Pumpkin Streusel Coffee Cake
This ultra moist Pumpkin Streusel Coffee Cake has warm fall spices, a rich buttery cinnamon streusel topping, and a silky drizzle of vanilla glaze.
Ingredients
For the Crumb Topping
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup sour cream, at room temperature
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line a 9-inch cast-iron skillet or a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with nonstick cooking spray.
- Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Pour in the melted butter and stir with a fork until large, moist crumbs form. Set aside.
- Make the Pumpkin Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add the pumpkin puree and sour cream, mixing until combined. Gradually add the dry ingredients and mix just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Spread the pumpkin cake batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the batter. Gently press a few of the larger crumbs into the batter.
- Bake for 40–48 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cake cool in the pan for about 20 minutes. Carefully lift the cake out and transfer it to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk or heavy cream, vanilla extract, and salt until smooth. Add more milk a few drops at a time if needed to reach a drizzling consistency.
- Once the coffee cake has cooled, drizzle the glaze over the top. Slice into squares and serve.