Pumpkin Coffee Cake

Tender spiced Pumpkin Coffee Cake is topped with a crunchy cinnamon streusel and an optional sweet glaze. It's easy to make and perfect for lazy fall weekends.

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 44

Cooling Time (estimate) 15

Total Time 1 19

Servings large slices

Calories 373kcal

Author Toni Dash

Ingredients

Coffee Cake

1 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
½ teaspoons baking powder
¼ teaspoon kosher salt
1 teaspoon pumpkin pie spice
½ cup granulated sugar
½ cup light brown sugar
¼ cup (4 tablespoons) unsalted butter softened
1 large egg
½ teaspoon vanilla extract
1 cup pumpkin puree use 100% pumpkin (not pumpkin pie filling)
½ cup milk

Topping

¾ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
½ cup light brown sugar
1 tablespoon granulated sugar
2 teaspoons cinnamon
1/8 teaspoon kosher salt
5 tablespoons unsalted butter melted

Glaze (optional)

¼ cup powdered sugar
2-3 teaspoons milk or heavy cream

Instructions

Cake

Preheat 350 degrees F. Spray 8-inch by 8-inch baking pan with non-stick cooking spray.
In a medium bowl, whisk the flour, baking powder, salt, and pumpkin pie spice. Set aside.
1 cup all-purpose flour, ½ teaspoons baking powder, ¼ teaspoon kosher salt, 1 teaspoon pumpkin pie spice
In a large bowl, using a hand or stand mixer, cream the sugar, brown sugar, and butter.
½ cup granulated sugar, ½ cup light brown sugar, ¼ cup (4 tablespoons) unsalted butter
Add the eggs, vanilla, and pumpkin; mix well. Add the flour mixture and the milk into the batter; mix well. Pour batter into the prepared pan.
1 large egg, ½ teaspoon vanilla extract, 1 cup pumpkin puree, ½ cup milk

Topping

In a medium bowl, add all the dry ingredients: flour, light brown sugar, granulated sugar, cinnamon and salt; mix with a fork.
Add in the butter and mix with the fork or pastry cutter until crumbly.
¾ cup all-purpose flour, ½ cup light brown sugar, 1 tablespoon granulated sugar, 2 teaspoons cinnamon, 1/8 teaspoon kosher salt, 5 tablespoons unsalted butter
Sprinkle the topping over the pumpkin batter.
Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool completely before cutting.
¼ cup powdered sugar, 2-3 teaspoons milk or heavy cream

Glaze

To make the glaze, stir the milk into the powdered sugar until the lumps are dissolved. Drizzle over the top of the coffee cake.

Notes

Variations

Double the recipe. Recipe can be easily double for a 9x13 pan.
Add toasted pecans to the topping. To add a little more fall flair, toast some pecans in the oven for about 5 minutes at 350 degrees. ¼ cup crushed pecans would work, then add it into the topping.
Sweet vanilla glaze. You can add some vanilla extract to the optional glaze to give it some homey vanilla flavor.
Use a different milk. You can substitute other types of milk if desired (plant-based milks). Buttermilk works great too. For the optional glaze we recommend a neutral flavor milk.

How to Store

Store in an airtight container in the refrigerator for up to 4 days. Warm the pumpkin cake in the microwave for 10 seconds before eating.

How to Freeze

Allow the cake to fully cool. Wrap first in plastic wrap then either foil or place in a freezer safe bag. Freeze for up to 2 months. Thaw in the refrigerator. If using glaze add that after the pumpkin spice coffee cake is thawed.

Nutrition