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Pumpkin Coffee Cake with Crumb Topping

Course: Cake
Cuisine: American
Keyword: pumpkin coffee cake with streusel topping
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 12
Calories: 832kcal
Author: Malinda Linnebur
Pumpkin Coffee Cake with Crumb Topping is an easy to make fall treat! Moist pumpkin coffee cake made with pumpkin puree, warm fall spices, and topped with a crunchy streusel.
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Ingredients

CRUMB TOPPING:

  • 12 tablespoons unsalted butter
  • 1½ cups (215g) all-purpose flour
  • 1 cup (195g) packed brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt

FILLING:

  • ⅔ cup (125g) packed brown sugar
  • 1 teaspoon cinnamon

CAKE:

  • 2½ cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 (15 ounce) (425g) can pumpkin puree (not filling)
  • 1½ cups (290g) packed brown sugar
  • ⅔ cup neutral oil
  • 2 large eggs
  • 1 tablespoon vanilla

ICING:

  • 1 cup (120g) confectioners' sugar
  • 3 tablespoons milk

Instructions

CRUMB TOPPING:

  • In a medium bowl combine all the ingredients for the crumb topping until well combined; set aside.

FILLING:

  • In a small bowl combine all the ingredients for the middle layer; set aside.

CAKE:

  • Preheat oven to 350°F (177°C). Lightly grease a 9×13 baking pan; set aside.
  • In a large bowl combine the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar. Stir in the pumpkin puree, oil, eggs, and vanilla just until combined.
  • Spread ½ of the batter in prepared baking pan. Sprinkle with filling. Carefully spread remaining batter over filling. Sprinkle with crumb topping. Very lightly press into the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool before drizzling with icing.

Notes

  1. STORAGE: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  2. FREEZER-FRIENDLY: Wrap completely cooled coffee cake in plastic wrap and then in heavy-duty foil. Freeze for up to 2 months. Thaw overnight at room temperature.
  3. Can replace store-bought pumpkin puree with 1¾ cups of homemade pumpkin puree. 

Nutrition

Calories: 832kcal | Carbohydrates: 143g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 275mg | Potassium: 263mg | Fiber: 3g | Sugar: 80g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 4mg