Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl
This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It’s moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it’s so easy to make.
We all need a few really great coffee cake recipes, and this pumpkin streusel coffee cake will become your go-to fall coffee cake recipe!
Every Fall dessert needs a dash of pumpkin spice or pumpkin puree and I couldn’t resist adding both to this recipe.
We need to discuss how tender and moist this coffee cake is. Pumpkin puree adds a lot of needed moisture so of course, I needed to make a coffee cake with it!
With each bite, you get a crunchy sugary pecan topping with a surprise cinnamon swirl. It’s truly heavenly!
I highly suggest enjoying a big slice of this pumpkin pecan coffee cake with a pumpkin spice coffee while you’re wrapped up in a fall blanket. That sounds like the perfect evening to me.
Ingredients
- all-purpose flour
- baking powder & baking soda
- salt
- some pumpkin spice & ground cinnamon
- unsalted butter
- granulated sugar & brown sugar
- a few large eggs
- pumpkin puree
- vanilla extract
- pecans
- powdered sugar
- some milk
How to Make Pumpkin Coffee Cake
Preheat the oven and grease a baking pan or line it with parchment paper. In a small bowl, mix the brown sugar, granulated sugar, and ground cinnamon. Set aside.
In another small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter.
Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Stir in the chopped pecans. Set aside.
Place flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
Whisk together the ingredients.
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients.
Mix the ingredients until just combined.
Do not overmix.
Pour half the batter into the prepared baking pan and spread it evenly.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Pour the remaining batter over the cinnamon layer.
Spread the batter evenly.
Sprinkle the pecan crumble evenly over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.
Allow the cake to cool in the pan on a wire rack.
Once cooled, you can remove the cake from the cake pan.
Drizzle the cooled cake with the glaze over the top.
Cut into squares and serve.
How to Store
Store any pumpkin streusel coffee cake leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze this cake in an airtight container in the freezer for up to 3 months. Unthaw the cake at room temperature.
More Fall Pumpkin Recipes
- Pumpkin Swirl Cheesecake
- Pumpkin Cake Bars with Brown Butter Frosting
- Naked Pumpkin Layer Cake with Caramel Buttercream
- Maple Pumpkin Tart with Spiced Pecan Crust
- Spiced Pumpkin Cake with Brown Sugar Frosting
What do you think of this amazing pumpkin coffee cake with streusel recipe? What would you serve with a slice of this? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy fall baking, friends!
Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl
This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It's moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it's so easy to make.
Ingredients
For the Cinnamon Swirl:
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
For the Pecan Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1 cup chopped pecans
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoon milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
- Make the cinnamon swirlTo make the cinnamon swirl, mix the brown sugar and ground cinnamon in a small bowl. Set aside.
- To make the pecan crumble, combine the flour, brown sugar, and cinnamon in another small bowl. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
- To make the cake, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
- Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the cinnamon layer and spread it evenly. Sprinkle the pecan crumble evenly over the top.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze. whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.
- Allow the cake to cool in the pan on a wire rack. Once cooled, drizzle the glaze over the top of the cake. Cut into squares and serve.
Notes
- Instead of pumpkin spice, you can use 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground ginger.
- Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added spices and sweeteners.
- To store: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can use fresh pumpkin. Simply cook and puree the pumpkin until smooth. Make sure to drain any excess liquid to achieve the same consistency as canned pumpkin puree.
- Make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure all the other ingredients are gluten-free as well.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 280mgCarbohydrates: 70gFiber: 3gSugar: 45gProtein: 6g