A moist and warmly spiced pumpkin coffee cake studded with crunchy pecans — perfect for cool mornings or cozy fall gatherings. This comforting bake is full of autumn flavor, featuring cinnamon, nutmeg, and a tender crumb that pairs beautifully with a hot cup of coffee or tea.
Why You’ll Love This Recipe
I love how this pumpkin pecan coffee cake captures the essence of fall in every bite. It’s not overly sweet, and the blend of spices adds warmth without overwhelming the pumpkin flavor. The chopped pecans give a satisfying crunch, and when I add the optional streusel topping, it creates an irresistible bakery-style finish. Whether I serve it for breakfast, brunch, or dessert, it always gets compliments. Plus, it’s easy to make and stays moist for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger (optional)
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
⅓ cup (80 ml) vegetable oil (or melted butter)
⅓ cup (80 ml) milk
1 teaspoon pure vanilla extract
1 cup (100 g) chopped pecans (plus extra for topping)
Optional streusel topping: ¼ cup (50 g) brown sugar + 2 tablespoons flour + 2 tablespoons melted butter + ½ teaspoon cinnamon
Directions
I start by preheating my oven to 350 °F (175 °C), then greasing and flouring an 8- or 9-inch square baking pan (a round pan works too).
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if I’m using it).
In a separate large bowl, I whisk the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
I gradually stir the dry ingredients into the wet mixture, mixing just until combined, then fold in the chopped pecans.
If I’m making the streusel topping, I mix the brown sugar, flour, melted butter, and cinnamon in a small bowl until crumbly.
I pour the batter into the prepared pan and spread it evenly. Then I sprinkle extra chopped pecans on top, along with the streusel if I’ve made it.
I bake the cake for 40–50 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
After baking, I let the cake cool in the pan for 15 minutes before transferring it to a wire rack. I like serving it warm or at room temperature, sometimes with a dusting of powdered sugar or a simple glaze.
Servings and timing
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9–12 slices
Variations
I sometimes swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. When I want a richer cake, I replace the oil with melted butter. If I don’t have canned pumpkin on hand, I’ve used fresh cooked pumpkin puree (well-drained) with great results. To change things up, I’ve added chocolate chips or a handful of dried cranberries for a different twist.
Storage/Reheating
I keep leftovers covered at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. When I reheat slices, a quick 10–15 seconds in the microwave brings back that fresh-from-the-oven texture. The streusel topping stays crisp if I reheat in a toaster oven instead.
FAQs
What’s the best type of pumpkin to use for this cake?
I always use canned pumpkin puree, not pumpkin pie filling. If I use fresh pumpkin, I make sure it’s well-drained and smooth.
Can I make this cake ahead of time?
Yes, I often bake it a day in advance. It actually tastes even better the next day as the flavors develop more fully.
Can I freeze pumpkin coffee cake?
Absolutely. I wrap individual slices tightly and freeze them for up to 2 months. I just thaw and warm them before serving.
Do I have to use the streusel topping?
No, the cake is delicious on its own. But when I have a few extra minutes, I love the added crunch and sweetness from the streusel.
How do I know when the cake is done?
I check by inserting a toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s ready. I avoid overbaking so it stays moist.
Conclusion
This pumpkin pecan coffee cake has become one of my favorite fall bakes. It’s easy, cozy, and packed with flavor. Whether I’m serving it for a weekend breakfast, sharing it at a brunch, or enjoying a quiet slice with coffee, it always hits the spot. I hope it becomes a seasonal favorite in your kitchen too.
A moist and warmly spiced pumpkin coffee cake studded with crunchy pecans — perfect for cool mornings or fall gatherings.
Ingredients
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger (optional)
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
⅓ cup (80 ml) vegetable oil (or melted butter)
⅓ cup (80 ml) milk
1 teaspoon pure vanilla extract
1 cup (100 g) chopped pecans (plus extra for topping)
Optional streusel topping: ¼ cup (50 g) brown sugar + 2 tablespoons flour + 2 tablespoons melted butter + ½ teaspoon cinnamon
Instructions
Preheat your oven to 350 °F (175 °C). Grease and flour an 8‑ or 9‑inch square baking pan (or a similar-sized round pan).
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in 1 cup chopped pecans.
If using streusel topping: in a small bowl combine the brown sugar, flour, melted butter, and cinnamon; stir until crumbly.
Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chopped pecans on top. If using streusel, sprinkle it evenly over the batter.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine — avoid wet batter).
Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a simple glaze.
Notes
You can swap half the all-purpose flour for whole wheat flour for a slightly nuttier flavor and more fiber.
For a richer cake, replace the vegetable oil with melted butter.
If you don’t have canned pumpkin, cooked and pureed fresh pumpkin (well‑drained) can be used.
Leftovers store well covered at room temperature for up to 2 days, or refrigerated for up to 5 days — reheat slices briefly before serving for best texture.
