Pumpkin Pecan Streusel Coffee Cake

Breakfast is by far my favorite meal of the day, and I adore the taste of pumpkin!! So, if you take my favorite breakfast treat and add pumpkin to it, then the combination could not be more perfect. I have seen recipes similar to this one online, but I took my favorite parts of each and combined them to make this incredibly dense, sweet and rich coffee cake. When this comes out of the oven, I can hardly wait for it to cool so I can have a massive piece! It is just superb warm from the oven, but even better the next day..if it lasts that long! I am quite sure you will love this as much as I do, and it doesn’t have to be fall to make it!!! Add a scoop of vanilla ice cream and have it for dessert too!!

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Pumpkin Pecan Streusel Coffee Cake

Makes: 16 pieces Prep time: 20 minutes Bake time: 45-50 minutes


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

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


2 cups confectioners sugar

4-6 tablespoons half and half

1/4 teaspoon best quality vanilla


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



  1. Chris Ramos says:

    Hi Liz,
    Can this recipe be made without adding the pumpkin? While pumpkin is, no doubt, delicious, I’d like to make this recipe for my father who loves coffee cake but is not a big fan of pumpkin.

    1. editor says:

      Hey Chris! This cake is so delicious with the pumpkin adding so much flavor and moistness to it. I don’t think it would be quite the same without the pumpkin. I will post a streusel coffee cake soon!

  2. Kelly Lynn's Sweets and Treats says:

    Sounds so yummy!!! And your pictures are gorgeous! I am just loving all things pumpkin right now ?

    1. editor says:

      Thank you so much, Kelly!! It’s such a delicious cake! I am sure you will love it!!

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