For an extra layer of flavor, consider adding a cream cheese swirl to the batter before baking. To prevent the streusel from browning too quickly, loosely tent the cake with foil during the last 15 minutes of baking. This cake is best enjoyed within 2-3 days, stored in an airtight container at room temperature.
Pumpkin Streusel Coffee Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS54
Embrace the essence of autumn with this Pumpkin Streusel Coffee Cake. A delightful twist on a classic, this cake boasts a moist, pumpkin-infused base crowned with a buttery, crumbly streusel topping and crunchy pecans. Perfect for a cozy brunch or a comforting dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol68 mg
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Fiber2 g
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Protein5 g
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Saturated Fat6 g
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Sodium343 mg
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Sugar26 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan. (5 minutes)
02
StepPrepare the Streusel: In a medium bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside. (10 minutes)
03
StepPrepare the Cake Batter: In a large bowl, beat together the cake mix and softened butter with an electric mixer on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and cinnamon until just combined. Gently fold in the chopped pecans. (10 minutes)
04
StepAssemble and Bake: Pour the batter into the prepared pan, spreading evenly. Sprinkle the streusel topping evenly over the batter. (2 minutes)
05
StepBake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)
06
StepCool: Let the cake cool in the pan for at least 15 minutes before serving. (15 minutes)
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RECIPE REVIEWS
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Giovanni Binsherman
May 16, 2025This cake is perfect with a cup of coffee on a cool autumn morning.
Missouri Dooley
May 15, 2025I added a cream cheese glaze, and it took this cake to the next level!
Isabell Romaguera
Jan 25, 2025I used gluten-free cake mix, and it still turned out great!
Maxine Mccullough
Jan 19, 2025This recipe was so easy to follow, and the cake turned out perfectly moist and delicious!
Sid Torpwillms
Jan 17, 2025I didn't have pecans, so I used walnuts instead. It was still delicious!
Aliza Anderson
Jan 5, 2025The streusel topping is the best part! So buttery and crunchy.
Cedrick Bins
Dec 31, 2024The pumpkin flavor is just right – not too overpowering.
Marlee Predovic
Oct 22, 2024My family loved this! It's definitely going into our regular rotation.