This moist and flavorful Pumpkin Pecan Coffee Cake is a variation of a family recipe and has the perfect amount of spices, nuts, and crumbly brown sugar topping, making a delicious fall breakfast or snack.
Is there anything better than fall baking when the weather begins to become crisp and everyone comes home hungry at the end of the day? It is one of my favorite little pleasures with the changing of the seasons. Well, I don’t want to jump the gun, but I think this might just be your new favorite fall recipe. It is so good.
At the end of this post, I will also share 15 more fall recipes for you to try this season!
Pumpkin Pecan Coffee Cake
This pumpkin pecan coffee cake is a variation of our favorite family coffee cake recipe, passed down 3 generations. It is perfectly moist, spiced, pumpkin-y and delicious. The texture of this snack cake is really incredible with the moistness from the pumpkin, the crispness of the brown sugar streusel, and the chewy crunchiness of the pecans. I am telling you, this recipe is a keeper.
Fall Breakfast or Snack
Growing up, my mom would make coffee cake when we would eat breakfast for dinner and it was our very favorite. It pairs so well with something salty like bacon or pan-fried ham and eggs. This fall variation would be perfect for breakfast or even breakfast for dinner. My kids also loved it as an after-school snack. This recipe even seems to taste better the next day. Pumpkin recipes are magical like that.
We harvested our pumpkins last week from the garden and I am torn between using them for baking or for decorating.
Take it Up a Notch
Most coffee cake recipes have you pour the streusel on top and then bake as-is. That is really good too, but I do mine a bit differently. I prefer the taste of it when the streusel is first sprinkled on the top of the batter and then lightly poked (with a finger or the small end of a wooden spoon) an inch or so into the batter in several places. I love taste and texture it adds to the cake.
Pumpkin Pecan Coffee Cake
- 2 cups flour spooned, leveled
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 T pumpkin pie spice **see below for link to recipe for homemade pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup oil vegetable or canola
- 1 tsp. vanilla
- 1/4 cup butter melted
- 1 cup brown sugar
- 1/4 cup flour
- 4 tsp. cinnamon
- 1/2 cup pecans chopped
Preheat oven to 350 degrees.
Whisk together dry ingredients in a mixing bowl. Dump in pumpkin puree, milk, oil, and vanilla and then mix until well incorporated.
Pour into a lightly greases 9x9 pan.
Melt butter in a microwave safe bowl. Add brown sugar, flour, and cinnamon and mix until incorporated. Mix in chopped pecans.
Sprinkle evenly on top of cake batter. Note: You can leave it on the top when cooking, or I prefer to lightly poke it (with a finger- poke, do not stir) into the batter in several places. I like the taste of having the streusel areas within my cake. The texture is so good.
Bake for 30-40 minutes or until toothpick inserted in the middle comes out with just a few moist crumbs.
**Homemade pumpkin pies spice is super easy to make and better than store-bought! See recipe HERE.
Store covered for 2 days, or refrigerate for longer. Can Freeze in an airtight container or bag for up to a month.
And, as promised, here are 15 more delicious pumpkin recipes for your family this fall! I love this season!
Pumpkin Cupcake Mason Jar Triffles by Home Made Lovely | Favorite pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home
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