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One-Bowl Pumpkin Coffee Cake with Easy Pecan Streusel

one-bowl pumpkin coffee cake - featured image
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A moist, tender pumpkin coffee cake topped with a buttery pecan streusel, all made in one bowl. This easy fall recipe is perfect for brunch, book club, or a cozy treat any day of the week.

Ingredients

Scale
  • 1 cup (about 8 ounces) canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • For the Pecan Streusel:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a little overhang on two sides for easy lifting later. If you don’t have parchment, you can grease the pan well with butter or non-stick spray.
  2. Make the streusel first. In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Add 1/4 cup cold, cubed unsalted butter and 1/2 cup chopped pecans. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized clumps. Pop the bowl in the fridge while you make the batter—cold streusel bakes up crunchier.
  3. In your large mixing bowl, whisk together the wet ingredients. Add 1 cup (about 8 ounces) canned pumpkin puree, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs (room temperature), and 2 teaspoons vanilla extract. Whisk until everything is smooth and well combined. The mixture will be thick and glossy, and it should smell like fall already.
  4. Add the dry ingredients right into the same bowl. Sprinkle 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon kosher salt over the wet mixture. Stir gently with a wooden spoon or rubber spatula until just combined. Be careful not to overmix—a few streaks of flour are fine. Overmixing will make the cake tough, and we want it tender.
  5. Pour the batter into your prepared pan. Use a spatula to spread it evenly into the corners. The batter will be thick and slightly sticky, so take your time getting it level.
  6. Sprinkle the streusel evenly over the top. Use your fingers to break up any large clumps as you go. Don’t press the streusel into the batter—let it sit on top so it bakes into that beautiful, crunchy crust.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be golden brown, and the streusel should look deeply caramelized. If the top is browning too quickly after 30 minutes, tent loosely with foil.
  8. Let the cake cool in the pan for at least 20 minutes. Use the parchment overhang to lift it out, then transfer to a wire rack to cool completely if you want clean slices. If you’re impatient like me, you can cut into it while it’s still warm—just know the slices will be a little messy. That’s part of the charm.

Notes

Don’t overmix the batter. Keep the streusel cold for a crunchy texture. Check doneness with a toothpick. Let the cake cool for at least 20 minutes before slicing for cleaner pieces. Room temperature eggs help the batter mix evenly.

Nutrition

Keywords: pumpkin coffee cake, one-bowl cake, pecan streusel, fall baking, easy coffee cake, pumpkin dessert

Find it online: https://prismtaste.com/one-bowl-pumpkin-coffee-cake-with-easy-pecan-streusel/