There is something irresistibly cozy and festive about this Pecan Pumpkin Coffee Cake Recipe that instantly warms your heart and kitchen alike. Packed with the rich flavors of pumpkin and warming spices, combined with the crunchy pecan crumb topping, this coffee cake is a perfect blend of moist, fluffy cake and a satisfyingly crumbly finish. Whether you’re serving it for a holiday brunch, a weekend treat, or just because you deserve something special, this cake brings pumpkin season to life in the most delicious way.
Ingredients You’ll Need
Getting this Pecan Pumpkin Coffee Cake Recipe right depends on a handful of straightforward ingredients, each playing a pivotal role in creating the cake’s tender crumb, spice profile, and that iconic nutty topping.
- 3 cups all-purpose flour: The foundation for a soft, substantial cake structure.
- 3 tsp ground cinnamon: Adds warmth and the classic autumn flavor.
- 1 tsp ground nutmeg: Provides a subtle, sweet spice depth.
- 1 tsp ground cloves: Brings a rich, aromatic sharpness.
- 1 tsp ground ginger: Introduces a mildly zesty undertone.
- 1 tsp baking soda: Helps the cake rise and become tender.
- 1 tsp baking powder: Works alongside soda for perfect leavening.
- 1 tsp salt: Enhances all the flavors beautifully.
- ½ cup vegetable oil: Keeps the cake moist without overpowering.
- 1 ½ cups brown sugar: Sweetens the cake with rich molasses notes.
- 3 large eggs: Bind the ingredients together and add richness.
- 3 tsp vanilla extract: Adds a lovely sweet fragrance.
- 15-ounce can pumpkin puree: The star ingredient for moistness and autumn flavor.
- ½ cup sour cream: Boosts the cake’s tenderness and gives a slight tang.
- ½ cup butter, softened: Essential for the crumb topping’s buttery crunch.
- 1 cup brown sugar: Sweetens and caramelizes the topping with depth.
- ⅓ cup all-purpose flour: Creates that delightful crumb texture on top.
- 2 tsp ground cinnamon: Adds extra spice inside the crumb topping.
- 1 cup chopped pecans: Provides crunch and a nutty flavor that makes this cake unmistakable.
How to Make Pecan Pumpkin Coffee Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) and greasing plus flouring a 9×13 inch baking pan. Taking this simple step ensures your cake will come out perfectly without sticking, ready to impress.
Step 2: Whisk Together Dry Ingredients
In a large bowl, mix the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt. Combining these spices and leavening agents first allows the flavors to distribute evenly, so your cake is balanced with every bite.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream together until smooth and well incorporated. This step brings moistness and flavor complexity to your batter—pumpkin and sour cream work harmoniously to achieve that luscious texture.
Step 4: Mix Wet and Dry Ingredients
Gradually add the wet mixture to your dry blend, stirring gently just until combined. Overmixing can lead to a denser cake, so take it slow to keep it tender and fluffy.
Step 5: Pour Batter into Pan
Transfer the batter into the prepared pan, smoothing the top evenly. This sets the stage for your crumb topping to shine later.
Step 6: Prepare the Crumb Topping
Mix the softened butter, brown sugar, flour, and cinnamon in a medium bowl until crumbly, then stir in the chopped pecans. This crumb topping will add a buttery, sweet crunch that contrasts beautifully with the softness beneath.
Step 7: Add Topping and Bake
Sprinkle the pecan crumb topping evenly over the batter and bake for 35-40 minutes. Pop a toothpick in the center around 35 minutes to make sure it comes out clean – then you’re ready for an aroma-filled kitchen!
Step 8: Cool and Slice
Allow the cake to cool in the pan before cutting into squares. Cooling helps the cake set up nicely and makes slicing neater.
How to Serve Pecan Pumpkin Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of warm maple glaze amps up the cozy aesthetic and adds an extra layer of sweetness that pairs perfectly with the nutty pecans and pumpkin flavors.
Side Dishes
Serve your slice alongside a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist. Fresh fruit like sliced pears or a citrusy side salad can balance the richness and keep things bright.
Creative Ways to Present
Try cutting the cake into mini squares and stacking them on a dessert platter for a party. Alternatively, serve warm pieces with a side of your favorite coffee or hot spiced tea to complete the ultimate autumnal experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pecan Pumpkin Coffee Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. This keeps the cake moist without drying out the crumb topping.
Freezing
You can freeze this cake for up to 3 months by wrapping slices individually in plastic wrap and placing them in a freezer-safe bag. Thaw overnight when ready to enjoy the same fresh-baked taste.
Reheating
Warm slices in the microwave for about 15-20 seconds or in a low oven (300°F) for 10 minutes to bring back that fresh-out-of-the-oven feeling and enhance the aroma of cinnamon and pumpkin.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it requires cooking and pureeing first, which changes the moisture level slightly. Using canned pumpkin puree is easier and ensures consistent results for the Pecan Pumpkin Coffee Cake Recipe.
What kind of pecans work best?
Fresh, unsalted, and chopped pecans are best for this recipe to get that perfect nutty crunch without added saltiness or bitterness.
Can I substitute the sour cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute that maintains moisture and adds a slight tanginess to the cake.
Is it possible to make this gluten-free?
Yes, swapping the all-purpose flour for a gluten-free baking blend can work, but be sure the blend contains xanthan gum or a similar binder for structure. The texture might be slightly different but still delicious!
How do I know when the coffee cake is done baking?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, but no wet batter. Also, the topping should be golden and fragrant.
Final Thoughts
This Pecan Pumpkin Coffee Cake Recipe has quickly become a beloved staple for cozy mornings and special gatherings. Its balance of spice, pumpkin richness, and nutty crunch makes it a memorable treat worth sharing with friends and family. Go ahead, bake a pan today, and watch those around you light up with delight!
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Pecan Pumpkin Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 15 servings 1x
- Diet: Vegetarian
Description
This Pecan Pumpkin Coffee Cake combines the warm spices of cinnamon, nutmeg, cloves, and ginger with moist pumpkin puree and a crunchy pecan crumb topping. Perfect for fall mornings or a sweet afternoon treat, this coffee cake is easy to make and serves 15 generously sized pieces.
Ingredients
Dry 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
Wet Ingredients
- 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
Crumb Topping
- ½ cup butter, softened
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 2 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick to the pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt until well incorporated, creating a uniform spice blend.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream until the mixture is smooth and fully combined.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Pour Batter: Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Make Crumb Topping: In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix using a fork or your fingers until the mixture becomes crumbly. Stir in the chopped pecans for added texture and flavor.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the pumpkin cake batter in the pan, ensuring a nice coverage.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. This ensures the cake sets properly and slices cleanly. Serve and enjoy your delicious Pecan Pumpkin Coffee Cake!
Notes
- For best results, be sure not to overmix the batter to keep the coffee cake tender and moist.
- You can substitute pecans with walnuts if preferred or if pecans aren’t available.
- Libby’s pumpkin puree is recommended for its consistent flavor and texture, but any 100% pumpkin puree will work.
- This coffee cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To warm leftovers, microwave slices for 10-15 seconds or warm in a low oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
