Pumpkin Pecan Coffee Cake

Annalise, Completely Delicious

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.
15 min Prep Time
35 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Servings: 1 9-inch cake

Servings: 1 9-inch 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


Step 1

Preheat oven to 350°F.

Step 2

Butter 9-inch spring form pan with butter and dust with flour.

Step 3

In large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. In separate bowl whisk together milk, egg, pumpkin puree and vanilla extract.

Step 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.

Step 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.

Step 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.