Preheat your oven to 350°F and grease a 9x9-inch baking dish.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice until everything is evenly combined.

In a separate mixing bowl, combine the pumpkin puree, milk, oil, and vanilla extract.

Mix until the ingredients are just incorporated.

Add the wet ingredients to the dry ingredients and mix until just combined.

Be careful not to overmix the batter.

Pour the pumpkin coffee cake batter into your prepared 9x9-inch baking dish and spread it into an even layer.

Now for my favorite part—the crunchy cinnamon pecan streusel! Melt the butter and combine it with the brown sugar, flour, cinnamon, and chopped pecans. Mix everything together until a crumbly streusel forms.

Sprinkle the pecan streusel evenly over the top of the pumpkin cake batter.

Gently press the topping down so it covers the surface of the cake.

Place the baking dish in your preheated 350°F oven and bake for approximately 30–40 minutes.

You'll know your pumpkin pecan coffee cake is finished when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Mine took the full 40 minutes, but ovens can vary, so I recommend checking your cake around the 30-minute mark.

Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.