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Pecan Pumpkin Coffee Cake

This Pecan Pumpkin Coffee Cake recipe is made with pumpkin puree, pumpkin pie spices, and a brown sugar crumb cake topping. It’s the perfect fall breakfast or brunch addition!

Prep
Cook
Serves 9people
Ingredients
Crumb Topping:
1
tsp cinnamon
1
cup all purpose flour
1
cup brown sugar
6
tbsp unsalted butter, cold
1
cup pecans, roughly chopped (divided)
Pumpkin Coffee Cake:
1 1/2
cups all-purpose flour
1
tsp baking soda
1
tsp baking powder
1/2
tsp ground cinnamon*
1/4
tsp ground ginger*
1/4
tsp ground nutmeg*
1/4
tsp ground allspice*
1/4
tsp salt
3/4
cup pumpkin puree
1
cup brown sugar
1/2
cup vegetable or canola oil
2
eggs, large
1
tsp vanilla extract
1/3
cup sour cream (or greek yogurt)
Directions
1.
Preheat oven to 350 degrees and grease an 8x8 square pan (or line with parchment paper). Set aside.
2.
Crumb Topping: In a bowl, combine cinnamon, flour, and brown sugar. Cut in butter with a fork or pastry cutter, and mix until the topping looks like coarse crumbs. Mix in half of the chopped pecans. Set aside.
3.
Pumpkin Coffee Cake: In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together. In a separate bowl, whisk pumpkin and brown sugar together until combined. Add in oil, eggs, vanilla extract, and sour cream. Mix until well combined. Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated. Pour the batter into the pan. Spread the crumb topping evenly over the batter. Lastly, sprinkle the remaining chopped pecans evenly over the crumb topping. Bake for 28-30 minutes, or until a cake tester comes out clean. (If the top looks like it's getting too brown, cover it with foil, and let it finish baking.) Serve warm, at room temperature, or cold.

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