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Pumpkin Coffee Cake on a white plate with a fork.
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5 from 1 vote

Pumpkin Coffee Cake

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
Servings: 12 servings

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
  • 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

Glaze

  • 1 cup powdered sugar
  • 1 1/2 T milk

Instructions
 

  • Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick cooking spray. (For a thicker cake use an 8x8 or 9x9 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.

Notes

If using a 9"x13" inch pan note, the cake is quite thin. It's more of 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. 
 

Nutrition

Calories: 293kcal (15%), Carbohydrates: 51g (17%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 4g (20%), Cholesterol: 16mg (5%), Sodium: 164mg (7%), Potassium: 205mg (6%), Fiber: 1g (4%), Sugar: 31g (34%), Vitamin A: 3375IU (68%), Vitamin C: 0.9mg (1%), Calcium: 91mg (9%), Iron: 1.8mg (10%)