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pumpkin coffee cake
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4.75 from 8 votes

Pumpkin Coffee Cake with Cinnamon Topping

pumpkin coffee cake topped with a cinnamon butter streusel and drizzled with a homemade sugar glaze. Fall in every bite!
Course Dessert
Cuisine Cake
Keyword banana, coffee cake, sheet cake, pumpkin cake
Servings 9 squares
Author Molly Murphy

Ingredients

For the Cinnamon Topping:

  • ¼ cup light brown sugar packed
  • ⅔ cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons unsalted butter cold

For the Pumpkin Cake:

  • ⅔ cup granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cardamom
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
US Customary - Metric

Instructions

Make the Cinnamon Spiced Topping:

  • In a mixing bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon, and salt.
    ¼ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, Pinch of salt
  • Add the cold butter. Using your hands or a pastry cutter, combine the mixture until it forms a shaggy texture with no visible flour streaks.
    5 tablespoons unsalted butter
  • Set aside. This topping can be made ahead of time and stored in an airtight container for up to 5 days.

Prepare the Cake:

  • Preheat your oven to 350°F. Spray the bottom of an 8x8 metal pan, line with parchment paper, and spray again. If needed, use metal binder clips to hold down the sides of the parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cardamom, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
    1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon pumpkin pie spice
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and eggs on medium speed until light and fluffy, about 5 minutes.
    ⅔ cup granulated sugar, ½ cup light brown sugar, 3 large eggs, ¼ teaspoon ground cardamom, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¾ teaspoon salt
  • Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds.
    ½ cup vegetable oil, 1 teaspoon pure vanilla extract
  • Add the pumpkin purée and mix on low speed until combined, about 30 seconds more.
    1 cup pumpkin purée
  • With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

Assemble and Bake:

  • Pour the pumpkin batter into the prepared 8x8 pan. Use the back of a spoon to smooth the batter evenly.
  • Evenly sprinkle the cinnamon topping over the pumpkin cake batter.
  • Bake for 35-38 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  • Let the cake cool completely in the pan.

Finish and Serve:

  • When ready to serve, mix 1 cup of powdered sugar with 3 tablespoons of milk to create a glaze. Drizzle over the cooled cake.