Pumpkin Coffee Cake

Pumpkin coffee cake is a moist pumpkin spice cake topped with crumb topping and a sweet vanilla glaze. It's the ultimate fall bake for breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 471kcal

Author Kate @ I Heart Eating

Equipment

9 inch round cake pan

Ingredients

Crumb topping

⅓ cup granulated sugar
⅓ cup light brown sugar
1 teaspoon ground cinnamon
½ cup unsalted butter melted
1 ½ cups all purpose flour

Cake

6 tablespoons unsalted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
⅔ cup pumpkin puree
⅓ cup plain Greek yogurt
1 ⅔ cups all purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt

Icing

1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease a 9-inch round baking pan with nonstick spray. Set aside.
Make the crumb topping by stirring together the sugar, brown sugar, and cinnamon.
⅓ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon
Add melted butter and flour. Mix again until combined. Set aside.
½ cup unsalted butter, 1 ½ cups all purpose flour
To make the cake, add the butter and sugar to a stand mixer, fitted with the paddle attachment. Beat for 4-5 minutes, or until light and fluffy.
6 tablespoons unsalted butter, ¾ cup granulated sugar
Add eggs one at a time, beating until combined after each addition.
2 large eggs
Beat in vanilla, pumpkin, and Greek yogurt.
1 teaspoon vanilla extract, ⅔ cup pumpkin puree, ⅓ cup plain Greek yogurt
Add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix in just until combined.
1 ⅔ cups all purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
Scoop batter into the prepared baking pan.
Crumble the topping in an even layer over the top.
Place the pan on a baking sheet and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before making the icing.
In a small bowl, whisk together powdered sugar, milk, and vanilla.
1 cup powdered sugar, 2 tablespoons milk, ¼ teaspoon vanilla extract
Drizzle on top of the cake.

Notes

Butter: You can substitute an equal amount of salted butter and omit the salt.

Brown sugar: Dark brown sugar will also work.

Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.

Greek yogurt: You can use whole milk, 2%, or fat-free Greek yogurt.

Pumpkin pie spice: You can make homemade pumpkin pie spice blend with this recipe.
Nutrition values are estimates.

Nutrition