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Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off!
Prep Time 15 mins
Course Breakfast, brunch
Servings 20


  • ¼ c butter melted
  • ¼ c vegetable oil
  • ¼ c sugar
  • ½ c brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 15 oz can pumpkin puree
  • ¼ c milk
  • 2 c flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice


  • 6 tablespoon butter melted
  • ½ c brown sugar
  • ½ teaspoon ground cinnamon
  • ¾ c flour
  • ½ c chopped pecans optional


  • 1 c powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoon milk or heavy cream


  • Preheat oven to 350°F and grease a 9x13 pan with cooking spray.
  • In the bowl of a stand mixer, mix together the butter, oil, sugar and brown sugar until well-combined.
  • Mix in the egg, vanilla, pumpkin and milk.
  • Add the flour, salt, soda, baking powder and pumpkin pie spice and stir until just combined.
  • Pour batter into prepared pan and spread it out to an even layer.
  • Next, combine all streusel ingredients in a bowl and sprinkle evenly over the batter.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out mostly clean. (A few moist crumbs is fine!)
  • In a small bowl, combine the icing ingredients and drizzle over the crumb topping.
Keyword coffee cake, pumpkin
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!