Pumpkin Coffee Cake with Streusel

pumpkin coffee cake with streusel

I’m holding onto the last little bit of fall here. I’m just not ready for winter yet. Today I brought fall into my kitchen with an indulgent pumpkin treat. This pumpkin streusel coffee cake is super moist, super rich, and full of great pumpkin flavor.
pumpkin coffee cake with streusel
pumpkin coffee cake with streusel
pumpkin coffee cake with streusel

For the streusel:

1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup butter, melted
2 1/2 cups flour

For the cake:

3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 (15 ounce) cans pumpkin puree

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined. Stir in flour and set aside.

To make the cake, whisk together the flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl.
In a stand mixer, beat sugars and butter until light and fluffy.
Beat in the eggs and pumpkin until just combined.
Slowly mix in flour mixture until combined.
Spread cake batter into prepared pan.
Spread streusel in large crumbles over cake.

Bake for 50 minutes or until a knife inserted in the middle comes out mostly clean.
Cool completely. (Yeah right. Cool it until you don’t burn your lips off taking a bite.)

It feels pretty good to be back here on the blog. I’m hoping to be able to spend time here more often. See you soon!


About jennifer@contentmentathome.com

♥ Christian wife, momma and keeper of the home. Blogging favorite recipes, home decorating, crafting and snippets of family life at contentmentathome.com, where we believe home should be your favorite place in the world. ♥
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