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

Print

Yield: 9 servings

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.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the Cinnamon Swirl:

Toggle ingredient group

• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon

For the Pecan Crumble:

Toggle ingredient group

• 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:

Toggle ingredient group

• 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:

Toggle ingredient group

• 1/2 cup powdered sugar
• 1-2 tablespoon milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
2. Make the cinnamon swirlTo make the cinnamon swirl, mix the brown sugar and ground cinnamon in a small bowl. Set aside.
3. 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.
4. To make the cake, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
5. Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
6. Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8. 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.
9. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. 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.
11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 521Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 280mgCarbohydrates: 70gFiber: 3gSugar: 45gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl appeared first on A Classic Twist.

Hi friends! Today’s recipe is a special one and I am very excited to share it with you. Having a good coffee cake is a real treat and one that takes ordinary mornings to extraordinary. Let me introduce you to this eggnog coffee cake that I think should be on your weekend breakfast plans for the rest of the winter. 

(more…)

The post Eggnog Coffee Cake appeared first on A Classic Twist.

This cranberry orange coffee cake is simply an easy pleasure in the middle of winter. For those cold and dreary days, making this coffee cake is the best way to keep warm and satisfied with winter flavors. This coffee cake is an oldie AND a goodie that I wanted to re-make to update the images on the blog. I originally made this recipe in Jan 2013, when I just started the blog and it was a delight back then and even more so now with bold flavors of cranberry and orange in a sweet holiday season coffee cake.

(more…)

The post Cranberry Orange Coffee Cake appeared first on A Classic Twist.

Does it seem like holiday parties are happening earlier this year? I went to one on Tuesday and today I have our departmental party. Since there are so many holiday parties going on now and with each holiday desserts like peppermint chocolate roll cakes or vanilla pomegranate oatmeal cookies. I am sharing with you something different you can bring along to your next holiday gathering. This cinnamon coffee cake will be perfect to add to a dessert table filled with peppermint and cranberries. 

(more…)

The post Cinnamon Coffee Cake with M&Ms appeared first on A Classic Twist.