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Pumpkin Streusel Coffee Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in a decadent pumpkin streusel coffee cake topped with whipped cream. Shortcut tip: Use cake mix for convenience!
Ingredients:
  • nonstick cooking spray
  • 0.75 cup brown sugar
  • 0.5 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1 (15.25 ounce) package yellow cake mix
  • 4 tablespoons unsalted butter, softened
  • 3 large eggs
  • 1 (15 ounce) can pumpkin puree (such as Libby's®)
  • 1 teaspoon ground cinnamon
  • 0.5 cup coarsely chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C) while greasing a 9x13-inch pan with cooking spray.
  • In a medium bowl, mix brown sugar, flour, and pumpkin pie spice. Add butter cubes and blend with a fork or pastry blender until mixture is crumbly.
  • In a large bowl, blend cake mix and butter together using an electric mixer until fully incorporated. Gradually add eggs one at a time, ensuring thorough mixing after each addition. Incorporate pumpkin puree and cinnamon into the mixture until fully blended, approximately 3 minutes. Gently fold in pecans.
  • Evenly spread the batter in the prepared pan, then sprinkle the streusel topping over it.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes before serving.

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