Name: Moist Pumpkin Pecan Coffee Cake for Cozy Fall Mornings
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour (spoon and level to avoid packing); 1 cup granulated sugar (adds sweetness and moisture); 2 teaspoons baking powder (leavening agent); 1/2 teaspoon salt (enhances flavor); 2 teaspoons pumpkin pie spice (infuses warm spice notes); 1 cup pumpkin puree (fresh or canned); 1/2 cup milk (or plant-based milk); 1/2 cup vegetable oil (or melted coconut oil); 1 teaspoon vanilla extract (enhances flavor); 1/2 cup brown sugar (creates caramel-like sweetness); 1/4 cup butter (or margarine alternative); 1/4 cup all-purpose flour (helps bind the streusel); 1 teaspoon cinnamon (adds warmth); 1/2 cup chopped pecans (or walnuts as a substitute)

As the leaves change color and the air turns crisp, there’s nothing quite like the comforting aroma of freshly baked goods wafting through the kitchen. Today, I’m excited to share my cherished Pumpkin Pecan Coffee Cake recipe—a delightful treat that has warmed our family gatherings for generations. This egg-free creation is not just a quick breakfast solution; it’s also a magnificent snack that beautifully complements a cozy fall afternoon. With its rich pumpkin flavor paired with crunchy pecans and a unique streusel topping, this cake marries nostalgia with modern simplicity. Plus, it gets even better the next day, giving you a reason to savor it twice! Are you ready to embrace the essence of fall in your home?

What Makes This Coffee Cake Special?

Generational Legacy: This Pumpkin Pecan Coffee Cake is a treasured family recipe, lovingly passed down through three generations, ensuring a delightful taste that warms the heart.
Decadent Topping: The unique streusel application makes it a showstopper, adding a beautiful crunch to each bite.
Fall Favorite: Perfect for cozy autumn mornings or as an inviting afternoon snack, it captures the essence of the season.
Egg-Free Delight: Its egg-free recipe means everyone can enjoy it! For a delightful alternative, check out my Moist Chantilly Cake.
Versatile Options: Feel free to add chocolate chips or swap in walnuts for a twist on flavor.
Savor It Later: This cake tastes even better the next day, making it a great make-ahead treat for busy days!

Pumpkin Pecan Coffee Cake Ingredients

For the Batter

Flour – Provides structure; spoon and level to avoid packing.
Granulated Sugar – Adds sweetness and enhances moisture.
Baking Powder – A leavening agent that helps the cake rise.
Salt – Enhances flavor and balances sweetness.
Pumpkin Pie Spice – Infuses warm spice notes; can substitute with a mix of cinnamon, nutmeg, and ginger.
Pumpkin Puree – Adds moisture and flavor; fresh or canned works well.
Milk – Contributes to moisture and richness; substitute with plant-based milk if desired.
Oil (Vegetable or Canola) – Adds moisture and fat; melted coconut oil offers a different flavor.
Vanilla – Enhances overall flavor.

For the Streusel Topping

Brown Sugar – Creates a rich, caramel-like sweetness for the topping.
Butter – Adds richness; a margarine or dairy-free alternative can be used if necessary.
Additional Flour – Helps bind the streusel.
Cinnamon – Adds warmth and spiciness to the streusel.
Chopped Pecans – Offers crunch and complements the pumpkin flavor; walnuts can be substituted or omitted for a nut-free version.

Enjoy creating this delightful Pumpkin Pecan Coffee Cake that’s sure to become a cherished favorite in your home!

Step‑by‑Step Instructions for Pumpkin Pecan Coffee Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is a crucial step to ensure your Pumpkin Pecan Coffee Cake bakes evenly. While the oven heats up, gather your ingredients and equipment, such as a mixing bowl, whisk, and a greased 9×9 inch pan for baking.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Make sure to combine these ingredients thoroughly, creating a dry mixture that will provide great structure and flavor. This step enhances the overall taste of your Pumpkin Pecan Coffee Cake and sets the foundation for its moist texture.

Step 3: Combine Wet Ingredients
Add the pumpkin puree, milk, vegetable oil, and vanilla extract to the dry ingredients. Gently mix with a spatula or wooden spoon until just combined, being careful not to over-mix. You should see a lumpy batter that indicates moisture without any dry flour remaining. This blend of ingredients contributes to the cake’s deliciously moist crumb.

Step 4: Pour the Batter
Pour the batter into your greased 9×9 inch pan, spreading it out evenly with a spatula. This ensures that the cake bakes uniformly and rises nicely. The batter should fill the pan about halfway, creating room for the streusel topping that will make your Pumpkin Pecan Coffee Cake irresistible.

Step 5: Prepare the Streusel Topping
In a separate bowl, melt the butter and then mix in brown sugar, flour, cinnamon, and chopped pecans. Use a fork or your fingers to combine the ingredients until you achieve a crumbly texture. This streusel topping will add a delightful crunch and sweet flavor, making your cake extra special.

Step 6: Sprinkle the Streusel
Evenly sprinkle the streusel mixture over the batter in the pan. Lightly press the topping into the batter with your fingers or the handle of a spoon, ensuring that it adheres but doesn’t sink. This step is key, as it incorporates the lovely pecan crunch into every bite of your Pumpkin Pecan Coffee Cake.

Step 7: Bake the Cake
Transfer the pan to your preheated oven and bake for 30-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Keep an eye on your cake, as the aroma will fill your kitchen, adding to the excitement of enjoying this delicious fall treat.

Step 8: Cool Before Serving
Once baked, remove your Pumpkin Pecan Coffee Cake from the oven and allow it to cool in the pan for a few minutes. This helps set the cake and makes it easier to cut into squares. After a brief cooling period, you can slice and serve this delightful treat to friends and family, or enjoy it yourself!

Pumpkin Pecan Coffee Cake Variations

Feel free to explore these delightful twists and substitutions to make the Pumpkin Pecan Coffee Cake your own!

Nut-Free: Omit the pecans altogether to create a delicious nut-free version that anyone can enjoy. The cake will still be moist and flavorful!
Gluten-Free: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities. The rich flavors won’t be compromised one bit.
Dairy-Free: Swap the milk and butter for plant-based alternatives, like almond milk and coconut oil, ensuring a delightful taste in every bite.
Sweet Boost: Add chocolate chips to the batter for a decadent chocolatey surprise. Each slice becomes an irresistible treat that will satisfy any sweet tooth.
Spice It Up: Increase the pumpkin pie spice to your taste or add a dash of cayenne pepper for a subtle kick of heat. This will give your cake extra warmth!
Fruity Twist: Incorporate some diced apples or pears into the batter for a fresh twist on the classic recipe. This option adds a lovely texture and fruity flavor balance.
Cranberry Addition: Toss in dried cranberries or raisins for a burst of sweetness and tartness that harmonizes beautifully with the pumpkin flavors.
For Cozy Mornings: Serve warm with a topping of cream cheese frosting for a brunch-worthy treat. Pairing this with your favorite warm coffee is a match made in heaven!

Whichever variations you choose, this Pumpkin Pecan Coffee Cake is bound to be a crowd-pleaser. Don’t forget to check out my other fall favorites like the Healthy Carrot Cake and the comforting Coffee Cheesecake for more delicious ideas!

Make Ahead Options

These Pumpkin Pecan Coffee Cakes are perfect for busy cooks looking to save time during hectic mornings! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients. Simply store the batter in an airtight container in the refrigerator. For the streusel topping, you can mix all the topping ingredients, then refrigerate it in a separate container for up to 3 days to keep it fresh and crisp. When you’re ready to bake, pour the batter into the pan, sprinkle the streusel on top, and bake as directed. Just like that, you’ll have a delicious Pumpkin Pecan Coffee Cake ready to enjoy without any morning rush!

What to Serve with Pumpkin Pecan Coffee Cake

As the scent of warm spices fills your kitchen, it’s time to think of delightful accompaniments that harmonize with this fall favorite.

Creamy Mashed Potatoes: Their buttery texture pairs beautifully with the cake’s sweetness, creating a comforting contrast.
Crispy Bacon Strips: The salty crunch adds a savory note, making each bite of coffee cake even more satisfying.
Fresh Fruit Salad: Light and refreshing, a mix of seasonal fruits brings brightness to your table and balances the richness.
Hot Cinnamon Tea: This warm drink complements the spices in the cake, enhancing the cozy vibe of your meal.
Maple-Glazed Ham: The sweetness of the glaze echoes the flavors in the coffee cake, creating a delicious harmony.
Whipped Cream: A dollop on top elevates the cake’s moisture and provides a luxurious, creamy finish.

Serve these delightful pairings alongside your Pumpkin Pecan Coffee Cake for a full, heartwarming meal that will leave everyone coming back for seconds!

How to Store and Freeze Pumpkin Pecan Coffee Cake

Room Temperature: Store covered in a cool, dry place for up to 2 days to maintain freshness and flavor.

Fridge: Keep in an airtight container for up to 5 days to extend its shelf life while preserving moisture.

Freezer: Wrap the cake tightly in plastic wrap, followed by foil, and freeze for up to 1 month. You can enjoy the delightful pumpkin pecan flavor when thawed at room temperature or reheated.

Reheating: To warm, simply microwave slices for about 20-30 seconds or reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.

Expert Tips for Pumpkin Pecan Coffee Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing and a tender crumb in your Pumpkin Pecan Coffee Cake.
Mixing Caution: Avoid over-mixing once the wet ingredients are added; this will help keep your cake light and fluffy.
Streusel Success: When preparing the streusel, ensure the butter is melted but not too hot, preventing it from clumping and giving you that perfect, crumbly topping.
Toothpick Test: Always check for doneness with a toothpick. It should come out with a few moist crumbs; if it’s clean, the cake might be overbaked.
Flavor Variations: Feel free to experiment by adding chocolate chips or switching walnuts for pecans—just don’t forget to accurately adjust baking time if needed!

Pumpkin Pecan Coffee Cake Recipe FAQs

What type of pumpkin puree should I use?
For your Pumpkin Pecan Coffee Cake, both fresh and canned pumpkin puree work wonderfully. If you’re using fresh pumpkin, make sure to cook and puree it until smooth. Canned pumpkin tends to be more convenient and offers a consistent texture. Aim for pure pumpkin puree and avoid pumpkin pie filling, as it contains added sugars and spices.

How should I store the coffee cake?
I recommend storing your Pumpkin Pecan Coffee Cake in an airtight container at room temperature for up to 2 days for optimal freshness. If you want it to last longer, refrigeration can keep it good for up to 5 days. Just make sure to wrap it well to prevent it from drying out!

Can I freeze Pumpkin Pecan Coffee Cake?
Absolutely! To freeze your Pumpkin Pecan Coffee Cake, first let it cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This way, it can be safely frozen for up to 1 month. When you’re ready to enjoy it, just thaw it at room temperature or reheat gently in the oven!

What should I do if my cake is too dry?
If you find your Pumpkin Pecan Coffee Cake comes out dry, it might be due to over-baking or measuring errors. To avoid this, ensure to check doneness around the 30-minute mark and do the toothpick test by inserting a toothpick into the center—it should come out with a few moist crumbs. To add moisture back in after baking, serve it warm with a drizzle of icing or a dollop of whipped cream!

Is this recipe suitable for those with nut allergies?
Great question! If you or your guests have nut allergies, you can simply omit the chopped pecans from the recipe. For a nice crunch, consider using seeds such as sunflower or pumpkin seeds instead. Just ensure that your milk and any other substitutions are also nut-free to keep the recipe safe for everyone.