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Pecan Pumpkin Coffee Cake
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Pecan Pumpkin Coffee Cake

A heavenly mixture of pumpkin and fall flavors perfect for your holiday baking.
Keyword Pecan Pumpkin Coffee Cake
Servings 15 servings
Author Katie

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
  • 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.