Pumpkin Pecan Coffee Cake – A Perfectly Spiced Fall Treat
If you’re in the mood for a cozy autumn dessert that pairs perfectly with a hot cup of coffee, look no further than this Pumpkin Pecan Coffee Cake! Bursting with the flavors of pumpkin, cinnamon, and crunchy pecans, this cake is ideal for fall mornings, weekend brunches, or a delightful afternoon treat.
Let’s dive into the recipe and make this deliciously spiced coffee cake that’s sure to be a hit!
Pumpkin Pecan Coffee Cake Recipe
Ingredients
For the Coffee Cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin purée
- ½ cup milk
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
For the Topping
- ½ cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 2 teaspoons cinnamon
- ½ cup pecans, chopped
Instructions
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
2. Make the Coffee Cake Batter
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the pumpkin purée, milk, oil, and vanilla extract. Stir until everything is well combined, being careful not to over-mix. Pour the batter into the prepared pan, spreading it evenly.
3. Prepare the Streusel Topping
In a microwave-safe bowl, melt the butter. Add the brown sugar, flour, and cinnamon, stirring until all the ingredients are incorporated. Stir in the chopped pecans, then sprinkle the streusel mixture evenly over the cake batter. For an extra textured streusel effect, gently poke some of the topping into the batter with your finger.
4. Bake the Coffee Cake
Bake the coffee cake for 30-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Once baked, remove from the oven and let the cake cool slightly.
5. Serve
Slice and enjoy this coffee cake warm. It pairs wonderfully with a hot cup of coffee or tea, making it an ideal treat for fall mornings or cozy afternoons.
Recipe Notes
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories: 320 kcal
- Servings: 9
This Pumpkin Pecan Coffee Cake is everything you want in a fall dessert: moist, spiced, and topped with a crunchy pecan streusel. With the perfect balance of pumpkin flavor and cinnamon warmth, each bite is pure autumnal bliss. Serve it at your next brunch, or simply enjoy a slice on a quiet morning with your favorite warm beverage.
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Pumpkin Pecan Coffee Cake
- Total Time: 50 minutes
- Yield: 9 1x
Description
This Pumpkin Pecan Coffee Cake is the epitome of fall comfort. With a soft, moist pumpkin-spiced cake base and a rich, buttery pecan streusel topping, every bite offers a perfect balance of warmth and crunch. The cinnamon adds a touch of spice that complements the pumpkin, creating a delightful aroma and flavor that’s perfect for the season.
Ingredients
For the Coffee Cake:
2 cups all-purpose flour, spooned and leveled
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
½ cup milk
½ cup vegetable or canola oil
1 teaspoon vanilla extract
For the Topping:
½ cup brown sugar
2 tablespoons butter, melted
2 tablespoons flour
2 teaspoons cinnamon
½ cup pecans, chopped
Instructions
Preheat Oven and Prepare Pan:
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
Make the Coffee Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, milk, oil, and vanilla extract. Mix until well combined, but avoid over-mixing. Pour the batter into the prepared pan, spreading it evenly.
Prepare the Streusel Topping:
In a microwave-safe bowl, melt the butter. Add brown sugar, flour, and cinnamon, stirring until incorporated. Mix in the chopped pecans. Sprinkle the streusel evenly over the cake batter. For a textured streusel effect, gently poke some of the topping into the batter with your finger.
Bake the Coffee Cake:
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Remove from oven and let cool slightly before serving.
Serve:
Slice and enjoy warm. This coffee cake pairs wonderfully with a hot cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320