Pumpkin Coffee Cake
This incredibly moist and tender pumpkin coffee cake is layered with a crunchy cinnamon streusel topping and finished with an optional vanilla glaze. It’s a foolproof fall recipe, perfect for Thanksgiving morning, cozy brunches, or anytime you need a crowd-pleasing pumpkin dessert.
Equipment
- mixing bowls
- pastry blender or fork
- 9x9-inch baking pan
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 1 cup all-purpose flour (streusel)
- 3/4 cup light brown sugar, packed (streusel)
- 1 1/2 tsp ground cinnamon (streusel)
- 6 tbsp cold unsalted butter, cubed (streusel)
- 2 cups all-purpose flour (cake)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon (cake)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin purée (100% pure pumpkin)
- 1 cup light brown sugar, packed (cake)
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 cup powdered sugar (optional glaze)
- 2 tbsp milk or maple syrup (optional glaze)
- 1/2 tsp vanilla extract (optional glaze)
Instructions
- In a medium bowl, whisk together flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Refrigerate while making the batter.
- Preheat oven to 350°F (177°C). Grease and flour a 9x9-inch baking pan. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In another bowl, whisk pumpkin purée, brown sugar, oil, eggs, and buttermilk until smooth.
- Fold wet ingredients into dry using a spatula until just combined. Do not overmix.
- Spread half the batter in pan, sprinkle half the streusel, top with remaining batter, then finish with streusel.
- Bake 35–40 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- If desired, whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake before slicing and serving.
Notes
For variations, try swirling cream cheese filling into the batter, folding in mini chocolate chips, or adding pecans to the streusel with maple glaze. The cake also adapts well to gluten-free flour blends. Store at room temperature for up to 4 days, or freeze (unglazed) for up to 3 months. Optional glaze adds a sweet finishing touch.