This Pumpkin Pecan Coffee Cake with brown sugar crumb topping is exactly what you need this fall. Plus, there’s the added bonus that you can enjoy it any time of day, even for breakfast! So pour yourself a cup of coffee or tea, cozy up with a slice of this cake and enjoy the season.

Pumpkin Pecan Coffee Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 1 9-inch cake

Pumpkin Pecan Coffee Cake


    For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • For the crumb topping:
  • 3 tablespoons butter, melted and cooled
  • 1/2 cup light or dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 350°F.
  2. Butter 9-inch spring form pan with butter and dust with flour.
  3. In large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. In separate bowl whisk together milk, egg, pumpkin puree and vanilla extract.
  4. In bowl of stand mixer fitted with paddle attachment, or in another large bowl with hand-held mixer, beat butter and brown sugar on high speed until light and creamy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk mixture and ending with flour mixture. Mix only until just combined. Stir in pecans.
  5. In small bowl, use fork to combine butter, brown sugar, flour and cinnamon. Use your hands to press mixture into large crumbs. Spread cake batter into prepared pan and cover with crumb topping.
  6. Bake until toothpick inserted into center comes out clean, 35-40 minutes. Let cool in pan 10 minutes, then remove pan sides and cool completely. Store cake at room temperature for up to 3 days.

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6 thoughts on “Pumpkin Pecan Coffee Cake

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  1. dana said:

    how do I “save” an interesting recipe?

    • realbutter said:

      Hi Dana – We’re so glad you like this recipe enough to want to save it. At the top right of the recipe and again at the bottom is the option to “print this recipe.” If you click that icon, the recipe will open in a new page and you should be able to click print on your internet browser and then choose the option to “Save as PDF” instead of print to an actual printer. Good luck!

    • realbutter said:

      Hi Jan – Thanks for asking! Pumpkin puree does come in cans – but it is different that pumpkin pie filling. Just make sure the can says 100% pure pumpkin, and not pumpkin pie mix and you should be good. Happy baking!

  2. This will be scrumptious for the Ladie’s Guild Meeting tomorrow night. Delicious to have with Hot Coffee and Tea. Can’t wait to make it tomorrow.
    Happy Thanksgiving to you,
    Theresa H. Wessman

    • realbutter said:

      Happy Thanksgiving to you, too, Theresa!