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+ servings
Pumpkin Coffee Cake on a white plate with a fork.

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! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 293kcal


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


  • 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 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.


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. 


Calories: 293kcal | Carbohydrates: 51g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 164mg | Potassium: 205mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3375IU | Vitamin C: 0.9mg | Calcium: 91mg | Iron: 1.8mg