Pumpkin Coffee Cake with Streusel Topping and Icing Recipe

If you love the cozy flavors of fall and enjoy a slice of something sweet and comforting with your coffee, this Pumpkin Coffee Cake with Streusel Topping and Icing Recipe is going to be your new go-to. I absolutely love how moist and tender the cake turns out, with just the right blend of pumpkin spice warmth and a buttery, crumbly streusel topping that makes it feel homemade and irresistible. It’s one of those desserts that fills your kitchen with a mouthwatering aroma and makes the whole house feel like a cozy autumn day.

What makes this Pumpkin Coffee Cake with Streusel Topping and Icing Recipe really stand out is how the layers of batter and streusel alternate, creating pockets of crunchy, tender, and sweet textures in every bite. I’ve found it’s perfect for holiday brunches, weekend breakfast treats, or even as a delightful afternoon pick-me-up with a mug of your favorite coffee. Once you try this, you’ll see why it quickly became a family favorite and a recipe I keep coming back to each fall!

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Ingredients You’ll Need

Every ingredient in this Pumpkin Coffee Cake with Streusel Topping and Icing Recipe plays a key role—from the pumpkin puree that brings moisture and richness, to the warm spices that make it cozy, and the simple pantry staples that keep it accessible and foolproof. Here are some quick notes on the ingredients to keep in mind before you bake.

• All Purpose Flour: Make sure to spoon and level your flour for accurate measurement so the texture comes out just right.
• Brown Sugar: Packed brown sugar adds a deep caramel note to the streusel and cake layers.
• Granulated Sugar: Balances the sweetness and helps with the cake’s tender crumb.
• Kosher Salt: Enhances the sweetness and spices; if you only have table salt, reduce the amount slightly.
• Cinnamon and Pumpkin Pie Spice: These warm spices are the heart of this recipe, so don’t skip or substitute unless necessary.
• Butter: Use melted butter for the streusel and softened butter for the cake for perfect texture.
• Pumpkin Puree: Be sure to use pure pumpkin puree, NOT pumpkin pie filling, for the best flavor and consistency.
• Eggs: They provide structure and moisture, so bring them to room temperature for better mixing.
• Vegetable Oil: Adds extra moisture; I like to use light-flavor olive oil but any neutral oil works.
• Vanilla Extract: Adds a lovely depth to both the cake and icing.
• Milk: Helps thin the icing for a smooth drizzle; adjust as needed for perfect consistency.
• Powdered Sugar: Sweetens and smooths the icing, balancing the spices perfectly.

Variations

I love experimenting with this Pumpkin Coffee Cake with Streusel Topping and Icing Recipe to suit different tastes and occasions. You can easily customize it based on what you have on hand or dietary preferences, and each variation brings out a new twist on this classic.

• Gluten-Free Version: I’ve tried swapping in a gluten-free flour blend, and while the texture is slightly different, the flavors still shine beautifully.
• Nutty Streusel: Adding chopped pecans or walnuts to the streusel gives a wonderful crunch and earthy flavor that my family adores.
• Dairy-Free Option: Using a plant-based butter and milk substitute works well, though I recommend a rich alternative like coconut milk for best results.
• Less Sweet: If you prefer a less sweet dessert, try reducing the sugar in the streusel and icing by about 1/4; it balances the spice really nicely.

How to Make Pumpkin Coffee Cake with Streusel Topping and Icing Recipe

Step 1: Prepare Your Streusel Like a Pro

Start by mixing your dry streusel ingredients—flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice—in a large bowl. Then, melt your butter and pour it over the dry mix. Stir until you get a wet, crumbly texture that looks like chunky wet sand. Don’t worry if some flour is still loose at the bottom; that’s totally fine. Pro tip: if you have space, pop this streusel mixture in the fridge while you make the cake batter—it helps keep those lovely chunks intact when baking.

Step 2: Mix the Cake Dry Ingredients and Butter

In a separate large bowl or your stand mixer, whisk together the flour, sugar, baking powder, baking soda, salt, and spices for the cake batter. Then chop your softened butter into chunks—think soft but not melting—and add it to the dry ingredients. Using the paddle attachment or a sturdy spoon, mix this until the butter gets incorporated but don’t overwork it. This creates a rich base that will lift the pumpkin flavor beautifully.

Step 3: Blend Pumpkin Puree and Wet Ingredients

Next, scoop about half of your pumpkin puree into the flour and butter mixture. Use your mixer to combine them gently until it forms a dough-like ball. Scrape the sides and bottom to make sure everything’s mixed, and add a little more pumpkin if the mixture looks dry. In the bowl you used to melt your butter, whisk together the remaining pumpkin, eggs, oil, and vanilla extract until smooth. Take your time here to get a light and even blend—that makes the cake tender and fluffy.

Step 4: Combine and Layer the Batter and Streusel

Add the pumpkin-egg mixture in three goes to the flour dough, beating briefly after each addition until light and fluffy. Then, spread two cups of this batter evenly into your greased 9×13-inch pan. Sprinkle a full cup of streusel over it, breaking up any big clumps with your hands for an even cover. Continue layering: two cups batter, another cup streusel, then the rest of the batter, and finally two more cups streusel on top. Save some streusel for a final topping after the first bake. Trust me, this layering is what makes this cake unforgettable.

Step 5: Bake and Add the Final Streusel Touch

Bake the cake at 350°F for about 35 minutes, then quickly pull it out and sprinkle the remaining streusel over those puffed-up spots before slipping it back in for another 10-15 minutes. This last touch gives you that irresistible crunchy topping that contrasts perfectly with the soft cake. Remember to keep the oven door closed as much as possible to keep the heat steady. Once done, the cake should spring back when you gently press it and the toothpick test should show no wet batter.

Step 6: Mix Up the Icing and Drizzle Away

While the cake cools a bit, whip up the simple icing by beating soft butter until smooth, then adding vanilla, salt, milk, and powdered sugar until silky and drizzle-ready. You can pour this over the entire cake in one go or drizzle it over individual slices when serving—I usually do half and save the rest for those last-minute homemade touches. This icing cuts through the spice and sweetness beautifully, making each bite pure comfort.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Icing Recipe

Garnishes

I like to keep it simple here—just a light dusting of powdered sugar on top can look pretty and add an extra touch of sweetness. Sometimes, when I’m feeling fancy for a brunch, I sprinkle some toasted pecans or even a few edible pumpkin seeds on top for texture and an autumnal vibe. Fresh whipped cream on the side is always a winner in my book, too.

Side Dishes

For a full breakfast or brunch spread, this pumpkin coffee cake pairs beautifully with a light fruit salad—think citrus or pomegranate—to balance the richness. A warm latte or a light roast coffee complements the spices perfectly. If you want to brunch it up, scrambled eggs or a simple cheese platter create a lovely savory contrast alongside.

Creative Ways to Present

One time, I served this cake in mini muffin tins for a fall party, making individual servings easy to grab and go. Another favorite trick is layering slices with cream cheese frosting in between to make a festive pumpkin coffee cake “layer cake.” It’s also gorgeous dusted with cinnamon on a wooden board surrounded by fresh mini pumpkins for a charming autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually cover this cake tightly with plastic wrap or foil and store it at room temperature for up to 3 days, which keeps it surprisingly fresh. After that, I pop it in the fridge to extend freshness without drying out. Just bring it back to room temp or warm it slightly before serving for the best taste.

Freezing

If you want to make this ahead of time, wrap portions tightly in plastic wrap and then foil, freezing for up to 2 months. When you’re ready, thaw overnight in the fridge and warm gently in the microwave or oven. I’ve found this method still retains the moist texture and delightful streusel crunch.

Reheating

To bring leftover slices back to life, I zap them in the microwave for 15-20 seconds or warm in a 300°F oven for about 10 minutes, covered loosely with foil to keep moisture in. Re-drizzling a bit of fresh icing after warming makes it feel freshly baked all over again.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Icing Recipe holds a special place in my kitchen—it’s a reminder of crisp fall mornings filled with warm spices and good company. I encourage you to try it out and make it your own, whether you keep it classic or add your own twists. It’s the kind of recipe that creates cozy memories and brings a smile with every bite. Trust me, once you make it, you’ll want to keep this one in your seasonal lineup forever.

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