Pumpkin Streusel Coffee Cake

Enjoy this tender and moist pumpkin streusel coffee cake recipe with a dollop of freshly whipped cream. Cake mix is used as a base to speed things up.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 339 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 4 tablespoons unsalted butter, softened
• nonstick cooking spray
• 1 (15.25 ounce) package yellow cake mix
• 4 tablespoons cold unsalted butter, cut into small cubes
• 0.5 cup all-purpose flour
• 0.75 cup brown sugar
• 0.5 cup coarsely chopped pecans
• 1 (15 ounce) can pumpkin puree (such as Libby's®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray; set aside.

Step 2

Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Cut in 4 tablespoons cold butter using a fork or pastry blender until it resembles coarse crumbs. Set streusel aside.

Step 3

Beat cake mix and 4 tablespoons softened butter together in a large bowl with an electric mixer on medium speed until well combined. Add eggs, one at a time, mixing well after each addition. Add pumpkin purée and cinnamon; mix until well blended, about 3 minutes. Stir in pecans.

Step 4

Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over batter.

Step 5

Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes. Cool cake before serving for about 5 minutes.