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Pumpkin Coffee Cake

Deliciously Cozy Pumpkin Coffee Cake for Fall Mornings

This Pumpkin Coffee Cake is a must-try for fall, with cozy flavors and a buttery streusel topping, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 1 cup All-Purpose Flour spooned and leveled
  • 1/2 cup Brown Sugar packed tightly
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon or nutmeg
  • 1 teaspoon Pumpkin Pie Spice fresh ground
  • 1/2 cup Butter melted
For the Cake Batter
  • 2 cups All-Purpose Flour spooned and leveled
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Pumpkin Pie Spice adjust to preference
  • 1 teaspoon Cinnamon adjust to preference
  • 1/2 cup Butter softened
  • 1 cup Pumpkin Puree pure pumpkin
  • 2 large Eggs whisked
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 1 teaspoon Vanilla Extract pure extract
For the Glaze
  • 1/2 cup Butter very soft
  • 2 cups Powdered Sugar sifted
  • 1-2 tablespoons Milk adjust for consistency

Equipment

  • 9x13 inch cake pan
  • mixing bowls
  • whisk
  • Paddle attachment
  • Measuring cups and spoons

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a mixing bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice for the streusel; mix in melted butter until crumbly.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Add softened butter and mix until coarse crumbs form; gradually add pumpkin puree, eggs, oil, and vanilla, mixing until smooth.
  5. Spread 2 cups of batter in the greased pan and sprinkle 1 cup of streusel on top; repeat with another layer.
  6. Bake for 35 minutes; sprinkle remaining streusel on top and bake for an additional 10-15 minutes.
  7. Let the cake cool in the pan for 15-20 minutes before slicing.
  8. Prepare the glaze by mixing soft butter, milk, powdered sugar, and vanilla until smooth.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 1000IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container. Cake can also be frozen for up to 3 months.

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