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5.0 from 9 votes

Pumpkin Coffee Cake with Cinnamon Struesel

Moist, delicious Pumpkin Coffee Cake piled high with a sweet Cinnamon Steusel and cinnamon glaze. Easy recipe with freezer friendly options too!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 16 servings
Calories: 298 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Cakes:
  • ½ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 can pure pumpkin puree 15 ounce
  • 3 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
For the Struesel:
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter melted
For the Icing:
  • 1 ½ cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 3 Tablespoons skim milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper. Set aside.
  2. In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter evenly into two cake pans.
  3. For the struesel, mix the ingredients together with a fork. Sprinkle over batter. Bake cakes in a 350 degree oven for 30-35 minutes, until toothpick comes out clean.
  4. Remove from oven and cool 10 minutes in pan. Remove to a wire rack and cool completely.
  5. For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cakes and allow to set, about 30 minutes. ENJOY!

Notes

  • Be sure to use canned pumpkin puree, NOT pumpkin pie filling. There is a difference!
  • To add extra flavor, this maple pumpkin coffee cake is ridiculously wonderful.
  • As you combine the streusel mixture, blend with a fork until crumbs form. Spread evenly over the batter!
  • Sprinkle some toasted pecans on top if you want a little crunch!
  • STORAGE: store cooled cake in airtight container at room temperature. Or freeze for up to three months. Thaw overnight.
  • Spice: Swap out the nutmeg, ginger, and cloves for 1 1/2 teaspoon pumpkin pie spice mix

Nutrition Information

Calories 298kcal (15%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 54mg (18%) Sodium 191mg (8%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 54mg 18%
Sodium 191mg 8%
Fiber 1g 4%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.