Description

This Pumpkin Streusel Coffee Cake is a cozy fall favorite featuring a soft, pumpkin-spiced cake layered with buttery cinnamon streusel and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, it’s moist, flavorful, and irresistibly comforting.

Ingredients

For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 cup pumpkin purée (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract

For the Streusel Topping:

½ cup brown sugar, packed
¾ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup melted butter

For the Glaze (Optional):

½ cup powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract until smooth.
Add the dry ingredients to the wet mixture and stir gently until just combined.
Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix the streusel ingredients (brown sugar, flour, cinnamon, and melted butter) until crumbly.
Sprinkle half of the streusel over the first layer of batter.
Pour the remaining batter on top, spreading gently, then finish with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before drizzling with glaze, if using.
To make the glaze: whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

Notes

Use pure pumpkin purée, not pumpkin pie filling, for best results.For crunchier streusel, use cold butter instead of melted and cut it into the flour mixture.To make ahead, bake and store at room temperature overnight; glaze before serving.This cake freezes well—wrap tightly and freeze unglazed for up to 3 months.Try adding nuts or chocolate chips for a flavor variation.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 24g
Sodium: 210mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg