Description

Indulge in the warmth of autumn with this delightful Pumpkin Coffee Cake Recipe. Combining rich pumpkin flavor with aromatic spices and a crumbly streusel topping, this cake is perfect for any occasion—be it breakfast, brunch, or dessert. Each slice boasts a moist texture accented by sweet icing, making it a sure hit at gatherings or cozy family nights. With simple steps and familiar ingredients, even novice bakers can create this comforting treat. Enjoy the flavors of fall in every bite and impress your loved ones with this easy-to-make recipe.

Ingredients

Scale

3 cups all-purpose flour (for streusel)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
3/4 cup butter (melted for streusel; softened for cake)
1 (15 oz) can pumpkin puree
4 large eggs
1 tablespoon vanilla extract
Powdered sugar (for icing)

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Instructions

Preheat oven to 350°F and grease a 9×13 inch cake pan.
Prepare the streusel by mixing flour, sugars, salt, cinnamon, and pumpkin pie spice in a bowl. Stir in melted butter until crumbly.
In another bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice for the cake. Add softened butter and half of the pumpkin puree; mix until just combined.
In a separate bowl, whisk together remaining pumpkin puree, eggs, oil, and vanilla until blended. Gradually add to the dry mixture; beat until fluffy.
Layer half the batter in the prepared pan followed by half the streusel; repeat layers. Bake for about 35 minutes; sprinkle remaining streusel on top and bake an additional 10–15 minutes until a toothpick comes out clean.
Cool before drizzling with icing made from butter, powdered sugar, vanilla extract, salt, and milk.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 20g
Sodium: 215mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg