Pumpkin Pecan Coffee Cake is a cozy, seasonal dessert perfect for autumn mornings or afternoon gatherings. This is the perfect breakfast cake for easy breakfasts.

This coffee cake features a moist, pumpkin-flavored cake base spiced with cinnamon and pumpkin pie spice, giving it a warm and inviting aroma. The crumbly topping, made with brown sugar, cinnamon, and pecans, adds a buttery crunch that pairs beautifully with the soft cake.

As a special bonus you can sprinkle on mini chocolate chips and extra chopped pecans on top. This topping takes it to the next level.

What You Need To Make This Coffee Cake

This list looks long but a lot of the items are often pantry staples.

1 tsp ground cinnamon
pumpkin pie spice
all-purpose flour
light brown sugar (Need a sugar swap? These work great)
dark brown sugar
butter
pecans
baking soda
baking powder
kosher salt
pumpkin puree
canola oil
eggs (Missing eggs? These simple swaps will save the day)
vanilla extract
sour cream
1/2 cup mini-chocolate chips
mixing bowl
8×8 baking pan

Make It Ahead Of Time

This coffee cake freezes beautifully! So feel free to make it advance of when you want to enjoy it.

Freeze the Whole Cake: Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months.
Freezing Individual Slices: Slice the cake, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container. This is great for grabbing single servings.
Reheating: Thaw at room temperature and, if desired, warm slices in the microwave or oven for a freshly baked taste.

Is the Garnish Necessary?

The garnish of chocolate chips and pecans adds extra texture and flavor but is not essential. If you prefer a simpler cake or don’t have the ingredients, you can skip the garnish without impacting the overall quality of the coffee cake. It will still be delicious with the spiced pumpkin base and crumbly topping

Pecan Pumpkin Coffee Cake

1 from 1 vote

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings: Servings

Calories: 549kcal

This Pecan Pumpkin Coffee Cake combines warm pumpkin spices with a crunchy pecan topping, making it perfect for breakfast or a cozy afternoon treat. With a moist, flavorful cake base and a sweet crumble, it’s a seasonal favorite that’s easy to make and always a hit.

Print Recipe

Equipment

8×8 baking pan

Ingredients

Topping

1 tsp ground cinnamon
1 C all purpose flour
1 C light brown sugar packed
3/4 C sweet cream butter cold
1/2 C pecans chopped

Coffee Cake

1 1/2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 tsp kosher salt
3/4 C pumpkin puree
1 C dark brown sugar packed
1/2 C canola oil
2 large eggs
1 tsp pure vanilla
1/3 C regular sour cream
Garnish-OPTIONAL
1/2 cup mini-chocolate chips
1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees
Prep an 8 x 8 inch baking pan with nonstick baking spray
Line the baking pan with parchment paper
Make the topping: add flour,cinnamon and brown sugar in a medium bowl, then whisk to combine
Cut butter in chunks, toss in with the flour mixture
With a fork mix the butter in with the flour combination, mix until the topping looks like coarse crumble.
Stir in 1⁄2 cup of chopped pecans, set aside
Make the Cake: in a bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice and cinnamon, whisk to combine
In another bowl use an electric mixer blend the pumpkin puree, brown sugar, oil, eggs, vanilla, and sour cream, mix until completely combined
Combine the wet and dry ingredients together, stir until all of the ingredients are well mixed
add chopped pecans, stir until well incorporated.
Scoop the batter into the prepared pan, and spread it out
Add the crumble on top of the batter
If desired sprinkle with the garnish, chocolate chips and chopped pecans on top
Bake at 350 degrees for 28-30 minutes, (Or until a toothpick inserted in the center of the cakes comes out clean)
Serve warm or cool