Moist pumpkin coffee cake crowned with cinnamon streusel and vanilla drizzle—perfect for cozy brunch.

Scale

Cake:

2 c flour

1 ½ tsp cinnamon

1 ½ tsp pumpkin pie spice

½ tsp salt

2 tsp baking powder

½ c unsalted butter, softened

1 large egg

1 tsp vanilla

⅓ c whole milk

½ c brown sugar

¼ c white sugar

1 c pumpkin puree

Streusel Topping:

½ c flour

¼ c unsalted butter, cubed, cold

½ tsp cinnamon

½ c brown sugar

Icing:

1 c powdered sugar

1 tsp melted butter

1–2 T milk

½ tsp vanilla

1. Preheat oven to 350°F. Whisk flour, baking powder, salt, cinnamon, and pumpkin spice; set aside.

2. Cream butter with brown and white sugars until fluffy. Beat in egg, milk, and vanilla. Mix in pumpkin.

3. Fold dry ingredients into wet until just combined. Spread batter into greased 9×9-inch pan.

4. For streusel, combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.

5. Bake 27–32 minutes until golden and a toothpick comes out clean. Cool 10 minutes.

6. Whisk icing ingredients; drizzle over warm cake. Serve warm or at room temperature.

7. Store airtight at room temperature 3 days or refrigerate up to 7 days.

Double recipe for a crowd by baking in a 9×13-inch pan (35–40 minutes).

Freeze cooled slices up to two months; thaw and warm before serving.

Keywords: pumpkin coffee cake,cinnamon streusel coffee cake