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Delicious Pumpkin Spice Coffee Cake with Streusel perfect for Thanksgiving

Pumpkin Spice Coffee Cake with Streusel

This delightful pumpkin spice coffee cake features a moist, tender crumb infused with warm spices and topped with a buttery, crumbly streusel. An optional sweet glaze adds an extra touch of indulgence, making it perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
Calories 380 kcal

Equipment

  • Medium bowl
  • Pastry blender (or fingers)
  • Oven
  • 9x13 inch baking pan
  • Large bowl
  • Whisk
  • Spatula
  • Wire rack
  • Toothpick

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

For the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup lightly packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter 1 stick, cubed

Optional: For a Simple Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

Making the Streusel Topping

  • In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel.
  • Add the cold, cubed butter and use your fingers or a pastry blender to mix it into the flour until coarse crumbs with some pea-sized butter pieces remain.
  • Refrigerate the streusel topping while you prepare the cake batter.

Preparing the Pumpkin Spice Cake Batter

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until there are no lumps.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until the mixture is smooth.
  • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined; avoid overmixing.
  • Pour the cake batter into the prepared baking pan and spread it evenly.

Assembling and Baking Your Pumpkin Spice Coffee Cake with Streusel

  • Evenly sprinkle the chilled streusel topping over the cake batter in the pan.
  • Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
  • If using the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the slightly warm or cooled cake.

Notes

Ensure not to overmix the cake batter to keep it tender. For best results, allow the cake to cool completely before slicing, especially if adding the optional glaze.