If you’re anything like me, the cozy flavors of fall are a must-have in your kitchen, and nothing says autumn quite like a great coffee cake. Today, I’m sharing my absolute favorite Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe that I promise will become your new go-to for brunches, afternoon treats, or even dessert. It’s moist, packed with pumpkin spice goodness, topped with a crunchy cinnamon streusel, and finished with an irresistible vanilla glaze. Trust me, you’ll want to grab your apron and whip this up ASAP!
Why You’ll Love This Recipe
- Perfect Fall Flavors: The combination of pumpkin, cinnamon, and pumpkin pie spice captures all the season’s best tastes in every bite.
- Layered Texture: You get the soft, tender crumb of the pumpkin cake with the crunchy, buttery streusel topping that makes every forkful exciting.
- Easy to Follow: The steps are straightforward, and I’ve included tips to help you avoid common pitfalls so your cake turns out beautifully every time.
- Made for Sharing: It’s generously sized and perfect for serving a crowd or meal-prepping for cozy breakfasts all week.
Ingredients You’ll Need
These ingredients work together to create a moist, flavorful cake with just the right amount of sweetness and spice. When shopping, I recommend using pure pumpkin puree, not the pie filling, to control the sugar and spice levels yourself.
- All-purpose flour: Spoon and level your flour for accuracy—the difference in texture is worth the extra care.
- Brown sugar: Adds deep molasses flavor and moisture to the streusel topping.
- Granulated sugar: Sweetens both the cake and the streusel, balancing flavors beautifully.
- Kosher salt: Enhances all the spices and brings out the cake’s flavors—don’t skip it!
- Cinnamon: A must-have for that warm, familiar spice taste in both cake and streusel.
- Pumpkin pie spice: The secret blend that elevates your pumpkin desserts to a new level.
- Butter: Both melted for the streusel and softened for the cake batter—it’s all about those layers of richness.
- Pumpkin puree: Not canned pie filling! This gives the cake moisture and authentic pumpkin flavor.
- Eggs: Provide structure and help keep the cake tender.
- Vegetable oil: I like light-flavor olive oil, but a neutral oil works well to keep the cake moist.
- Vanilla extract: Adds a sweet aroma and flavor that rounds out the spices beautifully.
- Milk: Used in the vanilla drizzle to get just the right glaze consistency.
- Powdered sugar: For that silky smooth vanilla drizzle that finishes the cake perfectly.
Variations
I’m all for making recipes your own, and this Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe is no exception. Over the years, I’ve played with flavors and add-ins—feel free to do the same and find your favorite twist!
- Walnuts or Pecans: I once tossed chopped nuts into the streusel, and it added such a fantastic crunch and earthy note.
- Dairy-Free Option: Substitute the butter with coconut oil, and use almond milk in the glaze for a delicious allergy-friendly twist.
- Spice Adjustments: If you like it less sweet or less spicy, simply reduce pumpkin pie spice or sugar slightly without compromising the overall flavor.
- Mini Muffins: For a portable snack, bake the batter in a muffin tin and reduce bake time—everyone loved these at my last potluck!
How to Make Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350°F and greasing a 9×13-inch cake pan. I like to use nonstick spray for easy cleanup, but rubbing the pan with butter works just as well. Having everything ready before you start mixing saves time and stress later on.
Step 2: Whip Up the Streusel Topping
In a large bowl, mix 3 cups flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Then microwave a cup of butter until melted and stir it in. The mixture should look like wet sand with lots of chunky bits—that texture is key for that perfect streusel crunch. Don’t worry if there’s a bit of loose flour at the bottom; it all comes together during baking. When I have space, I pop mine in the fridge to keep it firm while I make the cake.
Step 3: Make the Pumpkin Cake Batter
In another big bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon—this blend gives the cake its wonderful flavor foundation. Chop the softened butter into chunks (not melted!) and add it to this dry mix. Then add about half the pumpkin puree and mix with a paddle attachment or electric beater until the butter and pumpkin moisten the flour and it forms a ball. If it’s too crumbly, add a bit more pumpkin. This part took me a few tries to nail down because too much mixing can make the cake tough—so beat just enough to bring it all together.
Step 4: Combine the Wet Ingredients
Reuse the bowl you melted butter in to whisk the remaining pumpkin, eggs, oil, and vanilla until smooth and well blended. Adding the eggs last helps make the batter light and fluffy. Then, mix this wet mixture into the batter in three parts, beating briefly after each addition. Once fully combined, beat for about one more minute to give your cake that wonderful airy texture you’ll love.
Step 5: Layer It Up
Spread 2 cups of batter evenly in the prepared pan, then sprinkle 1 cup of the streusel over it—break any large chunks into smaller pieces by hand for even coverage. Add another 2 cups of batter on top, then another cup of streusel. Finish with the remaining batter and layer the last 2 cups of streusel on top but reserve some for after baking. This layering locks in moisture and ensures you get that wonderful contrast between cake and topping.
Step 6: Bake and Add Final Streusel
Bake the cake for 35 minutes, then quickly open the oven, sprinkle the remaining streusel over any puffed-up cake areas, and get it back in the oven for another 10-15 minutes. The fast streusel addition is a trick I discovered one busy afternoon—it preserves that crunchy topping texture that can otherwise soften. Your cake is done when a toothpick comes out clean and the cake doesn’t wobble when you shake the pan gently.
Step 7: Make the Vanilla Drizzle
While the cake cools for about 15-20 minutes, whisk softened butter until smooth, then mix in vanilla, salt, milk, and powdered sugar to create a shiny glaze. Start with less milk—you can always thin it out if needed. I love drizzling half the glaze over the entire cake immediately and saving the rest to add on each serving. It’s such a simple step that makes the cake feel extra special.
Step 8: Serve Warm for Best Results
This cake shines when warm—if it’s cooled before serving, I zap slices in the microwave for 10-20 seconds. It revives the soft texture and melts the vanilla glaze just right. I’ve served this cake for holiday brunches and casual coffee breaks, and it always gets rave reviews.
Pro Tips for Making Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe
- Butter Temperature: Using melted butter for the streusel but softened (not melted) butter for the batter is crucial for the right texture layers.
- Don’t Overmix: Once you add the wet ingredients to the flour mixture, mix just until combined to keep the cake tender.
- Quick Streusel Addition: Adding leftover streusel after initial baking gives you that perfect crunchy topping instead of mushy crumbs.
- Use a Toothpick to Test: Always check the cake’s doneness with a toothpick and watch for no wet batter, not just color or time.
How to Serve Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar on top before the vanilla drizzle sets. Sometimes I add a few toasted pecans or a sprinkle of cinnamon for that extra cozy vibe. These little touches not only look pretty but amp up the flavor.
Side Dishes
Since this coffee cake is rich and flavorful, I like pairing it with fresh fruit like sliced apples or berries and a cup of spiced chai or bold coffee. If you’re serving it for brunch, a side of whipped cream or a dollop of Greek yogurt balances the sweetness beautifully.
Creative Ways to Present
For a cozy fall party, I’ve layered slices of this coffee cake in clear glass trifle bowls with cinnamon-spiced whipped cream and chopped nuts—everyone was impressed with how stunning and festive it looked. You could also serve it on a rustic wooden board with fresh autumn leaves or mini pumpkins for a seasonal touch.
Make Ahead and Storage
Storing Leftovers
I find this cake keeps beautifully at room temperature for about 2-3 days if covered with foil or plastic wrap. After that, I move it to the fridge to keep it fresh up to a week. Just bring it back to room temp or warm slightly before serving for the best experience.
Freezing
Freezing leftover slices individually wrapped in plastic wrap and placed in a freezer bag works like a charm. When I’m craving it later, I just thaw overnight in the fridge and gently reheat—flavor and texture hold up really well with this method.
Reheating
My go-to for reheating is the microwave for 15-20 seconds per slice or a quick zap in the toaster oven. This warms the cake evenly, melts the vanilla drizzle, and brings back that fresh-baked feeling in seconds.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work if you roast and puree it properly until smooth, but canned pumpkin puree is more consistent in moisture and texture, which keeps this coffee cake reliable and moist every time.
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What’s the difference between pumpkin pie spice and cinnamon?
Cinnamon is a single spice with a warm, sweet flavor. Pumpkin pie spice is a blend that usually includes cinnamon, nutmeg, ginger, and cloves or allspice, giving it a more complex flavor perfect for pumpkin desserts like this coffee cake.
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Can I make this coffee cake gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free flour blend designed for baking, and make sure your baking powder and spices are gluten-free certified. The texture might be slightly different but still delicious.
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How long can I store this cake before it goes stale?
Stored at room temperature in an airtight container, the cake stays fresh for 2-3 days, and refrigerated it lasts up to a week. For longer storage, freezing is your best bet as I described earlier.
Final Thoughts
Honestly, this Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe has become one of my favorite ways to bring that warm, comforting fall feeling right into my kitchen—and I know you’ll love it just as much. It’s perfect for sharing, perfect for savoring, and perfect for those moments when you just need a little extra cozy in your day. Go ahead and make a batch—you’ll be glad you did, and your friends and family will thank you too!
Print
Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Coffee Cake is a moist, tender cake layered with a spiced pumpkin streusel and topped with a smooth vanilla glaze. Perfect for fall mornings or any time you crave a cozy treat, this cake combines warm pumpkin spices with a buttery crumb and a sweet drizzle that melts in your mouth.
Ingredients
Streusel
- 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)
Cake Batter
- 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 (NOT pumpkin pie filling; divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil preferred)
- 1 tablespoon vanilla extract
Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or rub with butter to prevent sticking.
- 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. Melt 1 cup butter in the microwave, pour into the flour mixture, and stir until it resembles wet sand with chunks. It’s okay if some flour remains loose. Set aside or refrigerate if possible.
- Mix Dry Cake Ingredients: In a separate large bowl or stand mixer, whisk together 2 1/4 cups flour, 1 1/2 cups granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Add Butter and Pumpkin: Chop softened 1/2 cup butter into chunks and add to the flour mixture. Scoop about half the can of pumpkin puree into this bowl and use paddle attachment or electric beaters to combine until the mixture forms a ball, scraping the sides and bottom as needed. Add more pumpkin puree if it doesn’t come together.
- Prepare Wet Mixture: In the medium bowl used for melting butter, whisk together the remaining pumpkin puree, 4 eggs, vegetable oil, and vanilla extract until eggs are fully blended.
- Incorporate Wet Mixture: Add the wet pumpkin-egg mixture into the flour mixture in three additions, beating about 20 seconds after each. After all is combined, beat for an additional minute until the batter is light and fluffy.
- Assemble Cake Layer 1: Spread 2 cups of batter evenly in the prepared pan. Sprinkle 1 cup of streusel on top, breaking up large chunks as needed.
- Assemble Cake Layer 2: Spread another 2 cups of batter over the streusel, then sprinkle another 1 cup of streusel on top.
- Assemble Cake Layer 3: Spread the remaining batter evenly over the streusel, then sprinkle 2 cups of streusel over the top. Reserve any leftover streusel for later.
- Bake Initial Phase: Bake the cake at 350°F for 35 minutes.
- Add Remaining Streusel Top: Remove cake from oven, quickly sprinkle the remaining streusel over any puffed spots on top, return cake to oven immediately, keeping the oven door closed as much as possible.
- Bake Final Phase: Bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean and the cake no longer wobbles when shaken.
- Cool: Let the cake cool on a wire rack for 15-20 minutes before cutting.
- Make the Icing: In a medium bowl, beat 1/4 cup very soft butter until smooth. Add vanilla, kosher salt, milk, and powdered sugar. Beat until smooth and add extra milk by teaspoon if icing is too thick.
- Decorate and Serve: Drizzle icing over whole cake or serve drizzled on individual slices. The cake is best served warm; microwave individual slices for 10-20 seconds if serving after cooling.
- Store: Keep cake covered at room temperature for 2-3 days, then refrigerate to extend freshness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to achieve the correct texture and flavor.
- Allow butter to soften but not become fully creamy for perfect batter consistency.
- Keep leftover streusel refrigerated and use it within a few days for topping muffins or other baked goods.
- Test cake doneness with a toothpick; avoid cake that wobbles to ensure fully baked layers.
- Adjust salt in icing according to type of salt used – use less if using table salt to avoid oversalting.
- For a lighter icing, add milk 1 teaspoon at a time until desired consistency is reached.
- This cake keeps well at room temperature for several days but can be refrigerated to prolong freshness.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 553
- Sugar: 35g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 114mg
