This damp, spiced cake combines the rich flavor of pumpkin with a crunch of pecans and sweet ribbon of brown sugar streusel. It’s a great side to morning coffee or afternoon tea.
Whether you’re hosting brunch, need a thanksgiving breakfast idea, or are just daydreaming about homemade food, this recipe never fails.
Find two tasty takes on pumpkin coffee cake in this post: one featuring a simple streusel topping and another with a pecan crumble and cinnamon swirl. They are both easy to make with lovely spice flavors and offer up that irresistible taste of fall we all want.
Pumpkin Pecan Coffee Cake
This pumpkin pecan coffee cake is deliciously moist,
spiced, and pumpkin-like. With the crispness of the brown sugar streusel, the
chewy crunchiness of the pecans, and the moistness of the pumpkin, this snack
cake has an absolutely amazing texture. This recipe is a keeper.
It goes really well with salty foods like pan-fried ham and eggs or bacon. Breakfast for dinner or even breakfast would be ideal with this fall version. Even the following day seems to improve the flavor of this recipe. In this way, pumpkin recipes are magical.
Preparation time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients to Make this Pumpkin Pecan Coffee Cake
- Two cups of flour, leveled and spooned
- 3/4 cup of sugar, granulated
- Baking powder, two teaspoons
- Half a teaspoon of salt
- One tablespoon of pumpkin pie spice
- One cup of pureed pumpkin
- Half a cup of milk
- Half a cup of canola or vegetable oil
- One teaspoon of vanilla
- Half a cup of brown sugar
- Two tablespoons of melted butter
- Two tablespoons of flour
- Two teaspoons of cinnamon
- Half a cup of chopped pecans
Instructions to Make this Pumpkin Pecan Coffee Cake
- Set the oven temperature to 350 degrees.
- In a mixing bowl, whisk together the dry ingredients. Add the pumpkin puree, milk, oil, and vanilla, and stir until thoroughly combined.
- Pour into a 9 x 9 pan that has been lightly oiled.
For the streusel:
- In a microwave-safe bowl, melt the butter. Stir in cinnamon, flour, and brown sugar until combined. Add chopped pecans and stir.
- Evenly scatter over the cake batter.
- A toothpick inserted in the center should come out with only a few moist crumbs after baking for 30 to 40 minutes.
Making your own pumpkin pie spice is incredibly simple and superior to using store-bought. Refrigerate for longer or store covered for two days. For up to a month, it can be frozen in an airtight bag or container.
Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl
A warm fall treat is this pumpkin coffee cake with pecan crumble and cinnamon swirl. Made with pumpkin and toasty spices, it's rich and moist, with a crisp pecan crumble and a sweet cinnamon swirl on top. It's quite simple to prepare and goes well with a cup of coffee.
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients to Make Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl
- 1/4 cup of light brown sugar, packed
- One teaspoon of ground cinnamon
- Half a cup of all-purpose flour
- Half a cup of packed light brown sugar
- One teaspoon of ground cinnamon
- 1/4 cup cold, cubed unsalted butter
- 1 cup chopped pecans
- One and a half cups of all-purpose flour
- One teaspoon of baking powder
- Half a teaspoon of baking soda
- Half a teaspoon of salt
- Two tablespoons of pumpkin spice
- 1/2 cup softened unsalted butter
- One cup of sugar, granulated
- Two large eggs, at room temperature
- One cup of pumpkin puree
- One teaspoon of pure vanilla extract
Glaze:
- Half a cup of powdered sugar
- One or two tablespoons of milk
- Half a teaspoon of pure vanilla extract
Instructions to Make Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl
- Set the oven temperature to 350°F, or 175°C. Line a 9-inch baking pan with parchment paper. You can also grease this pan.
- In a separate bowl, combine the ground cinnamon and brown sugar to make the cinnamon swirl. Put aside.
- In a separate small bowl, mix together the flour, brown sugar, and cinnamon to make the pecan crumble. Using a pastry cutter or your fingers, combine the cold cubed butter until the mixture resembles coarse crumbs. Add the chopped pecans and stir. Put aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to make the cake.
- In a big bowl, use an electric mixer to beat the granulated sugar and softened butter. Beat until light and fluffy, about 3–4 minutes.
- One by one, add the eggs. Beat the eggs thoroughly after each addition. Stir in the vanilla extract and pumpkin puree until thoroughly blended.
- Add the dry ingredients to the wet ingredients gradually, stirring just until incorporated. Avoid overmixing.
- Evenly distribute half of the batter into the baking pan that has been prepared. Evenly distribute the cinnamon swirl mixture over the batter. Evenly distribute the remaining batter over the cinnamon layer. Evenly distribute the pecan crumble on top.
- A toothpick put into the center should come out clean after 35 to 40 minutes of baking in a preheated oven.
- Prepare the glaze while the cake bakes. In a small bowl, mix together the milk, vanilla extract, and powdered sugar until smooth. To get the consistency you want, add extra milk if needed.
- Let the cake cool on a wire rack within the pan. Drizzle the glaze over the cake's top after it has cooled. Serve after cutting into squares.
FAQs: Two Delicious Pumpkin Pecan Coffee Cake Recipes Perfect for Autumn
Can I prepare this pumpkin coffee cake the day before?
Yes! Both versions taste even better the following day as the flavors marinate. The cake can be baked a day ahead and kept, covered, at room temperature or in the fridge.
Can I freeze pumpkin coffee cake?
Absolutely. After it has cooled, wrap the cake well in plastic wrap or aluminum foil and place inside an airtight container. It freezes for up to a month. Thaw overnight before serving.
Can I use fresh instead of canned pumpkin puree?
Yes, homemade pumpkin puree is perfectly fine. It just had to be thick, not watery, for the right texture at the end.
What can you substitute for Pecans?
You can use walnuts or almonds instead for a similar crunch, or omit the nuts altogether if you’d like to make it nut free.
Why is my coffee cake dry?
Don’t overbake, and resist the urge to blend too finely. The cake is just naturally moist with the pumpkin puree.
Conclusion: Two Delicious Pumpkin Pecan Coffee Cake Recipes Perfect for Autumn
Pumpkin cake is fall comfort treat at its finest — warm and spiced with just the right amount of crunch and sweetness. So whether you decide on the traditional Pumpkin Pecan Coffee Cake or the Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl, you’re sure to dazzle.
Serve it with a steaming mug of coffee or tea, and you’ll have a cozy dessert (or breakfast!) that tastes like fall in each bite.
Read Also:
Walnut and Apple Coffee Cake Recipe Plus Brown Butter Apple Walnut Coffee Cake Variation