Baked Pumpkin Pecan Coffee Cake Recipe for a Delicious Fall Breakfast

Introduction

There’s something truly magical about waking up to the smell of warm baked goods filling the kitchen—especially when those treats carry a history all their own. Growing up, the kitchen was more than just a place to cook; it was where stories unfolded, where hands worked side by side, and where recipes weren’t just instructions but love letters passed down through generations. Watching a beloved elder weave her way through familiar steps, occasionally swapping a pinch here or a dash there, I learned that cooking is as much about heart as it is about ingredients. That same spirit is what breathes life into this baked pumpkin pecan coffee cake—a recipe that feels like a warm hug on a crisp autumn morning. It’s not polished or pretentious; sometimes the batter bubbles over or the topping gets a little too crunchy on one side, but that’s part of its charm. This cake isn’t just dessert for breakfast; it’s a celebration of tradition, of imperfection, and of that sweet anticipation before the first bite. It’s the kind of dish that brings the family to the table, the kitchen buzzing with imperfect laughter, spilled flour, and stories shared between mouthfuls. Fall has a way of inviting cozy moments, and this coffee cake fits right in. Imagine gathering around, the windows fogged up from the morning chill, the scent of pumpkin and toasted pecans weaving through the air. Maybe you’re serving it with a cup of coffee or tea, maybe you’re sneaking a slice when no one’s looking. Whether it’s a special occasion or just a random Tuesday, this recipe helps keep traditions alive while welcoming new memories. So don’t worry about being perfect—just dive in, make a few memories, and maybe, just maybe, let a little batter drip onto the counter. Because sometimes, that’s exactly where the best stories begin.

why you should love this recipe

This pumpkin pecan coffee cake feels like a warm, cozy hug on a chilly morning. Honestly, I wasn’t sure if pumpkin in a coffee cake would win me over at first, but the moment that tender, spiced crumb hits your tongue—paired with the slightly crunchy pecan topping—it’s game over. It’s like fall decided to throw a party in your kitchen and you’re the guest of honor. Plus, it’s super forgiving. I once forgot to mix the topping well (hello, clumpy mess!) and it still turned out amazing. Sometimes those little “oops” moments make the best kind of homemade magic, and this cake? It’s the kind of treat that makes you want to curl up with a blanket and a warm drink, no fancy occasion needed.

Ingredients and measurement

flour – 2 cups, spooned and leveled granulated sugar – 3/4 cup baking powder – 2 tsp salt – 1/2 tsp pumpkin pie spice – 1 tbsp pumpkin puree – 1 cup milk – 1/2 cup vegetable or canola oil – 1/2 cup vanilla extract – 1 tsp for the topping: brown sugar – 1/2 cup melted butter – 2 tbsp flour – 2 tbsp cinnamon – 2 tsp chopped pecans – 1/2 cup

Preparing time

About 10 to 15 minutes tops. Honestly, it’s perfect for when you want to whip up something comforting but don’t have an entire afternoon to spend baking.

Cooking time

30 to 40 minutes in the oven at 350°F. Keep an eye on it after 30 minutes—you want it baked through but still so moist that when you slice it, it almost melts in your mouth.

Instructions

Step 1: Preheat the oven

Set your oven to 350 degrees Fahrenheit. Let it get nice and hot so your coffee cake bakes evenly.

Step 2: Mix dry ingredients

In a big mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice until everything is evenly combined. This is where all those warm fall scents start coming out—good stuff!

Step 3: Add wet ingredients

Pour in the pumpkin puree, milk, vegetable oil, and vanilla extract. Stir everything gently but thoroughly until the batter looks smooth and you don’t see any flour hiding around the edges.

Step 4: Prepare baking pan

Grease a 9×9-inch pan lightly (a little butter or nonstick spray does the trick). Then pour your batter in and spread it out evenly.

Step 5: Make the topping

Melt the butter in a small microwave-safe bowl. Stir in brown sugar, flour, and cinnamon until combined. Toss in those chopped pecans and mix them around.

Step 6: Add topping

Sprinkle the topping all over the batter. You can leave it on top for a crunchy crust, or if you’re feeling fancy (or just curious), poke it into the batter a few times with your finger. This makes little streusel pockets that are just the best surprise when you bite in.

Step 7: Bake

Pop the pan in the oven and bake for 30 to 40 minutes. Check with a toothpick around the 30-minute mark—if it comes out with just a few moist crumbs, you’re golden. Don’t wait too long or it might dry out!

Notes

On pumpkin puree

Use the canned stuff for ease, or if you’re up for it, homemade pumpkin puree is a dream here. Just make sure it isn’t too watery or your cake will be soggy.

Mixing tips

Don’t overmix your batter. Once you add the wet stuff, a few lumps are totally fine. Overworking it can make your cake tough, and nobody wants that.

Peanut allergies

If pecans aren’t your thing or aren’t safe in your house, swap them for seeds or leave them out altogether. The topping still shines!

Storage

This cake is fantastic leftover and honestly just as good (if not better) the next day. Store it covered at room temperature for up to 2 days, or refrigerate if your house is warm.

Cooking tips : Mixing the Batter

How to combine wet and dry ingredients without overmixing

When you add the pumpkin puree, milk, oil, and vanilla to the dry mixture, stir gently until just combined. Overmixing can make the cake tough, so don’t worry if the batter looks a little lumpy. That’s actually perfect for keeping the crumb tender and moist.

Choosing the right flour measuring method

Use the spoon-and-level method for measuring flour—scoop the flour into your measuring cup with a spoon, then level it off with a knife. This avoids packing flour too densely, which can lead to a dry or dense cake. I learned this the hard way when my first attempt turned out brick-like; sigh, rookie mistake!

Cooking tips : Preparing the Topping

How to get the perfect streusel texture

Melt the butter before mixing with the brown sugar, flour, cinnamon, and pecans. This helps the topping clump nicely and bake into golden, slightly crunchy pockets. If your topping is too crumbly or dry, try melting your butter a bit more next time—it makes a world of difference.

Adding the topping inside the batter

For fun contrast and those delicious streusel pockets, poke the topping into the batter with your finger in a few spots rather than just leaving it on top. It’s a little messy and imperfect, but those little hidden streusel bites are totally worth the extra effort!

FAQ

Can I substitute the pumpkin puree for something else?

Yes, you can swap pumpkin puree with sweet potato puree or butternut squash puree for a similar texture and flavor. Just make sure it’s smooth and not watery, or your cake might turn out soggy.

What milk works best in this recipe?

Whole milk gives the richest flavor, but you can use 2% or even plant-based milks like almond or oat milk if you want dairy-free. Just remember, lower fat milks might slightly change the moistness.

How do I know when the coffee cake is done?

Insert a toothpick or cake tester in the center — it should come out with just a few moist crumbs, not wet batter. Oven times vary, so check at 30 minutes and keep an eye on it until it looks golden and springs back when pressed gently.

Can I make the topping nut-free?

Absolutely! Just omit the pecans or replace them with seeds like pumpkin or sunflower seeds for crunch if you have nut allergies. The streusel will still be delicious.

Is it okay to use vegetable oil instead of canola oil?

Yes, both work well here. Use whatever neutral cooking oil you have on hand to keep the cake moist and tender without adding unwanted flavors. Print

Conclusion

This coffee cake really feels like a warm hug in dessert form. The blend of pumpkin puree with that cozy pumpkin pie spice turns a simple cake into something special and seasonal without fuss. And y’know that streusel topping? Those pockets of cinnamon-sugary pecans poked gently inside the batter? Absolute magic. Sometimes I’ve accidentally stirred the topping too much in a rush, and while it still tastes good, those little pockets make all the difference. It’s a rustic and comforting treat perfect with your morning coffee or afternoon tea, and honestly, it’s one of those recipes that’s forgiving when life gets messy. Plus, the balance between moist pumpkin cake and crunchy topping hits just right every time, making it a staple I keep coming back to especially when the leaves start turning.

Suggestions of another similar recipes

Spiced Apple Cinnamon Coffee Cake

Swap pumpkin for grated apples and add a splash of orange juice to the batter. Toss some walnuts in the streusel topping and sprinkle with a little nutmeg to keep that warm spice vibe going.

Pear and Ginger Coffee Cake

Use fresh diced pears in place of pumpkin, and add some ground ginger with your cinnamon to the topping mix. The ginger adds a lovely zing that pairs beautifully with the buttery streusel.

Maple Pecan Coffee Cake

Try replacing the pumpkin puree with mashed banana for natural sweetness, then drizzle maple syrup through the batter before topping with pecans and cinnamon streusel. It’s sweet, nutty, and totally crave-worthy.

Carrot Cake Coffee Cake

Shred fresh carrots instead of pumpkin, toss in a handful of raisins, and keep the topping but swap out pecans for chopped walnuts. A cozy twist for those who love a carrot cake vibe without frosting fuss.

Banana Nut Streusel Coffee Cake

Use ripe mashed bananas for the batter and add chopped walnuts to the streusel topping. This one’s great when you’ve got a few overripe bananas staring at you from the counter. Each of these recipes keeps that tender, moist crumb with a crunchy, cinnamon-spiced topping. Feel free to experiment; sometimes the best cakes come from happy kitchen accidents!