Pecan Pumpkin Coffee Cake

An Easy Pecan Pumpkin Coffee Cake that is so delicious during pumpkin season. This cake is moist, flavorful and has a delicious crunchy topping.

There’s something so nostalgic about coffee cake. It brings back memories in the kitchen and some delicious smells. Add in some pumpkin flavor and it’s the perfect fall treat. I just love everything about fall and I’m a sucker for pumpkin spice. This pecan pumpkin coffee cake will become a new family favorite after you try it. It’s packed with pumpkin pie spice and a little crunch. See how simple it is to make by reading below.

What Makes a Coffee Cake a Coffee Cake?

Coffee cake, also known as Kaffekuchen, is a cake that features a crumbly topping. The traditional coffee cake has a cinnamon flavoring, while the one in this recipe has a pumpkin twist. The crumble or streusel topping is made from flour, butter, and sugar. Coffee cake recipes have been altered and differ greatly from family to family. They are a delicious treat to enjoy in the morning.

Can You Freeze Coffee Cake?

Yes, you can freeze coffee cake if you wish to save it for a future day. Just wrap it in aluminum foil or freezer wrap. A Ziploc freezer bag will also do. If frozen correctly, the coffee cake will last two to three months. To thaw, simply set it on your counter overnight, and it will be ready by morning.

Can I Leave Coffee Cake Out Overnight?

If you don’t consume all of your coffee cake in one sitting, you can easily leave the coffee cake out overnight. I recommend storing it in an airtight container or covering it with saran wrap. Coffee cake usually keeps for a few days before the sugar and butter mixture on top starts seeping into the cake layers.

Looking for more delicious pumpkin recipes? Try these amazing treats:

• Cake Mix Pumpkin Crumb Cake
• Pumpkin Butter
• Pumpkin Angel Food Cake
• Pumpkin Pie Oatmeal
• Mini Pumpkin Donuts

Enjoy baking this fall! These homemade baked goods are all so amazing, you’ll be adding them to your fall bake list in no time.

Pecan Pumpkin Coffee Cake

Author Katie

A heavenly mixture of pumpkin and fall flavors perfect for your holiday baking.

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Servings 15 servings

Ingredients

Coffee Cake

• 3 cups all purpose flour
• 3 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground gloves
• 1 tsp ginger
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ½ cup vegetable oil
• 1 ½ cups brown sugar
• 3 eggs
• 3 tsp. vanilla
• 15 ounce can of pumpkin puree – we use Libby’s
• ½ cup sour cream

Crumb Topping

• ½ cup butter softened
• 1 cup brown sugar
• ⅓ cup flour
• 2 tsp. Cinnamon
• 1 cup pecans

Instructions

• Heat oven to 350 degrees.
• In a large bowl combine flour, cinnamon, nutmeg, gloves, ginger, baking soda, powder and salt.
  3 cups all purpose flour, 3 tsp cinnamon, 1 tsp nutmeg, 1 tsp ground gloves, 1 tsp ginger, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
• In a medium bowl whisk together oil, brown sugar, eggs, vanilla, pumpkin and sour cream.
  ½ cup vegetable oil, 1 ½ cups brown sugar, 3 eggs, 3 tsp. vanilla, 15 ounce can of pumpkin puree – we use Libby’s, ½ cup sour cream
• Mix the wet ingredients into the dry ingredients and stir until combined. Pour into a prepared baking dish.
• In a small bowl combine softened butter, brown sugar, flour, and cinnamon. Mix until crumbly. Mix in pecans.
  ½ cup butter, 1 cup brown sugar, ⅓ cup flour, 2 tsp. Cinnamon, 1 cup pecans
• Add crumble mixture to the top of the cake batter. Try your best to sprinkle it in an even layer.
• Bake for 35-40 minutes.

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