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Pumpkin Pecan Coffee Cake

Pumpkin Pecan Coffee Cake: The Best Indulgent Fall Dessert

Indulge in this Pumpkin Pecan Coffee Cake, the ultimate fall dessert perfect for breakfast or snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 9 slices

Equipment

  • Mixing Bowl
  • 9x9 baking pan
  • microwave

Ingredients
  

Coffee Cake

  • 2 cups flour spooned, leveled
  • ¾ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 T pumpkin pie spice see link for homemade recipe
  • 1 cup pumpkin puree
  • ½ cup milk
  • ½ cup vegetable oil or canola
  • 1 teaspoon vanilla

Topping

  • ½ cup brown sugar
  • 2 T butter melted
  • 2 T flour
  • 2 teaspoon cinnamon
  • ½ cup pecans chopped

Instructions
 

For Cake

  • Preheat oven to 350 degrees.
  • Whisk together dry ingredients in a mixing bowl. Dump in pumpkin puree, milk, oil, and vanilla and then mix until well incorporated.
  • Pour into a lightly greased 9x9 pan.

For Streusel

  • Melt butter in a microwave safe bowl. Add brown sugar, flour, and cinnamon and mix until incorporated. Mix in chopped pecans.
  • Sprinkle evenly on top of cake batter. You can either leave it on top or lightly poke it into the batter.
  • Bake for 30-40 minutes or until toothpick inserted in the middle comes out with just a few moist crumbs.

Notes

Homemade pumpkin pie spice is super easy to make and better than store-bought! Store covered for 2 days, or refrigerate for longer. Can freeze in an airtight container or bag for up to a month.

Nutrition

Serving: 1slice
Keyword cake, coffee cake, fall dessert, pecan, pumpkin, Pumpkin Pecan Coffee Cake
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