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Easy Pumpkin Coffee Cake with Pecan Streusel Recipe

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A moist and tender pumpkin coffee cake with a crunchy pecan streusel layer in the middle and on top. Perfect for fall gatherings, brunch, or a cozy weekend treat.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 cup packed brown sugar (200g, light or dark)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes (113g)
  • 1 cup chopped pecans (120g, toasted if possible)
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed brown sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pumpkin puree (340g, not pumpkin pie filling)
  • 1/2 cup sour cream (120g, full-fat)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square or round baking pan with parchment paper, leaving overhang on two sides. Grease exposed sides.
  2. Make the streusel: In a medium bowl, whisk together 1 cup flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Cut in cold butter cubes using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in chopped pecans. Refrigerate while making batter.
  3. Whisk dry ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Scrape down sides.
  5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mixture may look curdled; that’s normal.
  6. Add pumpkin and sour cream: Mix in pumpkin puree and sour cream on low speed until just combined. Batter will be thick and slightly lumpy.
  7. Fold in dry ingredients: Add flour mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  8. Layer the cake: Spread half the batter into prepared pan. Sprinkle half the streusel over batter. Drop spoonfuls of remaining batter on top and carefully spread. Top with remaining streusel, pressing gently into batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan for 15 minutes, then lift out using parchment and transfer to wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Toast pecans for extra flavor. Check pumpkin puree consistency; blot if watery. Store cake at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin coffee cake, pecan streusel, fall baking, pumpkin cake, coffee cake recipe

Find it online: https://oracooks.com/easy-pumpkin-coffee-cake-with-pecan-streusel-recipe/