast as possible.
  11. Finish Baking: Bake an additional 10-15 minutes, totaling 45-50 minutes. Test doneness with a toothpick inserted in the center; it should come out with no wet batter and the cake should not wobble.
  12. Cool Cake: Let the cake cool on a wire rack for at least 15-20 minutes before icing.
  13. Make Icing: Beat 1/4 cup very soft butter until smooth. Add vanilla extract, salt, milk, and powdered sugar; beat until smooth, adding more milk if necessary for desired consistency.
  14. Ice Cake: Drizzle icing over the entire cake or individual servings. For best results, drizzle half now and save the rest for serving time.
  15. Serve: Serve warm. For leftover slices, microwave 10-20 seconds before serving.
  16. Storage: Store covered at room temperature for 2-3 days. Refrigerate after that to maintain freshness.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for accurate texture and flavor.
  • Do not overwork the streusel mixture; it should remain crumbly with chunks.
  • Adjust salt quantity if substituting kosher salt with table salt to avoid oversalting.
  • Keep some streusel aside to add partway through baking for a crunchy topping.
  • Use a 9×13 inch pan for proper thickness and baking time.
  • If the cake batter is too dry while mixing, add a bit more pumpkin puree for moisture.
  • Let the cake cool slightly before icing to prevent melting.
  • This cake is best enjoyed warm but can be stored covered overnight or refrigerated for longer shelf life.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://tastywhisper.com/pumpkin-coffee-cake-with-streusel-and-vanilla-glaze-recipe/