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Best Brown Sugar Pumpkin Coffee Cake with Easy Streusel

A moist pumpkin coffee cake with brown sugar, a cinnamon streusel layer, crumbly topping, and simple vanilla glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 squares
Calories 314 kcal

Equipment

  • 1 8-inch square baking pan lined with parchment
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 spatula
  • 1 cooling rack

Ingredients
  

For the streusel and filling

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted

For the pumpkin coffee cake

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the easy glaze

  • 3/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions
 

Prepare the pan and streusel

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  • In a medium bowl, stir together the streusel flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until soft crumbs form. Set aside.

Make the batter

  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and creamy.
  • Add the eggs one at a time, then mix in the pumpkin puree, vanilla extract, and sour cream until smooth.
  • Add the dry ingredients to the wet ingredients and stir just until combined.

Assemble and bake

  • Spread half of the batter into the prepared pan.
  • Sprinkle half of the streusel evenly over the batter.
  • Spoon the remaining batter over the streusel and gently spread it out.
  • Top with the remaining streusel.
  • Bake for 32 to 36 minutes, until the top is golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  • Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

Glaze and serve

  • Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle the glaze over the cooled cake, then slice into 12 squares and serve.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Spoon the second layer of batter over the streusel before gently spreading to keep the layers intact. Cool completely before glazing for the cleanest drizzle. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.