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Pumpkin Coffee Cake with Cocoa Vanilla Glaze

Pumpkin Coffee Cake with Cocoa Vanilla Glaze

This Pumpkin Coffee Cake with Cocoa Vanilla Glaze recipe is extra indulgent, nutty, chocolate-y, and spicy. An easy-to-make pumpkin coffee cake topped off with pecan streusel and drizzled with cocoa-vanilla glaze.
Course Dessert
Cuisine American
Keyword Pumpkin Coffee Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 slices
Calories 525kcal


For the streusel:

  • 1/3 cup (1.66 ounces) all-purpose flour
  • 1/2 cup (3.5 ounces) light brown sugar, packed
  • 1 tsp. ground cinnamon
  • 1/8 teaspoon kosher salt
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans lightly toasted

For the cake batter:

  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/4 teaspoons freshly grated nutmeg
  • 1/2 teaspoons kosher salt
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 1 cup (7 ounces) light brown sugar, packed
  • 2 large eggs at room temperature

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons whole milk
  • 1 teaspoon vanilla extract


  • Pre-heat the oven to 350 degrees. Lightly butter and flour a 9-inch spring form pan and line it with parchment paper. Set aside.
  • To make the streusel topping: Whisk together the flour, brown sugar, cinnamon, and salt in a medium size bowl. Using a fork, work the butter into the flour mixture until it resembles coarse crumbs. Mix in the pecans. Cover it with stretch film and place in the fridge.
  • To make the batter: Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl. Set aside.
  • Whisk together the sour cream and the pumpkin puree in a bowl. Set aside.
  • In the bowl of a standing mixer attached with the paddle attachment (or a hand mixer would work too), beat the butter and sugar in medium speed until creamy, 60-90 seconds. Add in the eggs one by one, ensuring that they are homogenously combined, scraping down the bowl as necessary. Reduce speed to low and add one-third of the flour mixture, followed by half of the sour cream and pumpkin puree mixture, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of the sour cream and pumpkin puree mixture. Mix just until combined. It will be a thick batter.
  • Spread half of the batter in the prepared pan. Sprinkle half of the streusel topping all over the batter. Spoon the rest of the batter on top. Using a spatula, spread the batter as equally as you can. Top it off with the rest of the streusel.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean. Once it comes out of the oven let it cool for 5-10 minutes. Run a knife through the sides of the cake; remove from the pan, and let cool on a wire rack for at least 30 minutes.
  • Meanwhile, to make the glaze: Sift confectioners’ sugar and cocoa powder in a bowl. Whisk in the milk and vanilla extract until it is creamy. Drizzle it over the cake.
  • Slice the cake and serve.


Calories: 525kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 356mg | Potassium: 211mg | Fiber: 3g | Sugar: 37g | Vitamin A: 2802IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg