A warm, cozy, spiced breakfast dessert that blends moist texture with the earthy sweetness of pumpkin!

Pumpkin Coffee Cake Recipe

We are being teased with Fall temperatures much earlier than usual this season. I do live in Wisconsin, though, so unpredictable weather is to be expected!

It’s supposed to be cool in the morning, warm during the day, and back to cool at night right now… instead, it’s cold all day. Really cold! But the sun is shining, so I am focused on looking at the ‘bright side!’

And, if you start your day with a slice of this Pumpkin Coffee Cake I can guarantee you won’t be thinking about the weather! It’s distractingly delicious!

I will also add that since it’s pumpkin season, I highly recommend making Pumpkin Cheesecake Cookies, Pumpkin French Toast Casserole, Pumpkin French Toast, Pumpkin Cake, and Pumpkin Cheesecake Bars, too!

What You Will Need for the Streusel:

• 3 cups Flour
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 1 tsp Salt
• 1 tbsp Cinnamon
• 1 tbsp Pumpkin Pie Spice
• 1 cup Butter, Melted

The Cake:

• 2 1/4 cups Flour
• 1 1/2 cups Sugar
• 1 tbsp Baking Powder
• 3/4 tsp Baking Soda
• 3/4 tsp Salt
• 1 tbsp Pumpkin Pie Spice
• 1 tsp Cinnamon
• 1/2 cup Butter, Softened
• 1 (15 oz) can Pumpkin Puree
• 4 Eggs
• 1/4 cup Oil
• 1 tbsp Vanilla

And the Icing:

• 1/4 cup Butter, Softened
• 1 tsp Vanilla
• 1/2 tsp Salt
• 3 tbsp Milk
• 2 cups Powdered Sugar

How to Make Pumpkin Coffee Cake

• Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
• Make the streusel by whisking together 3 cups flour, 1 cup brown sugar, 1/2 cup sugar, 1 tsp salt, 1 tbsp cinnamon, and 1 tbsp pumpkin pie spice in a large bowl.
• Melt 1 cup butter in the microwave. Pour into the dry ingredients and mix until you have wet, big chunks. Refrigerate until ready to use.
• Make the cake batter by whisking together 2 1/4 cups flour, 1 1/2 cups sugar, 1 tbsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon in a large bowl.
• Cut 1/2 cup softened butter into chunks. Add to the flour mixture.
• Add 1/2 can pumpkin puree to the mixture and beat until it comes together in a ball.
• In a separate bowl, add remaining 1/2 can pumpkin puree. Whisk in 4 eggs, 1/4 cup oil, and 1 tbsp vanilla until well combined.
• Add the egg mixture to the flour mixture in 3 additions, beating between each one.
• Spread 2 cups of batter evenly into the bottom of pan.
• Sprinkle 1 cup streusel evenly over the top.
• Spread another 2 cups batter on top and spread the best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Set remaining aside.
• Bake for 35 minutes.
• Remove from the oven and quickly sprinkle remaining streusel evenly over the top.
• Bake for another 10 minutes.
• Let the cake cool for 15-20 minutes.
• Make the icing by beating together 1/4 cup softened butter, 1 tsp vanilla, 1/2 tsp salt, 3 tbsp milk, and 2 cups powdered sugar in a medium size bowl until smooth.
• Drizzle about half the icing over the cake. Then drizzle each slice with additional icing before serving.

More Pumpkin Recipes:

• Pumpkin Cheesecake Cookies
• Pumpkin Bread
• Pumpkin Bread with Crumb Topping
• Pumpkin French Toast Casserole
• Pumpkin Roll
• Baked Pumpkin Custard Cups
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Pumpkin Cheesecake Bars
• Pumpkin Cake
• Mini Pumpkin Cheesecakes
• Pumpkin Pie Cake Bars