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Pumpkin Pecan Coffee Cake

This Pumpkin Pecan Coffee Cake is a soft, moist, and warmly spiced fall dessert made with pumpkin puree, cinnamon, pumpkin spice, and crunchy pecans. A buttery brown sugar crumb topping adds irresistible texture to every bite, making it perfect for breakfast, brunch, afternoon coffee, or holiday gatherings. Whether you're looking for easy pumpkin coffee cake recipes, cozy coffee desserts, or a delicious cinnamon coffee cake, this recipe is a seasonal favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • For the Pecan Crumb Topping
  • ¾ cup chopped pecans
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Mix in the pumpkin puree and sour cream until smooth.
  6. Gradually add the dry ingredients to the wet mixture. Mix just until combined; do not overmix.
  7. In a separate bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt.
  8. Stir in the melted butter until a crumbly topping forms.
  9. Spread the pumpkin batter evenly into the prepared pan.
  10. Sprinkle the pecan crumb mixture evenly over the batter.
  11. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  12. Cool for at least 20 minutes before slicing and serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Room-temperature butter and eggs help create a smoother batter.
  • Avoid overmixing once the flour is added to keep the cake tender.
  • Use finely chopped pecans so the crumb topping is easy to slice.
  • For a stronger cinnamon flavor, add an extra ¼ teaspoon of cinnamon to the topping.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Individual slices can be frozen for up to 3 months.