Easy Pumpkin Coffee Cake with Irresistible Pecan Streusel

As the days grow cooler and the scent of fall fills the air, there’s nothing more comforting than a warm, spiced treat to start your day. This Pumpkin Coffee Cake with Pecan Streusel and Maple Icing is everything you love about autumn—cozy spices, rich pumpkin flavor, and a buttery pecan topping, all drizzled with sweet maple icing. It’s the perfect companion to your morning coffee or a delightful dessert for a fall gathering.

In this post, I’ll walk you through the steps to create this show-stopping cake that will have your kitchen smelling like the best of fall. So, grab your apron and let’s bake something delicious!

Why You’ll Love this Pumpkin Coffee Cake

This recipe is packed with flavors that scream fall:

• Pumpkin Spice Perfection: With cinnamon, nutmeg, ginger, and cloves, every bite bursts with warm, autumnal flavor.
• Tender, Moist Cake: The addition of pumpkin puree and sour cream (or Greek yogurt) makes the cake incredibly soft and moist.
• Buttery Pecan Streusel: A crunchy, nutty layer that adds the perfect contrast to the tender cake.
• Sweet Maple Icing: The drizzle of maple syrup-infused icing brings it all together with just the right touch of sweetness.

Tips for Success

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream (or Greek yogurt) are at room temperature to ensure a smooth batter and even baking.
• Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can make the cake dense.
• Pecan Substitutes: If you’re not a fan of pecans, you can substitute walnuts or even leave the nuts out entirely for a simpler streusel.

Perfect Pairings

This Pumpkin Coffee Cake pairs wonderfully with a hot cup of coffee, a pumpkin spice latte, or even a chai tea. It’s the ultimate treat for a cozy fall morning or an afternoon snack.

Make It Your Own

Love experimenting with recipes? Try adding a handful of chocolate chips or dried cranberries to the batter for an extra touch of sweetness. You can also swap the maple icing for a cream cheese glaze if you want to add a bit of tang.

There’s something magical about the combination of pumpkin, warm spices, and pecans—especially when it’s all topped with a drizzle of sweet maple icing. This Pumpkin Coffee Cake is bound to become one of your go-to recipes for fall, whether you’re sharing it with family and friends or savoring a slice all to yourself.

Give it a try, and don’t forget to let me know how it turns out in the comments! Happy baking!

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Pumpkin Coffee Cake with Pecan Streusel and Maple Icing

Moist and tender, with a spiced pumpkin base and a buttery pecan streusel, this cake is taken to the next level with a drizzle of rich maple icing. Whether you’re enjoying it with a hot cup of coffee or serving it at a fall gathering, this recipe will quickly become a seasonal favorite.

Course Breakfast

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

For the Cake:

• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup sour cream or Greek yogurt

For the Pecan Streusel:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup chopped pecans

For the Maple Icing

• 1/2 cup powdered sugar
• 1 1/2 tbsp maple syrup
• 1-2 tbsp milk as needed for consistency

Instructions

• Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan or a similar size.
• Make the Streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in chopped pecans. Set aside.
• Mix the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a large bowl, beat the softened butter with granulated sugar and brown sugar until creamy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and pumpkin puree until smooth. Add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).
• Assemble the Cake: Spread half of the cake batter into the prepared pan. Sprinkle half of the pecan streusel over the batter. Top with the remaining cake batter, spreading evenly. Sprinkle the rest of the pecan streusel on top.
• Bake: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
• Make the Maple Icing: In a small bowl, whisk together powdered sugar, maple syrup, and enough milk to reach your desired drizzling consistency.
• Drizzle and Serve: Once the coffee cake has cooled slightly, drizzle the maple icing over the top. Slice and enjoy! This cake combines the warmth of pumpkin, a crunchy pecan streusel, and a sweet maple icing that brings it all together—perfect for a fall treat!