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!
- 1 tsp cinnamon
- 1 cup all purpose flour
- 1 cup brown sugar
- 6 Tbsp unsalted butter, cold
- 1 cup pecans, roughly chopped (divided)
- 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 allspice*
- 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)
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Preheat oven to 350 degrees and grease an 8x8 square pan (or line with parchment paper). Set aside.
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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.
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In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together.
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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.
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Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
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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.
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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.)
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Serve warm, at room temperature, or cold.
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Enjoy!
*If you would prefer to use pumpkin pie spice, I would substitute with 1 tsp pumpkin pie spice + 1/4 tsp cinnamon.