Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe

I absolutely love this Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe because it perfectly captures the cozy flavors of fall in every bite. The tender pumpkin-infused cake layers paired with the crunchy cinnamon-spiced streusel topping make it a standout treat that’s as delightful for breakfast as it is for afternoon coffee or dessert.

When I first tried this recipe, I was hooked by how the vanilla icing adds just the right touch of sweetness without overpowering the cake’s warm spices. You’ll find that it’s incredibly easy to make but tastes like you spent hours on it—ideal for impressing friends or just indulging yourself on a crisp autumn day.

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Ingredients You’ll Need

The ingredients in this Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe work together to build layers of flavor and texture—from the rich pumpkin puree to the fragrant spices and that irresistible buttery streusel topping. When shopping, grab good-quality pumpkin puree and fresh spices for the best results.

• All-purpose flour: The foundation for both the cake and the streusel, it creates structure while keeping things tender.
• Brown sugar: Adds a deeper, caramel-like sweetness especially important in the streusel.
• Granulated sugar: Balances sweetness and helps the cake rise well.
• Kosher salt: Enhances the sweetness and balances all the flavors—use less if you only have table salt.
• Cinnamon: A classic warm spice that pairs perfectly with pumpkin.
• Pumpkin pie spice: This blend of spices brings that signature pumpkin flavor.
• Butter: Both melted and softened – it enriches the cake and adds moisture and that lovely crumbly texture to the streusel.
• Pumpkin puree: Be sure to use puree, not pumpkin pie filling, for that pure pumpkin flavor and perfect cake texture.
• Eggs: They provide structure and help the cake bake up nice and fluffy.
• Vegetable oil: I like using light-flavored olive oil, but you can use any neutral oil to keep the cake moist.
• Vanilla extract: A little vanilla helps round out the sweet spices and pumpkin flavor beautifully.
• Milk: Added to the icing to get that smooth, drizzle-ready consistency.
• Powdered sugar: Sweetens and thickens the vanilla icing so it drizzles perfectly over the finished cake.

Variations

I love to experiment with this Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe by tweaking the spices or adding mix-ins. This way, you can easily customize it to fit your tastes or dietary preferences.

• Nutty Upgrade: Adding chopped walnuts or pecans to the streusel adds a nice crunch and depth of flavor — my family goes crazy for this twist.
• Gluten-Free Version: Swapping all-purpose flour with a gluten-free baking blend works well; just make sure the blend includes xanthan gum for structure.
• Less Sweet Icing: If you prefer the cake less sweet, try cutting back on powdered sugar in the vanilla icing or using a light cream cheese frosting instead.
• Seasonal Spices: Mixing in cardamom or ground ginger with the pumpkin pie spice gives the cake an extra warm sparkle.

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

Step 1: Prepare the Oven and Streusel

First things first, preheat your oven to 350°F and grease a 9×13 inch baking pan—this cake can stick if not properly prepared, so I like to use a combination of butter and nonstick spray for reliability. Now, for the streusel: whisk together the dry ingredients—flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice—in a large bowl. Next, melt the butter and pour it in, stirring until the mixture looks like wet sand with some big chunks still there—that chunky texture is key to getting a gorgeous, crumbly top. Set this aside, or pop it in the fridge if you have room; cold streusel is easier to handle later.

Step 2: Mix the Cake Batter

In another large bowl (or your stand mixer), whisk together the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Chop the softened butter into chunks—not too soft, or it won’t mix right—and add it to the mixture. Next, scoop about half the pumpkin puree into this bowl and blend it all together with the paddle attachment or electric beaters. It’ll come together into a soft dough—don’t overmix; once the butter is fully incorporated, you’re good. If it seems dry, a few extra spoonfuls of pumpkin puree help it bind.

Step 3: Combine the Wet Ingredients

Using the same bowl from melting butter (a quick rinse might be helpful), whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well blended. Then add this wet mix to the flour mixture in three parts, mixing about 20 seconds after each addition. When everything is combined, beat for one more minute to get a light and fluffy batter—this step gives the cake its tender crumb you’ll love.

Step 4: Layer the Cake and Streusel

Spread about 2 cups of the batter evenly in the bottom of your pan. Then sprinkle 1 cup of the streusel evenly over the batter, breaking up any giant clumps with your hands. Continue layering: 2 more cups of batter, followed by another cup of streusel, then the remaining batter. To finish, add another 2 cups of streusel to the top layer—you won’t use the entire streusel mix here, so save the leftover streusel in the fridge for another treat.

Step 5: Bake with Care

Bake the cake for 35 minutes. Here’s the trick I discovered: when you pull it out, quickly sprinkle the reserved streusel on any puffed-up spots, then return it to the oven immediately to bake for another 10-15 minutes. This extra step keeps the topping beautifully crunchy and prevents the cake from collapsing in the center. The total bake time will be around 45-50 minutes, but start testing with a toothpick at 45 minutes—it’s done when the toothpick comes out clean and the cake feels firm when you gently shake the pan.

Step 6: Cool and Drizzle with Vanilla Icing

Let the cake cool for at least 15-20 minutes before adding the icing. To make the vanilla icing, beat softened butter until smooth (you can do this by hand with a whisk if your butter is soft enough). Then add vanilla extract, salt, milk, and powdered sugar. Beat until it’s nice and smooth — if it’s too thick, add milk a little at a time until you get a perfect drizzling consistency. I like to drizzle half the icing over the whole cake immediately, then save the rest to add a fresh drizzle over each slice when serving.

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

Garnishes

I usually keep it simple with this cake—just a generous drizzle of vanilla icing and maybe a light dusting of powdered sugar for a pretty finish. For a festive touch, you could sprinkle a few toasted pumpkin seeds or a sprinkle of cinnamon on top. A dollop of whipped cream is always a winner if you’re serving it for dessert.

Side Dishes

This cake shines best with a cup of freshly brewed coffee or chai tea, especially on a chilly morning. For brunch, I like pairing it with a simple fruit salad or some crispy bacon to balance out the sweetness. It also works well next to a creamy latte or hot apple cider for that ultimate cozy vibe.

Creative Ways to Present

For special occasions, I’ve served this Pumpkin Coffee Cake with a beautiful fall-themed platter lined with colorful autumn leaves and mini pumpkins, which everyone loves. You can cut it into small squares for a buffet or tray to let everyone pick their favorites. Wrapping individual slices in parchment with a cinnamon stick tied around makes a charming homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2-3 days. After that, I move it to the fridge to keep it fresh longer. The icing softens nicely, and the cake keeps its moist texture without drying out.

Freezing

This recipe freezes beautifully if you want to make it ahead for a party. I slice it into portions, wrap each piece tightly in plastic wrap and foil, then store in a freezer bag. When you’re ready to enjoy, thaw the slices overnight in the fridge and warm gently before serving.

Reheating

To reheat leftovers, zap individual slices in the microwave for 10-20 seconds to warm up without drying them out. If you have a toaster oven, a quick 5-minute heat at a low temperature works wonderfully to bring back that freshly baked feeling. Add a fresh drizzle of icing after warming for that perfect finishing touch.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel and Vanilla Icing Recipe holds a special place in my kitchen because it combines simple ingredients into something truly comforting and festive. Whether you’re making it to kick off the season, feed a crowd, or treat yourself on a slow morning, I promise you’ll enjoy each moist, spicy bite. Give this recipe a try—you might just find your new favorite fall tradition!

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