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Pumpkin Coffee Cake

Delicious Pumpkin Coffee Cake with Crunchy Streusel Layers

This Pumpkin Coffee Cake blends rich pumpkin flavor with crunchy streusel for a cozy fall dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1 cup Brown Sugar Light brown sugar works as a substitute.
  • 1 cup Granulated Sugar Any type of granulated sugar can work.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 2 teaspoons Cinnamon Nutmeg can be used as a variation.
  • 1 tablespoon Pumpkin Pie Spice Homemade spice mix can also be used.
  • 1/2 cup Butter Unsalted butter is preferred.
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 2 Eggs Flax eggs may work for a vegan alternative.
  • 1/2 cup Vegetable Oil Light olive oil or melted coconut oil can be substituted.
  • 1 teaspoon Vanilla Extract Almond extract could provide a unique twist.
For the Streusel Topping
  • 1 cup All-Purpose Flour Essential for creating the crumbly texture.
  • 1/2 cup Packed Brown Sugar Can use white sugar for a lighter taste.
  • 1 teaspoon Cinnamon Add more for a spicier topping!
  • 1/2 cup Unsalted Butter Better cold for lumpier streusel.
For the Glaze
  • 1/4 cup Butter Unsalted butter allows better control over sweetness.
  • 2 cups Powdered Sugar Sift to avoid lumps.
  • 3 tablespoons Milk Can use non-dairy milk if desired.
  • 1 teaspoon Vanilla Extract Feel free to experiment with other extracts.

Equipment

  • Mixing bowls
  • 9x13-inch Cake Pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Coffee Cake
  1. In a medium bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in the melted cold butter and mix until the mixture resembles chunky, sandy crumbs. Set aside for later use.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Add chunks of softened butter and a portion of the pumpkin puree, mixing until a thick dough forms.
  3. In a separate bowl, whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. Gradually pour this wet mixture into the dry ingredients, stirring gently.
  4. Grease a 9x13-inch cake pan. Spread half of the prepared batter evenly in the bottom of the pan. Sprinkle a generous amount of the streusel over the batter, followed by another layer of the remaining batter, topped with the remaining streusel.
  5. Preheat your oven to 350°F (175°C). Bake for about 35 minutes, checking for doneness with a toothpick. If not done, continue baking for an additional 10-15 minutes.
  6. Allow to cool in the pan for about 15-20 minutes. Meanwhile, whisk together melted butter, powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 2500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Cool the cake before slicing to maintain its structure. Store covered at room temperature for up to 2-3 days.

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