Pumpkin Crunch Coffee Cake

Side view of a slice of pumpkin coffee cake in front of the remaining pieces.

5 from 1 vote

This Pumpkin Crunch Coffee Cake is a soft and warmly spiced pumpkin cake loaded with a buttery pecan streusel topping and finished with a sweet vanilla glaze. It's the ultimate cozy fall treat that comes together easily and is absolutely perfect for weekend brunches, holiday gatherings, or anytime pumpkin season calls!

Course Dessert

Cuisine American

Keyword pumpkin crunch coffee cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 446kcal

Author Sue Ringsdorf

Ingredients

For the pumpkin cake:

1/2 cup unsalted butter - softened to room temperature
1/2 cup light brown sugar (110 grams)
1/4 cup granulated sugar (50 grams)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
3/4 cup pure pumpkin puree
1/2 cup sour cream
1 1/2 cup all-purpose flour (180 grams)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice

For the crunch topping:

1/3 cup brown sugar (73 grams)
1/3 cup all-purpose flour (40 grams)
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 cup unsalted butter

For the vanilla glaze:

3/4 cup powdered sugar (90 grams)
1 Tablespoon whole milk
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 350 degrees F. Add parchment paper to a 9×9 pan, allowing the ends to hang over the sides slightly.
Cream butter and sugars. Combine softened butter and sugars in a large stand mixer with a paddle attachment (you can use a hand mixer as well). Cream together on a low speed until well combined and creamy.
1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/4 cup granulated sugar (50 grams)
Add remaining wet ingredients. Then add the egg, egg yolk, vanilla extract, pumpkin puree, and sour cream. Mix again until well combined.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 3/4 cup pure pumpkin puree, 1/2 cup sour cream
Add dry ingredients. Add the flour, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix again until just combined – don’t over-mix.
1 1/2 cup all-purpose flour (180 grams), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice
Combine crunch topping. In a small mixing bowl, combine the brown sugar, flour, chopped pecans, cinnamon, salt, and chopped butter. Use your hands to press the butter into the other ingredients, stirring to combine.
1/3 cup brown sugar (73 grams), 1/3 cup all-purpose flour (40 grams), 1/3 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/4 cup unsalted butter
Assemble coffee cake. Spread the pumpkin cake batter into the prepared pan, using a spatula to smooth evenly to all sides. Then use your hands to sprinkle the crunch topping over the cake batter.
Bake cake. Bake pumpkin coffee cake in preheated oven for 45-50 minutes, or until set in the center. Let cake set for 15 minutes before removing.
Cool. Use the parchment paper as handles to gently transfer the cake to a wire cooling rack. Let cool.
Make icing. In a small mixing bowl, combine the powdered sugar, whole milk, and vanilla extract. Stir well with a spoon.
NOTE: If the icing is too thick, add a few extra drops of milk. If the icing is too thin, add some extra powdered sugar. Adjust the consistency to your liking.
3/4 cup powdered sugar (90 grams), 1 Tablespoon whole milk, 1 teaspoon vanilla extract
Add icing. Drizzle the icing over the pumpkin cake.
Serve. Serve slices of pumpkin crunch cake with a cup of coffee or a cold glass of milk!

Notes

Store leftover coffee cake in an airtight container on your countertop for 3-4 days.
To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!

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