Why You’ll Love Pumpkin Coffee Cake Recipe
This recipe is easy to make with simple pantry ingredients and real pumpkin puree. The cake is moist and tender, while the brown sugar pecan topping adds a sweet, crumbly finish. It’s great for sharing and works well for holidays, weekend baking, or make-ahead snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup pumpkin puree
¾ cup sugar
½ cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup brown sugar
½ cup pecans, chopped
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray and set it aside.
In a medium bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix well.
In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Pour the batter into the prepared baking dish.
In another bowl, combine the topping ingredients: flour, brown sugar, chopped pecans, butter, and cinnamon. Mix until crumbly and well combined.
Sprinkle the topping evenly over the batter. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes before slicing and serving.
Servings and timing
This recipe makes 9 servings.
Prep time: 15 minutes
Cook time: 40 to 45 minutes
Cooling time: 10 minutes
Total time: About 1 hour
Variations
For extra sweetness, drizzle the cooled cake with a simple vanilla glaze. You can also swap the pecans for walnuts or leave the nuts out completely. For a stronger spice flavor, add a little extra cinnamon or pumpkin pie spice to the batter.
Storage/Reheating
Store leftover pumpkin coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. For a fresher texture, heat slices in a low oven until gently warmed.
FAQs
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well as long as it is thick and not watery.
Can I make this coffee cake without pecans?
Yes, you can leave out the pecans or replace them with walnuts.
Does pumpkin coffee cake contain coffee?
No, coffee cake usually means a cake served with coffee, not a cake made with coffee.
Can I use butter instead of vegetable oil?
Yes, melted butter can be used, though the cake may be slightly denser.
Can I make this recipe dairy-free?
Yes, use a dairy-free milk and replace the butter in the topping with a plant-based butter.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I freeze pumpkin coffee cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw before reheating.
Can I add chocolate chips?
Yes, chocolate chips can be folded into the batter for a sweeter variation.
What size baking dish should I use?
A square baking dish, such as an 8×8-inch or 9×9-inch pan, works well.
Should this cake be served warm or cold?
It can be served warm, at room temperature, or chilled, depending on your preference.
Conclusion
Pumpkin Coffee Cake is a cozy, simple, and flavorful recipe that brings together moist pumpkin cake and a sweet pecan crumble topping. It’s easy enough for everyday baking and special enough to serve for gatherings, brunch, or fall celebrations.
