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3.9 from 855 votes

Pumpkin Coffee Cake with Streusel

This Pumpkin Coffee Cake isn't quite like your standard cake, because we packed in as much pumpkin as possible to make it more of a cross between our favorite pumpkin pie and a delicious cake. The result is a very moist, dense cake that's absolutely loaded with a thick layer of huge chunks of streusel.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12 pieces
Calories: 714 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For the streusel
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter melted
  • 2 1/2 cups flour
For the cake
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup brown cup sugar
  • 1/2 cup granulated sugar
  • 1 cup butter, room temperature
  • 2 large eggs
  • 2 ounce cans pumpkin puree
For the icing
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

To make the streusel:
    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
  3. Stir in the flour. Set aside while you prepare the cake batter.
To make cake:
  1. Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
  2. Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
  3. Beat in the eggs and pumpkin until just combined.
  4. Add the pumpkin mixture to the flour mixture and stir until just combined.
  5. Spread cake batter into prepared pan.
  6. Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience.
  7. Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.
  8. Cool completely.
To make the glaze:
  1. Whisk together the powdered sugar and milk to make the glaze. Drizzle over the top before serving.

Notes

  • This recipe produces a very dense cake, much like a cross between cake and a pumpkin pie. If you'd prefer a traditional cake crumb, reduce the pumpkin to 1 can.
  • If you'd like more pumpkin spice, swap the cinnamon in the cake for pumpkin pie spice.
  • Because this cake is so moist, you'll want to store it in the fridge if you're keeping it for longer than a day. It should last in the fridge for 5-6 days. 

Nutrition Information

Serving 1piece Calories 714kcal (36%) Carbohydrates 101g (34%) Protein 8g (16%) Fat 32g (49%) Saturated Fat 20g (100%) Cholesterol 108mg (36%) Sodium 420mg (18%) Fiber 4g (16%) Sugar 53g (106%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 714

% Daily Value*

Serving 1piece
Calories 714kcal 36%
Carbohydrates 101g 34%
Protein 8g 16%
Fat 32g 49%
Saturated Fat 20g 100%
Cholesterol 108mg 36%
Sodium 420mg 18%
Fiber 4g 16%
Sugar 53g 106%

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