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Pumpkin Pecan Coffee Cake

A delicious coffee cake full of the fall inspired flavors of pumpkin, brown sugar and warm spices.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 9

Ingredients

Pumpkin Coffee Cake

  • 2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1-2 teaspoons of a pumpkin spice or chai spice blend
  • 1 1/4 cups of pure pumpkin puree
  • 1/3 cup of brown sugar, packed
  • 1/2 cup of canola oil
  • 1/4 cup of maple syrup
  • 1/4 cup of whole milk

Spiced Pecan Crumb Topping

  • 1/3 cup of pecans, finely chopped
  • 1/3 cup of all purpose flour
  • 1/2 cup of brown sugar, tightly packed
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons of butter, cubed, cold

Vanilla Drizzle

  • 3/4 cup of confectioners sugar
  • 1/2 teaspoon of vanilla extract
  • 1-2 tablespoons of whole milk or heavy cream

Instructions

  • Preheat your oven to 350 degrees and prepare a 9 inch square or 7"x11" deep baking dish by greasing and lining with parchment paper
  • In a large bowl, whisk together 2 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon and 1-2 teaspoons of pumpkin spice or chai spice (depending on how bold you want your flavors) and set aside
  • In a separate bowl, whisk together 1 1/4 cup of pure pumpkin puree with 1/3 cup of tightly packed brown sugar, 1/2 cup of canola oil, 1/4 cup of maple syrup and 1/4 cup of whole milk until it is smooth and fully combined
  • Add the pumpkin mixture into the dry ingredients and stir until just combined
  • Make the crumb topping by cutting 4 tablespoons of cold, cubed butter into a combination of 1/3 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1/2 cup of tightly packed brown sugar, a teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg and 1/4 teaspoon of salt until the texture is like damp sand
  • Pour the thick pumpkin batter into the prepared baking dish and then top with the pumpkin spice crumble topping (or layer the ingredients, see instructions above)
  • Bake uncovered in a 350 degree oven for 30-35 minutes
    Note: Do not remove the cake from the oven until the center feels set and a toothpick comes out mostly dry from the very center of the cake
  • Transfer the coffee cake onto a cooling rack and let it cool still in the baking dish for about 10 minutes before transferring it directly onto the cooling rack to continue cooling
  • Make the vanilla drizzle by combining 3/4 cup of confectioners sugar with 1/2 teaspoon of vanilla extract in a small bowl and adding just enough whole milk or heavy cream to create a drizzle-able consistency (1-2 tablespoons)
  • Slice the cooled coffee cake, drizzle with the spiced vanilla drizzle and dust with confectioners sugar
  • Serve warm or at room temperature