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Best Brown Sugar Pumpkin Coffee Cake with Easy Streusel

A moist pumpkin coffee cake with a brown sugar cinnamon streusel layer, crumb topping, and simple vanilla icing.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted
For the pumpkin cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
For the icing
  • 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
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 fork for streusel
  • 1 spatula for spreading batter
  • 1 wire rack for cooling

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, stir together the flour, brown sugar, cinnamon, and salt for the streusel. Add the melted butter and mix with a fork until crumbly clumps form. Set aside.
Make the pumpkin cake batter
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  2. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the pumpkin puree, sour cream, and vanilla extract until combined.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
Assemble and bake
  1. Spread half of the batter into the prepared pan.
  2. Sprinkle half of the streusel evenly over the batter.
  3. Carefully spread the remaining batter on top, then finish with the remaining streusel.
  4. Bake for 35 to 40 minutes, until the top is set and a toothpick inserted into the cake comes out with a few moist crumbs.
Finish with icing
  1. Cool the cake in the pan for 20 minutes, then lift it out onto a wire rack.
  2. Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  3. Drizzle the icing over the slightly warm or cooled cake, then slice and serve.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Do not overmix the batter after adding the flour. Check doneness in the cake portion rather than the streusel layer. Store cooled cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.