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Cinnamon Streusel Pumpkin Coffee Cake with Vanilla Glaze

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Cinnamon Streusel Pumpkin Coffee Cake is a moist homemade pumpkin cake topped with crunchy cinnamon streusel and a sweet vanilla glaze. Made with pumpkin puree and warm fall spices, this easy coffee cake is perfect for autumn breakfasts, brunches, or a cozy treat with coffee.

  • Total Time: 45 minutes
  • Yield: 9–12 servings

Ingredients

Scale

Streusel Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted

Pumpkin Cake Batter

  • 1 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups all-purpose flour

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the pan: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides. If necessary, use binder clips to hold the parchment paper in place. Set aside.
  2. Make the streusel: In a medium bowl, combine the flour, light brown sugar, granulated sugar, and cinnamon. Mix in the melted butter. Using a fork, gently toss the ingredients until only small chunks remain. Transfer the mixture to a clean rimmed baking pan and set aside.
  3. Mix the wet ingredients: In a large bowl or stand mixer, combine the pumpkin puree, applesauce, vegetable oil, egg, and vanilla extract. Scrape down the bowl as needed.
  4. Add the dry ingredients: Mix in the granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground cloves. Add the flour and mix until just combined and no streaks remain.
  5. Assemble the cake: Transfer the batter to the prepared baking pan and spread it evenly. Sprinkle the prepared streusel topping over the batter.
  6. Bake: Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Place the cake on a wire rack and allow it to cool completely. Once the cake reaches room temperature, carefully lift it from the pan using the parchment paper overhang. Transfer it to a serving tray or platter.
  8. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  9. Glaze and serve: Drizzle the glaze over the cooled cake. Slice and serve.

Notes

  • Yield: The recipe serves 9–12 people.
  • Pan size: Use an 8-inch square baking pan lined with parchment paper, leaving an overhang to help lift the cake out.
  • Do not overmix: Mix the flour into the batter only until combined and no streaks remain.
  • Check for doneness: Bake for 30–35 minutes, checking with a toothpick inserted into the center.
  • Cool before glazing: Let the cake cool completely before adding the vanilla glaze.
  • Storage: Store leftover cake in an airtight container for up to several days.
  • Source note: The supplied recipe identifies this as an original recipe from Baked by Rachel.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/cinnamon-streusel-pumpkin-coffee-cake-with-vanilla-glaze/