Name: Pecan Pumpkin Coffee Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; 1 tsp ground ginger; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; ½ cup vegetable oil; 1 ½ cups brown sugar; 3 large eggs; 3 tsp vanilla extract; 15-ounce can pumpkin puree (Libby’s recommended); ½ cup sour cream; ½ cup butter, softened; 1 cup brown sugar; ⅓ cup all-purpose flour; 2 tsp ground cinnamon; 1 cup chopped pecans

This Pecan Pumpkin Coffee Cake is a delicious and comforting fall treat that’s perfect for a cozy breakfast, brunch, or afternoon snack. With a moist and flavorful pumpkin cake base, a crunchy pecan streusel topping, and a warm spice blend, this coffee cake is easy to make and sure to please everyone.

Why You’ll Love This Recipe

Flavorful and Moist: This coffee cake is packed with the classic flavors of fall, with a moist and tender crumb, a crunchy pecan topping, and a delightful sweetness.
Easy to Make: With simple ingredients and straightforward instructions, this coffee cake is a breeze to bake.
Perfect for Sharing: Whether it’s a casual breakfast, a special brunch, or a sweet treat to enjoy with a cup of coffee, this coffee cake is always a hit.

Ingredients

Here’s what you’ll need to make this delicious Pecan Pumpkin Coffee Cake:

For the Coffee Cake:

All-purpose flour: Provides structure and texture to the cake.
Cinnamon, nutmeg, cloves, and ginger: Adds a warm and comforting spice blend.
Baking soda and baking powder: Helps the cake rise and become light and airy.
Salt: Enhances the overall flavor.
Vegetable oil: Adds moisture and tenderness.
Brown sugar: Packed, adds sweetness and a hint of molasses flavor.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a touch of warmth and flavor.
Pumpkin puree: Adds moisture, sweetness, and a subtle pumpkin flavor.
Sour cream: Adds moisture and a slightly tangy flavor.

For the Crumb Topping:

Butter: Softened, adds richness and helps bind the streusel.
Brown sugar: Packed, adds sweetness and a hint of molasses flavor.
Flour: Provides structure and texture to the streusel.
Cinnamon: Adds warmth and spice.
Pecans: Chopped, adds a crunchy texture and nutty flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Pecan Pumpkin Coffee Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking pan with cooking spray or butter and flour to prevent sticking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt for the cake batter.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream until well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.

Step 5: Make the Crumb Topping

In a small bowl, combine the softened butter, brown sugar, flour, and cinnamon for the crumb topping. Use a fork or your fingers to mix until the mixture is crumbly. Stir in the chopped pecans.

Step 6: Assemble and Bake

Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Remove the cake from the oven and let it cool in the pan for a few minutes before slicing and serving. Enjoy warm or at room temperature.

Pro Tips for Making the Recipe

Use room temperature ingredients: Room temperature eggs and butter will blend more easily into the batter.
Don’t overmix the batter: Overmixing can lead to a tough cake. Mix gently until just combined.
Use high-quality spices: Fresh, high-quality spices will enhance the flavor of the cake.

How to Serve Pecan Pumpkin Coffee Cake

Breakfast or Brunch: This Pecan Pumpkin Coffee Cake is a delightful addition to any breakfast or brunch spread.
Snack: Enjoy it as a sweet and satisfying snack with a cup of coffee or tea.
Dessert: Serve it warm as a simple yet delicious dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing:

You can freeze the cake for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

FAQs

Can I use a different type of oil?

Yes, you can use any neutral oil, such as canola oil or vegetable oil.

Can I add other ingredients to the batter?

Absolutely! Feel free to add chopped nuts, chocolate chips, or other spices like cardamom or ginger to the batter.

Can I make this coffee cake without the crumb topping?

Yes, you can omit the crumb topping if you prefer. The cake will still be delicious.

How can I make this coffee cake vegan?

You can try using vegan butter and egg substitutes, and plant-based milk, but the texture and results may vary.

There you have it! A delicious and easy-to-make recipe for Pecan Pumpkin Coffee Cake that’s perfect for any occasion. Enjoy!

Stacy Corbo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Pecan Pumpkin Coffee Cake Recipe