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Pumpkin Coffee Cake

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A delightfully moist pumpkin coffee cake layered with spiced cake and topped with a sweet streusel, perfect for autumn gatherings.

Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 2 & 1/4 cups all-purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
  2. Make the streusel: In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 tablespoon cinnamon, and 1 tablespoon pumpkin pie spice.
  3. Melt 1 cup butter in the microwave and mix it into the streusel mixture until it resembles wet sand. Set aside.
  4. For the cake: In a stand mixer, combine 2 & 1/4 cups flour, 1 & 1/2 cups granulated sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  5. Add chopped 1/2 cup softened butter and mix until combined.
  6. In a separate bowl, combine half of the pumpkin puree, melted butter, 4 eggs, 1/4 cup vegetable oil, and 1 tablespoon vanilla. Mix well.
  7. Add the egg mixture to the flour mixture in three parts, beating well after each addition. Beat for another minute until fluffy.
  8. Spread 2 cups of batter into the cake pan, layer with 1 cup of streusel, then add another 2 cups of batter and another cup of streusel. Finish with the remaining batter topped with 2 cups of streusel.
  9. Bake for 35 minutes, sprinkle remaining streusel and bake for another 10-15 minutes, or until a toothpick comes out clean.
  10. Allow to cool for 15-20 minutes before cutting.
  11. For the icing: Beat together 1/4 cup butter, 1 teaspoon vanilla, 1/2 teaspoon kosher salt, 3 tablespoons milk, and 2 cups powdered sugar. Drizzle over cooled cake.

Notes

Best served warm and can be stored at room temperature for 2-3 days.

Find it online: https://junorecipes.com/pumpkin-coffee-cake/