Description
Pumpkin Coffee Cake is a rich, moist, and warmly spiced dessert that combines the comforting flavors of pumpkin pie with a tender, dense cake and a generous layer of buttery cinnamon streusel. Finished with a simple sweet glaze, this easy pumpkin dessert is perfect for breakfast, brunch, afternoon coffee, or fall gatherings.
Ingredients
For the Streusel
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 cup butter, melted
- 2 1/2 cups all-purpose flour
For the Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, room temperature
- 2 large eggs
- 2 cans pumpkin puree, 15 ounces each
For the Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Prepare the Streusel
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Add the brown sugar, granulated sugar, cinnamon, salt, and melted butter to a medium bowl.
- Stir until the ingredients are well combined.
- Add the flour and stir until a thick, crumbly mixture forms.
- Set the streusel aside while preparing the cake batter.
Prepare the Cake
- Add the flour, baking soda, baking powder, cinnamon, and salt to a large bowl.
- Whisk the dry ingredients together until evenly combined.
- In a separate bowl, beat the brown sugar, granulated sugar, and softened butter until light and fluffy.
- Beat in the eggs and pumpkin puree until just combined.
- Add the pumpkin mixture to the dry ingredients.
- Stir gently until the batter is just combined. Avoid overmixing.
- Spread the batter evenly into the prepared baking dish.
- Take portions of the streusel and gently press them together to create large crumbs.
- Scatter all of the streusel evenly over the cake batter.
- Bake for about 50 minutes, or until a tester inserted into the center comes out mostly clean.
- Allow the cake to cool completely.
Prepare the Icing
- Whisk the powdered sugar and milk together in a small bowl until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Serve the pumpkin coffee cake at room temperature for the best texture and flavor.
- Pair each slice with coffee, tea, hot chocolate, or a glass of milk.
- For an extra indulgent dessert, serve it slightly warm with a scoop of vanilla ice cream.
- Cut the cake into squares after it has cooled completely for cleaner slices.
- Store leftover cake in an airtight container at room temperature for up to 2 days.
- Refrigerate the cake in an airtight container for up to 5 days.
- Allow refrigerated slices to sit at room temperature before serving, or warm them gently in the microwave.
- The cake can be frozen without the glaze for up to 3 months. Wrap individual portions tightly and place them in a freezer-safe container.
- Thaw frozen cake overnight in the refrigerator and add fresh glaze before serving.