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Best Brown Sugar Pumpkin Coffee Cake with Easy Streusel

A moist pumpkin coffee cake made with brown sugar, topped with buttery streusel and a simple vanilla glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin coffee cake
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree plain, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
For the easy streusel
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted
For the glaze
  • 3/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Equipment

  • 1 8-inch square baking pan lined with parchment
  • 2 mixing bowls
  • 1 whisk
  • 1 fork for streusel
  • 1 spatula

Method
 

Prepare the pan and streusel
  1. Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, mix the streusel flour, brown sugar, cinnamon, and salt. Stir in the melted butter with a fork until moist crumbs form. Set aside.
Make the cake batter
  1. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  2. In a separate bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs, pumpkin puree, vanilla, and milk, and whisk until combined.
  3. Add the wet ingredients to the dry ingredients and stir gently just until no dry streaks remain. Do not overmix.
  4. Spread the batter evenly into the prepared pan and sprinkle the streusel over the top.
Bake and finish
  1. Bake for 38 to 42 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  2. Cool the cake in the pan for 20 minutes, then lift it out and cool until just warm or fully cooled.
  3. Whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle over the cake, let set briefly, then slice and serve.

Notes

Do not overmix the batter for the most tender crumb. Use plain pumpkin puree, not pumpkin pie filling. If the streusel feels too wet, mix in a little extra flour. Cool before glazing so the glaze stays visible on top.