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Pumpkin Streusel Coffee Cake

Pumpkin Streusel Coffee Cake is a moist pumpkin cake topped with buttery brown sugar streusel and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American

Ingredients
  

For the Streusel Topping:

  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons cold unsalted butter cut into small cubes

For the Pumpkin Cake:

  • Nonstick cooking spray
  • 1 package 15.25 ounces yellow cake mix
  • 4 tablespoons unsalted butter softened
  • 3 large eggs
  • 1 can 15 ounces pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ cup coarsely chopped pecans

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C).
  • Lightly grease a 9x13-inch baking pan with nonstick cooking spray. Set it aside.

Step 2: Make the Streusel Topping

  • In a medium bowl, mix the brown sugar, flour, and pumpkin pie spice.
  • Add the cold butter cubes. Use a fork or pastry blender to mix until the mixture looks like coarse crumbs.
  • Set the streusel aside while you prepare the cake.

Step 3: Prepare the Cake Batter

  • In a large bowl, beat the yellow cake mix and softened butter with an electric mixer until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Add the pumpkin puree and cinnamon. Beat for about 3 minutes until the batter is smooth and well mixed.

Step 4: Add the Pecans

  • Gently stir the chopped pecans into the cake batter.
  • Mix just until the pecans are evenly distributed.

Step 5: Assemble the Cake

  • Pour the batter into the prepared baking pan.
  • Spread it evenly with a spatula.
  • Sprinkle the streusel topping over the batter, making sure to cover the surface.

Step 6: Bake

  • Bake the Pumpkin Streusel Coffee Cake for 40–45 minutes.
  • Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Step 7: Cool and Serve

  • Remove the cake from the oven.
  • Let it cool in the pan for at least 5 minutes before slicing.
  • Serve warm or at room temperature.

Notes

You can leave out the pecans if you prefer a nut-free cake.
Chopped walnuts also work well in place of pecans.
For a sweeter finish, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.
If you enjoy stronger fall flavors, add a little extra cinnamon or a pinch of nutmeg.