Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe

If you’re anything like me, you’ll absolutely adore this Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe. It’s the kind of recipe that wraps your kitchen in cozy autumn vibes, fills your home with warm, spicy aromas, and delivers a slice of moist, tender cake layered with a luscious pumpkin filling and a crunchy, buttery pecan topping. I truly think this coffee cake is one of those must-make treats for fall that never disappoints—whether you’re serving it with morning coffee or as an indulgent afternoon snack.

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Ingredients You’ll Need

Each ingredient is thoughtfully chosen to bring out the best in this coffee cake. The pumpkin pie spice is key for that warm fall flavor, and the pecans add delightful crunch that contrasts beautifully with the soft cake.

• Brown sugar: Using packed brown sugar adds rich molasses notes to the streusel topping.
• All-purpose flour: Provides structure for both the batter and the streusel; be sure to spoon and level for accuracy.
• Pumpkin pie spice: A fragrant blend that ties the whole cake together with seasonal warmth.
• Butter (cold and softened): Cold butter in the streusel helps create crumbly texture, while softened butter makes the batter creamy.
• Chopped pecans: Fresh pecans bring a nutty crunch that’s essential for the streusel topping.
• Sugar: Sweetens the batter and filling; I find granulated sugar works best here.
• Eggs: Room temperature eggs create a fluffier batter and help with the filling binding.
• Vanilla extract: Adds depth and enhances all the other flavors in the cake.
• Baking powder & baking soda: Both are important for helping the cake rise evenly.
• Sour cream: This is what makes the cake incredibly moist and tender—don’t skip it!
• Solid-pack pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor in the filling.

Variations

I love making this recipe my own depending on the season or my mood in the kitchen. Don’t hesitate to tweak the spices or nuts—there’s room for creativity without losing what makes this cake so special.

• Nut-Free Option: Swap pecans for sunflower seeds or omit nuts entirely for allergy-friendly baking—I’ve had friends adore it just as much!
• Spice it Up: Add a pinch of cayenne or extra cinnamon if you like a bit more warmth in your pumpkin filling.
• Glaze it: Drizzle a simple powdered sugar glaze over the cooled cake for added sweetness and a pretty finish—I discovered this makes it perfect for dessert moments.
• Vegan Version: Use coconut oil instead of butter, flax eggs in place of regular eggs, and a dairy-free yogurt to mimic sour cream; it’s surprisingly good.

How to Make Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe

Step 1: Prepare the Pecan Streusel Topping

Start by combining the brown sugar, flour, and pumpkin pie spice in a small bowl. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in the chopped pecans last. Setting this aside early means it’s ready to sprinkle over your cake layers when you need it. I like to chill mine briefly if my kitchen’s warm—it keeps those crumbs firm and flaky.

Step 2: Mix the Cake Batter

In a large bowl, cream the softened butter and sugar until light and fluffy—this usually takes about 3-4 minutes using a hand or stand mixer. Then, beat in eggs one at a time, making sure each one is fully incorporated before adding the next, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. I love this method because it prevents overmixing while keeping the batter smooth and tender.

Step 3: Assemble Your Layers

Grease a 13×9-inch baking dish and spread half the batter evenly at the bottom. Sprinkle half of your pecan streusel over this layer. Next, whip up the pumpkin filling by combining pumpkin, beaten egg, sugar, and pumpkin pie spice. Drop spoonfuls of this filling over the streusel and gently spread it out for an even layer. Finally, dollop the remaining batter over the filling and top it all with the rest of the streusel. The layering makes this cake so delightful—it’s like a pastry surprise in every bite.

Step 4: Bake Until Golden and Set

Bake your coffee cake at 325°F (163°C) for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. My best tip here is to start checking at 45 minutes because ovens vary, and you don’t want to overbake and lose moisture. Let it cool on a wire rack so it sets up nicely before slicing.

How to Serve Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe

Garnishes

When I serve this coffee cake, I often top each slice with a light dusting of powdered sugar for a simple, elegant touch. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream takes it to dessert territory, which my family goes crazy for. A sprinkle of extra chopped pecans on top can add a little crunch and look beautiful, especially for guests.

Side Dishes

This cake pairs perfectly with a steaming cup of coffee or chai tea to balance the sweetness. For a brunch spread, I like to serve it alongside fresh fruit—orange slices or cranberries complement the warm spices wonderfully. Creamy yogurt or scrambled eggs create a great savory balance too.

Creative Ways to Present

For special occasions, I’ve layered this cake on a beautiful rustic wooden board topped with fresh pumpkin seeds, cinnamon sticks, and seasonal foliage. You can also cut it into bite-sized squares for a coffee cake sampler tray, perfect for parties or potlucks. Adding edible flowers or drizzling a caramel sauce makes it festive and elegant.

Make Ahead and Storage

Storing Leftovers

I like to store leftover coffee cake in an airtight container at room temperature for up to two days and in the fridge for up to a week. Keeping it sealed helps maintain moisture. Before serving, I usually let refrigerated slices come to room temperature for the best flavor and texture.

Freezing

This coffee cake freezes beautifully! I wrap individual slices tightly in plastic wrap and then place them in a freezer bag. When I’m ready to enjoy some, I thaw slices overnight in the fridge or quickly at room temperature. It’s a great way to have this seasonal treat anytime.

Reheating

To warm up your leftover Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe, I like to microwave a slice for 15-20 seconds or heat it gently in a preheated 325°F oven for about 10 minutes wrapped loosely in foil. This helps refresh the moisture without overheating the streusel.

FAQs

Final Thoughts

This Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe has been a favorite in my kitchen ever since I discovered how perfectly the filling and streusel come together. It’s comforting, flavorful, and just the right amount of sweet. I genuinely hope you give it a try—it’ll become one of your go-to fall recipes that everyone asks for again and again. Trust me, once you make it, you’ll understand why my family and I can’t get enough of it!

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