This easy pumpkin coffee cake recipe is full of sweet spices, rich pumpkin flavor, and topped with a pecan brown sugar crumb topping! This sweet fall breakfast treat is perfect when paired with a cup of coffee!
Pecan Pumpkin Coffee Cake is my favorite fall brunch go-to! There’s nothing like the crunchy brown sugar pecan topping paired with the perfectly spiced pumpkin coffee cake!
For the past few months I’ve been fielding calls right and left for some guy named Paul who put my number down on a home loan application.
Oh the joy.
Whether he accidentally wrote down the wrong number, or put down a random one just to see what rates he’d get, it’s been weeks of, “No, this is not Paul” and “Please don’t call this number again.”
What’s worse? This technically all started last year. The calls die off for a little while, then they come back with a vengeance (apparently Paul sent out my number to every home loan place in California and those sales people are very thorough).
The best is when it rolls to voicemail and they still leave a message for this alleged Paul.
Umm, I’m really glad you took the time to listen to my voicemail answering that clearly states, “Hi, you’ve reached Michelle…”
You’d think it’d be a tip off or something.
It makes me want to put my head through a wall, as well as eat an awful lot of Pumpkin Spice Cracker Toffee, Cinnamon Rolls, and all the caramel brownies (specifically, these Chocolate Turtle Brownie Bites).
Oh, and obviously, it makes me want to down this Pecan Pumpkin Coffee Cake by the forkful.
This super flavorful homemade coffee cake was first made for a brunch celebrating some upcoming babies!
(Not my own.) 😉
My sister and her best friend have this uncanny knack for doing the exact same life events at the exact same time. They got married three weeks apart, had their first babies a month apart, and somehow, without planning, managed to have their second babies a month apart.
Our families are great friends as well, so we had a pre-baby brunch where this Pecan Pumpkin Coffee Cake made its debut.
I’ve made it about a thousand times since then.
Of course, pumpkin is the flavor of the season, so what I’m going to say is going to make you think, “Thanks, Captain Obvious,” but I’m going to say it anyway.
There’s something so indescribably homey, comforting, and fall-ish (100% technical right there) about this coffee cake. Despite the warm temps we’ve been having, this pumpkin coffee cake makes me want to curl up under a blanket with a good book and hot cup of coffee.
Tips and Tricks for this super easy Pumpkin Coffee Cake with a Pecan Brown Sugar Streusel:
- This coffee cake is super simple, and doesn’t call for any unusual ingredients. The only thing I will note here is that I prefer to use my own ratio of spices rather than “pumpkin pie spice.”
- I find pumpkin pie spice doesn’t always have the right blend of spices I’m looking for in a recipe, as I like quite a bit of cinnamon and all spice in my pumpkin recipes.
- Of course, if you prefer pumpkin pie spice, you are more than welcome to substitute it for the spices I use. (I will have a note in the recipe for substitutions.)
The only question is, should we brunch at your place or mine?
- 1 tsp cinnamon
- 1 cup flour
- 1 cup brown sugar
- 6 Tbsp butter cold
- 1 cup pecans roughly chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon*
- 1/4 tsp ground ginger*
- 1/4 tsp ground nutmeg*
- 1/4 tsp ground all spice*
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable or canola oil
- 2 eggs large
- 1 tsp vanilla extract
- 1/3 cup sour cream or greek yogurt
Preheat oven to 350 degrees and grease an 8x8 square pan. Set aside.
In a bowl, combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Set aside.
In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all spice, and salt together.
In a separate bowl, whisk pumpkin and brown sugar together until combined. Add in oil, eggs, vanilla extract, and sour cream. Mix until well combined.
Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
Pour the batter into the pan. Spread the crumb topping evenly over the batter. Lastly, sprinkle the chopped pecans evenly over the crumb topping.
Bake for 28-30 minutes, or until a cake tester comes out clean. (If the top looks like it's getting too brown, cover it with foil, and let it finish baking.)
Serve warm, cold, or at room temperature.
*If you would prefer to use pumpkin pie spice, I would substitute with 1 tsp pumpkin pie spice + 1/4 tsp cinnamon.
Recipe adapted from Paula Deen's Fall Baking Issue 2014.
Originally posted in 2017; updated in 2018.
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