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Pumpkin Coffee Cake

This delicious Pumpkin Coffee Cake is perfect for fall, featuring a crunchy streusel topping and a moist, spiced cake that pairs wonderfully with coffee.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Streusel Topping
  • 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) Melt in the microwave
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
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup butter (softened) Chopped into pieces
  • 1 15-oz can pumpkin puree (divided) NOT pumpkin pie filling
  • 4 large eggs
  • 1/4 cup vegetable oil Light-flavor olive oil works too
  • 1 tablespoon vanilla extract
For the Icing
  • 1/4 cup butter (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

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9×13 inch cake pan with nonstick spray or butter.
  2. In a large bowl, whisk together the ingredients for the streusel topping.
  3. Melt 1 cup of butter in the microwave and stir it into the flour mixture until it resembles wet sand.
Make the Cake
  1. In a stand mixer or large bowl, combine 2 & 1/4 cups flour, 1 & 1/2 cups sugar, baking powder, baking soda, and spices.
  2. Chop up 1/2 cup of softened butter and add to the dry ingredients, then mix in the pumpkin puree.
  3. In another bowl, whisk together the remaining pumpkin, eggs, oil, and vanilla.
  4. Gradually add the egg mixture to the flour mixture in three batches, mixing about 20 seconds after each addition, then beat for an additional minute.
Assemble and Bake
  1. Spread 2 cups of batter in the prepared pan. Sprinkle 1 cup of streusel on top, then spread another 2 cups of batter. Repeat with remaining streusel and batter.
  2. Bake for 35 minutes. Add remaining streusel and bake for another 10-15 minutes until a toothpick comes out clean.
  3. Let cool for 15-20 minutes before icing.
Make the Icing
  1. Beat together the icing ingredients until smooth and drizzle over the cooled cake.

Notes

This cake pairs beautifully with coffee or tea. For added moisture, try adding unsweetened applesauce. Keep your cake covered at room temperature for 2-3 days and in the fridge after that.