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.

These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Hey there, and welcome back, friends.

You are in for a dreamy fall treat!

Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.

Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.

Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.

The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Ingredients

• unsalted butter
• granulated sugar
• brown sugar
• a large egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• baking powder & baking soda
• salt
• pumpkin pie spice
• powdered sugar
• espresso powder
• some milk or cream

How to Make Pumpkin Spice Latte Cookies

Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.

Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.

Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.

With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.

Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.

Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.

Then move them to a rack to cool completely before icing.

Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.

Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.

Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.

How to Store

Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.

More Pumpkin Cookie Recipes

• Pumpkin Smores Cookies
• Pumpkin Snickerdoodles
• Butterscotch Pumpkin Cookie Sandwiches
• Oatmeal Pumpkin Cookies
• Peanut Butter Pumpkin Chocolate Chip Cookies

What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? 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 Spice Latte Cookie Recipe

Print

Yield: 24 cookies

Pumpkin Spice Latte Cookies

These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the icing:

Toggle ingredient group

• 2 cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• Pinch of salt
• 1 ½ teaspoons espresso powder
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
2. Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
3. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
4. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
5. Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.

Notes

How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.

What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.

What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.

What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.

Recipe Tips

• Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
• Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
• Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

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 Spice Latte Cookies appeared first on A Classic Twist.

The post Pumpkin Swirl Cheesecake appeared first on A Classic Twist.

Welcome back, everyone. Have I mentioned before how deep my love for donuts goes? I know many of you can relate to the feeling that comes over you when you walk into a donut shop or local gas station early in the morning and your eyes immediately light up from the wonderful aroma of fresh pillowy donuts. 

Before I began my baking journey years ago, my mind was pretty closed to all the varieties they come in. Glazed or Chocolate Donuts were all I knew for years and I really don’t know how I deprived my taste buds for so long. That brings us to what you all are all here for, Pumpkin Spice Bomboloni. 

(more…)

The post Pumpkin Spice Bomboloni appeared first on A Classic Twist.

Hi friends! I have a cozy, easy, and delicious fall recipe for you today. This pumpkin bread pudding recipe is going to be one that will stay on repeat on your fall baking list especially when you find out what secret ingredient I used to create the creamy gooey center we all love in bread puddings. 

(more…)

The post Pumpkin Bread Pudding Recipe appeared first on A Classic Twist.

Howdy!! I am back with another scone recipe for you. These pumpkin scones are going to be a staple in your fall baking list especially after you see how easy it is to make in these with the step-by-step picture instructions below. 

(more…)

The post Pumpkin Scones with Maple Glaze appeared first on A Classic Twist.