Pumpkin Spice Streusel Coffee Cake

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Created on August 20th, 2025 at 05:56 pm

Fall’s coziest treat — layered, spiced, and drizzled.

This ultra-moist pumpkin coffee cake is layered with rich pumpkin flavor, buttery cinnamon streusel, and topped with a silky vanilla glaze. Whether you’re hosting brunch, prepping ahead for Thanksgiving, or just craving a warm fall dessert, this cake is your go-to. It’s made completely from scratch with pantry staples — no boxed mixes, just bold pumpkin spice goodness. Perfect for chilly mornings, afternoon treats, or even dessert. And yes — it makes your house smell amazing. 🍂

Easy Pumpkin Coffee Cake with Vanilla Drizzle

⏱️ Time Breakdown

Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 15 minutes
Servings: 12 large squares

📝 Ingredients List

For the Streusel

3 cups all-purpose flour, spooned and leveled
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 cup (2 sticks) butter, melted

For the Cake

2¼ cups all-purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup (1 stick) butter, softened but still cool
1 (15 oz) can pumpkin purée (not pumpkin pie filling), divided
4 large eggs
¼ cup vegetable oil (or light-flavor olive oil)
1 tablespoon vanilla extract

For the Icing

¼ cup (half stick) very soft butter
1 teaspoon vanilla extract
½ teaspoon kosher salt (use less if using table salt)
3 tablespoons milk (add more if needed)
2 cups powdered sugar

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat oven to 350°F. Grease a 9×13-inch pan with butter or nonstick spray.
Make the streusel: In a large bowl, whisk flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Add melted butter and stir until crumbly like wet sand with some big chunks. Chill if possible.
Mix dry cake ingredients: In a separate large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Cut in butter: Add softened butter chunks and about half the pumpkin purée. Beat with paddle attachment or beaters until mixture becomes thick and crumbly. Scrape sides.
Mix wet ingredients: In the same bowl used for melting butter, whisk remaining pumpkin, eggs, oil, and vanilla until fully combined.
Combine wet and dry: Add wet mixture to flour mixture in 3 additions, beating 20 seconds between each. Beat 1 more minute until batter is light and fluffy.
Layer it up:
- Spread 2 cups batter into pan.
- Sprinkle 1 cup streusel.
- Add 2 more cups batter, spread evenly.
- Sprinkle 1 more cup streusel.
- Spread remaining batter, then top with 2 more cups streusel.
Bake Part 1: Bake for 35 minutes.
Add remaining streusel: Quickly remove from oven, add leftover streusel on top, then return to oven.
Bake Part 2: Continue baking 10–15 minutes. Cake is done when toothpick comes out clean and center is set.
Cool: Let cool at least 15–20 minutes on a wire rack before icing.
Make the icing: Whisk softened butter, vanilla, salt, milk, and powdered sugar until smooth. Adjust milk for consistency.
Drizzle: Drizzle over cake or individual servings. 🍰
Serve warm! Microwave slices 10–20 seconds if needed. Enjoy! 😍

💡 Pro Tips

Storage: Cover and store at room temp for up to 3 days. Refrigerate after that.
Freezer-Friendly: Wrap cooled slices and freeze up to 2 months.
Make-Ahead: Make streusel and icing a day early to save time.
Serving Idea: Serve with whipped cream or a scoop of vanilla ice cream for dessert vibes.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.