Pumpkin Spice Coffee Cake

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Pumpkin Spice Coffee Cake #coffeecake #pumpkinrecipes #breakfast

The perfect fall pumpkin treat to start off your morning. This Pumpkin Spice Coffee Cake is moist, light, and full of pumpkin flavor.

Ok, I officially can’t get enough of pumpkin recipes.  In fact, I may or may not be an addict around fall time.  So when I found out that it was Julie @ This Gal Cooks birthday today AND she was throwing a Pumpkin Bash I was all in!

A Very Pumpkin Birthday

Today I am sharing with you a fun fall treat.  Mike and I like to have the occasional sweet, and our sweet of choice is Delicious Coffee Cake. So I thought since its fall why not turn this already awesome Coffee Cake recipe into a Pumpkin Spice Coffee Cake.  Sounds delicious, I know.  Believe me it is!  The best part of this Coffee Cake is that the pumpkin puree makes the cake super moist and light.  Then add the crunchy sweet pecan topping and it is just another dimension of yumminess to the dish.  All you need is a cup of coffee with this cake and it will be your favorite morning yet!

To get started, preheat oven to 350º.  In a stand mixer {use the whisk attachment}, add 2 1/2 cups of flour, 1 cup of packed brown sugar, 3/4 cup of white sugar.

Pumpkin Spice Coffee Cake 4

Next add 3/4 cup of vegetable oil, 1 teaspoon of salt, and 1 teaspoon of pumpkin spice seasoning. Mix together until combined.

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Remove 1 1/2 cup of mixture and add to a small bowl, this is for your topping. Next add 1 cup of finely chopped pecans {I put mine in a small food processor} and add 1 teaspoon of cinnamon. Stir topping and set aside.

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In the stand mixer, add 3/4 cup of milk, 3/4 cup of pumpkin puree, 1 egg, 1 teaspoon of baking soda, and 1 teaspoon of baking powder.

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Mix at slow speed until there are no more lumps. Grease and flour a 13×9 glass pan and add cake batter.

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Next, evenly spread pecan topping over batter.

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Place in oven and cook for 35-40 minutes. {or until a toothpick come out clean}

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Serve with a nice warm cup of coffee! :)

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Happy Birthday Day Julie, I hope you enjoy your Pumpkin Extravaganza!

Pumpkin Spice Coffee Cake #coffeecake #breakfast #pumpkinrecipes

Pumpkin Spice Coffee Cake #coffeecake #pumpkinrecipes #breakfast

Pumpkin Spice Coffee Cake

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 12 1x
  • Category: Dessert, Holiday, Breakfast, Pumpkin



  • 2 1/2 cups of all-purpose flour
  • 1 cup of brown sugar
  • 3/4 cup of sugar
  • 3/4 cup of canola or vegetable oil
  • 1 teaspoon of pumpkin spice seasoning
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3/4 cup of milk
  • 1 egg
  • 3/4 cup of pumpkin puree
  • 1 cup of finely chopped pecans
  • 1 teaspoon of cinnamon


  1. Preheat oven to 350º.
  2. In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin spice seasoning. Mix together until combined.
  3. Remove 1 1/2 cup of mixture and add to a small bowl, this is for your topping.
  4. Next add finely chopped pecans to the topping mixture in the small bowl {I put mine in a small food processor} and then add cinnamon. Stir topping and set aside.
  5. In the stand mixer, add milk, pumpkin puree, egg, baking soda, and baking powder.
  6. Mix at slow speed until there are no more lumps.
  7. Grease and flour a 13×9 glass pan and add cake batter.
  8. Next, evenly spread pecan topping over batter.
  9. Place in oven and cook for 35-40 minutes. {or until a toothpick come out clean}


For More Awesome Pumpkin Recipes that were shared at Julie’s Virtual Birthday Party, take a look below!

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Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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100 Responses
  1. Wendy

    I made this last night and was sadly disappointed. The cake didn’t seem to rise much, and it has a strange consistency. The flavor is great, but something just didn’t work…:-(

  2. Erica

    Hi Krista! I’m planning to make this next week for thanksgiving! I have to travel 6 hrs with it. How many days in advance can it be made and what is the best way to keep it fresh the longest? Thank you!

    1. Hey Erica, you could make it 1-2 days in advance, no longer than that. It would be best 1 day ahead of time. I store ours in an air tight container, so if your baking dish has a lid – use it. If not, cover it with plastic wrap. Hope your family loves it and that you have a wonderful thanksgiving!

  3. I actually just bought a small oven (they don’t come with apartments here in Thailand ;), and I’m definitely trying this. Been looking for a good pumpkin cake recipe and this looks amazing – easy too 🙂 Thanks!

    1. So awesome Leo! I can’t imagine not having an oven, love that this is gonna be one of your first recipes in it. 🙂

      I’ve heard Thailand is gorgeous, definitely one of my “go to” places to visit someday!

  4. Gabby

    Hi Krista,
    Me and my mom want to make this but I am allergic to pecans can i substitute the pecans for almonds and get the same results.


    1. Hey Gabby, you could try almonds I’m just not sure how the texture would come out. I would try walnuts before I try almonds. 🙂 Hope you love it girl, your comment just reminded me I need to make it again.. yummy!

  5. Victoria

    Love pumpkin all year long! The recipe looks awesome, can’t wait to make it! What topping would you recommend for someone with treenut allergy?

    1. Hey Victoria! Thanks so much for the foodie props, major bummer on the treenut allergy.

      I haven’t tried it with these before but here are a couple of options to sub the pecans with, oatmeal, sunflower seeds, or pumpkin seeds. What do you normally use in place of treenuts?

  6. Krista, I just made your pumpkin coffee cake recipe. It’s pretty much AMAZING! Great job. I made it with walnuts instead of pecans as I didn’t have any pecans on hand. LOVE this recipe! I’m pinning this to make every fall now. Have a wonderful day! ~ Jamie

    1. haha… thanks Jamie! Yah, I’ve tried it with walnuts, pecans, and hazelnuts. They were all good, I just like the pecans the best because there not as salty. 🙂 So glad you liked it and have found your new fall treat! 🙂 Thanks for the pin.

  7. Sara

    Thank you for this post – I was craving pumpkin coffee cake but wasn’t sure if it existed! I loved this recipe! The only thing I would have tweaked was to have less flour in the topping, because it felt a little dry. Still delicious though, and just what I was looking for. Thanks!

    1. Sara you can totally make the topping with 1 cup of the mixture from the batter instead of the 1 1/2 cups. My family and I are just addicted to topping so we add 1 1/2 cups which does add more flour on top. 🙂 So glad to hear that you liked it! Yeah for pumpkin coffee cake! Thanks for stopping by and letting me know the verdict! I appreciate it.

    1. It sure it! I actually just made another one today! Ok… I might be a little addicted. hehe… but fall is in the air. I bet your family loves it when thanksgiving rolls around so they can have that cake!

  8. Sneha Sunil

    Hey Krista! This looks so homey and comforting – can’t wait to try it! I’m bringing it in today for my coworkers at Starbucks 🙂 Thinking a dash of instant espresso may make this an homage to our Pumpkin spice latte? Oh yes 🙂

    1. Oh Ashley, it definitely is. I haven’t made this coffee cake with anything but glass before, but I’m sure you could make it with a dark non-stick pan if you’d like. I would just bake it for a shorter amount of time and keep an eye on it. {metal heats up quicker than glass} Let me know how it turns out!

    1. Aww…. your so sweet! So glad to have you as a new follower Mari and I hope you enjoy that “tasty looking treat”. I think I might make another one this week. hehe. 🙂

    1. haha… Awesome Justin! So glad to hear it. The pumpkin in these is amazing and definitely my husbands new favorite breakfast treat. Thanks for the feature and I hope yours turn out just as moist as mine did! 🙂

  9. […] Pumpkin Spice Coffee Cake –  Pumpkin is in full swing and is being stuffed into everything, especially my face.  I love it.  Coffee cake is great on it’s own but Krista from, “Joyful Healthy Eats” is spreading joy all around the internet with this pumpkin version of the delicious snack cake.  If Garnet doesn’t pack this in my lunch box tomorrow, there’s gonna be problems. […]

  10. Hey Krista! This recipe looks and sounds fabulous! I’m so glad you shared it at The PINcentive Blog Hop! In fact, you were chosen a winner! CONGRATS! We’d love to have you co-host our next hop and choose our winner! Your post will also be featured this week and it will be pinned a minimum of 31 times! Please contact me to discuss further. I look forward to hearing from you :o)

    Hope you’re having a great weekend!


    1. Absolutely.. pumpkin just goes along with Thanksgiving… they are one. 🙂 Hope everyone loves it as much as we do. I actually made another one yesterday hehe…soooo good and moist!

    1. Oh girl it is! I could straight up just it that but I have a love affair with pumpkins so I need the cake… hehe. 🙂 Hope you had a wonderful birthday and that your man spoiled you. 🙂 Thanks for all the social media love today sweet friend.

    1. Oh… I could barely wait for them to come out of the oven. My husband always makes fun of me because whenever I’m baking and it take the food out of the oven I have to it asap. He always tells me to wait till it cools down, I just have no self control. hehe.

  11. I can’t get enough of the pumpkin either! I just can’t decide which recipe to make first! This coffee cake looks out of this world! Thanks for sharing Krista!

    1. haha… you crack me up. When I first read that I thought of the victoria secret commercials when they say. “Hello Gorgeous!” haha.. Glad you can envision having this for breakfast, not go make it and make that vision and reality! Thanks for the pin chica!

    1. Aww.. your so sweet to stop over Elena! Your welcome, had a great time at your party, such a great idea to have 31 pinners! Thanks for the follow and have a great rest of the day!

  12. Hello Krista,

    OMG! I love your recipe and I am definitely going to make this for my family this year. By the way, my daughters name is Krista also. 🙂 Thanks for sharing and I will check out your other treats on your blog.

    1. Awesome! I barely know anyone with that name, yeah for Krista’s! 🙂 hehe… Thanks for stopping by and your sweet comments. Hope you and the fam like this coffee cake, after posting it this morning I am craving it again. Probably going to make it again this week. 🙂

    1. Thanks Cindy, it was delicious. Totally need to make this one again. I had the perfect subtle amount of pumpkin and awesome in the morning with a cup of coffee. In bliss! 🙂 Thanks for sharing, headed to go check out the other sweet treats for Julies bday! 🙂

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