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Pumpkin Coffee Cake with Cinnamon Pecan Streusel and Vanilla Glaze

Pumpkin coffee cake with a tall layer of crunchy cinnamon pecan streusel and a sweet vanilla glaze drizzle. Baked until soft and moist with a tender crumb, then cooled briefly before glazing.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Wet ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Streusel
  • 1 cup all-purpose flour for streusel
  • 0.75 cup packed light brown sugar for streusel
  • 1.5 tsp ground cinnamon
  • 0.5 cup unsalted butter melted for streusel
  • 0.5 cup chopped pecans
Vanilla glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prepare and make streusel
  1. Preheat the oven to 350 F (175 C) and grease a 9x13-inch pan.
  2. Mix the all-purpose flour for streusel, packed light brown sugar for streusel, ground cinnamon, and unsalted butter melted for streusel with a fork until crumbly, then stir in the chopped pecans.
Make the cake batter
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together.
  2. Beat the unsalted butter softened with the packed light brown sugar and granulated sugar until fluffy, about 2 minutes.
  3. Beat in the large eggs one at a time, then beat in the pumpkin puree, sour cream, and vanilla extract.
  4. Mix in the dry ingredients until just combined.
Assemble, bake, and glaze
  1. Spread the batter in the pan and scatter the streusel evenly on top.
  2. Bake for 35 to 40 minutes, until a toothpick comes out clean.
  3. Cool for 20 minutes before glazing.
  4. Whisk the powdered sugar and milk into a thin glaze and drizzle it over the cake.

Notes

Pro tip: For the crunchiest top, spread the batter evenly first, then make sure the streusel is distributed right to the edges so it bakes uniformly. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze glazed pieces up to 1 month (glaze may soften). If you want a lighter option, use low-fat sour cream for a similar texture with less richness.