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a thick layer of orange icing being spooned onto two squares of pumpkin streusel coffee cake

Pumpkin Streusel Coffee Cake with Orange Icing


Pumpkin Streusel Coffee Cake with Orange Icing! The fluffiest coffee cake is filled with cozy spices, pumpkin puree, orange zest, and brown sugar. Topped with sweet oat-flecked streusel and drizzled with a velvety orange icing. It’s the perfect addition to your holiday breakfast table! 



For the Streusel Topping:

5 Tablespoons Butter, melted

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/4 cup rolled oats

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/4 cup granulated sugar

1/4 cup packed light brown sugar

For the Pumpkin Coffee Cake:

2 cups all-purpose flour

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cup granulated sugar

1/4 cup packed light brown sugar

zest of 2 oranges {approximately 2 Tablespoons}

1/3 cup full-fat sour cream

1 cup pumpkin puree {not pumpkin pie filling}

1/2 cup vegetable oil

1 Tablespoon pure vanilla extract

For the Orange Icing:

1 cup sifted confectioners {powdered} sugar

pinch of sea salt

2 Tablespoons or more of fresh orange juice

1 Tablespoon butter, melted

1/4 teaspoon pure vanilla extract


Preheat the oven to 350°. Line an 8-inch square metal baking pan with parchment. Leaving an overhang of paper so that you have something to grab and lift the cake out of the pan after it’s baked.

To Prepare the Streusel Topping:

Combine the streusel topping ingredients in a medium bowl with a fork. The mixture will be quite moist. Refrigerate the topping while assembling the cake.

To Prepare the Coffee Cake Batter:

  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.
  • In the bowl of a stand mixer, add the sugars and the orange zest. Mix on low speed for a few minutes. The sugar grain will help extract the zest’s oils and infuse the sugar with a lovely, amplified orange flavor.
  • While the sugar and zest mix, combine the pumpkin puree, oil, sour cream, and vanilla in a medium bowl.
  • Add the pumpkin mixture to the sugar and mix on medium speed for two minutes.
  • Add the flour mixture and continue mixing on low speed until just combined. There should be no dry streaks of flour running through the batter. A few small lumps are okay.
  • Pour the batter into the prepared pan. It is quite thick. Smooth into an even layer using an offset spatula.
  • Remove the streusel from the refrigerator. Use the tines of a fork to break the streusel into small clumps.
  • Scatter the streusel evenly over the cake batter. Press the crumbs gently into the batter.
  • Place in the oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center has just a few moist crumbs clinging to it when removed.
  • Remove and place on a metal cooling rack for 20-30 minutes.
  • Grab the edges of the parchment overhang and lift the cake from the pan. Remove the parchment paper and allow the cake to fully cool before drizzling with the icing.

To Prepare the Orange Icing:

  • Combine the powdered sugar with the salt, vanilla, and two tablespoons of fresh orange juice until smooth. Add the melted butter and continue mixing until incorporated. If a thinner icing consistency is desired, dribble more orange juice a few drops at a time until you like the consistency.



  • Use fresh orange juice and pure vanilla extract for optimum flavor.
  • Use sifted powdered sugar for a beautiful smooth icing.
  • Use pumpkin puree not pumpkin pie filling.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Coffee Cake
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin streusel coffee cake with orange icing, holiday coffee cake, pumpkin coffee cake, coffee cake, streusel topped coffee cake