Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe

If you’re in the mood for something cozy, sweet, and bursting with fall flavors, you’re going to love making my Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe. I absolutely love how this cake pulls together—the soft pumpkin-infused layers, the crunchy cinnamon-spiced streusel, and that creamy vanilla drizzle on top really take it over the edge. Whether you’re baking for a weekend brunch, a holiday gathering, or simply to enjoy with your afternoon coffee, this cake is a total crowd-pleaser and so worth the little effort. Let me share everything you need to know to nail this recipe perfectly!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe plays an important role in the final texture and flavor. I always recommend using fresh spices and real butter to get that rich taste and perfect crumb.

• All-purpose flour: Make sure to spoon and level your flour for accurate measuring; it keeps the cake tender yet structured.
• Brown sugar: Adds moisture and depth of flavor to the streusel topping—don’t swap it out unless you have to!
• Granulated sugar: Balances sweetness in both the streusel and cake layers.
• Kosher salt: Essential for enhancing all the flavors; reduce slightly if you only have table salt.
• Cinnamon & pumpkin pie spice: The soul of this recipe, bringing warm, cozy spice notes that scream fall.
• Butter: Use melted for the streusel and softened (but cool) for the cake to create contrasting textures.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best consistency and flavor.
• Eggs: Ensure they’re large and at room temperature to help the batter emulsify nicely.
• Vegetable oil: I love using light-flavor olive oil—it helps keep the cake moist without a heavy taste.
• Vanilla extract: Adds a lovely aroma and rounds out the sweetness in both the cake and glaze.
• Milk: Just a bit for the glaze to get it to the perfect drizzling consistency.
• Powdered sugar: Key for that luscious, smooth vanilla drizzle you’re going to love.

Variations

One of the best things about this Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe is how easy it is to tweak so that it suits what you love or have on hand. I’ve tried a few versions myself, and I always encourage a little experimentation!

• Nutty Upgrade: I often sprinkle chopped pecans or walnuts into the streusel topping for extra crunch and a toasty flavor.
• Dairy-Free Option: Swap butter for coconut oil, and use a dairy-free milk in the glaze to make this recipe dairy-free—I’ve done this with great results!
• Spice Level: Feel free to adjust the pumpkin pie spice and cinnamon to match your preference; sometimes I add a dash of nutmeg or ginger for an extra kick.
• Mini Muffins: I’ve had great success baking this batter as muffins—just shorten baking time and you get a perfect grab-and-go treat.

How to Make Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe

Step 1: Prepare Your Streusel Like a Pro

Start by whisking together the flour, sugars, salt, cinnamon, and pumpkin pie spice for the streusel in a large bowl. Then melt your butter and pour it in. Don’t be tempted to over-mix here; you want it to look like wet sand, with some big chunks. This chunkiness is what makes that irresistible crunchy topping. If you can, pop it into the fridge while you mix up the cake batter—it helps keep the texture intact when baking.

Step 2: Mix the Dry Ingredients for the Cake

In another big bowl, whisk together the cake flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This spiced flour mix is going to give your cake layers that pumpkin spice muffin vibe we all adore!

Step 3: Combine Butter and Pumpkin into the Dry Ingredients

Chop your softened (not melting) butter and add it to the flour mixture. Then take about half the pumpkin puree and blend it in with the paddle attachment or hand mixer until it comes together. I learned that if the dough feels too dry and crumbly, adding a bit more pumpkin helps everything bind without making it gooey.

Step 4: Whisk Wet Ingredients and Combine

Using the bowl you melted butter in, whisk together the eggs, remaining pumpkin puree, oil, and vanilla. Add this gradually to the dry mixture in 3 parts, beating lightly after each addition. The batter should become fluffy but don’t overdo it—you want it light but not tough.

Step 5: Layer Cake Batter and Streusel in the Pan

Spread about 2 cups of batter into your greased 9×13 pan, then sprinkle a cup of streusel over the top (break up any big chunks with your hands). Repeat this layering two more times, ending with streusel last. Save some streusel for the final topping after the initial baking. This layering creates the dreamy texture experience I obsessed over the first time I made it.

Step 6: Bake and Add Final Streusel

Bake at 350°F for 35 minutes. Here’s where you need to move quickly: remove the pan, sprinkle the remaining streusel evenly over the top (especially on any high spots in the cake), then put it right back in the oven. This last streusel burst is what creates that irresistible crunchy crown. Bake another 10-15 minutes until a toothpick comes out clean and the cake doesn’t jiggle.

Step 7: Make the Vanilla Drizzle and Finish

While the cake cools slightly, beat softened butter, vanilla, salt, milk, and powdered sugar until silky smooth. Adjust milk drop by drop until you get a drizzly consistency. Drizzle half the glaze over the whole cake, then save the rest to drizzle right before serving individual slices. I love this because it gives every serving a fresh vanilla pop!

How to Serve Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe

Garnishes

I like to keep garnishes simple—a light dusting of cinnamon or nutmeg works beautifully, or sprinkle some finely chopped toasted pecans or walnuts on top just before serving for extra texture. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream to really make it special.

Side Dishes

This cake pairs perfectly with a hot cup of coffee or tea. For brunch, I like serving it with fresh fruit like sliced pears or apple wedges, and even a light green salad for contrast. It also holds up well alongside savory breakfast items like scrambled eggs or bacon if you want to balance sweet and savory.

Creative Ways to Present

I’ve found that making this into a layered bundt cake or using a round cake pan topped with streusel looks stunning for holiday parties. Wrapping individual slices in parchment for gifting or arranging mini muffins on a tiered stand makes for a charming presentation, too. Trust me, it’s always a hit, no matter how you serve it!

Make Ahead and Storage

Storing Leftovers

After your cake cools to room temperature, cover it with plastic wrap or keep it in an airtight container on the counter; it stays fresh and moist for 2-3 days. I’ve left it out overnight many times without any trouble. If your kitchen is warm, pop it in the fridge to keep it safe longer.

Freezing

I once froze this coffee cake slices individually wrapped in plastic and then foil. When thawed overnight in the fridge and warmed the next day, the texture and flavor were still wonderful—almost like freshly baked!

Reheating

To warm leftovers, I microwave slices for just 10-20 seconds to bring back that just-baked softness. If you like, drizzle a little extra vanilla glaze after reheating to freshen it up and add some shine.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Streusel Topping and Vanilla Drizzle Recipe is a personal favorite because it captures everything I love about fall in one delicious bite: moist pumpkin layers, that perfect cinnamon-spiced crunch, and that silky vanilla drizzle that makes you smile with every forkful. I used to struggle finding a coffee cake recipe that felt both special and easy enough for a quick weekend bake—this one checks all the boxes, and my family absolutely goes crazy for it. I can’t wait for you to try it in your own kitchen. Trust me, it’ll become one of your go-to recipes before long!

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