There’s just something magical about the way fall mornings smell—crisp air, maybe a candle burning, and (if we’re lucky) the aroma of a fresh Pumpkin Pecan Coffee Cake wafting through the kitchen. This little gem is part cake, part hug-in-a-pan, and it’s become one of my favorite “go-to” bakes for busy mornings or late-night snack attacks.
As a Texas mama of three, mornings can get a little… chaotic (picture mismatched socks, cereal spills, and a toddler chasing the dog with a spoon of peanut butter). Recipes like this are my saving grace. Quick to mix up, moist, spiced just right, and topped with a sweet pecan streusel—this coffee cake has been known to disappear faster than my kids run when I say “laundry time.”
Table of Contents
Why You’ll Love This Pumpkin Pecan Coffee Cake
- Simple ingredients – nothing fancy, just pantry staples and pumpkin puree.
- Perfect texture – tender cake with pockets of cinnamon-pecan streusel.
- Versatile – breakfast, afternoon snack, or dessert.
- Freezer-friendly – make it ahead and enjoy whenever.
If pumpkin recipes are your jam, you’ll also adore my Pumpkin Bread with Cream Cheese Frosting or these cozy Pumpkin Coffee Cake Muffins.
What Does Pumpkin Pecan Coffee Cake Taste Like?
Imagine the warm spices of pumpkin pie, the soft crumb of a classic coffee cake, and the nutty crunch of toasted pecans—all in one bite. The streusel topping caramelizes just enough to give you those little golden-brown nuggets of flavor. Honestly? It’s the kind of cake that tastes even better the next morning with coffee (if it survives the night).
Ingredients You’ll Need for Pumpkin Pecan Coffee Cake
One of the things I love about this Pumpkin Pecan Coffee Cake is that the ingredient list is simple, yet every item plays its part in creating that tender, spiced crumb and irresistible pecan streusel topping. Think of this section like a little backstage pass—where you get to meet the stars before they shine.
For the Cake:
- All-purpose flour (2 cups, spooned and leveled): The base that holds our cake together. Spooning and leveling keeps your measurements accurate so the cake stays light instead of dense.
- Granulated sugar (¾ cup): Sweetens the batter just enough without overpowering the pumpkin and spice flavors.
- Baking powder (2 tsp): The lift-off crew. This ensures your coffee cake rises beautifully in the oven.
- Salt (½ tsp): A tiny pinch, but it balances out the sweetness and brings out the pumpkin pie spice even more.
- Pumpkin pie spice (1 tbsp): That cozy fall blend we all crave. You can grab it at the store, or try making it at home (I share my homemade pumpkin pie spice recipe if you’d like a fresher, more fragrant version).
- Pumpkin puree (1 cup): The heart of the cake. Make sure you use 100% pumpkin puree, not pumpkin pie filling. The puree keeps the crumb moist, tender, and full of earthy-sweet pumpkin flavor.
- Milk (½ cup): Adds moisture and helps everything mix smoothly. Whole milk is best, but any variety works in a pinch.
- Vegetable or canola oil (½ cup): Keeps the cake soft and moist. Oil also ensures it stays fresh longer—perfect if you’re making this ahead for brunch.
- Vanilla extract (1 tsp): A little splash of warmth that deepens the overall flavor.
For the Streusel Topping:
- Brown sugar (½ cup): Brings a rich, caramel-like sweetness that pairs beautifully with pumpkin.
- Butter (2 tbsp, melted): The glue for the streusel. It helps the topping bake into those golden, crunchy clusters.
- Flour (2 tbsp): Just enough to give the streusel some body.
- Cinnamon (2 tsp): Extra spice never hurt anyone! Cinnamon enhances both the pumpkin base and the nutty pecans.
- Pecans (½ cup, chopped): The crowning glory. Their buttery crunch turns a simple coffee cake into something special. If you’re nut-free, you can swap them for seeds or try my Cinnamon Sugar Pumpkin Bread for a streusel-topped option without nuts.
How to Make Pumpkin Pecan Coffee Cake Step by Step
Baking this Pumpkin Pecan Coffee Cake is easier than you might think, and the payoff is huge. You’ll go from a bowl of simple pantry staples to a golden, pecan-studded coffee cake that makes the whole house smell like fall. Here’s exactly how to do it:
Step 1: Preheat Your Oven and Prepare the Pan
- Set your oven to 350°F (175°C). This steady temperature bakes the cake evenly and gives the streusel topping time to crisp without burning.
- Lightly grease a 9×9-inch baking pan with butter or nonstick spray. You can also line it with parchment paper for easier cleanup (and to lift out perfect squares later).
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 2 cups flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- Give it a good stir so the baking powder is evenly distributed. This step ensures your coffee cake rises evenly instead of puffing up in random spots.
👉 Pro tip: If you’re a pumpkin spice lover like me, check out my Pumpkin Spice Latte Cake for another cozy fall bake that’s big on spice.
Step 3: Add the Wet Ingredients
- To the bowl of dry ingredients, add:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk
- ½ cup vegetable or canola oil
- 1 tsp vanilla extract
- Mix everything together until just combined. You don’t want to overmix—stirring too much can make your Pumpkin Pecan Coffee Cake dense instead of tender.
Step 4: Pour the Batter Into the Pan
- Scrape the pumpkin batter into your prepared pan.
- Use a spatula to spread it evenly, making sure the corners are filled. The batter should be smooth and level before we crown it with streusel.
Step 5: Make the Streusel Topping
- In a small bowl, combine:
- ½ cup brown sugar
- 2 tbsp melted butter
- 2 tbsp flour
- 2 tsp cinnamon
- Stir until crumbly, then fold in ½ cup chopped pecans. This mixture should feel sandy but slightly moist—it’s what gives that crunchy topping we all love.
Step 6: Add the Streusel to the Cake
- Sprinkle the streusel mixture evenly over the batter.
- Here’s my personal trick: instead of leaving it all on top, I like to gently poke some of the streusel into the batter with my finger (no stirring!). This gives little surprise pockets of pecan-cinnamon goodness inside the cake too.
Step 7: Bake to Golden Perfection
- Slide the pan into the oven and bake for 30–40 minutes.
- Check with a toothpick at the 30-minute mark. If it comes out with just a few moist crumbs, your cake is done.
Step 8: Cool, Slice, and Serve
- Let the Pumpkin Pecan Coffee Cake cool for at least 10–15 minutes. This helps it set so you get nice clean slices.
- Cut into squares and serve warm with coffee, tea, or even a glass of cold milk.
👉 That’s it! In less than an hour, you’ll have a homemade Pumpkin Pecan Coffee Cake that tastes like something straight from a bakery. And if you want more spiced fall treats, you’ll love my Snickerdoodle Pumpkin Bread—it has the same cozy vibes with a cinnamon twist.
Tips and Tricks for Perfect Pumpkin Pecan Coffee Cake
- Don’t overmix the batter—just stir until combined. Overmixing makes it dense.
- Homemade pumpkin spice beats store-bought. (I have a recipe linked if you need it!)
- Toasted pecans add an extra layer of flavor. Give them a quick toast before mixing in.
- Check doneness early – every oven is different. Start testing at 30 minutes.
- Freeze it – cut into squares, wrap individually, and freeze up to a month.
Fun fact: My middle child calls this “pumpkin pie’s cake cousin,” and honestly… he’s not wrong.
Storage
- Room Temp: Covered for up to 2 days.
- Fridge: Up to 5 days.
- Freezer: 1 month in an airtight container.
FAQs
Q: Can I make this ahead of time?
Yes! Bake, cool, and store tightly wrapped. It keeps its texture beautifully.
Q: Can I swap the pecans?
Of course—walnuts, almonds, or even pumpkin seeds work.
Q: Do I have to use oil?
You can sub half oil with applesauce for a lighter version.
Conclusion
This Pumpkin Pecan Coffee Cake is everything fall baking should be—easy, cozy, and packed with flavor. Whether you’re baking for a brunch, a holiday gathering, or just because you deserve a little treat (and you do), this recipe is one you’ll come back to again and again. So brew a pot of coffee, cut a square, and let’s welcome autumn one sweet bite at a time. 🍁
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Print
Pumpkin Pecan Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist, spiced pumpkin coffee cake topped with a crunchy brown sugar pecan streusel—perfect for cozy fall mornings.
Ingredients
For the Cake:
All-purpose flour (2 cups, spooned and leveled)
Granulated sugar (3/4 cup)
Baking powder (2 tsp)
Salt (1/2 tsp)
Pumpkin pie spice (1 tbsp)
Pumpkin puree (1 cup)
Milk (1/2 cup)
Vegetable or canola oil (1/2 cup)
Vanilla extract (1 tsp)
For the Streusel Topping:
Brown sugar (1/2 cup)
Butter (2 tbsp, melted)
Flour (2 tbsp)
Cinnamon (2 tsp)
Pecans (1/2 cup, chopped)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice until evenly combined.
3. Add the pumpkin puree, milk, oil, and vanilla extract to the dry ingredients and mix until just combined. Do not overmix.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
5. In a small bowl, mix together brown sugar, melted butter, flour, and cinnamon until crumbly. Fold in the chopped pecans.
6. Sprinkle the streusel topping evenly over the batter. Gently poke a few pieces into the batter for extra texture inside the cake.
7. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the cake cool in the pan for 10–15 minutes before slicing into squares and serving.
Notes
Make sure to use 100% pumpkin puree, not pumpkin pie filling.
For easy cleanup and clean slices, line your baking pan with parchment paper.
You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
This coffee cake is perfect served warm with coffee, tea, or a glass of milk.
