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Pumpkin coffee cake with vanilla glaze has brown sugar pecan streusel in two places: a layer baked through the middle and more crumbs across the top. The cake is soft and spiced with pumpkin pie spice, and a vanilla glaze goes over the whole pan. It bakes in an 8-by-8-inch dish and makes about nine nice-sized squares. Set it out with a pot of coffee for a fall brunch or a slow Saturday morning.
I have a little problem with streusel…I want to put it on pretty much everything. Don’t you think almost every dessert could be made better with a yummy brown sugar streusel on top?!!
This pumpkin coffee cake reminds me of an old-fashioned cinnamon coffee cake. It’s simple in ingredients and easy to make. This is a great recipe to make when you’re having a friend over for coffee, or maybe a new Thanksgiving breakfast tradition.
Testing results for pumpkin coffee cake
- I’ve made this in different-sized dishes, and I think the 8×8 is the perfect size. The coffee cake comes out just thick enough to make generous pieces. Bigger dishes made it too thin.
- We tried the coffee cake with all the streusel piled on top, and while it is good that way and a little easier to make, we preferred the layered version. The layers add more flavor complexity.
I hope you make this recipe. I think you’ll love it!
Why pumpkin coffee cake batter should be thick
This pumpkin streusel coffee cake starts with a batter that’s thick on purpose. A thick batter holds the middle layer of pecan streusel where you put it and keeps the top crumbs from sinking into the cake as it bakes. Every square you cut has a ribbon of streusel through the center and more on top.
Stir in the dry ingredients only until they’re combined. Don’t worry if the batter is too thick. I promise it’s not!
Spread half of the batter in the dish and sprinkle half of the streusel over it. Add the rest of the batter evenly over the top, then finish with the remaining streusel.
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Tools for a layered coffee cake
This coffee cake bakes in one 8-by-8-inch baking dish, and you mix the batter in a large mixing bowl. A sheet of parchment in the dish is optional.
Use plain puree, not pie filling
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card.
Everything on the ingredient list is ordinary pantry baking plus a cup of pumpkin puree, so there’s a good chance you can bake it today without a trip to the store.
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and this recipe measures the sugar and spice for plain puree.
Pumpkin pie spice: One teaspoon in the batter gives this pumpkin spice coffee cake its flavor. The streusel gets a teaspoon of cinnamon of its own, so both layers taste spiced.
Vanilla glaze: It’s powdered sugar and milk with half a teaspoon of vanilla extract. Add a splash of maple extract if you want to change up the flavor.
A pumpkin coffee cake breakfast spread
Cut the cake into squares and set them out with a pot of coffee, and half the breakfast for a house full of weekend guests is done. My overnight breakfast casserole with sharp cheddar goes together the night before and bakes at the same temperature.
Baked cheese grits made with extra-sharp cheddar add something savory to the table. My oven-baked bacon with brown sugar and cayenne cooks on one sheet pan while you set everything out.
Feeding a bigger crowd? My 9-by-13-inch pumpkin crumb cake made with sour cream serves twelve. Bake either one on the first cool weekend of fall or for Thanksgiving morning while everyone gathers, and start a breakfast tradition of your own.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
➡️➡️➡️ Cooking from your phone? Members of The Red Clay Society read every recipe on the site with NO ADS, plus they get The Red Clay Journal, The Red Clay Kitchen cookbook, and The Front Porch, our member community.
Pumpkin Coffee Cake Recipe
Ingredients
Streusel
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ½ cup pecans, chopped
Cake
- 1 cup pumpkin puree
- ½ cup unsalted butter, melted
- 2 eggs
- 2 cups all-purpose flour
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Vanilla Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with cooking spray or line it with parchment paper, and set it aside.
- For the streusel, combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 cup unsalted butter, melted. Mix until crumbles form, then add 1/2 cup pecans, chopped and set aside.
- In a large mixing bowl, beat together 1 cup pumpkin puree, 1/2 cup unsalted butter, melted, and 2 eggs until well combined.
- Add 2 cups all-purpose flour, 1/2 cup brown sugar, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Mix until just combined.
- Add half of the batter to the baking dish and spread it evenly, then sprinkle half of the streusel over it. Add the rest of the batter evenly over the top, then sprinkle with the remaining streusel.
- Bake at 350 degrees F for 40 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let the cake cool for 1 hour.
- Mix together 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled cake and serve.
Notes
- Store in an airtight container on the counter for 3 to 4 days, or freeze for up to 3 months.
