Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!
Yesterday I tried a new recipe for Pumpkin Streusel Coffeecake… wow! It was so easy to make, and begs you to cut a slice out of it when it’s done! Well… maybe it didn’t actually BEG, but it did taunt me a bit.
Pumpkin streusel coffeecake would be a perfect Thanksgiving morning treat to offer your family or holiday house guests. Warm spices like cinnamon, nutmeg, ginger and cloves help to season the pumpkin batter well. Once topped with a buttery streusel and cinnamon icing, this is one fabulous coffeecake!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
What Am I Going To Do With TWO Coffeecakes?
Since this pumpkin streusel coffeecake recipe makes TWO, perhaps you will be inspired to keep one for your family and give the other one away. Maybe a friend or neighbor might need someone to surprise or encourage them this time of year. The recipe itself is amazingly EASY, doesn’t require a lot of ingredients and will definitely be a big hit when you serve it or give it to a friend!
Making Pumpkin Streusel Coffeecake
Here’s a few pictures I took while making these delicious coffeecakes! Dust and flour two 8″ cake pans. Place a piece of parchment paper on the bottom of each pan. This will help make cake removal easier.
Here are the ingredients for pumpkin streusel coffeecake ready to mix together…
Pour the pumpkin streusel coffeecake batter evenly into both cake pans.
Make The Streusel Topping
Streusel ingredients ready to be mixed together. The ingredients include butter, brown sugar, cinnamon, etc.
Once combined, the crumbly topping is ready to go on top of the pumpkin streusel coffeecake batter.
Here is the batter, topped with the streusel. The coffeecakes are now ready to bake in the oven!
Glazing The Coffeecake
While the pumpkin streusel coffeecakes are baking, mix up the cinnamon icing in a small bowl.
Once you have removed the coffeecakes from the oven. Let them cool down for a few minutes, then carefully remove from pans to a wire rack. Place the coffeecake onto wire racks. For easier cleanup I recommend placing parchment paper underneath the racks. Drizzle each coffeecake with cinnamon icing. The parchment paper should catch any drips.
Time To EAT!
After the icing has firmed up, cut a big slice of pumpkin streusel coffeecake, and grab a fork! Serve, and enjoy every bite of this flavor-filled delicious coffeecake!
As I always say, “I hope you’ll give this recipe a try”. I’m sure you will really enjoy this wonderful tasting pumpkin streusel coffeecake! Have a GREAT day.
Looking For More COFFEECAKE Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful coffeecakes you’ll enjoy, including:
- Crescent Roll Coffeecake
- Triple Berry Streusel Coffeecake
- Banana Crumb Cake
- Old-Fashioned Crumb Coffeecake
Interested In More Recipes?
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Recipe Source: http://www.shugarysweets.com/2012/10/pumpkin-coffee-cake-with-cinnamon-struesel#_a5y_p=1490662
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1/2 cup unsalted butter , softened
- 1 1/2 cup granulated sugar
- 1 can (15oz) pure pumpkin
- 3 eggs
- 2 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp unsalted butter , melted
- 1 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 3 Tbsp milk
- Preheat your oven to 350 degrees.
- Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.
- Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.
- Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.
- Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).
- Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.
- To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.
- While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!
Here’s one more to pin on your Pinterest boards!
Absolutely delicious. Used 13 x 9 pan. Doubled streusel. Halved glaze. Loved the serious pumpkin spice flavor. Cake was dense and moist.
Made this today..turned out delicious. Made two changes. Used about 1/3 less of the confectioner icing but doubled the streusel. For the streusel I didn’t melt the butter I just worked cold chunks in with pastry blender to make topping more crumbly .
Good morning, Kim… thank you for writing! Glad you enjoyed the coffeecake. Hope you have a great day.