This Pecan Pumpkin Coffee Cake recipe is made with pumpkin puree, pumpkin pie spices, and a brown sugar crumb cake topping. It’s the perfect fall breakfast or brunch addition!
Preheat oven to 350 degrees and grease an 8x8 square pan (or line with parchment paper). Set aside.
In a bowl, combine cinnamon, flour, and brown sugar. Cut in butter with a fork or pastry cutter, and mix until the topping looks like coarse crumbs. Mix in half of the chopped pecans. Set aside.
In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together.
Pour the batter into the pan. Spread the crumb topping evenly over the batter. Lastly, sprinkle the remaining chopped pecans evenly over the crumb topping.
Serve warm, at room temperature, or cold.
*If you would prefer to use pumpkin pie spice, I would substitute with 1 tsp pumpkin pie spice + 1/4 tsp cinnamon.