Iced Pumpkin Coffee Cake

Ingredients

Crumb Topping

  • 1/2 cup all-purpose flour

  • 1/2 cup packed light or dark brown sugar

  • 1 1/2 tsp ground cinnamon

  • 1/4 cup unsalted butter, cold

Pumpkin Coffee Cake

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 1 cup pumpkin puree

  • 1/2 cup packed light or dark brown sugar

  • 1/2 cup canola or vegetable oil

  • 1/4 cup pure maple syrup

  • 1/4 cup milk

Vanilla Icing

  • 1 cup confectioners’ sugar

  • 2 Tbsp pumpkin spice coffee creamer, half-and-half, or milk

  • 1/4 tsp pure vanilla extract

Directions

  • Preheat the oven to 350°F. Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.

Crumb topping

  • In a medium bowl, whisk the flour, brown sugar, and cinnamon together.

  • Cut in the cold butter using a pastry blender or a fork.

  • Mix to create clumps and crumbs. Set aside.

Cake

  • Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined.

  • In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing the batter. Batter will be very thick.

  • Spoon/pour the batter into the prepared baking pan. Spread to make an even surface.

  • Pour the crumb topping evenly on top and gently press them down into the batter.

  • Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.

  • Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake.

Notes

  • Instead of cinnamon, nutmeg, cloves, and ginger in the batter, you can use 2 and 1/2 teaspoons pumpkin pie spice. You could also just replace the nutmeg, cloves, and ginger with pumpkin pie spice and keep the cinnamon in the recipe.