Pumpkin Coffee Cake (Print Version)
Ingredients:
01 -
3 cups all purpose flour, spooned and leveled.
02 -
1 cup brown sugar, packed.
03 -
1/2 cup granulated sugar.
04 -
1 teaspoon kosher salt.
05 -
1 tablespoon cinnamon.
06 -
1 tablespoon pumpkin pie spice.
07 -
1 cup butter (2 sticks), melted.
08 -
2 & 1/4 cups all purpose flour.
09 -
1 & 1/2 cups granulated sugar.
10 -
1 tablespoon baking powder.
11 -
3/4 teaspoon baking soda.
12 -
3/4 teaspoon kosher salt.
13 -
1 tablespoon pumpkin pie spice.
14 -
1 teaspoon cinnamon.
15 -
1/2 cup butter (1 stick), softened but still cool.
16 -
1 (15-oz) can pumpkin puree (divided).
17 -
4 large eggs.
18 -
1/4 cup vegetable oil (or light-flavor olive oil).
19 -
1 tablespoon vanilla extract.
20 -
1/4 cup butter (half stick), very soft.
21 -
1 teaspoon vanilla extract.
22 -
1/2 teaspoon kosher salt.
23 -
3 tablespoons milk (more to taste).
24 -
2 cups powdered sugar.
Instructions:
01 -
Preheat oven to 350°F. Grease a 9x13 inch cake pan.
02 -
In a large bowl, whisk together 3 cups flour, 1 cup brown sugar, ½ cup granulated sugar, 1 tsp salt, 1 tbsp cinnamon, and 1 tbsp pumpkin pie spice. Melt 1 cup butter and mix it into the flour mixture until it resembles wet sand. Set aside.
03 -
In a large bowl, whisk together 2¼ cups flour, 1½ cups sugar, 1 tbsp baking powder, ¾ tsp baking soda, ¾ tsp salt, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon. Chop ½ cup softened butter and add to the flour mix. Stir in half of the pumpkin puree. Blend until combined.
04 -
In another bowl, whisk the remaining pumpkin puree, 4 eggs, ¼ cup oil, and 1 tbsp vanilla. Mix into the flour mixture in three additions, beating well after each. The batter should be light and fluffy.
05 -
Spread 2 cups of batter in the prepared pan. Top with 1 cup of streusel, followed by 2 more cups of batter, another cup of streusel, and finish with the remaining batter. Top with remaining streusel.
06 -
Bake for 35 minutes. Sprinkle extra streusel on top and bake another 10-15 minutes, until a toothpick comes out clean.
07 -
Let cool for 15-20 minutes.
08 -
Beat ¼ cup butter until smooth, then add 1 tsp vanilla, ½ tsp salt, 3 tbsp milk, and 2 cups powdered sugar. Mix until smooth. Drizzle over the cake.
Notes:
01 -
This Pumpkin Coffee Cake is the ultimate fall treat, with layers of spiced cake and streusel, topped with a sweet icing drizzle. It’s perfect for breakfast or a cozy snack.