This Pumpkin Spice Coffee Cake is a fun spin on my grandma's best coffee cake recipe you all love so much! Moist pumpkin coffee cake topped with tons of brown sugary, tender streusel crumbs and a light pumpkin spice glaze!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Breakfast, Cakes
Cuisine: American
Ingredients
3cupsall-purpose flour
1¼cupsgranulated white sugar
1¼cupsbrown sugarI used light brown sugar
1½tspbaking soda
1½tspbaking powder
4tsppumpkin pie spicedivided
1/2tspsalt
1cupvegetable oil
1cuppumpkin pureePURE pumpkin, not pumpkin pie filling
1/2cupbuttermilk
1egglightly beaten
1tspvanilla extract
For the Glaze:
2cupsconfectioners' sugarsifted
4Tbsppumpkin spice coffee creamer
1/2tspvanilla extract
Instructions
Preheat oven to 350° degrees F. Liberally grease a 13x9" rectangular light metal baking pan with cooking spray; set aside.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and 3 teaspoons of the pumpkin pie spice, stirring together. Add in the vegetable oil and stir to combine until mixture becomes moistened and crumby. Reserve 2 heaping cups of crumbs aside in a separate bowl.
To the original bowl, add in the pumpkin puree, buttermilk, lightly beaten egg, remaining 1 teaspoon pumpkin pie spice and vanilla extract and stir until just barely combined; some lumps in the batter is okay.
Pour the pumpkin cake batter into the prepared baking pan. Evenly sprinkle handfuls of the reserved crumb mixture over the pumpkin batter until completely and evenly coated with crumb.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. After baking, prepare your glaze by whisking together the confectioners' sugar, pumpkin spice coffee creamer and vanilla extract in a medium bowl. Drizzle the glaze over the warm cake. Let stand for 15 minutes before cutting into squares.
Notes
I used CoffeeMate pumpkin spice coffee creamer. If you do not have this, milk works fine.