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Pumpkin Spice Coffee Cake

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Fluffy pumpkin cake layered with a cinnamon-streusel crumble and drizzled with vanilla glaze—this coffee cake is the ultimate fall treat to pair with your morning brew or afternoon tea.

No frosting, no fuss—just pure, spiced comfort.

Ingredients

Scale

Cake

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

2 teaspoons pumpkin pie spice

½ teaspoon cinnamon

½ teaspoon salt

1 cup pumpkin purée

½ cup vegetable oil

¾ cup brown sugar

¼ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

½ cup sour cream or Greek yogurt

Streusel Topping

½ cup brown sugar

⅓ cup all-purpose flour

1 teaspoon cinnamon

4 tablespoons cold butter, cubed

Vanilla Glaze (Optional)

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment.

In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.

In another bowl, mix pumpkin, oil, sugars, eggs, vanilla, and sour cream until smooth.

Stir dry ingredients into wet until just combined. Pour into prepared pan.

For the streusel, mix sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake for 35–40 minutes, until a toothpick comes out clean.

Let cool slightly. Drizzle with glaze if desired.

Nutrition

Find it online: https://thecomfortspoon.com/pumpkin-spice-coffee-cake/