Pecan Pumpkin Coffee Cake
This Pecan Pumpkin Coffee Cake recipe is made with pumpkin puree, pumpkin pie spices, and a brown sugar crumb cake topping. It’s the perfect fall breakfast or brunch addition!
Servings: 9 servings
Ingredients
Crumb Topping
- 1 tsp cinnamon
- 1 cup all purpose flour
- 1 cup brown sugar
- 6 Tbsp unsalted butter, cold
- 1 cup pecans, roughly chopped (divided)
Pumpkin Coffee Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon*
- 1/4 tsp ground ginger*
- 1/4 tsp ground nutmeg*
- 1/4 tsp ground allspice*
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable or canola oil
- 2 eggs, large
- 1 tsp vanilla extract
- 1/3 cup sour cream (or greek yogurt)
Instructions
- Preheat oven to 350 degrees and grease an 8x8 square pan (or line with parchment paper). Set aside.
Crumb Topping
- In a bowl, combine cinnamon, flour, and brown sugar. Cut in butter with a fork or pastry cutter, and mix until the topping looks like coarse crumbs. Mix in half of the chopped pecans. Set aside.
Pumpkin Coffee Cake
- In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together.
- In a separate bowl, whisk pumpkin and brown sugar together until combined. Add in oil, eggs, vanilla extract, and sour cream. Mix until well combined.
- Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
- Pour the batter into the pan. Spread the crumb topping evenly over the batter. Lastly, sprinkle the remaining chopped pecans evenly over the crumb topping.
- Bake for 28-30 minutes, or until a cake tester comes out clean. (If the top looks like it's getting too brown, cover it with foil, and let it finish baking.)
- Serve warm, at room temperature, or cold.
- Enjoy!
Notes
*If you would prefer to use pumpkin pie spice, I would substitute with 1 tsp pumpkin pie spice + 1/4 tsp cinnamon.