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Pumpkin Pecan Coffee Cake

Pumpkin pecan coffee cake bakes in a 9x13-inch pan with a moist pumpkin cake and a golden cinnamon pecan streusel. Stir the batter just until no dry streaks remain for a tender crumb, then let it rest before slicing.
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Prep Time 20 minutes
Cook Time 42 minutes
Resting 20 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pan
  • 2.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 1.5 cup pumpkin puree canned, not pumpkin pie filling
  • 2 eggs large
  • 0.5 cup neutral oil such as vegetable or canola
  • 0.25 cup milk
For the pecan streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar packed, light
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
  • 0.5 cup pecans chopped

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the pan
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
Make the cake batter
  1. Whisk the flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl.
  2. In a separate medium bowl, whisk the pumpkin puree, eggs, oil, and milk until smooth.
  3. Add the pumpkin mixture to the flour mixture and stir just until no dry streaks remain.
  4. Spread the batter evenly in the prepared pan.
Make the pecan streusel and bake
  1. Stir the flour, brown sugar, and cinnamon in a medium bowl.
  2. Mix in the melted butter until clumps form, then fold in the pecans.
  3. Scatter the streusel evenly over the batter.
  4. Bake for 35 to 42 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  5. Let the coffee cake rest in the pan for 20 minutes before slicing.

Notes

For a tender cake, stop stirring as soon as no dry streaks remain. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze, tightly wrapped, for up to 2 months. For a dairy-free swap, use plant-based milk and dairy-free butter.