This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!
Glaze
Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
Streusel Topping
Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.