This is a print preview of "Pumpkin Pecan Streusel Coffee Cake" recipe.

Pumpkin Pecan Streusel Coffee Cake Recipe
by Foodiewife

Pumpkin Pecan Streusel Coffee Cake

I adore pumpkin, and I don't necessarily wait until Fall to enjoy it. This recipe makes a moist and tender coffee cake, because there is sour cream added to the batter. I layered streusel on top of half the batter, then poured over a pumpkin custard and one more layer of batter and topped it with the remaining streusel. The cake batter was easy to make, and I simply whisked the pumpkin custard together-- so prep work wasn't too much. This is a tasty coffee cake, with a nice marbled layer of baked pumpkin pie in between. I admit, baking this in a 9x13 baking pan was a challenge, and I think that next time I'd adapt these into big muffins! They tasted even better on Day #2.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 12 servings


  • For the cake:
  • 1/2 cup butter
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • For the pumpkin layer:
  • 1 (15 ounce) cans pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves OR
  • 2 tsp pumpkin pie spice, in lieu of cinnamon, ginger and cloves
  • 2 eggs
  • 1/2 cup evaporated milk
  • For the pecan streusel:
  • 1 cup pecans, chopped
  • 3/4 stick butter, melted
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon


  1. Preheat the oven to 325F. Spray a 9X14 baking dish with non-stick spray.
  2. For the cake:
  3. Whisk together all of the dry ingredients, set aside.
  4. In a mixer, cream the butter and sugar until light and flufffy.
  5. Add the eggs, one at a time, until incorporated.
  6. Add the sour cream.
  7. Add the dry ingredients until blended. The batter will be thicke.
  8. For the pumpkin filling:
  9. Whisk together the pumpkin, sugar, spices, salt.
  10. Add the eggs and whisk, then the evaporated milk. Set aside.
  11. For the streusel topping:
  12. Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.
  13. To make the cake:
  14. Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
  15. Sprinkle half the streusel over the batter.
  16. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.
  17. Add the remaining batter on top. NOTE: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter.
  18. Top with the remaining streusel.
  19. Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
  20. NOTES: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15-20 minutes.