Description

Cinnamon Streusel Pumpkin Coffee Cake is a cozy, moist fall treat made with pumpkin purée, warm spices, a buttery crumb topping, and a sweet vanilla icing drizzle. Perfect for brunch, dessert, or anytime you need a slice of pumpkin comfort, it’s easy to make and even easier to love.

Ingredients

Scale

For the cake:

2 cups all-purpose flour
1½ tsp ground cinnamon
1½ tsp pumpkin pie spice
½ tsp salt
2 tsp baking powder
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
1 large egg, room temp
1 tsp vanilla extract
⅓ cup whole milk
1 cup canned pumpkin purée

For the streusel topping:

½ cup all-purpose flour
½ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, cold and cubed

For the icing:

1 cup powdered sugar
1–2 tbsp milk
1 tsp melted butter
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
In a medium bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In another bowl, cream butter with brown and white sugar until light and fluffy.
Beat in egg, vanilla, milk, and pumpkin purée until smooth.
Gradually add dry ingredients to wet, mixing until just combined. Spread into the prepared pan.

Make the streusel topping:

Combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
Sprinkle evenly over the batter.

Bake:

Bake for 27–32 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes.

Add the icing:

Whisk together powdered sugar, melted butter, vanilla, and milk until smooth.
Drizzle over cooled cake and serve.

Notes

Don’t overmix the batter for best texture.

Cold butter is essential for crumbly streusel.

Add chopped nuts for a crunchy topping variation.

Cake can be made ahead and iced before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American