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.
a pumpkin cake with streusel. it doesn’t get much better than that- unless that is you are pairing it with a pumpkin spice latte and then you have it all! LOL! Seriously this looks amazing
Perfect Jess..with a latte :)
I love that I can SEE all the pumpkin and spice going on in this cake — it looks luscious!
It tastes amazing Sue!
This cake looks divine. I love anything with streusel topping, and this looks like it would go so well with some fresh brewed coffee!
Such moist and delicious looking cake!!
We are invited to a Canadian Thanksgiving dinner this coming Monday. I am bringing this cake to the celebration. It looks delicious!!
I have to get a cake stand. It makes such a nice presentation. I like your photo with the cake standing on it’s side. You can’t go wrong with this recipe.
Love that streusel, an irresistible coffee cake!
I was determined to make this even though I only had one stick of butter. I subbed a small container of natural apple sauce and added 1/2 cup of sour cream. I threw it in the oven and said a prayer. It smells amazing…. We’ll see if it turns out yummy or catastrophe.
My pumpkin coffee cake turned out great. Thanks so much for the recipe and pictures. Had a piece for breakfast with my coffee. Was delish.
Thanks April, glad you liked it!
I want this ASAP with a hot cup of coffee :)
This has FALL weekend brunch written all over it!
Sweet Heavens ! Pinning !
PERFECT for those cozy fall mornings!
I’ll take two pieces!!
Moist but is a bit unexciting. My husband and I both gave this a “meh” response. Not bad, but not a do-over.
I appreciate the feedback Debbie!