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Pumpkin Coffee Cake Recipe

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This Pumpkin Coffee Cake is a cozy fall dessert made with tender pumpkin cake, a generous cinnamon-spiced streusel topping, and a simple vanilla icing. It’s packed with warm pumpkin spice flavor and makes a wonderful breakfast treat, afternoon snack, or holiday dessert.

Ingredients

For the Streusel

  • 3 cups all-purpose flour, spooned and leveled
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tbsp cinnamon
  • 1 tbsp 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 tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 cup butter (1 stick), softened but still cool
  • 1 (15 oz) can pumpkin puree, divided (not pumpkin pie filling)
  • 4 large eggs
  • 1/4 cup vegetable oil or light-flavor olive oil
  • 1 tbsp vanilla extract

For the Icing

  • 1/4 cup butter (1/2 stick), very soft
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3 tbsp milk, plus more to taste
  • 2 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper if desired.
  2. Make the streusel. In a large bowl, whisk together the flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice.
  3. Pour in the melted butter and stir until the mixture forms large, crumbly pieces. Set aside.
  4. Make the cake batter. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. In a separate large bowl, beat the softened butter with the pumpkin puree until smooth and creamy.
  6. Add the eggs one at a time, mixing well after each addition. Add the vegetable oil and vanilla extract and mix until combined.
  7. Gradually add the dry ingredients to the pumpkin mixture. Mix just until no dry streaks remain; do not overmix.
  8. Spread the batter evenly into the prepared baking pan.
  9. Break the streusel into small and medium pieces and scatter it evenly over the entire surface of the cake batter.
  10. Bake for 40–50 minutes, or until the center is set and a toothpick inserted into the cake comes out with a few moist crumbs.
  11. Let the coffee cake cool in the pan for at least 20–30 minutes.
  12. Make the icing. Beat the very soft butter with the vanilla and salt until smooth. Add the powdered sugar gradually, alternating with the milk, until the icing is smooth and drizzleable.
  13. Drizzle the icing over the cooled coffee cake.
  14. Slice and serve at room temperature or slightly warm.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Do not overmix the cake batter once the flour is added, as this can make the cake dense.
  • Allow the cake to cool before adding the icing so it does not melt completely into the streusel.
  • For extra warm spice flavor, add a small pinch of ground nutmeg to the cake or streusel.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.

Find it online: https://ayoubrecipe.com/pumpkin-coffee-cake-recipe/