Pumpkin Cinnamon Streusel Coffee Cake

By Renee's Kitchen Adventures

Inspired by Sally's Baking Addiction 

and Renee's Kitchen Adventures 

Pumpkin Cinnamon Steusel Coffee Cake

Rich, moist pumpkin flavored coffee cake with a delicious pecan streusel topping and middle layer covered in powdered sugar icing.


  • 1/2 cup all purpose flour
  • 1/4 cup unsalted butter, cold cut into cubes
  • 1/2 cup light brown sugar
  • 2 tsp. ground cinnamon
  • pinch of salt
  • 1/2 cup chopped pecans
  • 2 cups all purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. fresh ground nutmeg
  • 1 cup pure pumpkin puree
  • 1/2 cup light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 1 large egg, slightly beaten
  • 1 tsp. pure vanilla extract
  • 1 cup powdered sugar
  • 1-2 TBS milk


  1. Preheat oven to 350 degrees F. Spray an 8"x8" glass baking dish with cooking spray and set aside.
  2. Place all ingredients for streusel, except pecans, in a food processor and pulse a few times until butter is the size of peas. Add in the pecans and pulse once to combine. Set aside.
  3. In large bowl, combine the 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to combine.
  4. In a medium sized bowl, combine the pumpkin puree, canola oil, buttermilk, vanilla and egg.
  5. Pour the wet ingredients into the dry cake ingredients and stir until JUST COMBINED. Do not overmix. Pour half of the batter into your prepared pan and smooth the top. Sprinkle half the reserved struesel onto the batter. Pour the remaining batter over the streusel layer and smooth out top again. Sprinkle remaining streusel topping onto the top of the cake. Press down lightly.
  6. Bake in oven for 35 -40 minutes, or until a toothpick inserted into middle comes out mostly clean. This is a moist cake, so it will not be completely clean, but it should not have wet batter on it.
  7. Remove from oven and cool for 15 minutes. Make icing by whisking powdered sugar and milk to make a thin glaze. Pour over top of cake. Serve cake warm (incredibly delicious) or at room temperature. Store leftovers in refrigerator.

Yield: 1- 8"x 8" cake or 16 slices

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 35 mins.

Total time: 50 mins.