Pumpkin Coffee Cake

Pumpkin coffee cake with walnut streusel and cream cheese glaze
Yields: 12 Servings Difficulty: Easy Prep Time: 45 Mins Cook Time: 45 Mins Total Time: 2 Hr 30 Mins

Pumpkin Coffee Cake. Adapted for this recipe collection from The Pioneer Woman. See the original recipe and source notes.

Ingredients

0/21 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • Mix the flour, walnuts, brown sugar, and pumpkin spice for the streusel. Stir in melted butter, cover, and chill at least 15 minutes or up to a day.
  • Heat oven to 350°F. Coat a 13-by-9-inch pan with baking spray, line it with parchment leaving an overhang, and spray the parchment.
  • Whisk pumpkin, brown sugar, oil, sour cream, granulated sugar, vanilla, and eggs. Stir in flour, pumpkin spice, baking powder, baking soda, and salt just until combined.
  • Spread batter in the pan. Break the chilled streusel into small pieces and scatter over the top.
  • Bake 40 to 45 minutes, until a tester has a few moist crumbs. Cool completely.
  • Soften cream cheese in the microwave for 10 to 15 seconds. Whisk with powdered sugar, vanilla, and 1 tablespoon water until smooth.
  • Lift cake out using the parchment. Drizzle with glaze and let it set about 15 minutes before slicing.

Notes

Adapted from The Pioneer Woman. Original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a61975374/pumpkin-coffee-cake-recipe/

Tags

#Pumpkin