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Pumpkin Coffee Cake
4.8 from 27 votes

Pumpkin Coffee Cake

Looking for a coffee cake full of fall flavors? You’ll definitely want to try this Pumpkin Coffee Cake! Packed with pumpkin and topped with streusel and a simple icing, this is the perfect cake for snacking on alongside a cup of coffee or chai.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 -15 pieces
Course: Cake

Ingredients

FOR THE CAKE:
  • 4 large egg
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil
  • 1 15- ounce pumpkin puree canned
  • 2 teaspoons vanilla extract pure
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice homemade
  • 1 teaspoon kosher salt
FOR THE STREUSEL TOPPING:
  • ½ cup light brown sugar packed
  • ½ cup all-purpose flour
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons butter softened, unsalted
FOR THE ICING
  • 1 cup powdered sugar sifted
  • 2-3 tablespoons coffee creamer vanilla flavor

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease a 13 by 9-inch baking dish with butter or nonstick cooking spray.
FOR THE CAKE
  1. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin and vanilla until thoroughly combined. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir flour mixture into pumpkin mixture until combined. Pour into the prepared baking dish and spread into an even layer. 
FOR THE STREUSEL TOPPING
  1. In a bowl, combine the brown sugar, flour, pumpkin pie spice, and butter, and combine with a fork until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. 
  2. Remove from the oven and let cool completely on a wire rack.
FOR THE GLAZE
  1. In a bowl, combine the powdered sugar and coffee creamer until smooth. Drizzle over the cake.

Notes

  • If you do not have vanilla coffee creamer, use 2-3 tablespoons of milk and 1/4 to 1/2 teaspoon of vanilla extract in its place.