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Pumpkin Spice Coffee Cake

A slice of Pumpkin Spice Coffee Cake topped with cinnamon streusel and icing drizzle, served on a patterned plate with a cup of coffee.
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This moist and flavorful Pumpkin Spice Coffee Cake is loaded with warm spices, topped with a crunchy pecan streusel, and drizzled with a sweet vanilla glaze. Perfect for fall mornings, holiday brunches, or a cozy dessert any time of year.

Ingredients

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  • 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
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 cup white sugar (for streusel)
  • 1/4 teaspoon pumpkin pie spice (for streusel)
  • 3 tablespoons cold butter (for streusel)
  • 1/2 cup pecans, chopped (for streusel)
  • 2 tablespoons butter, melted (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla (for glaze)

Instructions

  1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan and set aside.
  2. Prepare the streusel by mixing all streusel ingredients together until crumbly, using a food processor or pastry cutter.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, vanilla, and pumpkin puree; mix until smooth.
  4. In a separate bowl, sift together flour, pumpkin pie spice, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Pour half of the batter into the prepared pan, sprinkle with half of the streusel, then repeat with remaining batter and streusel.
  7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cake cool completely on a wire rack before glazing.
  9. For the glaze, whisk together melted butter, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and serve.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • A springform pan allows for easy removal and a clean presentation.
  • Let the cake cool fully before adding the glaze to avoid melting.
  • Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
  • Freeze without glaze and add fresh drizzle after thawing.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-spice-coffee-cake-recipe/