Pecan Pumpkin Coffee Cake

Looking for a delicious Fall dessert? This easy pecan pumpkin coffee cake will fit the bill with its moist, tender texture and hint of spice.

Pumpkin season is here!

To kick off this wonderful time of year, I have a delicious recipe to share with you. This pecan pumpkin coffee cake will be the perfect addition to your Thanksgiving celebration. It’s super easy and very tasty!

Pecan Pumpkin Coffee Cake is the perfect fall dessert. It’s loaded with pumpkin, cinnamon, and pecans for a warm taste of autumn in every bite. It will make your home smell amazing while baking too.

The pumpkin makes it moist and the pecans add some crunch, making this coffee cake perfectly satisfying.

Why you will Love this Pecan Pumpkin Coffee Cake!

• Quick and easy to make
• Incredibly tender and moist
• Fantastic pumpkin-y flavour
• Delicious Fall breakfast or dessert
• Just a hint of warming spices
• Piled high with crumble featuring loads of pecans
• Garnished with chocolate chips
• Tastes great warm or cooled off
• Freezes wonderfully!

Why is there no Coffee in this Coffee Cake?

Generally, coffee cake is meant to be served with coffee, and it doesn’t usually contain coffee as an ingredient! This is a pumpkin cake, so that is the flavour we want to make shine.

How to Store Coffee Cake

The cake itself can be covered and stored for up to 4 days at room temperature. Storing in the fridge won’t really extend the shelf life, and can actually dry the cake out unless placed in an airtight container.

You can also freeze portions or the whole cake for up to 2 months then allow it to defrost and come back to room temperature overnight when ready to enjoy. If you want to freeze, the best method is to tightly wrap the cake or portions in plastic wrap, then the whole thing over again with aluminum foil.

About the Ingredients for Pecan Pumpkin Coffee Cake

Spices – We stick with warming spices for this cakes, lots of cinnamon and pumpkin pie spice.

Flour – Be sure to scoop and level your flour, never pack it down, when measuring or you could end up with a dense cake. You can use a gluten-free flour here too instead of all-purpose.

Sugar – We are using brown sugar because it gives a little moisture and a richer sweetness than regular granulated.

Butter – You can use any type of butter for the topping. I prefer salted butter, but unsalted is fine. Sweet cream butter is great here too if you can get your hands on it.

Pecans – You can easily substitute with walnuts here if you want something cheaper, but pecans I think will give the best flavour.

Baking soda & baking powder – Leavens the cake, make sure they are fresh or still active.

Salt – Brings out all the flavours.

Pumpkin puree – Make sure you use 100% pumpkin puree and not pumpkin pie filling. If you happen to make the mistake of grabbing pie filling you can still use it but you will need to adjust the sugar and spice accordingly.

Oil – Canola oil is neutral flavoured and will give a nice moist and tender crumb. Any other neutral flavoured oil is fine too.

Eggs – Make sure your eggs are room temperature before starting for the best results.

Vanilla – Pure vanilla will give the best results, but artificial vanilla is always just fine too.

Sour cream – Don’t use light sour cream. Bring it to room temperature before starting.

Chocolate chips – We use mini chocolate chips, you can use regular too. Milk chocolate, semi sweet or dark chocolate chips are all just fine here depending on how sweet you want your bite,

Looking for More Fall Cakes for Thanksgiving?

Check out some of my favourite cakes that are perfect for serving at Thanksgiving dinner!

Celebrate fall with this delicious and easy Spiced Rum Bundt Cake recipe! Perfect for special occasions or as a comforting weeknight treat.

This cinnamon apple cake recipe is sure to become a family favorite! It’s loaded with apples and topped off with a sweet sugar crust.

Moist and flavorful, this Pumpkin Pecan Bourbon Bundt Cake features a strong kick of pumpkin spice bourbon in both the cake and the frosting.

This Caramel Apple Poke Cake is a perfect autumn dessert recipe! An autumn spiced cake with luscious apple pie filling smothered in a caramel frosting.

How to Make Pecan Pumpkin Coffee Cake

Yields: 9 servings | Prep Time: 35 mins | Baking Time: 30 mins

Ingredients:

For the Topping:
1 tsp ground cinnamon
1 C all purpose flour
1 C light brown sugar (packed)
¾ C butter (cold)
1 C pecans ( chopped)

For the Coffee Cake:
1 ½ C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
¼ tsp ground cinnamon
½ tsp kosher salt
¾ C pumpkin puree
1 C dark brown sugar (packed)
½ C canola oil
2 large eggs
1 tsp pure vanilla
⅓ C regular sour cream

For the Garnish:
1 C mini chocolate chips
1 C chopped pecans

Directions:

Preheat the oven to 350 degrees. Prep an 8 x 8 inch baking pan with nonstick baking spray. Line the baking pan with parchment paper.

To make the topping, add flour,cinnamon and brown sugar in a medium bowl, Whisk to combine.

Cut butter in chunks. Toss in with the flour mixture. With a fork mix the butter in with the flour combination. The topping will look like coarse crumble. Stir in ½ cup of chopped pecans. Set aside,

Into a large bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice and cinnamon. Whisk to combine.

In the bowl of an electric mixer, blend the pumpkin puree, brown sugar, oil, eggs, vanilla, and sour cream. Mix until completely combined.

Combine the wet and dry ingredients together. Stir until all of the ingredients are well mixed. Toss in the chopped pecans. Stir until well incorporated.

Scoop the batter into the prepared pan. Spread it throughout the pan. Add the crumble on top of the batter and spread the crumble to cover the batter. Sprinkle the chocolate chips and chopped pecans on top.

Place in the heated oven. Bake at 350 degrees for 28-30 minutes. (Or until a toothpick inserted in the center of the cakes comes out clean.) (Check to make sure that the center of the cake does not over bake. If the top of the cake gets too brown, cover it with foil to finish baking.)

Take out of the oven. Serve warm or allow the bake to cool.