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Best Brown Sugar Pumpkin Coffee Cake with Easy Streusel

A moist pumpkin coffee cake topped with buttery brown sugar 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: 375
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 1 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 pumpkin coffee cake
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
For the easy 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
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 fork for streusel
  • 1 spatula

Method
 

Prepare the pan and streusel
  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and line with parchment if desired.
  2. In a medium bowl, stir together the streusel flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until crumbly. Set aside.
Make the batter
  1. In a separate bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  2. In a large bowl, whisk the oil, brown sugar, and granulated sugar until smooth. Add the eggs, pumpkin puree, vanilla, and milk, and whisk until fully combined.
  3. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
Assemble and bake
  1. Spread the batter evenly into the prepared pan.
  2. Sprinkle the streusel evenly over the batter, breaking up any very large clumps.
  3. Bake for 38 to 42 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  4. Cool the cake in the pan for at least 20 minutes.
Glaze and serve
  1. In a small bowl, stir together the powdered sugar, 1 1/2 tablespoons milk, and vanilla. Add more milk if needed for a thick but pourable glaze.
  2. Drizzle the glaze over the slightly warm or cooled cake. Slice and serve.

Notes

Measure flour carefully for a tender crumb. Use thick pumpkin puree, not pumpkin pie filling. Do not overmix the batter. If desired, skip the glaze for a less sweet finish.