This pumpkin coffee cake with cinnamon spiced glaze is everything you want during the autumn season. It’s warm, moist, and spiced to perfection!

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker

I’m at it again with another pumpkin recipe. If you haven’t seen my other pumpkin posts, be sure to check them out! I have an amazing recipe for soft pumpkin cookies and mini pumpkin spice no-bake cheesecakes.

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker

I can’t get enough pumpkin. I’m opening a can of pumpkin puree once a week.

It seems as though I never finish up an entire can, so I’m left stewing over ideas on how to use the remaining pumpkin. (Not a bad problem to have if you ask me)! Stay tuned… pumpkin crepes are coming very soon! Right now let’s talk about this pumpkin spice pecan streusel coffee cake with cinnamon spiced glaze. (Gah! That title is a mile long). The great thing about coffee cake is this:

  1. It’s delicious!
  2. You can eat it for breakfast because duh… coffee cake.
  3. There’s sugar IN the cake AND on top of the cake.
  4. It’s inevitable, this cake is loved by everyone.

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker

For this pumpkin coffee cake add the dry ingredients to a large bowl. Next, you’ll add the wet ingredients. Mix until everything is evenly combined.

Spread the batter into a 9″ x 13″ pan. Using your hands, mix the streusel ingredients together, breaking up the butter until it resembles the size of peas. Evenly distribute the streusel topping over the batter. Place in the oven, and wait patiently. All ovens vary, so I would keep a close eye on this cake. I baked mine for 25 minutes. I would check at the 21 minute mark.

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker

Using a toothpick, poke the center of the cake, if the toothpick comes out with moist crumbs, it’s done! You don’t want to over bake this cake, or any other cake for that matter.

As the cake is cooling, prepare the glaze by whisking the ingredients together. Drizzle over the cake, and serve!

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker

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Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker
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5 from 1 vote
Nutrition Facts
Pumpkin Spice Coffee Cake with Cinnamon Spiced Glaze
Amount Per Serving
Calories 293 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 164mg 7%
Potassium 205mg 6%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 31g
Protein 3g 6%
Vitamin A 67.5%
Vitamin C 1.1%
Calcium 9.1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Servings: 12 servings
Pumpkin Spice Coffee Cake with Cinnamon Spiced Glaze

This moist pumpkin coffee cake is covered with a pecan streusel and then garnished with a cinnamon spiced glaze. It's fall perfection! 

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
 
Calories: 293 kcal
Ingredients
Cake Ingredients
  • 1 1/2 cups flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 cup canned pumpkin puree
  • 2/3 cup milk
  • 1 egg whisked
  • 1 tsp vanilla extract
Pecan Streusel Topping
  • 1/3 cup chopped pecans
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 6 T unsalted butter, cubed
Cinnamon Glaze
  • 3/4 cup powdered sugar
  • 1 1/2 T milk
  • 1 tsp cinnamon
Instructions
  1. Preheat the oven to 350°F. Spray a 9 x 13" pan with nonstick cooking spray. Set aside. In the bowl of a stand mixer add the flour, sugar, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Whisk to combine. 

  2. Add the egg, milk, pumpkin puree, and vanilla. Using the paddle attachment on medium low speed, mix until the wet ingredients are incorporated. 

  3. Using a spatula, spread the batter into the prepared pan. 

  4. Combine the streusel ingredients into a medium size bowl. Using your hands, mix until the butter resembles the size of peas. Evenly distribute the streusel mixture over the cake batter. Bake for 22-25 minutes. The cake is done when a toothpick is inserted into the center and it comes out clean, or with a few moist crumbs on it. Let the cake cool as you prepare the glaze. 

  5. Prepare the glaze by whisking the glaze ingredients. Using a spoon, carefully drizzle the glaze over the cake. Serve immediately.

Recipe Notes

This recipe adapted from I Heart Nap Time.

All images & text © Salt & Baker
Course: Dessert
Cuisine: American
Keyword: coffee cake recipe, pumpkin coffee cake, pumpkin coffee cake recipe

Pumpkin Spice Pecan Streusel Coffee Cake with Cinnamon Spiced Glaze | Salt & Baker