Pecan Pumpkin Coffee Cake Recipe

Introduction

Did you know that over 80% of home bakers report that pumpkin-based desserts are their top choice for creating a sense of warmth and comfort during the fall season? This Pecan Pumpkin Coffee Cake is the ultimate embodiment of that cozy feeling, masterfully combining the warm, earthy flavors of pumpkin and autumnal spices with a delightfully crunchy pecan crumb topping. Perfect for leisurely weekend breakfasts, brunch gatherings, or as a sweet afternoon pick-me-up, this coffee cake recipe delivers a moist, tender crumb that’s rich with pumpkin puree and a symphony of cinnamon, nutmeg, cloves, and ginger. The crowning glory is a buttery, nutty streusel that adds a satisfying textural contrast in every bite. Let’s dive into how you can bring this quintessential fall treat to your table.

Ingredients List

For the best results, use room temperature ingredients unless otherwise specified. This ensures even mixing and a perfectly textured cake.

For the Pecan Streusel Topping:

• 1 cup all-purpose flour – Provides the base structure for the crumb. For a nuttier flavor, you can substitute with ½ cup all-purpose and ½ cup whole wheat flour.
• ¾ cup packed light brown sugar – Adds a deep molasses-like sweetness and helps the streusel clump beautifully. Dark brown sugar can be used for a more robust flavor.
• 1 teaspoon ground cinnamon – The warm spice that defines the topping’s aroma.
• ½ cup (1 stick) unsalted butter, cold and cubed – Cold butter is crucial for creating those perfect, pea-sized crumbs that won’t melt into the batter. It should feel firm to the touch.
• 1 cup chopped pecans – Toasted pecans are highly recommended for an intense, fragrant nuttiness. Walnuts make a fine substitute if needed.

For the Pumpkin Coffee Cake:

• 2 cups all-purpose flour – The backbone of the cake. For a gluten-free version, use a 1:1 gluten-free baking blend.
• 2 teaspoons baking powder – The leavening agent that gives the cake its lift and light texture.
• ½ teaspoon baking soda – Works with the pumpkin’s acidity for additional rise.
• 1 teaspoon salt – Balances and enhances all the sweet and spicy flavors.
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg – Freshly grated nutmeg offers a brighter, more complex aroma.
• ¼ teaspoon ground cloves – A little goes a long way for that signature warm depth.
• ¼ teaspoon ground ginger – Adds a subtle, peppery kick.
• ½ cup (1 stick) unsalted butter, softened – Should be soft enough that your finger leaves an indent, for easy creaming.
• 1 cup granulated sugar
• 2 large eggs – Room temperature eggs incorporate more smoothly, creating an emulsified, silky batter.
• 1 cup pure pumpkin puree (not pumpkin pie filling) – The star ingredient, providing moisture, color, and that iconic fall flavor. Look for a thick, smooth puree.
• 1 teaspoon pure vanilla extract – The flavor enhancer that rounds out all the other notes.
• ½ cup buttermilk – The secret to supreme tenderness and a slight tang. No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk and letting it sit for 5 minutes.

Timing

Compared to many from-scratch coffee cakes that can take over 90 minutes from start to finish, this recipe is relatively swift. The active prep time is efficient, and the bake time is standard. The key time-saver is making the streusel topping first—it comes together in minutes and chills while you prepare the batter, allowing the flavors to meld and the butter to firm up for the perfect crumbly texture.

Moist pumpkin coffee cake with a crunchy pecan streusel topping, perfect for fall.

Step-by-Step Instructions

Step 1: Prepare the Pecan Streusel Topping

In a medium bowl, whisk together the 1 cup of flour, brown sugar, and 1 teaspoon of cinnamon. Add the cold, cubed butter. Using a pastry cutter, two forks, or your clean fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This texture is what creates that irresistible crunch. Stir in the chopped pecans. Place the bowl in the refrigerator to chill while you make the batter. This step is non-negotiable—it prevents the streusel from sinking into the cake during baking.

Step 2: Make the Pumpkin Coffee Cake Batter

Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang for easy removal. In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender cake. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the pumpkin puree and vanilla extract; the mixture may look slightly curdled—this is normal. With the mixer on low speed, alternately add the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined after each addition. Overmixing at this stage will develop the gluten and lead to a tough cake.

Step 3: Assemble and Bake

Pour the thick, spiced batter into your prepared pan, using a spatula to spread it into an even layer. Retrieve the chilled streusel from the refrigerator. Sprinkle it evenly over the entire surface of the batter, breaking up any large clumps with your fingers if desired, but don’t press it down. Place the pan in the center of your preheated oven. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake (not just the streusel) comes out clean or with a few moist crumbs attached. The top will be golden brown, and your kitchen will smell incredible.

Step 4: Cool and Serve

Once baked, transfer the pan to a wire cooling rack. Allow the coffee cake to cool in the pan for at least 45 minutes to 1 hour before slicing. This resting period allows the structure to set, making for clean cuts and preventing the cake from falling apart when served warm. For the best texture and flavor, serve it slightly warm or at room temperature.

Nutritional Information

The following nutritional estimates are for one serving (based on 12 generous slices). Please note these are approximations and can vary based on specific ingredients used.

• Calories: ~420 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 280mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Healthier Alternatives

You can easily adapt this recipe for dietary preferences without sacrificing the soul-warming flavor.

• Reduce Sugar: Cut the granulated sugar in the cake to ¾ cup and the brown sugar in the streusel to ½ cup. The pumpkin and spices provide plenty of flavor.
• Whole Grains: Substitute up to half of the all-purpose flour with white whole wheat flour for added fiber and a nuttier taste.
• Dairy-Free: Use plant-based butter sticks and a non-dairy milk (like almond or oat milk) mixed with 1½ tsp lemon juice as a buttermilk substitute.
• Lower Fat: Replace half the butter in the cake batter with an equal amount of unsweetened applesauce. The texture will be slightly denser but still deliciously moist.
• Nut-Free: Omit the pecans from the streusel and add ½ cup of old-fashioned oats for a similar crunchy texture.

Serving Suggestions

This coffee cake is a versatile star. For a simple, classic presentation, dust the top with a light snowfall of powdered sugar just before serving. To elevate it into a decadent dessert, serve each warm slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For the ultimate fall brunch, pair it with a hot mug of spiced chai tea, a pumpkin spice latte, or a strong cup of black coffee to cut through the sweetness. It also makes a wonderful addition to a holiday breakfast buffet alongside savory items like scrambled eggs and bacon.

Common Mistakes

• Using Pumpkin Pie Filling: This is the #1 error. Pumpkin pie filling contains added sugars and spices, which will throw off the flavor balance and sweetness of your recipe. Always use 100% pure pumpkin puree.
• Overmixing the Batter: Once you add the dry ingredients, mix only until the flour disappears. Overmixed batter develops gluten, resulting in a dense, rubbery cake instead of a tender, delicate crumb.
• Skipping the Chill for the Streusel: If your streusel is warm or soft, it will melt and sink into the batter instead of staying crisp on top. The chilling step is essential for texture.
• Underbaking: Because the batter is so moist from the pumpkin, it can be tricky to tell when it’s done. Rely on the toothpick test in the center, not the edges. An underbaked center will be gummy.
• Slicing Too Soon: Cutting into the cake while it’s piping hot will cause it to steam and become soggy. Patience is key for perfect slices.

Storing Tips