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.

Pumpkin Spice Coffee Cake 6

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.

Pumpkin Spice Coffee Cake 8

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

Pumpkin Spice Coffee Cake 9

Next, evenly spread pecan topping over batter.

Pumpkin Spice Coffee Cake 10

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

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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

Scale

Ingredients

  • 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

Instructions

  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

Krista
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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80 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. Krista

      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. Leo Sigh

    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. Krista

      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!

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