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Pumpkin Coffee Cake

Pumpkin coffee cake with a tall layer of crunchy cinnamon pecan streusel and a sweet vanilla glaze drizzle. Baked until the center stays soft and moist, then cooled and finished with a thin, pourable glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
wet ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup packed light brown sugar light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour for streusel
  • 0.75 cup packed light brown sugar for streusel
  • 1.5 tsp ground cinnamon
  • 0.5 cup unsalted butter melted for streusel
  • 0.5 cup chopped pecans
glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk 1 to 2 tbsp

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350 F (175 C) and grease a 9x13-inch pan.
  2. Line up your ingredients so the batter can be mixed without delay.
Make the cinnamon pecan streusel
  1. In a bowl, mix the flour, brown sugar, cinnamon, and melted butter with a fork until crumbly.
  2. Stir in the chopped pecans until evenly coated.
Mix the pumpkin coffee cake batter
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together.
  2. Beat the softened butter with both sugars until fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, then mix in the pumpkin puree, sour cream, and vanilla extract.
  4. Mix in the dry ingredients until just combined, stopping as soon as you don’t see dry flour.
Assemble and bake
  1. Spread the batter in the pan and scatter the streusel evenly on top.
  2. Bake at 350 F (175 C) for 35 to 40 minutes, until a toothpick comes out clean.
Glaze and finish
  1. Cool the cake for 20 minutes before glazing.
  2. Whisk the powdered sugar and milk into a thin glaze, then drizzle it over the cake.

Notes

For the tenderest crumb, mix the dry ingredients into the wet just until combined—overmixing can make the cake tougher. Store covered in the refrigerator up to 4 days; rewarm individual slices in the microwave for 10 to 20 seconds. Freezing: yes, freeze unfrosted or glazed slices tightly wrapped up to 2 months. For a lighter option, use low-fat sour cream to reduce richness while keeping the moist texture.