Pumpkin Coffee Cake
This pumpkin coffee cake is topped with a silky smooth glaze. It is everything you want during the fall season. It’s warm, moist, and spiced to perfection!
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. I actually have over 15 pumpkin recipes, so I’m sure you can find plenty of recipes you’ll love that you can try out in the fall and during the holidays!
Basically, if you are craving some delicious pumpkin treat, I got you. 👊
As you can tell 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 with one recipe, so I usually end up making two different pumpkin treats or bakes. Which is totally fine by me!
So, let’s add this pumpkin streusel coffee cake to your recipe repertoire. I’m letting you know right now that this cake will be the hit of your family dessert night, holiday party or wherever you choose to serve it. It’s a definite crowd-pleaser! I can guarantee that because my kids have given it their 100% stamp of approval, and let’s face it, they are the real heads of quality control here at Salt & Baker!
Let’s break down all the goodness that goes into the yummy fall cake.
- Brown sugar
- Baking powder
- Baking soda
- Pumpkin spice
- Pumpkin puree
- Vegetable oil
- Vanilla extract
The Pecan Streusel Topping
This pecan streusel topping is a game-changer for this pumpkin coffee cake! It adds a perfect nutty crunch and a sweet, cinnamon-spiced flavor that goes so well with the cake.
- Brown sugar
- Unsalted butter
- Chopped pecans
Guys, this glaze recipe is so versatile! Seriously. Keep this bad boy up your sleeve because you can use this glaze on so many things! I use it to drizzle on top of my pumpkin scones and my lemon poppy seed scones.
- Powdered sugar
How to Make Pumpkin Coffee Cake
- Add the dry ingredients to a large bowl and whisk until combined.
- Next, you’ll add the wet ingredients to the dry ingredients and 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.
- Using a toothpick, poke the center of the cake, if the toothpick comes out with a few 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
FAQS and Recipe Tips
- Does coffee cake have coffee in it? — Not usually! I’m sure some do. But the term “coffee cake” is actually referring to when the cake is being eaten rather than an ingredient in the cake. Typically people will eat a slice of cake with their coffee in the morning, hence the term “coffee cake.”
- Can I use walnuts instead of pecans? — If you don’t have pecans, walnuts are a common substitute nut for pecans. Pecans have a softer nut texture and a lighter flavor, so keep that in mind if you choose to use something like peanuts, macadamia nuts or pistachios. Typically I’d still suggest pecans or walnuts.
- Can I use a different pan size than a 9” x 13”? — If using a 9″x13″ inch pan note, the cake is quite thin. It ends up being more like a pumpkin sheet cake coffee cake. You can bake this cake in an 8″x8″ or a 9″x9″ inch pan if you’d like (round or square). You will just need to bake the cake for longer. About 30-35 minutes, depending on the pan.
More Pumpkin Recipes
- Chocolate Chip Coffee Cake
- Pumpkin Cake
- Pumpkin Scones
- Pumpkin Bars with Cream Cheese Frosting
- Fall Spice Cake
After making this recipe, take a photo and share it to your Instagram stories and tag @saltandbaker so I can see what you’ve made! And, as always, I’d love for you to leave a comment and review on this recipe at the bottom of this page!
Pumpkin Coffee Cake
- 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
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 egg - whisked
- 1 tsp vanilla extract
Pecan Streusel Topping
- 3/4 cup flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 6 T unsalted butter, cubed
- 1/2 cup pecans - chopped
- 1 cup powdered sugar
- 1 1/2 T milk
- Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick cooking spray. (For a thicker cake use an 8×8 or 9×9 inch pan. SEE NOTES). 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.
- Add the egg, vegetable oil, milk, pumpkin puree, and vanilla. Using the paddle attachment on medium low speed, mix until the wet ingredients are incorporated.
- Using a spatula, spread the batter into the prepared pan.
- Whisk the flour, sugar, and cinmamon in a medium sized bowl. Add the butter and using a pastry blender cut the butter into the mixture until the butter is the size of small peas. Stir in the chopped pecans.
- 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 for 15-20 minutes before topping with the glaze.
- Prepare the glaze by whisking all of the glaze ingredients in a small bowl. Add more milk or more powdered sugar to your liking. You want the glaze a thick, syrupy-like consistency. Using a spoon, carefully drizzle the glaze over the cake. Serve the cake warm or at room temperature.