5 from 1 vote
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
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 
This easy pumpkin coffee cake recipe is full of sweet spices, rich pumpkin flavor, and topped with a pecan brown sugar crumb topping! 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!
Course: Breakfast
Cuisine: American
Keyword: pumpkin coffee cake
Servings: 9 people
Author: Michelle
Ingredients
Crumb Topping
  • 1 tsp cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 6 Tbsp butter cold
  • 1 cup pecans roughly chopped
Pumpkin Coffee Cake
  • 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
Instructions
  1. Preheat oven to 350 degrees and grease an 8x8 square pan. Set aside.
Crumb Topping
  1. 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.
Pumpkin Coffee Cake
  1. In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all spice, and salt together.
  2. 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.
  3. Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
  4. Pour the batter into the pan. Spread the crumb topping evenly over the batter. Lastly, sprinkle the chopped pecans evenly over the crumb topping.
  5. 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.)
  6. Serve warm, cold, or at room temperature.
  7. Enjoy!
Recipe Notes

*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.