This Pumpkin Coffee Cake uses an entire can of pumpkin, so there is no waste and big pumpkin taste! Your friends and family will adore the crispy streusel topping and tender, buttery cake.
Make the Streusel in Advance: Combine buter, brown sugar, cinnamon, and flour in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of damp sand. Work in the pecans. Cover and chill until ready to use.
Grease a 9x13 baking pan and preheat oven to 350F with rack on lower-middle position. Set aside.
In a large bowl, combine melted butter, sugar, beaten eggs, vanilla, yogurt, and pumpkin. Whisk until smooth.
In a separate bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Use a rubber spatula to fold flour mixture into the pumpkin mixture just until incorporated. Do not over-mix.
Use rubber spatula to transfer batter into greased baking pan, evening out the batter into the corners. Sprinkle topping evenly over the cake.
Bake for 55-60 minutes or just until a toothpick inserted in center comes out with just a few little tender crumbs attached. Cool completely at room temperature before cutting into it.
Optional Icing: Use a fork to mix together powdered sugar and milk until it becomes thick and drizzle-consistency. Transfer to a Ziploc baggie and seal. Cut a tiny bit off the corner of bag and drizzle icing over cake.
Notes
If you don't have pumpkin pie spice, you can use this spice combination: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.
If you'd like vanilla flavor in your icing, you can add 1 tsp pure vanilla extract. For a fragrant almond flavor, add 1/2 tsp almond extract.
If icing is too thick, add just a touch more milk. If it's too thin, add a bit more powdered sugar.
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