This Pumpkin Spice Coffee Cake is moist and delicious and full of sweet fall flavors. It’s sprinkled with a crumbly pecan topping then drizzled with a vanilla glaze. It’s the perfect treat for the holidays or year round!

A piece of cake on a plate, with Pumpkin and Coffee cake

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It’s Pumpkin Spice season, y’all!

What kind of recipe blogger would I be if I didn’t give you a pumpkin spice recipe here in the height of the season? I don’t know, but it just wouldn’t feel quite like October without at least one new pumpkin recipe to share. 

a close up of coffee cake with vanilla icing

And I have a feeling you’re going to really enjoy this one, because it is seriously one of my new favorites! I’ll be making this year round from here on out, not just in the fall.

A Pumpkin Spice Coffee Cake with a slice taken out

This recipe would be fabulous for the holidays. Thanksgiving, Christmas, brunches, get togethers, lazy weekend mornings, etc. Ours ended up making an awesome grab and go breakfast for the week, too!

Tips and Recommendations for making Pumpkin Spice Coffee Cake

  • My preferred vessel for baking coffee cakes is a 9 inch springform pan. It makes serving easy, and also makes for a lovely presentation. If you don’t have a springform pan, you can use a regular, deep baking dish. If you use a 13×9 inch pan, your baking time will be shorter.
  • I also like to make my streusel using my food processor. Within seconds my streusel is the perfect consistency and it takes minimal effort on my part! You can also do this without a food processor by using a pastry cutter or a fork to cut the cold butter into your dry ingredients. Sometimes I use my hands to mix it up, too!

A half eaten piece of chocolate cake on a plate, with Pumpkin Spice Coffee Cake

 

More Awesome Fall Recipes

A piece of Pumpkin Coffee cake on a plate

If you share this recipe or any other from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!

A piece of Pumpkin Coffee cake on a plate with a fork
5 from 25 ratings

Pumpkin Spice Coffee Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This Pumpkin Spice Coffee Cake is moist and delicious and full of sweet fall flavors. It’s sprinkled with a crumbly pecan topping then drizzled with a vanilla glaze. It's the perfect treat for the holidays or year round!
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Ingredients

Cake:

  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 cups all purpose flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Streusel filling/topping:

  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon pumpkin pie spice
  • 3 Tablespoons cold butter
  • 1/2 cup pecans

Vanilla Glaze:

  • 2 Tablespoons butter,, melted
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees. Grease and flour a springform pan with nonstick spray and set aside. Mix together all streusel ingredients until crumbly, or pulse ingredients using a food processor (this is my preferred method). Set aside.
  • Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and pumpkin puree and mix until smooth.
  • In a medium sized bowl, sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients beating over low speed.
  • Pour half of the batter into prepared pan. Sprinkle with half of the streusel mixture then top with remaining batter. Sprinkle the rest of the streusel mixture over the top.
  • Bake in preheated oven for 50-60 minutes until cake is cooked through and a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • To make the glaze: combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!
Cuisine: American
Course: Breakfast
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 514kcal, Carbohydrates: 73g, Protein: 4g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 81mg, Sodium: 298mg, Potassium: 136mg, Fiber: 2g, Sugar: 53g, Vitamin A: 3836IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

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