Pumpkin Streusel Coffee Cake – Moist Easy Fall Recipe

A piece of the Pumpkin Streusel Coffee Cake sists on a white plate with a fork and a cup next to it and more pieces on a cooling rack behind it.

5 from 1 vote

Pumpkin Streusel Coffee Cake – Moist Easy Fall Recipe

This Pumpkin Streusel Coffee Cake is exactly what I would make at the bakery. Dark with pumpkin and streusel this deeply flavored, moist easy, pumpkin coffee cake is loaded with the warm spices of fall with rivers of streusel running through it and on top. A maple glaze pulls it all together.

Prep Time45

Cook Time1

Total Time1 45

Course: Coffee Cake, Pumpkin Coffee Cake, Streusel Coffee Cake

Servings: servings

Calories: 641kcal

Author: Helen S. Fletcher

Equipment

9"x 9"x 2" baking pan

Ingredients

Streusel

1 cup brown sugar (200 grams)
1 cup cake flour (125 grams)
1/2 cup old fashioned oats (40 grams)
1 teaspoon cinnamon
1/2 cup unsalted butter, cold (114 grams or 1 stick)

Pumpkin Coffee Cake

1 1/2 cups granulated sugar (300 grams)
3/4 cup canola or vegetable oil
3 large eggs
1 1/2 cups canned pumpkin (340 grams)
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 1/4 cups all-purpose flour (315 grams)
1/2 cups chopped pecans (60 grams), optional

Maple Glaze

1 cup powdered sugar (130 grams)
3 tablespoons pure maple syrup
4 tablespoons unsalted butter (58 grams)
milk as needed

Instructions

Streusel

Place the brown sugar, all-purpose flour, oats and cinnamon in the bowl of a mixer. Mix together briefly to combine.
Cut the cold butter into pieces and add to the dry ingredients. Mix on medium until crumbs form. This may take 3 or 4 minutes. Refrigerate while preparing the coffee cake.

Pumpkin Coffee Cake

Line a 9"x9"x2" square pan with parchment paper leaving an overhang on two sides. Spray the paper and sides of the pan with a non-stick baking release. Set aside.
Preheat the oven to 325°F.
Beat the sugar and oil until combined. There may be some oil unincorporated - that's fine.
Add the eggs and mix until everything is blended.
Add the spices, salt, baking soda and baking powder to the egg mixture, Mix on low to incorporate everything.
Mix in the flour and then the pumpkin, scraping down as necessary.
Add the nuts, and finish mixing everything together.
Place half of the batter (about 650 grams) in the prepared pan. Top with half the streusel (about 230 grams). Repeat with the remaining batter and streusel.
Bake for 60 to 70 minutes until a tester comes out clean. Cool completely on a rack. Lift out of the pan with the aid of the overhanging parchment.

Maple Glaze

Combine all of the ingredients in a bowl. Stir them together vigorously until smooth. The glaze will probably be too thick. Thin with milk a teaspoon at a time until thin enough for a thick drizzle.
Drizzle over the coffee cake and allow to set up if serving the same day. If holding for a day for the flavors to meld, cover the coffee cake without the glaze. Glaze the next day.
The finished coffee cake can be stored, covered, for several days or frozen for longer storage. If freezing, freeze until hard, then wrap well in foil and freeze for up to 2 months. To thaw: unwrap and thaw in the refrigerator, then serve at room temperature.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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For the streusel I use cake flour to keep the streusel soft. All-purpose flour flour can be substituted but the texture will not be the same.

Either dark or light brown sugar can be used.

Old Fashioned Oats have more flavor and hold together better than the quick oats.

Either canola or vegetable oil can be used..

All-purpose flour is used for the coffee cake

Make sure to use real pumpkin and not pumpkin pie filling.

Pure maple syrup has a different taste and texture than pancake syrup so don't confuse the two.

There is a lot of streusel in this coffee cake It can be reduced by half if you wish

This is a tall, rich coffee cake so i cut mine it into 12 pieces.

Making this a day ahead, cooling and covering it helps the flavors blend.

Nutrition