Go Back
pumpkin coffee cake recipe

Pumpkin Coffee Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 Servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups  all-purpose flour
  • 1 teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 1 1/2 teaspoons  ground cinnamon
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground cloves
  • 1/2 teaspoon salt
  • 1 (15 ounce) can  pumpkin puree
  • 1 cup  granulated sugar
  • 1/2 cup  brown sugar
  • 1/2 cup  vegetable oil
  • 2 large  eggs
  • 1 teaspoon  vanilla extract
For the streusel
  • 1/2 cup  all-purpose flour
  • 1/3 cup  brown sugar
  • 1/2 teaspoon  ground cinnamon
  • 4 tablespoons  cold butter, cubed
For the glaze
  • 1 cup  powdered sugar
  • 2 to 3 tablespoons  milk
  • 1/2 teaspoon  vanilla extract

Method
 

  1. Preheat the oven to 350°F and grease a 9-by-13-inch pan. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  2. Whisk together the pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla. Combine with the dry ingredients.
  3. Pour into the pan. Combine the streusel flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly.
  4. Sprinkle the streusel over the batter. Bake 35 to 40 minutes, until a toothpick comes out clean.
  5. Cool completely, then whisk together the glaze ingredients and drizzle over the cake before slicing.

Notes

Store covered at room temperature up to 3 days, or in the fridge up to a week. Freeze unglazed up to 2 months and glaze fresh after thawing.