f you’re looking for an easy fall breakfast that tastes like autumn in every bite, this pumpkin pecan coffee cake is it! Made with pumpkin puree, warm pumpkin pie spice, and a buttery cinnamon pecan streusel topping, this easy coffee cake is perfect for cozy fall mornings.
We just celebrated the first official day of fall, y’all, so naturally I had to bake something pumpkin flavored for the occasion. And this easy pumpkin pecan coffee cake definitely did not disappoint!
The cake itself is soft, moist, and filled with pumpkin and warm fall spices. But my favorite part might be the crunchy pecan streusel topping. The combination of brown sugar, cinnamon, butter, and chopped pecans gives every bite the perfect amount of sweetness and texture.
And, of course, if you’re making coffee cake, you have to enjoy a slice with a freshly brewed cup of coffee. It’s the ultimate cozy fall combination!
Another thing I love about this easy pumpkin coffee cake recipe is that you don’t need a stand mixer or any complicated ingredients to make it. Just a couple of mixing bowls and a 9×9 baking dish!
Keep reading for everything you need to make this easy pumpkin pecan coffee cake at home.
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Why You’ll Love This Pumpkin Pecan Coffee Cake
There are so many things to love about this easy fall coffee cake. It’s simple enough to make on a weekend morning but delicious enough to serve for a fall brunch, Thanksgiving breakfast, or even dessert.
You’ll love this recipe because:
- It’s packed with pumpkin and warm fall spices.
- No stand mixer is required.
- The cake is topped with a buttery cinnamon pecan streusel.
- It uses simple baking ingredients you may already have at home.
- It’s perfect with a hot cup of coffee.
- You can serve it for breakfast, brunch, or dessert.
- It’s an easy way to use leftover pumpkin puree during fall baking season.
Ingredients for Pumpkin Pecan Coffee Cake
You only need a handful of simple ingredients to make this moist pumpkin coffee cake.
For the Pumpkin Coffee Cake:
- 2 cups all-purpose flour, spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
For the Pecan Streusel Topping:
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans
Pumpkin Puree vs. Pumpkin Pie Filling
Be sure to use 100% pure pumpkin puree for this recipe rather than pumpkin pie filling.
Pumpkin puree is simply cooked and pureed pumpkin, while pumpkin pie filling typically contains added sugar and spices. Since we’re adding our own sugar and pumpkin pie spice to this coffee cake, plain pumpkin puree works best.
How to Make Pumpkin Pecan Coffee Cake
One of the best things about this recipe is how easy it is to make. There’s no stand mixer required, and the batter comes together quickly in just a couple of mixing bowls.
Step 1: Preheat the Oven
Preheat your oven to 350°F and grease a 9×9-inch baking dish.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice until everything is evenly combined.
Step 3: Mix the Wet Ingredients
In a separate mixing bowl, combine the pumpkin puree, milk, oil, and vanilla extract.
Mix until the ingredients are just incorporated.
Step 4: Make the Pumpkin Coffee Cake Batter
Add the wet ingredients to the dry ingredients and mix until just combined.
Be careful not to overmix the batter.
Pour the pumpkin coffee cake batter into your prepared 9×9-inch baking dish and spread it into an even layer.
How to Make the Pecan Streusel Topping
Now for my favorite part—the crunchy cinnamon pecan streusel!
Melt the butter and combine it with the brown sugar, flour, cinnamon, and chopped pecans. Mix everything together until a crumbly streusel forms.
Sprinkle the pecan streusel evenly over the top of the pumpkin cake batter.
Gently press the topping down so it covers the surface of the cake.
How Long to Bake Pumpkin Coffee Cake
Place the baking dish in your preheated 350°F oven and bake for approximately 30–40 minutes.
You’ll know your pumpkin pecan coffee cake is finished when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Mine took the full 40 minutes, but ovens can vary, so I recommend checking your cake around the 30-minute mark.
Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.
What to Serve With Pumpkin Coffee Cake
Obviously, you can’t go wrong with a freshly brewed cup of coffee!
This pumpkin pecan coffee cake would also be delicious served alongside hot tea, an iced pumpkin spice latte, or an apple cider drink.
If you’re serving it as part of a fall breakfast or brunch, pair it with eggs, bacon, sausage, fresh fruit, or your other favorite breakfast dishes.
You can also serve it on its own as an easy fall dessert.
How to Store Pumpkin Pecan Coffee Cake
Once the coffee cake has completely cooled, store leftovers in an airtight container.
For the best texture and flavor, enjoy it within a few days.
You can also warm individual slices slightly before serving to bring back that freshly baked flavor.
Can You Make Pumpkin Coffee Cake Ahead of Time?
Yes! This is a great recipe to prepare ahead of time, especially if you’re planning a fall brunch or holiday breakfast.
Bake the coffee cake according to the recipe and allow it to cool completely before storing it in an airtight container.
When you’re ready to serve it, enjoy it at room temperature or gently warm individual slices.
Pumpkin Pecan Coffee Cake FAQs
Can I make pumpkin coffee cake without pecans?
Yes! If you don’t like pecans or need a nut-free version, simply leave them out of the streusel topping. You’ll still have a delicious cinnamon brown sugar topping.
Can I use pumpkin pie filling instead of pumpkin puree?
I recommend using 100% pure pumpkin puree. Pumpkin pie filling already contains additional sugar and spices, which can change the flavor and sweetness of the finished coffee cake.
Why is it called coffee cake if there isn’t coffee in it?
Coffee cake doesn’t necessarily contain coffee. The name typically refers to a sweet cake designed to be enjoyed alongside a cup of coffee. And trust me, this pumpkin version is especially good with one!
How do I know when pumpkin coffee cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, your coffee cake is ready. Depending on your oven, this recipe should take approximately 30–40 minutes at 350°F.
Can I serve pumpkin coffee cake for dessert?
Absolutely! Although coffee cake is perfect for breakfast and brunch, the sweet pumpkin cake and cinnamon pecan streusel also make it an easy fall dessert.
What makes this pumpkin coffee cake moist?
Pumpkin puree and oil both help give this coffee cake its soft, moist texture. Just be careful not to overmix or overbake the cake.
Enjoy This Easy Pumpkin Pecan Coffee Cake!
If you’re looking for an easy pumpkin recipe to celebrate fall, this pumpkin pecan coffee cake with cinnamon streuselneeds to be on your baking list.
It’s moist, full of pumpkin spice flavor, and topped with the most delicious combination of brown sugar, cinnamon, and crunchy pecans. Plus, you don’t need a stand mixer or any complicated baking techniques to make it.
Whether you serve it for a cozy weekend breakfast, fall brunch, Thanksgiving morning, or an easy autumn dessert, it’s one of those simple recipes that makes your whole house feel a little more like fall.
Pour yourself a cup of coffee, grab a slice, and enjoy!
Easy Pumpkin Pecan Coffee Cake With Streusel Topping
Ingredients
For The Pumpkin Coffee Cake:
- 3/4 cup granulated sugar
- 2 cups all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
For The Streusel Topping:
- 1/2 cup brown sugar
- 2 tablespoons butter melted
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice until everything is evenly combined.
- In a separate mixing bowl, combine the pumpkin puree, milk, oil, and vanilla extract.
- Mix until the ingredients are just incorporated.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Be careful not to overmix the batter.
- Pour the pumpkin coffee cake batter into your prepared 9×9-inch baking dish and spread it into an even layer.
- Now for my favorite part—the crunchy cinnamon pecan streusel! Melt the butter and combine it with the brown sugar, flour, cinnamon, and chopped pecans. Mix everything together until a crumbly streusel forms.
- Sprinkle the pecan streusel evenly over the top of the pumpkin cake batter.
- Gently press the topping down so it covers the surface of the cake.
- Place the baking dish in your preheated 350°F oven and bake for approximately 30–40 minutes.
- You’ll know your pumpkin pecan coffee cake is finished when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Mine took the full 40 minutes, but ovens can vary, so I recommend checking your cake around the 30-minute mark.
- Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.
For more pumpkin recipes, be sure to check out:
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