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Pumpkin Streusel Coffee Cake

Delicious Pumpkin Streusel Coffee Cake Recipe finished dish

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Indulge in the delightful flavors of pumpkin spice and buttery streusel with this moist and comforting coffee cake. Perfect for breakfast or as a sweet treat, this cake combines the warmth of spices with a rich pumpkin base, topped with a crunchy streusel and a sweet glaze.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)
  • 1/2 cup powdered sugar (for glaze)
  • 12 tablespoons milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add vanilla extract and eggs one at a time, beating well after each addition. Mix in pumpkin puree.
  3. In a medium bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda.
  4. Gradually add dry ingredients to wet ingredients, mixing just until combined. Spread batter evenly in prepared baking pan.
  5. In a small bowl, combine brown sugar, flour, and cinnamon for streusel topping. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over batter.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in pan on a wire rack.
  7. In a small bowl, whisk together powdered sugar, milk, and vanilla extract for glaze. Drizzle over cooled coffee cake before serving.

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