Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

The pumpkin saga continues.

I recently went out and bought two more sugar pie pumpkins and a case of 16oz canning jars. Until the making of this recipe, I had four jars full of pumpkin puree. Four jars. Doesn’t seem like that much, until you realize that most recipes might call for one cup. That’s at least eight different recipes I could make. This was the first of those recipes. I had so many rave reviews that I might just have to make it again soon.

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

from Williams-Sonoma


1/3 cup flour
1/2 cup firmly packed light brown sugar
1 tsp ground cinnamon
pinch kosher salt
6 tbsp cold unsalted butter, cut into small chunks
1 cup chopped pecans, lightly toasted


1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp kosher salt
8 tbsp unsalted butter (softened)
1 cup firmly packed light brown sugar
2 eggs
1/2 cup pumpkin puree
1/2 cup sour cream


1/2 cup confectioners’ sugar, sifted
1 tsp whole milk
1 tsp vanilla extract

To toast pecans:
Preheat oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted – about 10 minutes.

While these are cooling, preheat oven to 350°F. Butter and flour a 9-inch springform pan.

To make the streusel, in a bowl combine the flour, brown sugar, cinnamon and salt. Toss in the butter and cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. (My batter was rather thick and a bit unwieldy – it took a lot of work to spread it and make sure it was adequately distributed. I haven’t made it a second time yet, but I might be reposting/editing this once I have a chance to do some more experimenting. I might go for another quarter cup pumpkin to enhance the pumpkin flavor and moisture of the batter.) Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can on top. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean – about 50 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, in a small bowl whisk together with confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve. Makes one 9-inch coffee cake.

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