Pumpkin Coffee Cake

5 from 2 votes

This pumpkin coffee cake recipe is made with lots of warm spices, pumpkin puree for maximum pumpkin flavor! Topped with a cinnamon brown sugar streusel topping, and an easy vanilla glaze. It is the perfect dessert for the Fall and holiday season! And this cake is egg free too! No electric mixer is needed for this recipe!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 517kcal

Author: Heather Perine

Ingredients

Streusel Topping

½ cup (60 g) all-purpose flour spooned and leveled
½ cup (107 g) packed light brown sugar
2 teaspoons ground cinnamon
4 tablespoons (½ stick, 57 g) unsalted butter, cold and cut into cubes

Pumpkin Coffee Cake

2 cups (240 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup (213 g) packed light brown sugar
½ cup (120 ml) neutral-tasting oil, such as canola or vegetable
1 teaspoon vanilla extract
1 cup (227 g) pumpkin puree
¼ cup (60 ml) milk

Icing

1 ½ cup (170 g) confectioners sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prep oven and pans.

Preheat the oven to 350°F (180°C). Prepare a 9x9 square baking pan by greasing it with butter or shortening and lining it with two small pieces of parchment paper. Set aside.

Make the streusel topping

In a small bowl, stir the flour, brown sugar, and cinnamon together, then add the cubes of butter. ½ cup (60 g) all-purpose flour ½ cup (107 g) packed light brown sugar 2 teaspoons ground cinnamon 4 tablespoons (½ stick, 57 g) unsalted butter,
Using your fingers, rub the dry ingredients into the butter until the butter has become crumbles about the size of a pea. You can also use a pastry blender.
Place the streusel topping in the fridge to keep it cool while you make the cake.

Prepare the coffee cake

Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a small or medium bowl. 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 teaspoons pumpkin pie spice
In a separate large bowl, whisk the light brown sugar and oil together then mix in the pumpkin puree and vanilla extract. 1 cup (213 g) packed light brown sugar ½ cup (120 ml) neutral-tasting oil, 1 teaspoon vanilla extract 1 cup (227 g) pumpkin puree
Mix in the dry ingredients and milk until the batter is smooth and thick. ¼ cup (60 ml) milk
Spread the batter evenly into the parchment-lined baking pan, then sprinkle the streusel topping over the top of the cake.
Bake the cake for 30-35 minutes, or until the streusel topping is crispy and a toothpick poked into the center of the cake comes out clean. Let the cake cool to room temperature.

Make The Icing

Stir the powdered sugar, milk, and vanilla extract until a thick and smooth icing is formed. Drizzle the icing over the cake, slice, and serve. 1 ½ cup (170 g) confectioners sugar 1 ½ cup (170 g) confectioners sugar ½ teaspoon vanilla extract

Notes

Storage: Store the pumpkin coffee cake in an airtight container, and leave it on the counter for up to 3 days. Or store the pumpkin coffee cake in an airtight container, and place it in the fridge for up to 7 days.
Freezing: Store the pumpkin coffee cake in an airtight container, and place it in the freezer for up to 2 months. Thaw the cake overnight on the counter or in the refrigerator before serving. I recommend freezing the cake before adding the icing on top.
Neutral-tasting oil, such as canola or vegetable oil - To make it moist. You can also try swapping with melted coconut oil (may impart flavor) or melted butter (may make the cake a tad drier).
Pumpkin puree - This not only gives us pumpkin flavor, but also binds the ingredients together so there's no eggs needed! Do not use pumpkin pie filling which has added ingredients. You could also use homemade pumpkin puree.

Nutrition