Pumpkin Coffeecake with Pecan Streusel


  • 1/3 cup flour
  • ½ cup brown sugar, packed
  • 1 tsp. cinnamon
  • 1/3 cup cold butter
  • 1 cup pecan pieces


  • ½ cup icing sugar
  • 1 tsp. vanilla
  • 1 tsp. milk


  • 1 ½ cups flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ½ cup butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • ½ cup pure pumpkin puree
  • ½ cup sour cream

Preheat oven to 350F. Lightly butter a 9” x 13” baking dish and line the bottom and sides with parchment paper.

To make streusel, combine the first 4 ingredients in a bowl and cut with pastry blender or knife until mixture resembles coarse crumbs. Stir in pecan pieces. Set aside.

For the batter, beat together the butter and brown sugar until well combined. Beat in the eggs, one at a time. Add the pumpkin and sour cream and fold together with a spatula. Stir in the flour, baking powder, soda and spices. Spread half the batter in the prepared pan, sprinkle with half the streusel mixture. Dollop the remaining batter mixture over the streusel, spreading carefully (it doesn’t have to cover the streusel perfectly). Sprinkle remaining streusel mixture on top. Bake about 30 minutes or until toothpick inserted in middle comes out clean. Let cool completely on wire rack.

To make glaze, mix together all ingredients and whisk until smooth. You may need to add a little more milk if it is too thick. Drizzle over cake. Cut into portions and serve. 

This cake can also be made in a springform pan to produce a thicker coffee cake, but you will have to bake it a little longer. Delicious served warm or cold.

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