Description
A moist and fluffy Pumpkin Coffee Cake made with pumpkin puree, cinnamon, and pumpkin pie spice, then topped with buttery brown sugar streusel and a simple vanilla icing. This easy fall brunch recipe takes only 15 minutes to prepare and makes 16 servings.
Ingredients
Scale
- 2 cups all-purpose flour, 250 grams
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup all-purpose flour, for the streusel
- 1/4 cup unsalted butter, cold and cubed, for the streusel
- 1/2 teaspoon ground cinnamon, for the streusel
- 1/2 cup packed brown sugar, for the streusel
- 1 cup powdered sugar
- 1 teaspoon unsalted butter, melted
- 1 to 2 tablespoons whole milk, for the icing
- 1/2 teaspoon vanilla extract, for the icing
Instructions
- Preheat the oven to 350°F and grease a 9-by-9-inch baking pan thoroughly.
- Whisk together 2 cups flour, baking powder, salt, 1 1/2 teaspoons cinnamon, and pumpkin pie spice in a medium bowl. Set aside.
- In a separate large bowl, beat the softened butter, 1/2 cup brown sugar, and granulated sugar until creamy and fluffy.
- Add the egg, 1/3 cup whole milk, and 1 teaspoon vanilla extract. Beat until combined.
- Add the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients and mix only until no dry streaks remain. Do not overmix.
- Spread the batter evenly in the prepared baking pan.
- Make the streusel by combining 1/2 cup brown sugar, 1/2 cup flour, and 1/2 teaspoon cinnamon.
- Add the cold cubed butter and cut it into the flour mixture with a fork, pastry cutter, or clean fingertips until crumbs form.
- Sprinkle the streusel evenly over the cake batter without pressing it down.
- Bake for 27 to 32 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the coffee cake to cool in the pan for about 10 minutes.
- Whisk together the powdered sugar, melted butter, 1/2 teaspoon vanilla extract, and enough milk to make a pourable icing.
- Drizzle the icing over the warm coffee cake.
- Cut into 16 slices and serve warm or at room temperature.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Measure the cake flour by weight at 250 grams for the most accurate result.
- Do not overmix the batter after adding the dry ingredients.
- Keep the streusel butter cold so the topping forms distinct crumbs.
- An 8-by-8-inch pan may be used, but the cake will be thicker and may require 35 to 37 minutes of baking time.
- If the topping browns too quickly, cover the pan loosely with foil during the final minutes of baking.
- Pumpkin spice coffee creamer may replace the milk in the icing.
- Store leftovers in an airtight container at room temperature for 2 to 3 days.
- Refrigerate leftovers for 5 to 7 days.
- Freeze individual slices in an airtight container for up to 2 months.
- Warm refrigerated slices briefly before serving for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 24
- Sodium: 88
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 34