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
- ½ cup cold unsalted butter cut into cubes
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pecans roughly chopped
Cake
- 1 ½ cups all-purpose flour
- 2 or 3 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs large
- ½ cup pumpkin puree
- ½ cup Greek yogurt
Browned Butter Glaze
- ¼ cup butter melted
- 1 to 2 cups confectioners sugar
- 1 teaspoon vanilla
- 2-3 tablespoons almond milk or heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Spray an 8 or 9-inch square cake pan with nonstick cooking spray or line pan with parchment paper to remove from pan easily also spraying with nonstick cooking spray. Set aside.
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, baking soda and flour together and set aside.
- 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 45 minutes. or until a toothpick inserted in the middle comes out clean.
- After the cake has cooled 15 minutes, add glaze. Can transfer the cake to a baking rack, by loosening the cake from pan or pull the parchment paper up by sides and place on rack if you want the glaze to drip down the sides, otherwise leave in pan and add glaze on top.
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 1 cup of the powdered sugar with vanilla and milk and whisk together. Add more powdered sugar adding until pouring consistency and drizzle over pumpkin cake. You may not need all the powdered sugar. Depending on how much glaze you want, you may have some left over glaze. You can serve more with the cake when serving if you wish.
- Keep cake in sealed container up to 3 days. Coffee Cake recipe has been updated.
Thank you Kelly!! 😀
Pumpkin coffee cake perfection! And that crumb topping....mmmmmm. Yum! Xoxo
This looks wonderful. Excited to make it. Question...if you can not have the heavy cream because of allergy or milk products cause migraines, can you use something else & still get same results?
I hope you do Jamie! You can't beat pumpkin!! Happy Holidays!! <3
Although I ogled your chocolatey treats (which I could eat every day) this pumpkin pecan coffee cake is actually the kind of treat that my family loves best. It looks dense and moist yet perfectly cakey, and we love pumpkin snacks and really anything with pecans! I must try this!
Thank you Karly! It's a keeper!
Whoa! I need a piece of this ASAP! Thanks for linkin' up with What's Cookin' Wednesday!
Hi Colleen, It stays fresh being sealed, depending if you have leftovers up to 3 days after you make it. Enjoy!
Do you mean, do not eat cake for 3 days (that's why it's in a sealed container)?
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. 🙂
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.
It's super yummy! You should try it! Thanks for stopping by!
Hmm that’s awesome. i want to have one! This is one of my favorite cake ever! How fun!