Pumpkin Coffee Cake with Streusel & Maple Cream Cheese Icing

Moist pumpkin coffee cake with a buttery streusel topping and tangy maple cream cheese icing. It's the perfect fall baking recipe for pumpkin season!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings pieces

Calories 590kcal

Equipment

mixing bowls
whisk
9x13 inch baking pan
Rubber spatula or mixing spoon

Ingredients

Streusel Topping

2 cups all purpose flour
1 cup brown sugar packed
½ cup granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 ¼ cups butter melted and cooled

Cake

2 ¼ cup all purpose flour spooned and leveled
1 cup brown sugar
½ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
½ cup butter softened
1 15 ounce can pumpkin purée, not pumpkin pie filling
2 eggs room temperature
½ cup buttermilk you can use regular milk
¼ cup light olive oil you can also use vegetable oil
1 tablespoon pure vanilla extract

Cream Cheese Icing

4 oz cream cheese softened
2 tablespoons butter softened
2 cup powdered sugar
1 teaspoon pure vanilla extract
2 –3 tablespoons milk adjust for desired consistency
1 tablespoons maple syrup

Get Recipe Ingredients

Instructions

Prep: Heat oven to 350°F (180°C). Grease a 9x13-inch baking pan (or line with parchment for easy removal).
Make streusel: In a large bowl, mix flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in melted and cooled butter and mix until it looks like wet sand. Set aside.
Mix dry ingredients for cake: In a medium bowl, whisk flour, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Prepare wet ingredients: In a large mixing bowl, add butter, pumpkin purée, eggs, buttermilk, oil, and vanilla. Mix until combined.
Combine cake batter: Gradually add dry ingredients into wet mixture, mixing until just combined (do not overmix). Batter will be thick.
Assemble: Spread half the batter into prepared pan. Sprinkle with ⅓ of the streusel. Spread remaining batter over the top (it’s thick so spread gently). Add remaining streusel evenly over the top.
Bake: Bake 45–50 minutes, or until a toothpick inserted in the center comes out without wet batter on it. Let cool for at least 15-20 minutes before icing and serving.
Make Icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, maple syrup, and milk a tablespoon at a time until desired consistency is reached. Drizzle over cooled coffee cake and enjoy! You can either drizzle over individual pieces or the whole cake.

Notes

I used a glass baking pan. If you use a metal one, your bake time may be shorter so check the recipe earlier than suggested!
Make sure you use plain pumpkin purée, not pumpkin pie filling (which has added sugar/spices).
Storage: Store covered at room temp for 2 days, or refrigerate for up to 5 days. Freezes well without icing.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition