Pecan Pumpkin Coffee Cake Recipe

By: Rabia

Recipe Info

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

  • Total Time: 55 minutes

  • Servings: 10–12

🧁 Ingredients

For the Cake:

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves

  • ¾ cup canned pumpkin puree

  • ½ cup vegetable oil (or melted butter)

  • ¾ cup brown sugar, packed

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream or Greek yogurt

For the Pecan Streusel Topping:

  • ¾ cup chopped pecans

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • 1 tsp cinnamon

  • ¼ cup cold butter, cubed

For the Optional Glaze:

  • ½ cup powdered sugar

  • 1–2 tbsp milk or cream

  • ¼ tsp vanilla extract

👩‍🍳 Instructions

1. Preheat & Prepare Pan

Preheat oven to 350°F (175°C).
Grease and flour a 9-inch round or square baking pan (or line with parchment).

2. Make the Streusel

In a small bowl, combine brown sugar, flour, cinnamon, and butter.
Use a fork or pastry cutter to blend until crumbly. Stir in chopped pecans and set aside.

3. Mix the Cake Batter

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, whisk together pumpkin puree, oil, brown sugar, eggs, vanilla, and sour cream until smooth.
Gradually fold in the dry ingredients until just combined.

4. Layer & Bake

Spread half the batter into the prepared pan.
Sprinkle half the streusel over the batter.
Add the remaining batter, then top with the rest of the streusel mixture.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Recommended  Strawberry Cheesecake Trifle

5. Optional Glaze

Whisk together powdered sugar, milk, and vanilla.
Drizzle over the cooled cake for a bakery-style finish.

💡 Tips

  • Use pure pumpkin puree, not pumpkin pie filling.

  • Substitute walnuts for pecans if preferred.

  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5.

  • Perfect served warm with coffee or spiced tea.

Rabia
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