Name: Pumpkin Pecan Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned or homemade); 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 1 cup chopped toasted pecans (divided); 2 large eggs; 1/2 cup vegetable oil; Pinch of salt

Print Recipe

There’s something undeniably magical about the aroma of Pumpkin Pecan Coffee Cake wafting through your kitchen. The sweet, spiced scent envelops you like a warm hug on a chilly autumn morning, teasing your taste buds with promises of moist cake studded with crunchy pecans and a hint of pumpkin spice. crispy smashed potato salad refreshing watermelon salad This delightful dessert is perfect for cozy gatherings or simply enjoying with your favorite cup of coffee on a lazy Sunday. nutritious chickpea salad. For more inspiration, check out this Gooey Salted Caramel Cupcakes recipe.

I can still recall the first time I baked this Pumpkin Pecan Coffee Cake. It was a crisp October afternoon, and my friends were coming over for a pumpkin-themed brunch. As I pulled the cake out of the oven, its golden-brown top glistened invitingly, making it impossible to resist sneaking a piece before everyone arrived. With each bite, laughter filled the air as we savored its rich flavors together, creating memories that would last long after the last crumb was gone.

Why You'll Love This Recipe

This Pumpkin Pecan Coffee Cake is effortless to prepare, allowing you to impress guests without breaking a sweat
The harmonious blend of pumpkin and spices creates an irresistible flavor profile that’s both comforting and festive
Visually appealing with its crunchy topping and golden hue, it’s sure to steal the show at any gathering
Versatile enough for breakfast or dessert, this cake fits perfectly into any occasion

I remember my friends raving about how moist and flavorful it was, completely wiping out the entire cake within minutes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin Puree: Use canned or homemade puree; just ensure it’s pure pumpkin without additives for the best flavor.
All-Purpose Flour: Regular flour works perfectly; consider using whole wheat for added texture and nutrients.
Sugar: Granulated sugar adds sweetness; feel free to experiment with brown sugar for a deeper flavor.
Baking Powder and Baking Soda: These leavening agents will give your cake that perfect rise and fluffy texture. For more inspiration, check out this Lemon Brownies recipe.
Ground Cinnamon: A staple in pumpkin recipes; it brings warmth and spice that complements the pumpkin beautifully.
Pecans: Toasted pecans add crunch; chop them coarsely to enjoy those delightful bites throughout the cake. toasted pecan kale salad.
Eggs: Eggs help bind everything together; they also contribute moisture for that luscious texture we crave.
Vegetable Oil: A neutral oil keeps the cake moist without overpowering other flavors; you can substitute with melted butter if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. Grease a 9×13-inch baking pan for easy release later.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. The aroma will be heavenly!

Combine Wet Ingredients: In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth. This mixture should look creamy and inviting—like autumn in a bowl!

Combine Mixtures: Gradually add the wet ingredients into the dry mixture. Stir gently until just combined—don’t overmix! You want to keep that airy texture intact.

Add Pecans!: Fold in half of the chopped pecans into the batter. Save the rest for sprinkling on top for added crunch and visual appeal.

Bake Away!: Pour batter into your prepared pan and sprinkle remaining pecans on top. Bake in preheated oven for 30-35 minutes or until a toothpick inserted comes out clean—golden perfection awaits!

This Pumpkin Pecan Coffee Cake is sure to bring warmth to your home and smiles all around! Enjoy it warm from the oven or at room temperature—it’s fantastic either way!

You Must Know

This delightful Pumpkin Pecan Coffee Cake is a crowd-pleaser, perfect for brunch or dessert
Its warm spices and crunchy topping make it irresistible
Enjoy with coffee or tea for a cozy experience that will have everyone asking for seconds

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix the batter, ensuring even baking. Prepare your streusel topping while the cake bakes for efficient use of time.

Add Your Touch

Consider swapping pecans with walnuts or adding chocolate chips for a fun twist. Spice it up by incorporating chai seasoning or nutmeg for an extra flavor kick.

Storing & Reheating

Store leftover Pumpkin Pecan Coffee Cake in an airtight container at room temperature for up to three days. Reheat individual slices in the microwave for about 15-20 seconds to enjoy warm.

Chef's Helpful Tips

For the best texture, ensure your butter is softened before mixing it into the batter
Don’t skip toasting the pecans; this intensifies their flavor beautifully
Always check doneness with a toothpick; it should come out clean from the center

I remember the first time I made this cake; my friends devoured it in minutes! Their compliments filled my kitchen with joy, and I knew I had stumbled upon something special.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but you’ll need to cook and puree it properly first.

How do I make this cake gluten-free?

Simply substitute all-purpose flour with a gluten-free blend of your choice.

What’s the best way to serve Pumpkin Pecan Coffee Cake?

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Pumpkin Pecan Coffee Cake