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Pumpkin Pecan Streusel Coffee Cake with Maple Glaze

Pumpkin pecan streusel coffee cake bakes up tender beneath a buttery pecan crumb topping, then gets a drizzle of maple glaze. The 9x13-inch cake is easy to slice and share once it has cooled completely.
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Prep Time 25 minutes
Cook Time 40 minutes
cooling and setting 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 442
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.75 cups all-purpose flour 2 cups for the cake and 3/4 cup for the streusel
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cup pumpkin puree
  • 0.5 cup neutral oil
  • 1.25 cups granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
For the streusel
  • 0.5 cup light brown sugar packed
  • 0.5 cup unsalted butter cold and cut into small cubes
  • 0.75 cup pecans finely chopped
For the maple glaze
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk 1 to 2 tablespoons total

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
Make the cake
  1. In a medium bowl, whisk together 2 cups of the flour, the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  2. In a large bowl, whisk together the pumpkin, oil, granulated sugar, eggs, and vanilla until smooth.
  3. Add the flour mixture and stir just until no dry streaks remain.
Make the streusel
  1. In a medium bowl, combine the remaining 3/4 cup flour and the brown sugar.
  2. Work in the cold butter with your fingertips or a fork until coarse crumbs form.
  3. Fold in the pecans.
Assemble and bake
  1. Spread the batter evenly in the prepared baking dish.
  2. Sprinkle the streusel evenly over the top.
  3. Bake for 35 to 40 minutes, until the center springs back lightly and a toothpick inserted in the cake comes out with a few moist crumbs.
  4. Cool the cake in the pan for about 1 hour, until completely cool.
Make the glaze
  1. Whisk the powdered sugar, maple syrup, and 1 tablespoon milk until smooth.
  2. Add up to 1 additional tablespoon milk until the glaze is thin enough to drizzle.
Glaze the cake
  1. Drizzle the glaze over the cooled cake.
  2. Let it set for 10 minutes before serving.

Notes

For a crumbly streusel, keep the butter cold while working it into the flour and brown sugar. Store covered in the refrigerator for up to 4 days; freeze without the glaze for up to 2 months. For a dairy-free swap, use plant-based butter and milk.