Pumpkin Pecan Coffee Cake is incredibly tender, moist, and packed with pumpkin puree and warm spices! It’s topped with a sweet pecan streusel and drizzled with a sweet glaze. This coffee cake is the perfect treat to serve for breakfast, at brunches, or for a holiday party! 

If you love this cake, then you will definitely want to try our Pumpkin Chocolate Chip Coffee Cake. If the pecans are what you love, then try my Carrot Coffee Cake for a springy version! But for fall and winter, I h ave tons of pumpkin recipes for you to try. Some of my favorite recipes to make this fall are my Spice Cake, Pumpkin Layer Cake, Pumpkin Bundt, and Pumpkin Bars!

Two pieces of Glazed Pumpkin Coffee Cake stacked on top of each other, on a white plate.

Why This Recipe Works

  • Delicious pecan streusel topping. This pecan streusel topping is a game-changer for this pumpkin coffee cake! It adds a perfect nutty crunch and a sweet, cinnamon-spiced flavor that goes so well with the cake.
  • Pumpkin coffee cake with glaze. Guys, this glaze recipe is so versatile! Seriously. Keep this bad boy up your sleeve because you can use this glaze on so many things! I use it to drizzle on top of my pumpkin scones and my lemon poppy seed scones. 
  • Everyone loves this pumpkin coffee cake! This pumpkin pecan streusel cake will be the hit of your family dessert night, holiday party or wherever you choose to serve it. It’s the best pumpkin coffee cake and a definite crowd-pleaser! I can guarantee that because my kids have given it their 100% stamp of approval, and let’s face it, they are the real heads of quality control here at Salt & Baker!

Ingredient Notes

Pumpkin Coffee Cake ingredients portioned into glass bowls on a silver baking sheet.
Pumpkin Coffee Cake pecan streusel ingredients on a baking sheet.
  • Flour: Regular, all-purpose flour is what you’ll need for this pumpkin spice coffee cake recipe. 
  • Sugars: Using a combination of granulated sugar and brown sugar will give this the perfect texture. 
  • Baking Powder & Baking Soda: These are the leavening agents to help give rise to the pumpkin cake. 
  • Pumpkin Spice: Pumpkin pie spice is a combination of all the favorite fall spices. It will provide the perfect warm flavor to this cake recipe. 
  • Cinnamon: Adding a bit of extra cinnamon will help elevate the cinnamon flavor. 
  • Kosher Salt: Kosher salt is a coarser texture than table salt. If a recipe calls for Kosher salt, use 1/4 teaspoon less of table salt per teaspoon of salt. If a recipe calls for table salt, use 1/4 teaspoon more of Kosher salt per teaspoon. 
  • Pumpkin Puree: Pumpkin puree is plain pumpkin — no added sugar or spices. A can of pumpkin puree is different than pumpkin pie filling. 
  • Vegetable Oil: Using vegetable oil will ensure a super moist texture, which makes this the best pumpkin coffee cake recipe. 
  • Unsalted Butter: When making the pecan streusel topping, the butter should be cold and cut into small cubes. You’ll use a pastry blender to cut the butter into the flour and sugar mixture to create that crumble texture. 
  • Chopped Pecans: Lightly chop the pecans. If you don’t like pecans or you have someone with a pecan allergy, feel free to sub out for walnuts. 

Step-by-Step Instructions

  1. Combine dry ingredients. Add 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 2 1/2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/2 tsp kosher salt to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined. 
  2. Add the wet ingredients. Add 1 whisked egg, 1/2 cup vegetable oil, 1/4 cup milk, 1 cup pumpkin puree, and 1 tsp vanilla extract to the bowl. Mix on medium low speed until just combined.
  3. Prepare the pan. Spray a 9×13-inch pan with nonstick cooking spray (for a thicker cake, use 8×8 or 9×9). Using a rubber spatula, spread the batter into the prepared pan. 
  4. Make the streusel topping. Add 3/4 cup flour, 3/4 cup brown sugar, and 1 tsp cinnamon in a medium bowl. Add 6 T of cold butter that’s been cut into small cubes. Using a pastry blender, cut the butter into the flour mixture until the butter is the sizes of small peas. Add 1/2 cup chopped pecans. Mix to combine. 
  5. Cover batter with the pecan streusel. Sprinkle the pecan cinnamon streusel over the pumpkin coffee cake batter.
Orange pumpkin coffee cake batter in a bronze 9x13 pan.
Unbaked pecan streusel spread over a pumpkin coffee cake.
  1. Bake. Bake the pumpkin pecan coffee cake at 350ºF for 22-25 minutes. Remove when a toothpick inserted in the center comes out clean but with a few moist crumbs stuck to it. Don’t over bake. Let the cake cool for 15-20 minutes before glazing. 
  2. Make the glaze. While the cake is cooling, add 1 cup powdered sugar and 1 1/2 T milk to a small bowl. Mix with a fork until smooth. Add more milk or sugar to get your desired consistency. The glaze should be a thick consistency that should drizzle off a spoon. Drizzle over the top of the cake and enjoy! 
Glazed Pumpkin Coffee Cake topped with a pecan half, on a white plate against a white background.

Recipe Tips

Be sure to use room temperature wet ingredients for the cake. This will ensure that the batter ingredients incorporate well together. 

If you don’t have a stand mixer, you can use a large mixing bowl and an electric mixer. 

If using a 9×13-inch pan note, the cake is quite thin. It’s more of a pumpkin sheet cake coffee cake. To make it thicker, you can bake it in an 8×8-inch pan or a 9×9-inch pan. You will just need to bake the cake for longer. About 30-35 minutes.

You can add a splash of vanilla extract and a pinch of cinnamon to the glaze for a fun fall twist! Drizzle the icing on top of the coffee cake while it is still a bit warm so that it gets slightly melty! 

This pumpkin pecan coffee cake is perfect served for breakfast, brunch, or a holiday party! 

Make Ahead, Storing, and Freezing

Store any leftover pumpkin streusel coffee cake covered at room temperature for 2 days or in the fridge for 3-4 days. 

This easy pecan pumpkin coffee cake definitely won’t last to have extras to freeze! It will be gobbled right up! However, to freeze it, cut into squares and tightly wrap in plastic wrap and then aluminum foil. Store in an airtight container or ziplock bag in the freezer for up to 2 months. Remove and let thaw in the fridge overnight. 

To freeze the whole cake, I would freeze it baked. Tightly wrap in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. Remove and let thaw in the fridge overnight. 

Recipe FAQs

Does coffee cake have coffee in it?

Not usually! I’m sure some do. But the term “coffee cake” is actually referring to when the cake is being eaten rather than an ingredient in the cake. Typically people will eat a slice of cake with their coffee in the morning, hence the term “coffee cake.”  

Can I use walnuts instead of pecans?

If you don’t have pecans, walnuts are a common substitute nut for pecans. Pecans have a softer nut texture and a lighter flavor, so keep that in mind if you choose to use something like peanuts, macadamia nuts or pistachios. Typically I’d still suggest pecans or walnuts. 

Can I use a different pan size than a 9×13?

If using a 9×13-inch pan, the cake is quite thin. It ends up being more like a pumpkin sheet cake coffee cake. You can bake this cake in an 8×8-inch or 9×9-inch pan if you’d like (round or square). You will just need to bake the cake for longer. About 30-35 minutes, depending on the pan.

A slice of Glazed Pumpkin Coffee Cake on a white plate that's on a burnt orange linen napkin.

More Pumpkin Recipes

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Glazed Pumpkin Coffee Cake topped with a pecan half, on a white plate against a white background.
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5 from 3 votes

Pumpkin Pecan Coffee Cake

This moist pumpkin coffee cake is covered with a pecan streusel and then garnished with a cinnamon spiced glaze. It’s fall perfection! 
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings

Ingredients
 

Cake Ingredients

  • 1 1/2 cups flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 egg - whisked
  • 1 tsp vanilla extract

Pecan Streusel Topping

Glaze

  • 1 cup powdered sugar
  • 1 1/2 T milk

Instructions
 

  • Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick cooking spray. (For a thicker cake use an 8×8 or 9×9 inch pan. SEE NOTES). Set aside. In the bowl of a stand mixer add the flour, sugar, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Whisk to combine. 
  • Add the egg, vegetable oil, milk, pumpkin puree, and vanilla. Using the paddle attachment on medium low speed, mix until the wet ingredients are incorporated. 
  • Using a spatula, spread the batter into the prepared pan.
  • Whisk the flour, sugar, and cinmamon in a medium sized bowl. Add the butter and using a pastry blender cut the butter into the mixture until the butter is the size of small peas. Stir in the chopped pecans.
  • Evenly distribute the streusel mixture over the cake batter. Bake for 22-25 minutes. The cake is done when a toothpick is inserted into the center and it comes out clean, or with a few moist crumbs on it. Let the cake cool for 15-20 minutes before topping with the glaze.
  • Prepare the glaze by whisking all of the glaze ingredients in a small bowl. Add more milk or more powdered sugar to your liking. You want the glaze a thick, syrupy-like consistency. Using a spoon, carefully drizzle the glaze over the cake. Serve the cake warm or at room temperature.

Notes

If using a 9″x13″ inch pan note, the cake is quite thin. It’s more of a pumpkin sheet cake coffee cake. You can bake this cake in an 8″x8″ or a 9″x9″ inch pan if you’d like (round or square). You will just need to bake the cake for longer. About 30-35 minutes, depending on the pan. 
Store covered at room temperature for 2 days or in the fridge for 3-4 days. 

Nutrition

Calories: 293kcal (15%)Carbohydrates: 51g (17%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (20%)Cholesterol: 16mg (5%)Sodium: 164mg (7%)Potassium: 205mg (6%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin A: 3375IU (68%)Vitamin C: 0.9mg (1%)Calcium: 91mg (9%)Iron: 1.8mg (10%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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