The Brown Sugar Streusel Pumpkin Coffee Cake is a quintessential autumn dessert that exudes the coziness of the season with its warm spices and pumpkin flavor. The cake is soft and moist, the streusel is sweet and crunchy, and the cream cheese icing adds a creamy and tangy finish that ties everything together beautifully.
For the Brown Sugar Streusel:
- 1/2 cup salted butter, melted and cooled
- 3/4 cup light brown sugar
- 1/2 tbsp cinnamon
- 1 1/4 cup all-purpose flour
For the Pumpkin Cake:
- 1/2 cup salted butter, room temperature
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
For the Cream Cheese Icing:
- 2 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract or vanilla bean paste
Baking Your Coffee Cake:
- Prepare the streusel and set aside.
- Cream the butter and sugar, then add eggs, vanilla, and pumpkin.
- Combine the dry ingredients, then mix into the wet ingredients.
- Spread the batter in a pan, top with streusel, and bake.
- Cool the cake, then prepare the icing.
- Drizzle the icing over the cooled cake.
This Brown Sugar Streusel Pumpkin Coffee Cake is perfect for a lazy Sunday morning, a family gathering, or simply as an afternoon snack with a cup of coffee. Share this recipe with friends and family, and bookmark our page for more delightful recipes that capture the spirit of the season. Enjoy the melding of pumpkin, spices, and sweet icing in every bite!
