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–+ servings

Pumpkin Coffee Cake with Streusel

A pumpkin coffee cake on a wire rack topped with glaze.
A delicious pumpkin coffee cake with a fluffy, moist crumb, topped with a buttery pumpkin crumble. This cake is easy to make and perfectly flavored with pumpkin throughout the cake and streusel. Serve this easy coffee cake for breakfast, brunch, or a sweet treat with tea or coffee. 
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 slices
Author: Valentina Ablaev

Ingredients

cake batter -

  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 15 oz can pumpkin puree
  • 1 ½ tsp vanilla
  • 1/4 cup milk
  • 3/4 cup oil canola, light olive oil, or vegetable oil
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 1 tsp baking soda

streusel topping -

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar lightly packed
  • 2 Tbsp granulated sugar
  • 2 tsp ground pumpkin pie spice
  • 8 Tbsp unsalted butter cubed, room temperature
  • 1/2 cup chopped walnuts optional

glaze -

US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Line a 9x13-inch cake pan with parchment paper and set aside.
  • With an electric mixer, beat the eggs and sugars until fluffy, about 3 minutes. Add the pumpkin puree, vanilla, milk, and oil. On low speed, beat until combined.
  • Sprinkle the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt over the egg mixture. Gently stir in the dry ingredients, then beat on low speed until combined.
  • In a separate bowl, mix the streusel topping ingredients with a pastry cutter or fork until they form a crumble. Sprinkle over the cake batter.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven once slightly cooled, and transfer to a wire rack to cool completely.
  • In a small bowl, whisk together the glaze ingredients and pour over the cooled cake.

Notes

  • Use pumpkin puree. Be sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
  • Don’t overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
  • Use room-temperature butter. Room-temperature butter is easier to work into the streusel ingredients and helps create a crumbly, buttery topping.
  • Don’t skip the streusel. The buttery, spiced streusel adds the perfect amount of crunch and extra flavor to the pumpkin cake.
  • Check for doneness. Start checking the cake around 30 minutes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready.
  • Let the cake cool. Allow the coffee cake to cool completely before adding the glaze. This keeps the glaze from melting into the cake.
  • Store properly. Keep leftover pumpkin coffee cake covered in the refrigerator for up to 5 days.
  • Freeze for later. Freeze the cake in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.