Name: Pumpkin Coffee Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: For the 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, melted (2 sticks); For the cake; 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, softened (1 stick); 1 (15-ounce) can pumpkin puree (not pie filling), divided; 4 large eggs; 1/4 cup vegetable oil (or light-flavored olive oil); 1 tablespoon vanilla extract; For the icing; 1/4 cup very soft butter (half a stick); 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 3 tablespoons milk (more if needed); 2 cups powdered sugar

Description

Pumpkin Coffee Cake is layered with a cinnamon streusel and topped with vanilla icing. Moist, fluffy, and packed with warm fall flavor.

Ingredients

Scale

For the 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, melted (2 sticks)

For the cake

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, softened (1 stick)

1 (15-ounce) can pumpkin puree (not pie filling), divided

4 large eggs

1/4 cup vegetable oil (or light-flavored olive oil)

1 tablespoon vanilla extract

For the icing

1/4 cup very soft butter (half a stick)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

3 tablespoons milk (more if needed)

2 cups powdered sugar

Instructions

Set your oven to 350 degrees F and prepare a 9×13-inch baking pan by coating it with butter or a nonstick spray.
Make the streusel: In a large bowl, whisk flour, sugars, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and stir just until large crumbs form. Don’t overmix.
Make the cake batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices. Add chunks of softened butter and half of the pumpkin puree. Beat until the mixture resembles coarse crumbs.
In another bowl, whisk the remaining pumpkin puree with eggs, oil, and vanilla. Gradually add to the flour mixture, beating between each addition until light and fluffy.
Spread 2 cups of batter into the prepared pan. Add 1 cup streusel over it.
Layer another 2 cups batter, followed by 1 more cup of streusel. Repeat with remaining batter and top with 2 cups streusel. Reserve extra streusel.
Bake for 35 minutes, remove from oven briefly to sprinkle the remaining streusel, then return to oven and bake an additional 10-15 minutes until a toothpick comes out clean.
Let the cake cool for 15-20 minutes.
Make the icing: Whisk or beat butter until smooth. Add vanilla, salt, milk, and powdered sugar. Mix until creamy and drizzle over the warm cake.

Notes

Use a metal pan for quicker baking

Freeze leftover streusel for future bakes

Reheat slices to enhance flavor and texture

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert, Brunch

Nutrition

Serving Size: 1 slice
Calories: 553 kcal
Sugar: 35 g
Carbohydrates: 68 g
Protein: 6 g