Pumpkin Coffee Cake

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This pumpkin coffee cake is loaded with fall flavors, topped with a thick brown sugar streusel, and finished with a simple vanilla glaze that settles into every crack and crumb. It’s soft, moist, and comes together fast with canned pumpkin and a handful of pantry staples.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Streusel Topping:

1 1/4 cups (176g) all-purpose flour
¾ cup (150g) light brown sugar
¼ cup (50g) granulated sugar
1½ teaspoons ground cinnamon
½ cup (113g) salted butter, melted

Cake:

1¾ cups (247g) all-purpose flour
¾ cup (150g) granulated sugar
¼ cup (100g) packed brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ cup salted butter, melted
¼ cup vegetable oil
1 cup (244g) pumpkin puree
2 large eggs
¼ cup milk
2 teaspoons pure vanilla extract

Icing:

1 cup (120g) powdered sugar
2 Tablespoons heavy cream or milk
¼ teaspoon pure vanilla extract

Instructions

Preheat the oven to 350℉ (177℃). Line a 9x9-inch square pan with parchment paper or spray with baking spray.
To make the crumb topping, whisk together the flour, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the butter, stirring until evenly moistened and the mixture clumps together in moist clusters or crumbs. Set aside in the fridge to chill while preparing the cake batter.
1 1/4 cups (176g) all-purpose flour, ¾ cup (150g) light brown sugar, ¼ cup (50g) granulated sugar, 1½ teaspoons ground cinnamon, ½ cup (113g) salted butter, melted
To make the pumpkin batter, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl.
1¾ cups (247g) all-purpose flour, ¾ cup (150g) granulated sugar, ¼ cup (100g) packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves
In a separate bowl, whisk together the butter, oil, pumpkin, eggs, milk, and vanilla.
¼ cup salted butter, melted, ¼ cup vegetable oil, 1 cup (244g) pumpkin puree, 2 large eggs, ¼ cup milk, 2 teaspoons pure vanilla extract
Add the wet ingredients to the dry ingredients, mixing by hand until just combined and no streaks of flour remain. Pour the batter into the prepared pan. Sprinkle the crumb mixture evenly over the top of the cake.
Bake for 30-35 minutes or until a tester inserted into the cake comes out with just a few crumbs clinging to it. Do not overbake. Let cool.
Once the cake has cooled, whisk together the powdered sugar, cream, and vanilla in a small bowl. Drizzle over the top of the cake and serve warm or at room temperature.
1 cup (120g) powdered sugar, 2 Tablespoons heavy cream or milk, ¼ teaspoon pure vanilla extract

Notes

Storage: Store in an airtight container on the counter at room temperature for 5-7 days.
Freezing: This coffee cake freezes well for up to 2 months. I recommend flash freezing individual pieces, then wrapping them with plastic wrap and transferring to a freezer-safe container for longer term storage.
Pumpkin Spice: If you want to use a jar of pumpkin pie spice instead of the various spices listed above, I recommend replacing them with 1 Tablespoon of pumpkin spice + 1 teaspoon of ground cinnamon.

Nutrition

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