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Pumpkin Pecan Coffee Cake

Pumpkin pecan coffee cake with a moist spiced pumpkin crumb and a thick pecan-studded cinnamon streusel crown. Bakes until the topping turns golden and the center sets, perfect for cozy breakfast slices.
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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 butter Cold.
  • 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
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 0.75 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 pan.
Make pecan streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly, then stir in chopped pecans.
Make the pumpkin cake batter
  1. Beat butter and brown sugar until smooth, then beat in the eggs, pumpkin puree, sour cream, and vanilla.
  2. Fold the dry ingredients into the wet mixture until no dry streaks remain, then spread the batter in the prepared pan.
Bake
  1. Scatter the pecan streusel generously over the top, then bake for 45-50 minutes at 350F until the cake is done and the topping is golden.

Notes

For best crumb and easy slicing, let the coffee cake cool at least 20 minutes after baking so the pumpkin center fully sets. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream (or Greek yogurt) in the same amount for a slightly tangier, lower-fat batter.