Preheat the oven to 350°F and position a rack in the center. Line an 8-inch square baking pan with parchment paper, leaving some overhang to create handles for easy removal. Now, coat the pan with nonstick spray to ensure nothing sticks.
To prepare the topping, take a medium bowl and mix the finely chopped pecans, flour, brown sugar, and ground cinnamon together using a fork. Pour the melted butter over the mixture, stirring until it’s evenly moistened. Set this aside in the refrigerator while you make the batter.
In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and an additional ground cinnamon and ground ginger. Whisk them together until they are well mixed, creating a dry base for your cake.
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, canola oil, Greek yogurt, maple syrup, milk, and vanilla extract until everything is smoothly combined.
Carefully pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, stir gently just until the flour disappears. Be cautious not to overmix; your batter should be thick and a bit lumpy.
Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Then, remove the topping from the refrigerator and sprinkle it generously over the batter.
Place the pan in the preheated oven and bake for 27 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with only a few crumbs attached.
Once baked, take the pan out of the oven and let it cool on a wire rack for about 15 minutes. After cooling, use the parchment paper handles to lift the cake out of the pan for serving or to continue cooling.
For the glaze, whisk together the powdered sugar, 3 teaspoons of milk, and vanilla extract until you achieve a smooth, pourable consistency. If it’s too thick, add more milk one teaspoon at a time; if it’s too thin, incorporate more powdered sugar.
Finally, drizzle the glaze over the warm cake, slice it up, and enjoy your homemade Pumpkin Coffee Cake!
