Easy Pumpkin Coffee Cake covered with a pecan streusel!
I’ve professed my love for coffee cakes before on my blog but it’s been a while since I baked one. This Pumpkin Coffee Cake couldn’t have come at a better time. It’s like being on a first date all over again.
I always follow the same base recipe for my coffee cakes. It’s a Sour Cream recipe and it comes with it’s own cute love story, you should check it out.
Why I love Pumpkin Coffee Cake!
You’ll have a hard time finding a coffee cake as light and moist as this one, with a buttery taste that’s total top drawer stuff! The cake has a solid pumpkin and spice taste with a crunchy brown sugar and pecan topping. But I fell in love with this coffee cake because of the butter and sour cream. both of these ingredients pack in the flavor but also help keep it moist. Even after two or three days (why you would have any left that long bamboozles me) it’s still soft and tastes as good as day one!
This post has been updated with new photographs and more up to date text.
Check out some of my other coffee cake creations!
Pumpkin Coffee Cake with Streusel
For The Streusel Topping
- 1/4 cup dark brown sugar packed
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
For The Cake
- 1 1/2 cups all purpose flour
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 1/2 tsp cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 sticks unsalted butter (6oz) at room temp
- 1/2 cup regular sugar
- 1/4 cup dark brown sugar
- 1 whole egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup pumpkin puree
For The Glaze
- 2/3 cups powdered sugar
- 1 tbsp milk
Preheat the oven to 325 degrees. Butter a 13 x 9 inch baking pan and line with parchment paper.
In a small bowl for the streusel, mix together brown sugar, pecans and cinnamon. Set aside.
In another bowl, whisk together the flour, baking soda, baking powder, spice and cinnamon.
Using a stand or hand mixer, beat the soft butter with the sugars until light and fluffy. Scrape down periodically.
Add the eggs one at a time and beat again until well combined.
Add the vanilla extract and pumpkin puree and mix for about 2-3 minutes.
Add half of the flour mixture and half of the sour cream. Mix well before adding the remaining flour and sour cream.
Mix until combined and no flour is visible.
Transfer the batter to the prepared pan and spread out evenly with a spatula.
Sprinkle some of the streusel topping over the batter and place in the oven
Bake at 325 degrees for about 30-35 minutes. Check for doneness by gently pushing two fingers on top of the cake. It should spring back.
Let cool before frosting.
Mix the powdered sugar and milk together until smooth and runny.
Drizzle the frosting over the coffee cake and then slice into squares.