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Pumpkin Spice Coffee Cake

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 514kcal

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!

Nutrition

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