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Pumpkin Coffee Cake with Pecan Streusel

Pumpkin Coffee Cake with Pecan Streusel

This Pumpkin Coffee Cake with Pecan Streusel is a moist, tender cake bursting with warm fall spices and rich pumpkin flavor, topped with a crunchy, buttery pecan streusel. Perfect for breakfast, brunch, or dessert, it’s a cozy and delicious treat that combines simple pantry ingredients with festive flair.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Pecan Streusel Topping

  • 1/2 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed

Instructions

  1. Prepare the Streusel Topping: Combine chopped pecans, flour, brown sugar, cinnamon, and cold butter cubes in a bowl. Use your fingers or a pastry cutter to mix until coarse crumbs form. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure even distribution of spices.
  3. Blend Wet Ingredients: In a separate bowl, beat the eggs, brown sugar, melted butter, pumpkin puree, and vanilla extract until smooth and creamy.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and maintain a light, fluffy texture.
  5. Assemble and Bake: Pour half the batter into a greased baking pan. Sprinkle half of the streusel topping evenly over the batter. Spread the remaining batter on top, then sprinkle the rest of the streusel evenly across the surface. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Notes

  • Bring eggs and butter to room temperature for a smoother batter and better rise.
  • Mix the batter only until wet and dry ingredients are combined to avoid a dense cake.
  • Use freshly ground cinnamon and nutmeg for the best flavor.
  • Keep butter cold when making the streusel to ensure crumbly texture.
  • Line the baking pan with parchment paper for easier removal and clean-up.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight before reheating.
  • Reheat slices in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to restore freshness.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains Gluten and Dairy; Options for Gluten-Free and Vegan adaptations available

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 310
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin coffee cake, pecan streusel, fall dessert, pumpkin spice cake, moist coffee cake, holiday baking