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Pumpkin Pecan Coffee Cake

Pumpkin pecan coffee cake with a thick pecan-studded streusel crown and a moist pumpkin crumb. Baked until golden with a tender slice beneath the crumble topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For pecan streusel
  • 0.75 cup flour
  • 0.75 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.5 cup cold butter cold, cubed
  • 1 cup pecans, chopped
For pumpkin cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F, then grease a 9x13 pan for easy release after baking.
  2. Set the pan aside while you make the streusel and batter so the topping stays thick and crumbly.
Make pecan streusel
  1. Cut cold butter into the flour, brown sugar, and cinnamon until crumbly, using a gentle rubbing motion for pea-size bits (about 2-3 minutes).
  2. Stir in the chopped pecans until evenly distributed, and keep the mixture cool so it bakes into a crunchy top.
Mix pumpkin cake batter
  1. Beat butter and brown sugar until smooth and lighter in color, then add eggs one at a time and mix until incorporated.
  2. Add pumpkin puree, sour cream, and vanilla, and mix just until the batter looks cohesive and thick.
Combine and bake
  1. Fold in the dry ingredients until no dry streaks remain, then spread the batter evenly in the greased pan.
  2. Scatter pecan streusel generously over the top as a thick, even layer, with visible crumble peaks.
  3. Bake at 350F for 45-50 minutes, until a toothpick in the center comes out clean and the crumble is golden brown.

Notes

For clean slices, cool the cake 15-20 minutes after baking so the pumpkin crumb firms up under the pecan streusel. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave for 10-15 seconds. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, use low-fat sour cream (texture remains tender though slightly less rich).