Pumpkin Coffee Cake

Call me basic but I love pumpkin, especially in my baked goods! You’ll fall in love (pun intended) with this pumpkin coffee cake!

This pumpkin coffee cake is super moist, has a crisp oaty streusel, and a light and sweet glaze. Its super simple to make and looks so pretty!



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    For Streusel:
  • ¼ cup butter, cold
  • 5 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ cup flour
  • ¼ cup old fashioned oats
    For Cake:
  • 1 ¾ cups canned pumpkin (1-15 ounce can)
  • 2 eggs
  • ½ cup oil
  • 1 teaspoon vanilla
  • 1/3 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ teaspoons pumpkin pie spice
  • 2 cups flour
    For Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon milk


  1. Preheat oven to 350 degrees Fahrenheit. Mix together flour, salt, baking soda, baking powder, and pumpkin pie spice—set aside. Whisk together pumpkin, oil, vanilla, sugars, and eggs for 2 minutes until smooth. Add in dry ingredients until just incorporated—do not over mix. Pour into a greased 9” round pan.
  2. Take the cold butter and either using knives or a pastry cutter cut cold butter into the flour until you have a shaggy meal. Then mix in sugar, salt, oats, and cinnamon. Sprinkle over top of cake batter. Bake for 37-42 minutes.
  3. Cool cake and then prepare the glaze. Whisk together powdered sugar and milk, drizzle over top of cake. Slice and serve.

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