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Pumpkin Coffee Cake

A warm and moist coffee cake spiced with pumpkin, perfect for brunch or as an afternoon snack.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 320
Ingredients Method Notes

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 (2 sticks, melted)
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 (1 stick, softened but still cool)
  • 1 15-oz can pumpkin puree (not pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil (light olive oil works too)
  • 1 tablespoon vanilla extract
For the Icing
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (less if using table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x13-inch cake pan.
  2. Make the streusel: In a large bowl, whisk together the dry ingredients—flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
  3. Melt butter, stir it in with the dry ingredients, and set aside until it looks like wet sand with some chunky bits.
Mix the Cake Batter
  1. In another bowl or stand mixer, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  2. Add chopped, cool butter and half a can of pumpkin puree. Mix until it forms a ball.
  3. In the bowl where you melted the butter, whisk together the remaining pumpkin, eggs, oil, and vanilla. Add this to the flour mixture in three parts, mixing until fluffy.
Assemble and Bake
  1. Spread 2 cups of the batter in the pan, sprinkle with 1 cup of streusel, add another 2 cups of batter, and repeat with more streusel.
  2. Bake for 35 minutes, then quickly sprinkle the remaining streusel on top and bake for another 10-15 minutes until a toothpick comes out clean.
Icing
  1. Let the cake cool for a bit, then whip up the icing by mixing soft butter, vanilla, salt, and powdered sugar. Drizzle over the cake.

Notes

Serve warm or at room temperature, with extra icing if desired. Store leftover cake covered at room temperature for 2-3 days or in the fridge for up to a week. Warm in microwave for 10-20 seconds before serving.