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Best Pumpkin Coffee Cake with Streusel Topping

Pumpkin coffee cake gets a tender, warmly spiced crumb beneath a crisp oat and pecan streusel. Bake it in a 9x13-inch dish and cool before slicing for clean squares.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling 20 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 1 cup oats old-fashioned rolled
  • 0.5 cup light brown sugar packed
  • 0.5 cup pecans chopped
  • 6 tbsp unsalted butter melted
For the cake
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup pumpkin puree canned
  • 1 cup granulated sugar
  • 0.5 cup neutral oil such as canola
  • 2 eggs large
  • 1 tsp vanilla extract

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the streusel
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Stir the oats, brown sugar, and pecans together in a medium bowl.
  4. Stir in the melted butter until the mixture forms clumps.
Make the cake
  1. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl.
  2. In a separate bowl, whisk the pumpkin, granulated sugar, oil, eggs, and vanilla until smooth.
  3. Add the pumpkin mixture to the flour mixture and fold just until no dry streaks remain.
Bake the cake
  1. Spread the batter evenly in the prepared dish.
  2. Scatter the streusel over the top.
  3. Bake for 33 to 38 minutes, until the center is set and a toothpick inserted into the cake (not the topping) comes out with a few moist crumbs.
  4. Cool the cake in the dish for at least 20 minutes before slicing.

Notes

For a tender cake, fold the batter just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a dairy-free variation, use plant-based butter in the streusel.