If you’re on the hunt for a cozy, comforting treat that brings all the warm flavors of fall to your kitchen, look no further than this fabulous Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe. It’s everything you want in a coffee cake: moist, tender layers infused with pumpkin and spice, topped with a buttery, crunchy streusel, and finished off with a luscious vanilla icing that adds just the right touch of sweetness. Perfect for weekend brunches, holiday gatherings, or simply elevating your afternoon coffee break, this recipe will quickly become a beloved staple you’ll want to make again and again.

A close-up view of a baked dessert in a white square dish with thick edges and handles. The dish shows one main layer that is a crumbly, golden brown topping with a rough, chunky texture. It is scattered unevenly, showing lighter patches of a white glaze drizzled across the top. The background shows blurred small orange pumpkins and a few cinnamon sticks placed nearby on a white marbled surface. The scene is bright and cozy, with warm tones highlighting the dessert's crispy topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients ensures this Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe is easy to throw together without any fuss. Each ingredient plays a vital role, from the fragrant pumpkin pie spice that brings warm autumnal flavors, to the butter that gives both the cake and streusel their tender, melt-in-your-mouth texture.

3 cups all-purpose flour: The foundation of the streusel topping, giving it that perfect crumbly texture.
1 cup brown sugar (packed): Adds deep caramel notes and sweetness to the streusel.
1/2 cup granulated sugar: Balances sweetness and helps create crunch in the topping.
1 teaspoon kosher salt: Enhances all the flavors, making each bite more vibrant.
1 tablespoon cinnamon: Provides warm spice that complements pumpkin beautifully.
1 tablespoon pumpkin pie spice: The signature seasoning mix that delivers that unmistakable fall flavor.
1 cup butter (2 sticks, melted): Binds the streusel ingredients and adds richness.
2 1/4 cups all-purpose flour: For the tender pumpkin cake batter.
1 1/2 cups granulated sugar: Sweetens the cake layers without overpowering.
1 tablespoon baking powder: Ensures the cake rises light and fluffy.
3/4 teaspoon baking soda: Works with baking powder to give the perfect crumb.
3/4 teaspoon kosher salt: Balances the sweetness in the cake.
1 tablespoon pumpkin pie spice: Repeats in the batter to layer that cozy spice flavor.
1 teaspoon cinnamon: Adds a gentle spice note to the batter.
1/2 cup butter (softened, but cool): Mixed into the cake for moisture and tenderness.
1 (15-oz) can pumpkin puree (not pumpkin pie filling, divided): The superstar ingredient delivering moist texture and rich pumpkin flavor.
4 large eggs: Bind the ingredients together and add structure.
1/4 cup vegetable oil: Adds extra moistness and keeps the cake soft.
1 tablespoon vanilla extract: Enhances sweetness and depth of flavor.
1/4 cup butter (very soft): Used in the vanilla icing for creaminess.
1 teaspoon vanilla extract: Added to the icing for that classic taste.
1/2 teaspoon kosher salt (or less if using table salt): Balances sweetness in the icing.
3 tablespoons milk: Adjusts the icing consistency to the perfect drizzle.
2 cups powdered sugar: Sweetens and thickens the vanilla icing.

How to Make Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe

Step 1: Prepare the Streusel Topping

Start by preheating your oven to 350 degrees F and greasing a 9×13-inch pan. In a large bowl, whisk together the dry ingredients for the streusel—flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Melt the butter and pour it in, stirring just enough so the mixture resembles wet sand with some big clumps. This texture is key for that signature crumbly topping, so resist the urge to overmix. Set the streusel aside or chill it if you have room in the fridge.

Step 2: Mix the Cake Batter

In another large bowl or stand mixer, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Cut the softened butter into chunks and add it to the dry mixture. Then, scoop about half the pumpkin puree right into the bowl and use the paddle attachment or beaters to combine everything into a chunky ball of dough. Add a little extra pumpkin if the mixture feels too dry to come together.

Step 3: Whisk the Wet Ingredients

In the same bowl you melted butter in earlier, whisk together the remaining pumpkin, eggs, vegetable oil, and vanilla extract until smooth and well blended. This wet mixture will add moisture and richness to your cake layers.

Step 4: Combine Wet and Dry Mixtures

Add the wet ingredients to the dough in three parts, beating after each addition until light and fluffy. The batter should be smooth but not overly mixed—just enough to bring all the flavors and textures together seamlessly.

Step 5: Assemble the Cake Layers

Spread about 2 cups of batter at the bottom of your prepared pan. Sprinkle 1 cup of the streusel evenly over it, breaking up any large pieces with your hands. Repeat these layers two more times, ending with a generous 2 cups of streusel on top. Save any leftover streusel in the fridge for a tasty topping later.

Step 6: Bake and Add the Final Streusel Layer

Bake the cake for 35 minutes, then quickly remove it from the oven to sprinkle the remaining streusel over any puffed-up areas on top. Return the pan to the oven promptly and bake for 10 to 15 more minutes, until a toothpick inserted in the center comes out clean and the cake feels firm when shaken.

Step 7: Cool and Prepare the Vanilla Icing

Let the cake cool on a wire rack for 15 to 20 minutes. To make the icing, beat very soft butter until smooth, then add vanilla, salt, milk, and powdered sugar. Whisk until silky and just the right drizzle consistency—adding milk a teaspoon at a time if needed.

Step 8: Drizzle the Icing and Serve

Drizzle the vanilla icing over the cake either all at once or just over individual portions when serving. This final touch adds a creamy sweetness that perfectly complements the spiced pumpkin and crumbly streusel.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe

The image shows a white baking dish filled with a dessert that has two layers: a moist orange-brown base layer and a thick crumbly light brown topping that looks crunchy. The topping is uneven and scattered in some parts, with a white glaze drizzled in thick lines over the top, some dripping down into the base layer. The baking dish is on a white marbled surface, with crumbs and bits of the dessert scattered near the front edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic cinnamon and pumpkin pie spice play starring roles here, but you can elevate your cake’s presentation by adding a light dusting of powdered sugar or a few toasted pecans sprinkled on top of the icing. A fresh sprig of rosemary or a pinch of ground nutmeg can also add visual appeal and subtle aroma to the serving plate.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or chai tea, emphasizing its warming spices. For a brunch spread, consider serving alongside fresh fruit like sliced pears or apples, or a dollop of whipped cream or vanilla Greek yogurt for a refreshing contrast that keeps the fall flavors bright and balanced.

Creative Ways to Present

For a crowd-pleasing centerpiece, cut the cake into mini squares and serve on a tiered dessert stand. Alternatively, transform it into an indulgent parfait by layering crumbled cake with vanilla yogurt and spiced apples in glass jars. This Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe shines in any form, so don’t be shy to try creative spins when entertaining!

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps well at room temperature for 2 to 3 days when covered tightly with plastic wrap or stored in an airtight container. If your kitchen is warm, storing it in the fridge after this period is wise to maintain freshness and prevent spoilage.

Freezing

You can freeze this coffee cake for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe container. Thaw overnight in the fridge, then warm briefly before serving to revive its freshly baked texture.

Reheating

To enjoy the cake warm as intended, microwave individual slices for 10 to 20 seconds. The gentle heat brings out the spices and softens the icing for an extra comforting bite that tastes like it just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used if cooked and pureed properly, but canned pumpkin puree is recommended for consistency and moisture content in this Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe.

Is this recipe suitable for gluten-free diets?

This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend that measures cup-for-cup as a substitute, though texture may vary slightly.

How spicy is this coffee cake?

The cake has a warm, cozy spice profile from cinnamon and pumpkin pie spice, but it is not overly spicy. The streusel and icing balance the spices with sweetness for a crowd-pleasing flavor.

Can I make the streusel topping ahead of time?

Absolutely! The streusel can be prepared a day or two in advance and refrigerated until ready to assemble your cake, which can simplify the baking process.

What’s the best way to cut and serve this cake?

Use a sharp knife and cut into squares or rectangles after the cake has slightly cooled but before it is completely cold to prevent crumbling. Serve warm with a drizzle of vanilla icing on each slice for maximum deliciousness.

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe is truly a celebration of the flavors and feelings that autumn brings. With its tender cake layers, crumbly spiced streusel, and smooth vanilla icing, it’s a dessert that feels both special and approachable. I can’t wait for you to try it and see how it becomes a beloved favorite in your home too!

Pumpkin Coffee Cake with Streusel Topping and Vanilla Icing Recipe