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Best Pumpkin Pecan Coffee Cake

The most delicious, moist pumpkin coffee cake perfectly laced with cinnamon streusel, pecans and topped with a yummy browned butter glaze.
Prep Time40 mins
Cook Time1 hr
Author: Kim Lange


Crumble Topping

  • 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 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 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

Browned Butter Glaze

  • 1/4 cup butter melted
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons almond milk or heavy cream


  • Preheat oven to 350 degrees F.
  • Spray a 9-inch square cake pan with nonstick spray.

Crumble topping

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


  • In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
  • 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 30 minutes, and then loosely cover with foil and bake another 30 minutes. or until a toothpick inserted in the middle comes out clean.  
  • Let cool.

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 the powdered sugar, vanilla and milk and whisk until pouring consistency and drizzle over pumpkin cake.
  • Keep cake in sealed container up to 3 days. 
    Coffee Cake recipe has been updated.