Pumpkin Streusel Coffee Cake with Vanilla Icing

This pumpkin streusel coffee cake is easy to make and comes out of the oven smelling wonderful. It tastes even better with a brown sugar streusel and sweet vanilla icing. It pairs perfectly with black coffee. Or if you’re like me, coffee loaded with homemade pumpkin spice creamer. 😉

I knew I wanted to share one last pumpkin recipe with you before fall ended and I’m so glad it’s this recipe! If you’re curious about the other recipes I shared this year, check out:Instant Pot Pumpkin Cheesecake, Pumpkin Pie Dip, Pumpkin Sheet Cake with Cream Cheese Frosting, Easy Pumpkin Chocolate Chip Muffins, and Glazed Pumpkin Spice Cookies.

If you’re sick of the pumpkin recipes, don’t worry – this is it for the year. I promise to dive face first into warm soups, decadent cookies, and chocolate cake soon enough.

Pumpkin Streusel Coffee Cake

I whipped up this batch of coffee cake while I was waiting for my sister to arrive. She came over to watch Bad Moms with me while my kids napped. We ate coffee cake, caught up with each others lives, and enjoyed a good movie. It was a nice day.

Okay, enough about my life. Here is your recipe:

5 from 1 vote

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Pumpkin Streusel Coffee Cake Recipe

Fun and festive pumpkin streusel coffee cake is perfect when paired with coffee for brunch or breakfast.

Cuisine American

Keyword Pumpkin Streusel Coffee Cake

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Calories 484 kcal

Author Aileen

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 stick 1/2 cup unsalted butter
• 1 cup firmly packed dark brown sugar
• 2 large eggs
• 1/2 cup 100% Pure Pumpkin
• 1/2 cup sour cream

For the Streusel

• 1/3 cup all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 5 tablespoons butter cut into small chunks and chilled

For the Icing

• 1/2 cup powdered sugar
• 2 teaspoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees. Grease and flour a 9 inch spring form pan or deep dish cake pan. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
3. In the bowl of a stand mixer or a large bowl with a hand mixer, cream together the butter and brown sugar. Add in the eggs, pumpkin, and sour cream and mix until fully combined.
4. Slowly mix in the flour mixture.
5. In another bowl, combine the dry streusel ingredients: flour, brown sugar, cinnamon, and salt.
6. Using a fork, mix in the cold butter pieces until it forms pea sized crumbles.
7. Spread half of the cake batter into the cake pan, followed by half of the streusel. Repeat.
8. Bake in the preheated oven for 50 minutes.
9. Allow to fully cool.
10. To make the Icing: Whisk together the powdered sugar, milk, and vanilla extract until it turns into a smooth glaze. Drizzle over the cooled cake and serve.

Nutrition Facts

Pumpkin Streusel Coffee Cake Recipe

Amount Per Serving (1 slice)

Calories 484 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Polyunsaturated Fat 8g

Cholesterol 105mg35%

Sodium 557mg24%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 41g46%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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