Pumpkin Streusel Coffee Cake with Vanilla Icing

This Pumpkin Streusel Coffee Cake is packed with flavor and moisture, thanks to the pumpkin puree and seasonal spices. Paired with a brown sugar streusel topping and a vanilla icing drizzle, this fall coffee cake is a hit for breakfast, lunch or dinner!

Pumpkin Streusel Coffee Cake with Vanilla Icing

I love a simple baked good and this pumpkin cake with streusel topping and vanilla icing is as simple as it is delicious! My pumpkin cake is filled with pumpkin flavoring and all of our favorite fall spices.

Ingredients You’ll Need for Pumpkin Streusel Coffee Cake with Vanilla Icing

• Pumpkin puree
• All-purpose flour
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder
• Salt
• Cinnamon
• Ginger
• Nutmeg
• Butter
• Milk

How to Make Pumpkin Coffee Cake with Vanilla Icing

You’ll love how easy this pumpkin cake from scratch is to make. In fact, you don’t even need an electric mixer. You can do this one all with a whisk! You’ll start by whisking all of the dry ingredients together. In another bowl, you’ll combine the wet ingredients, including the pumpkin puree.

NOTE: This recipe calls for pumpkin puree, not pumpkin pie filling.

Once all of the ingredients are mixed together for the cake, you’ll pour the batter into a 9-inch by 9-inch baking dish. But don’t bake it just yet! You need to add the streusel topping.

Streusel Topping

For the streusel crumb topping, make sure to use cold butter. We want to cut the butter into the dry ingredients. You’ll then sprinkle this mixture on the cake batter before you bake.

More Pumpkin Cakes to Love

I hope you guys love this Pumpkin Streusel Coffee Cake with Vanilla Icing. You can follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

Pumpkin Streusel Coffee Cake

5 from 4 votes

Moist and flavorful pumpkin cake with a streusel topping and vanilla icing drizzle.

Prep Time 1 hour hr 15 minutes mins

Cook Time 50 minutes mins

Total Time 2 hours hrs 40 minutes mins

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Ingredients

 

US CustomaryMetric

 

FOR THE CAKE

• 1 1/2 cups (180 g) all-purpose flour
• 3 teaspoons (12 g) baking powder
• 1 1/2 teaspoons (4 g) ground cinnamon
• 3/4 teaspoons (3 g) ground ginger
• 1/2 teaspoon (1.3 g) nutmeg
• 1/2 teaspoon (3 g)salt
• 3/4 cups (150 g) granulated sugar
• 1/3 cup  (73 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1/2 cup (109 g) vegetable oil
• 1 teaspoons (4.2 g) vanilla
• 1 cup (225 g) pumpkin purée 

FOR THE STREUSEL TOPPING

• 1/2 cup (120 g) all-purpose flour
• 1/3 cup (73 g) brown sugar, packed
• 1/2 cup (56.5 g) unsalted butter, cold
• 1 tsp (2.6 g) ground cinnamon

FOR THE VANILLA ICING

• 1/2 cup (62.5 g) powdered sugar
• 3 tbsp. (45 g) milk

Instructions

 

FOR THE STREUSEL TOPPING

• In a medium size mixing bowl, whisk together the flour, brown sugar and cinnamon. Cut in the cold butter until you have small clumps and crumbs. Set aside.

FOR THE CAKE

• Preheat 325 degrees F. Spray a 9"x9" pan with nonstick spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• Slowlhy and gently stir in the dry ingredients.
• Pour the batter into your pan. Sprinkle on the streusel topping. Bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 40 to 45 minutes.
• Let the cake cool completely before adding the vanilla icing and serving.

For the Icing

• Whisk together the powdered sugar and milk until smooth.

Course: Dessert

Cuisine: Cake

Keyword: Beginner, Pumpkin Cake, Pumpkin Coffee Cake, Pumpkin Streusel Coffee Cake