This is Serious. Best Pumpkin Pecan Coffee Cake, like ‘Heaven’ serious…
If you don’t have a can of pumpkin puree in your home, run out to the store and get it NOW!
Ok sorry! I’m just sooo excited how this turned out!
It’s incredibly moist, has perfect pumpkin flavor, yummy pecans
Be warned…It will drive you crazy when you’re baking it, because the aroma of the pumpkin cake smells so good wafting through the house! When it comes out of the oven, get that coffee brewing, because you aren’t going to want to wait.
~~ You won’t be able to wait. ~~
Unless, you’re making it for someone else, then you’re pretty much screwed. Whaaa? The odds not in your favor? Well, you could always make two… 🙂
Thanksgiving and Christmas holidays were made for this Pumpkin Pecan Coffee Cake!
Love Coffee Cakes?
Caramel Glazed Apple Crumble Coffee Cake
“Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake
Strawberry Cream Cheese Coffee Cake
Best Pumpkin Pecan Coffee Cake
Ingredients
Crumble Topping
- 1/2 cup cold unsalted butter cut into cubes
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pecans roughly chopped
Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs large
- 1/2 cup pumpkin puree
- 1/2 cup Greek yogurt
Browned Butter Glaze
- 1/4 cup butter melted
- 2 cups confectioners sugar
- 1 teaspoon vanilla
- 2-3 tablespoons almond milk or heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9-inch square cake pan with nonstick spray.
Crumble topping
- Mix together butter, brown sugar, flour, pumpkin spice, and cinnamon well, should be crumbly.
Cake
- In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
- Using a mixer, cream together softened butter and sugars for 2 minutes.
- Add eggs and mix well. Then add the pumpkin puree and Greek yogurt to the wet mixture and mix well.
- Pour dry ingredients into the wet and mix until fully combined.
- Spread half the batter into the prepared baking pan.
- Top with half of the crumble topping and pour remaining batter on top.
- Sprinkle with remaining crumble mixture and pecans and place in the oven.
- Bake for 30 minutes, and then loosely cover with foil and bake another 30 minutes. or until a toothpick inserted in the middle comes out clean.
- Let cool.
Browned Butter Glaze
- Place butter in saucepan and let butter brown for 5-7 minutes over heat, whisking frequently to get the browned butter bits.
- Removed from heat and let sit for a few minutes, then pour into a small bowl. Add the powdered sugar, vanilla and milk and whisk until pouring consistency and drizzle over pumpkin cake.
- Keep cake in sealed container up to 3 days.Coffee Cake recipe has been updated.
Hmm that’s awesome. i want to have one! This is one of my favorite cake ever! How fun!
It’s super yummy! You should try it! Thanks for stopping by!
Just made the coffee cake. What do you consider prep time? It took me at least 45 minutes from start to the oven. This time did not include the topping. Please let me know if the 10 minute time included just mixing and not chopping and measuring, etc.
Joanne, glad you brought that up. So sorry. Actually, the time I had was way off, so thank you for the feedback. The nuts are a rough chop, which I changed from chopped, and my time for prepping from start to finish was about 40 minutes, not including the browned butter glaze. But, I always have my ingredients out and ready to go, but not measured. 🙂
Do you mean, do not eat cake for 3 days (that’s why it’s in a sealed container)?
Hi Colleen, It stays fresh being sealed, depending if you have leftovers up to 3 days after you make it. Enjoy!
Whoa! I need a piece of this ASAP! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Thank you Karly! It’s a keeper!