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Pumpkin Pecan Coffee Cake

Pumpkin pecan coffee cake with a moist spiced pumpkin crumb and a thick pecan-studded streusel crown. Baked in a 9x13 pan for easy slicing and a golden crumble top.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

pecan streusel
  • 0.75 cup flour
  • 0.75 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.5 cup butter cold
  • 1 cup pecans chopped
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 the oven to 350F, then grease a 9x13 pan for easy release.
Make pecan streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until the mixture forms crumbly clumps with no large butter pieces.
  2. Stir in chopped pecans until the streusel is evenly studded.
Mix the pumpkin cake batter
  1. Beat butter and brown sugar until smooth and lighter in color.
  2. Add eggs one at a time, then mix just until incorporated.
  3. Beat in pumpkin puree, sour cream, and vanilla until the batter looks thick and cohesive.
Assemble and bake
  1. Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then fold the dry ingredients into the wet batter until no dry streaks remain.
  2. Spread the batter evenly in the greased 9x13 pan.
  3. Scatter the pecan streusel generously over the entire top, covering as much of the surface as possible.
  4. Bake at 350F for 45-50 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.

Notes

For the crunchiest top, keep the butter for the streusel cold and avoid overmixing once the dry ingredients are added. Store covered in the refrigerator for up to 4 days; freeze baked slices up to 2 months, thaw overnight in the fridge. For a dairy-light swap, use plain Greek yogurt in place of sour cream for a similar tang and moisture.