Pumpkin Coffee Cake

Pumpkin Coffee Cake. Adapted for this recipe collection from The Pioneer Woman. See the original recipe and source notes.
Servings: 12 yield(s)
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 150 mins
Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons salted butter, melted
  • Baking spray with flour, for the pan
  • 1 cup unsweetened pumpkin puree (not pie mix)
  • 2/3 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 ounces cream cheese, cubed
  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
Instructions
  1. Mix the flour, walnuts, brown sugar, and pumpkin spice for the streusel. Stir in melted butter, cover, and chill at least 15 minutes or up to a day.
  2. Heat oven to 350°F. Coat a 13-by-9-inch pan with baking spray, line it with parchment leaving an overhang, and spray the parchment.
  3. Whisk pumpkin, brown sugar, oil, sour cream, granulated sugar, vanilla, and eggs. Stir in flour, pumpkin spice, baking powder, baking soda, and salt just until combined.
  4. Spread batter in the pan. Break the chilled streusel into small pieces and scatter over the top.
  5. Bake 40 to 45 minutes, until a tester has a few moist crumbs. Cool completely.
  6. Soften cream cheese in the microwave for 10 to 15 seconds. Whisk with powdered sugar, vanilla, and 1 tablespoon water until smooth.
  7. Lift cake out using the parchment. Drizzle with glaze and let it set about 15 minutes before slicing.
Recipe Notes

Adapted from The Pioneer Woman. Original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a61975374/pumpkin-coffee-cake-recipe/