Looking for a coffee cake full of fall flavors? You’ll definitely want to try this Pumpkin Coffee Cake! Packed with pumpkin and topped with streusel and a simple icing, this is the perfect cake for snacking on alongside a cup of coffee or chai.
Preheat the oven to 350°F. Grease a 13 by 9-inch baking dish with butter or nonstick cooking spray.
FOR THE CAKE
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin and vanilla until thoroughly combined. Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir flour mixture into pumpkin mixture until combined. Pour into the prepared baking dish and spread into an even layer.
FOR THE STREUSEL TOPPING
In a bowl, combine the brown sugar, flour, pumpkin pie spice, and butter, and combine with a fork until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.
Remove from the oven and let cool completely on a wire rack.
FOR THE GLAZE
In a bowl, combine the powdered sugar and coffee creamer until smooth. Drizzle over the cake.
Notes
If you do not have vanilla coffee creamer, use 2-3 tablespoons of milk and 1/4 to 1/2 teaspoon of vanilla extract in its place.