Description
This Pumpkin Coffee Cake is a true autumn delight, combining the rich flavors of pumpkin and warm spices in a moist, tender cake. Topped with a buttery streusel and a light glaze, every bite is a comforting treat that brings the cozy essence of fall to the table. The combination of pumpkin spice and light caramel sweetness makes it perfect for breakfast or dessert. Ideal for gatherings or as a sweet snack with your morning coffee, this coffee cake captures all the seasonal charm. The streusel layer provides a satisfying crunch, while the glaze adds just the right amount of sweetness. Whether you’re a pumpkin lover or a fan of classic coffee cake, this recipe offers a slice of pure autumn bliss.
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup milk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1/3 cup light brown sugar
- 1/2 teaspoon pumpkin pie spice
For the Glaze:
- 1/2 cup powdered sugar, sifted
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 9-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, combine the pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk. Stir until just combined.
- Pour the wet ingredients into the dry ingredients, mixing gently. Avoid overmixing, as the batter will be thick.
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the streusel topping, add flour, butter, brown sugar, and pumpkin pie spice to a food processor. Pulse until the mixture resembles wet sand, then sprinkle evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted comes out with just a few crumbs.
- Let the cake cool for 30 minutes before drizzling with glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes