Pumpkin Pecan Streusel Coffee Cake

We begin getting cravings for foods made with pumpkin as soon as the cool weather kicks in.  This special recipe is a twist on coffee cake made with pumpkin, pecans and streusel. Delicious!

Ingredients - Cake

  • 3 cups all purpose flour
  • 1 and 1/2 teaspoon fresh baking soda
  • 1 and 1/2 teaspoons fresh baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon best quality vanilla
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter at room temperature
  • 2 medium eggs
  • (2) 15 ounce cans pumpkin puree

Ingredients - Streusel Topping

  • 1/2 cup pecans
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup unsalted butter melted
  • 2 and 1/2 cups all purpose flour

Ingredients - Glaze

  • 2 cups confectioners sugar
  • 4-6 tablespoons half and half
  • 1/4 teaspoon best quality vanilla


  1. Preheat oven to 350 degrees
  2. Butter a 9×13′ baking dish and set aside
  3. Prepare the streusel by combining the sugars, salt, cinnamon and melted butter in a medium mixing bowl
  4. Add flour and mix until combined. It will be clumpy, but that is what you want for the streusel.   Set aside while you make the cake batter
  5. To make the batter: combine flour, baking soda, baking powder, salt and cinnamon in a medium mixing bowl. Whisk until combined well
  6. In a large mixing bowl, cream butter and sugars until light and fluffy, about 2 minutes
  7. Add eggs, one at a time and scrape down the bowl.  Add the pumpkin puree and mix until combined
  8. Slowly add flour mixture and mix until just combined! Do not over mix!
  9. Pour into your prepared pan and spread with an offset spatula
  10. Add the streusel topping on top of the batter
  11. Make the glaze while the cake is baking.  Whisk all glaze ingredients until smooth and creamy and set aside
  12. Bake the cake for 45-50 minutes, until the cake is golden brown and the center is set
  13. Cool the cake for at least 30 minutes before drizzling with the glaze
  14. You can serve the cake warm or at room temperature!
  15. If you have a lot of leftovers, Wrap individual pieces in wax paper, then aluminum foil and freeze for up to 3 months

Makes: 16 pieces

Prep time: 20 minutes

Bake time: 45-50 minutes

Recipe and photo reprinted with the permission of Liz Horne


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