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Pumpkin Coffee Cake with Streusel & Maple Cream Cheese Icing

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This Pumpkin Coffee Cake with Streusel and Maple Cream Cheese Icing is the ultimate fall treat — soft, moist, and warmly spiced with pumpkin, cinnamon, and brown sugar. The buttery streusel adds a delightful crunch, and the maple cream cheese drizzle gives a creamy, tangy finish that makes every bite irresistible.

Ingredients

Streusel Topping:

2 cups all-purpose flour

1 cup brown sugar (packed)

½ cup granulated sugar

1 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1¼ cups butter (melted and cooled)

Cake:

2¼ cups all-purpose flour (spooned and leveled)

1 cup brown sugar

½ cup granulated sugar

1 tablespoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon pumpkin pie spice

½ cup butter (softened)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

2 eggs (room temperature)

½ cup buttermilk (or milk)

¼ cup light olive oil (or vegetable oil)

1 tablespoon pure vanilla extract

Cream Cheese Icing:

4 oz cream cheese (softened)

2 tablespoons butter (softened)

2 cups powdered sugar

1 teaspoon pure vanilla extract

2–3 tablespoons milk (adjust for consistency)

1 tablespoon maple syrup

Instructions

  1. Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan. Line with parchment paper if desired for easy removal.
  2. Make the Streusel: In a large bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Pour in melted butter and mix until the texture resembles wet sand. Set aside.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. Prepare Wet Ingredients: In a large mixing bowl, combine softened butter, pumpkin purée, eggs, buttermilk, oil, and vanilla extract. Mix until smooth and well combined.
  5. Combine Batter: Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
  6. Assemble the Cake: Spread half of the batter into the prepared pan. Sprinkle one-third of the streusel evenly on top. Add the remaining batter and finish with the remaining streusel.
  7. Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15–20 minutes.
  8. Make the Icing: In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, maple syrup, and enough milk to reach desired consistency.
  9. Finish and Serve: Drizzle maple cream cheese icing over the cooled cake before slicing and serving.

Notes

For a nutty twist, add chopped pecans or walnuts to the streusel topping.

Substitute part of the milk in the icing with maple syrup for a stronger maple flavor.

The cake can be baked as muffins for a quicker breakfast option.

Use homemade or canned pumpkin purée, but make sure it’s not pumpkin pie filling.

Store covered at room temperature for up to 2 days, or refrigerate up to 5 days.

Freeze (without icing) for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-coffee-cake-with-streusel-maple-cream-cheese-icing/