Name: Best Pumpkin Pecan Coffee Cake
Prep time: 40 min
Cook time: 60 min
Ingredients: 1/2 cup cold unsalted butter (cut into cubes); 1/2 cup brown sugar; 1/3 cup all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1 cup pecans (roughly chopped); 1 1/2 cups all-purpose flour; 2 or 3 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup unsalted butter (softened); 1/2 cup white sugar; 1/2 cup brown sugar; 2 large eggs (large); 1/2 cup pumpkin puree; 1/2 cup Greek yogurt; 1/4 cup butter (melted); 1 to 2 cups confectioners sugar; 1 teaspoon vanilla; 2-3 tablespoons almond milk or heavy cream

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This is seriously like the Best Pumpkin Pecan Coffee Cake, like 'Heaven' serious. If you don't have a can of pumpkin puree in your home, run out to the store and get it NOW!

Ok sorry! I'm just sooo excited how this turned out! It's incredibly moist, has perfect pumpkin flavor, yummy pecans, cinnamon streusel infusions with a mouth-watering browned butter glaze on top of all that deliciousness!

Be warned...It will drive you crazy when you're baking it, because the aroma of the pumpkin cake smells so good wafting through the house! When it comes out of the oven, get that coffee brewing, because you aren't going to want to wait.

You won't be able to wait.

Unless, you're making it for someone else, then you're pretty much screwed. Whaaa? The odds not in your favor? Well, you could always make two... 🙂

How to make Best Pumpkin Pecan Coffee Cake

Preheat oven to 350 degrees F.

Spray an 8 or 9-inch square cake pan with nonstick cooking spray or line pan with parchment paper to remove from pan easily also spraying with nonstick cooking spray. Set aside.

Crumble topping

Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon well, should be crumbly.

Pumpkin Coffee Cake

In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, baking soda and flour together and set aside.

Using a mixer, cream together softened butter and sugars for 2 minutes.

Add eggs and mix well. Then add the pumpkin puree and Greek yogurt to the wet mixture and mix well.

Pour dry ingredients into the wet and mix until fully combined.

Spread half the batter into the prepared baking pan.

Top with half of the crumble topping and pour remaining batter on top.

Sprinkle with remaining crumble mixture and pecans and place in the oven.

Bake for 45 minutes. or until a toothpick inserted in the middle comes out clean.

After the cake has cooled 15 minutes, add glaze. Can transfer the cake to a baking rack, by loosening the cake from pan or pull the parchment paper up by sides and place on rack if you want the glaze to drip down the sides, otherwise leave in pan and add glaze on top.

Browned Butter Glaze

Place butter in saucepan and let butter brown for 5-7 minutes over heat, whisking frequently to get the browned butter bits.

Removed from heat and let sit for a few minutes, then pour into a small bowl. Add 1 cup of the powdered sugar with vanilla and milk and whisk together. Add more powdered sugar adding until pouring consistency and drizzle over pumpkin cake. You may not need all the powdered sugar. Depending on how much glaze you want, you may have some left over glaze. You can serve more with the cake when serving if you wish.

Keep cake in sealed container up to 3 days.

Thanksgiving and Christmas holidays were made for this Pumpkin Pecan Coffee Cake!