Pumpkin Coffee Cake with Spiced Pecan Streusel

The prettiest, easiest, and most delicious Pumpkin Coffee Cake with Cinnamon Pecan Streusel for all of your Fall baking needs! Every bite is moist, pumpkin-y, perfectly sweet, with a little bit of crunch from the streusel…SO. GOOD. Whether you’re searching for a delicious holiday breakfast or a simple show-stopping bundt dessert, this cake is everything you need! Oh, and the best part? This cake is made all in one bowl, using pantry staples, and pretty much ready to eat in an hour or LESS! It really doesn’t get better than that. Be sure to bake this for Thanksgiving, Christmas, or just on a cool Fall morning when you need a deliciously pumpkin coffee cake!

→ This post is also available as a Web Story: Pumpkin Coffee Cake

About The Recipe

It might only be Tuesday, BUT with pumpkin season coming to an end and Thanksgiving this week, we decided to keep the sweet pumpkin breakfast theme going. Honestly, this cake is perfect. Everything from the flavor, the soft texture, and ease to make is just too good not to share.

Honestly, there’s really no better way to start your holiday mornings. Every bite is cozy, moist, perfectly sweet, and just subtle hints of spice running throughout.

As a firm lover of all things pumpkin, but especially a lover of coffee cakes, I think this cake might just be one of my favorite coffee cakes we’ve ever baked! There’s just something so comforting with every bite.

Though, for some reason, this week has been a bit of a struggle when it comes to testing and developing recipes. Maybe it’s because we’ve been baking for the blog AND for Thanksgiving dinner, but we’ve persevered and gotten through it!

This cake took two test bakes to get right. We realized the first recipe just wasn’t working for us. It was dense, dry, crumbly…it tasted good, but it just wasn’t right. We knew we could do better.

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Which resulted in us scrapping the original recipe and started over again. We changed the cake from a more tradition coffee cake (cream butter and sugar in a mixer, etc.) to something much easier! Because, let’s be real, during the holiday’s, the less dishes to wash, the better life is!

So, when re-developing this recipe, we changed it to an oil based cake and made it so all you’d need is one mixing bowl and one food processor bowl. Literally two dishes and then your bundt pan! It doesn’t get any easier.

The absolute best cake to bake during the holiday season!

Equipment Needed

• Mixing Bowl
• Whisk
• Food Processor
• Bundt Pan
• Baking Spray
• Cake Tester

Ingredients

For The Streusel:

• Pecan Halves
• Pumpkin Pie Spice
• Brown Sugar
• All-Purpose Flour
• Salt

For The Cake:

• All-Purpose Flour
• Granulated Sugar
• Pumpkin Pie Spice
• Baking Powder
• Baking Soda
• Salt
• Vegetable Oil
• Whole Milk
• Eggs
• Pumpkin Purée
• Vanilla Extract

Instructions

In the bowl of a food processor, combine the pecan halves, brown sugar, flour, pumpkin pie spice, and salt. Pulse until pecans are well chopped.

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In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

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Add vegetable oil, milk, eggs, pumpkin puree, and vanilla. Whisk until thoroughly combined.

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Pour about 1/2 of the batter into the greased bundt pan. Add most of the streusel, (optional) reserving about 1 Tablespoon. Be careful when adding the streusel because you don’t want it touching the sides of the pan. Pour the remaining cake batter over the streusel.

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Bake at 375 for 45 minutes, or until the cake tests done. Let cool in the pan for at least 30 minutes before turning out. Sprinkle top with remaining streusel, if desired.

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How To Store

You can keep this cake stored in a covered cake plate for about 3-5 days, in the fridge for about a 8-9 days, or even freeze the whole cake (or individual slices!) for a couple months! It’s such a wonderful cake.

If you choose to freeze this cake, remember to set the cake out on the counter and allow to thaw at room temperature!

Substitutions

• You can use walnuts in the streusel.
• If you don’t have pumpkin pie spice, you can use just cinnamon or a mix of the individual spices.

Expert Tips

• You need to use pumpkin puree for this recipe, NOT pumpkin pie filling.
• Be sure to check the expiration date on your baking powder and baking soda.
• This cake mixes better when all the ingredients are room temperature.
• If you would like, you can make a vanilla glaze to go on top!
• Let the cake cool completely before turning out of the pan!

When you make this Pumpkin Coffee Cake with Spiced Pecan Streusel, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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