Description
A moist, spiced pumpkin coffee cake topped with a crunchy brown sugar pecan streusel—perfect for cozy fall mornings.
Ingredients
For the Cake:
All-purpose flour (2 cups, spooned and leveled)
Granulated sugar (3/4 cup)
Baking powder (2 tsp)
Salt (1/2 tsp)
Pumpkin pie spice (1 tbsp)
Pumpkin puree (1 cup)
Milk (1/2 cup)
Vegetable or canola oil (1/2 cup)
Vanilla extract (1 tsp)
For the Streusel Topping:
Brown sugar (1/2 cup)
Butter (2 tbsp, melted)
Flour (2 tbsp)
Cinnamon (2 tsp)
Pecans (1/2 cup, chopped)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice until evenly combined.
3. Add the pumpkin puree, milk, oil, and vanilla extract to the dry ingredients and mix until just combined. Do not overmix.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
5. In a small bowl, mix together brown sugar, melted butter, flour, and cinnamon until crumbly. Fold in the chopped pecans.
6. Sprinkle the streusel topping evenly over the batter. Gently poke a few pieces into the batter for extra texture inside the cake.
7. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the cake cool in the pan for 10–15 minutes before slicing into squares and serving.
Notes
Make sure to use 100% pumpkin puree, not pumpkin pie filling.
For easy cleanup and clean slices, line your baking pan with parchment paper.
You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
This coffee cake is perfect served warm with coffee, tea, or a glass of milk.