Pumpkin Streusel Coffee Cake

Steps

1. 1
   Preheat oven to 350°F. Prepare an 8x8 baking pan and line it with parchment paper.
2. 2
   Whisk the eggs vigorously for about a minute to incorporate air, which will help provide good lift to the cake.
3. 3
   While whisking, slowly stream in the oil and ensure it is fully incorporated into the eggs.
4. 4
   Add the pumpkin puree (ensuring it is pure pumpkin, not pumpkin pie filling) and vanilla extract, and mix until combined.
5. 5
   In another bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
6. 6
   Add the dry ingredients to the wet mixture and fold gently until just combined, being careful not to overmix.
7. 7
   Pour the batter into the prepared pan and use a spatula to spread it evenly.
8. 8
   In the same bowl, prepare the streusel topping by combining flour, granulated sugar, brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt. Use a fork to mix and break down any lumps.
9. 9
   Add the melted butter and mix with a fork until you achieve a lovely crumbly texture with a mix of larger chunks and finer pieces.
10. 10
    Sprinkle the streusel topping evenly over the cake batter.
11. 11
    Bake in the preheated oven at 350°F for 35–40 minutes. Test with a toothpick—it should come out clean with no wet batter. Avoid overbaking or the cake will dry out.
12. 12
    Allow the cake to cool completely.
13. 13
    For the glaze, combine softened cream cheese, powdered sugar, and a small pinch of salt. Add milk as needed until you reach the desired consistency.
14. 14
    Slice the cake and top with the glaze, either covering the whole cake or drizzling each slice individually. Serve and enjoy.