If you love cozy autumn mornings, there’s simply nothing better than the warm, spiced aroma of a freshly baked Pecan Pumpkin Coffee Cake Recipe streaming through your kitchen. Every bite of this cake is a tender embrace of cinnamon, nutmeg, and pumpkin, crowned with a buttery streusel and crunchy pecans. Whether you serve it as a sweet breakfast treat, a comforting dessert, or an afternoon pick-me-up with coffee, this crowd-pleasing classic brings the spirit of fall to the table in the most utterly delightful way.
Ingredients You’ll Need
What I adore about the Pecan Pumpkin Coffee Cake Recipe is that it comes together with pantry staples and a few seasonal specialties. Every ingredient plays its part in building deep flavor, melt-in-your-mouth texture, and that irresistible, golden look that makes you want to grab a fork right away.
- All-purpose flour: The backbone of our cake, offering rise and structure for a fluffy crumb.
- Baking powder & baking soda: These two join forces to guarantee an airy lift and perfectly even bake.
- Salt: A pinch enhances every spice and sweet note throughout the cake.
- Ground cinnamon, nutmeg, and cloves: The essential autumn trio that infuses the cake with warmth and depth.
- Unsalted butter (for cake & streusel): Softens rich flavor into the cake and creates a melt-in-your-mouth streusel topping.
- Granulated sugar & brown sugar: The perfect balance—white sugar for sweetness, brown sugar for caramel depth and extra moisture.
- Eggs: Help the cake bind together and add richness.
- Canned pumpkin puree: The star of the show, delivering moisture, lovely color, and unmistakable pumpkin flavor.
- Sour cream: Makes every bite extra tender and tangy.
- Vanilla extract: Rounds out the flavors with classic sweetness and warmth.
- Pecans: Chopped and toasted for a nutty crunch that elevates the streusel topping.
- Powdered sugar, milk, and vanilla (for glaze): Whisked into a sweet finishing drizzle—completely optional but totally worth it!
How to Make Pecan Pumpkin Coffee Cake Recipe
Step 1: Prepare Your Pan and Preheat
Begin by heating your oven to 350°F. Grease a 9×9-inch baking dish or line it with parchment paper for easy removal. This simple prep step sets you up for cake success—nobody wants a gorgeous coffee cake stuck in the pan!
Step 2: Whisk Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Combining these dry ingredients first ensures that the spices and leaveners get evenly distributed throughout the batter.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step infuses air into the batter and helps create that perfectly tender cake structure.
Step 4: Add Eggs, Pumpkin, Sour Cream & Vanilla
Beat the eggs in one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. These wet ingredients blend into a beautifully creamy, golden base—the heart of every great Pecan Pumpkin Coffee Cake Recipe.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the wet, stirring just until combined. Be gentle here—a few small lumps are okay. Overmixing can make the cake tough, and we’re after the dreamiest crumb.
Step 6: Pour the Batter
Spread the batter evenly into your prepared pan. Smooth the top gently for an even layer—this ensures the streusel will rest beautifully on top.
Step 7: Make the Streusel
In a separate bowl, mix together brown sugar, flour, and cinnamon. Using a fork or pastry cutter, cut in cubed cold butter until the mixture forms small, buttery crumbs. Stir in the chopped pecans for that irresistible nutty crunch that makes this streusel so special.
Step 8: Add the Streusel Topping
Sprinkle the pecan streusel mixture evenly over the cake batter. Make sure every corner gets some of that sweet, crumbly goodness!
Step 9: Bake the Cake
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 to 20 minutes—this brief wait makes slicing cleaner and easier.
Step 10: Drizzle the Glaze (Optional)
For the finishing flourish, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake, creating sweet ribbons that melt into every bite. This step is optional, but highly recommended if you want your Pecan Pumpkin Coffee Cake Recipe to look and taste bakery-perfect!
How to Serve Pecan Pumpkin Coffee Cake Recipe
Garnishes
A dusting of powdered sugar, an extra handful of toasted pecans, or a delicate drizzle of that vanilla glaze all make fabulous finishing touches. For true autumn vibes, a sprinkle of ground cinnamon or a few decorative pumpkin seeds take it over the top.
Side Dishes
Serve slices with a bowl of tangy Greek yogurt, a platter of orange slices, or a cup of steaming hot coffee. If you’re hosting brunch, pair your Pecan Pumpkin Coffee Cake Recipe with crisp bacon or fluffy scrambled eggs to create a complete meal.
Creative Ways to Present
For a festive gathering, cut the cake into small squares and arrange them on a tiered stand. You can even offer individual ramekins with mini cakes, or wrap slices in parchment and twine for a grab-and-go treat—always a hit at potlucks or bake sales!
Make Ahead and Storage
Storing Leftovers
Your Pecan Pumpkin Coffee Cake Recipe will stay moist and fresh if stored covered at room temperature for up to two days. Use an airtight container to keep the cake soft and prevent the streusel from losing its lovely crunch.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to three months. Thaw overnight at room temperature—your kitchen will smell amazing all over again!
Reheating
For that “just-baked” warmth, pop slices into the microwave for 10–15 seconds. If reheating the whole cake, use a low oven (around 300°F) for 10 minutes, keeping it covered so the streusel stays moist.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes! Just make sure your homemade puree is thick and not watery. Drain excess liquid if needed, and you’ll get all the same great flavor in your Pecan Pumpkin Coffee Cake Recipe.
What can I substitute for sour cream?
Full-fat Greek yogurt works beautifully in place of sour cream and keeps the cake just as tender and moist.
Can I use walnuts instead of pecans?
Absolutely. Walnuts offer a slightly earthier flavor, but still bring that satisfying crunch to the streusel. Mix and match nuts if you want to experiment!
Do I really need to use both brown and granulated sugar?
Using both sugars gives depth of flavor and the perfect balance of sweetness and moisture. If you’re in a pinch, you can use just one, but the dual-sugar combo is part of what makes this coffee cake irresistible.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs (but no batter), your Pecan Pumpkin Coffee Cake Recipe is ready!
Final Thoughts
If you’re craving comfort, all the best fall flavors, and a little excuse to gather around the table, give this Pecan Pumpkin Coffee Cake Recipe a try! It’s the kind of classic treat that makes every morning feel a bit more magical. I hope it becomes a new favorite at your house too!
Print
Pecan Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with this scrumptious Pecan Pumpkin Coffee Cake. Moist and aromatic pumpkin cake topped with a crunchy pecan streusel, this treat is perfect for breakfast or dessert.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease a 9×9-inch baking dish or line with parchment paper.
- Prepare the batter: In a medium bowl, whisk together the dry ingredients. In a large mixing bowl, cream the butter and sugars, then add eggs, pumpkin, sour cream, and vanilla. Gradually add the dry ingredients to the wet mixture.
- Streusel topping: Prepare the streusel by combining ingredients. Sprinkle over the cake batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool before adding the optional glaze.
Notes
- This cake can be made ahead and stored covered at room temperature for up to 2 days.
- For extra flavor, lightly toast the pecans before adding to the streusel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
