Pumpkin Streusel Coffee Cake

A good reason to eat cake for breakfast, this Pumpkin Coffee Cake has mouthwatering layers of pumpkin cake, cinnamon sugar, and pecan streusel.

Coffee Cake = the best cake ever since you can eat it for breakfast. My kids got the biggest smiles on their faces when they found out they could have a piece of cake for breakfast.

This recipe is loosely based on my family’s pumpkin bars and that recipe is well-loved on the site as well.

Pumpkin Streusel Coffee Cake

The cake is layered inside with brown sugar cinnamon pecans in the middle and a generous amount of crunchy pecan streusel on top.

This coffee cake is perfect for a chilly fall morning with a cup of coffee if that’s your thing. I’m not a coffee drinker here, but I sure do enjoy coffee cake.

How To Make Pumpkin Coffee Cake

There are three layers to make in this pumpkin coffee cake. But don’t get scared off, the first two are super simple and the pumpkin cake layer comes together quickly.

Start by making the cinnamon sugar layer, which is just cinnamon, brown sugar, and pecans. Next, make the streusel, which is flour, brown sugar, cinnamon, salt, butter, and pecans. Set both of those layers aside while you make the pumpkin cake batter.

It’s a basic pumpkin cake, made with oil which keeps it super moist. You’ll stir together the wet ingredients and the dry and then gently fold them together.

Then, it’s time to layer them all in the pan. Start with ½ of the cake batter, then the cinnamon sugar layer, the rest of the pumpkin cake batter, and last, the streusel.

This cake takes a solid 45-55 minutes to bake because of all the layers. Let it cool for a least an hour before cutting into it.

That said, this cake is very good warm, so I often warm a leftover slice before eating it. This cake will stay nice and moist for several days.

Can I leave the nuts out?

Absolutely, but I think they add a lot. If you don’t like pecans, feel free to leave them out.

Pair this with an easy breakfast casserole and a side of fruit or Cinnamon Broiled Grapefruit and you have a perfect brunch with friends.

For a few more pumpkins you’re sure to love, try my mom’s Glazed Pumpkin Cookies, Pumpkin Whoopie Pies, or Streusel Pumpkin Pie Bars.

This No-Bake Pumpkin Pie is a year-round favorite too.

Let me know if you make this recipe, leave me a rating, and tell me how it went in the comments below!

Pumpkin Coffee Cake

A good reason to eat cake for breakfast, this pumpkin coffee cake has layers of pumpkin cake, cinnamon sugar and pecan streusel.

Pin Print Review

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Additional Time: 1 hour hr

Total Time: 2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 24 pieces

Ingredients 

Sugared Pecan Ingredients

• ▢ ¼ cup brown sugar
• ▢ ¼ teaspoon cinnamon
• ▢ ½ cup pecans roughly chopped

Streusel Ingredients

• ▢ 1¾ cup all purpose flour
• ▢ ¾ cup brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ¾ cup butter softened
• ▢ ¾ cup roughly chopped pecans

Cake Ingredients

• ▢ 2 cups granulated sugar
• ▢ 1 cup vegetable or canola oil
• ▢ 15 ounces pumpkin puree, (not pumpkin pie filling)
• ▢ 4 eggs room temperature
• ▢ 2 cups all purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ½ teaspoon salt

Optional Glaze Ingredients

• ▢ 1½ cups powdered sugar
• ▢ 1-2 tablespoons milk

Instructions

• In a small bowl, stir together the brown sugar, cinnamon, and pecans. Set aside. In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the softened butter and gently mix until crumbly. Gently, stir in the pecans. Set aside.
• Preheat oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the wet and gently stir until well combined.
• Pour half of the batter into the 9×13 inch pan. Sprinkle on the cinnamon sugar layer and then gently spread the remaining batter over the pecans. Sprinkle the streusel mixture on top.
• Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool at least most of the way before serving. It is good a bit warm. Will keep several days on the counter.

Optional Glaze Instructions

• Stir together the powdered sugar and vanilla extract with just enough milk to form a smooth consistency. Drizzle on cooled cake.

Nutrition

Serving: 1piece · Calories: 276kcal · Carbohydrates: 41g · Protein: 4g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 6g · Cholesterol: 46mg · Sodium: 255mg · Fiber: 1g · Sugar: 25g

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 9/25/19 – recipe notes and photos updated 8/17/21}