Description
This Pumpkin Coffee Cake is a cozy, moist dessert layered with pumpkin-infused cake, generous cinnamon streusel, and finished with a sweet vanilla glaze. Perfect for fall mornings or as a holiday treat.
Ingredients
- 3 cups all purpose flour (streusel)
- 1 cup brown sugar, packed
- ½ cup granulated sugar (streusel)
- 1 teaspoon kosher salt (streusel)
- 1 tablespoon cinnamon (streusel)
- 1 tablespoon pumpkin pie spice (streusel)
- 1 cup (2 sticks) butter, melted (streusel)
- 2¼ cups all purpose flour (cake)
- 1½ cups granulated sugar (cake)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt (cake)
- 1 tablespoon pumpkin pie spice (cake)
- 1 teaspoon cinnamon (cake)
- ½ cup butter (1 stick), softened but cool
- 1 (15‑oz) can pumpkin puree, divided
- 4 large eggs
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ¼ cup butter (½ stick), very soft (glaze)
- 1 teaspoon vanilla extract (glaze)
- ½ teaspoon kosher salt (glaze)
- 3 tablespoons milk (add more if needed)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- In a large bowl, combine all streusel ingredients and melted butter until it resembles wet sand. Set aside.
- In another large bowl, whisk all dry cake ingredients. Add softened butter and half the pumpkin puree. Mix until moistened and crumbly.
- In another bowl, whisk the remaining pumpkin, eggs, oil, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry mixture in three parts, beating 20 seconds after each, then beat 1 minute until fluffy.
- Layer 2 cups of batter into the pan, top with 1 cup streusel, repeat with 2 more cups batter and 1 more cup streusel, then the rest of the batter and 2 more cups streusel. Reserve remaining streusel.
- Bake for 35 minutes. Remove and quickly sprinkle reserved streusel over top. Return to oven for 10–15 more minutes, until a toothpick comes out clean.
- Cool on wire rack for 15–20 minutes.
- Make glaze by mixing softened butter, vanilla, salt, milk, and powdered sugar until smooth. Add milk if too thick.
- Drizzle glaze over warm cake or individual servings.
- Serve warm or reheat slices in microwave for 10–20 seconds.
Notes
- Add chopped pecans or walnuts to streusel for crunch.
- Swap half the pumpkin for applesauce for lighter texture.
- Increase cinnamon or add ginger/cloves for spicier version.
- Bake time may vary with metal pans—start checking earlier.
- Store covered at room temp 2–3 days or refrigerate after. Reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
