Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake is the perfect fall coffee cake! No there is no coffee in it but it pairs perfectly with a cup of coffee! This pumpkin bundt cake has a layer of pumpkin coffee cake, a layer of Streusel then another layer of pumpkin cake and topped off with the perfect cinnamon pecan crumb topping.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin coffee cake, pumpkin spice coffee cake

Prep Time 30

Cook Time 1 55

Servings

Calories 464kcal

Author Lauren

Ingredients

Homemade cinnamon pecan crumb topping

1 3/4 cups all-purpose flour
3/4 cup brown sugar packed
pinch of salt
1 tsp cinnamon
1/2 cup pecans
3/4 cup butter cold cut in small pieces

Pecan Pumpkin Spice Streusel

1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 cup pecans chopped

Pumpkin Coffee Cake

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoon cinnamon
2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
15 oz. Pumpkin Can puree
1 teaspoon vanilla extract
1 1/2 cups granulated white sugar
1/2 cup brown sugar packed
2 large eggs room temperature

Instructions

How to Make Pumpkin Coffee Cake topping

In a large bowl stir together the flour, brown sugar, salt, cinnamon, and pecans.
Add the butter and combine it with fingertips until the mixture is crumbly.
Refrigerate while making the batter and pumpkin spice streusel.

How to Make Pumpkin Coffee Cake Center streusel

In a small bowl stir together the brown sugar, pumpkin spice, and pecans.

How to Make Pumpkin Coffee Cake

Preheat oven to 350ºF. Butter and flour or spray with non stick cooking spray a 9-inch bunt pan or 9-by-13-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a large bowl, whisk together oil, applesauce, pumpkin, vanilla, and both sugars until well mixed.
Whisk in the eggs.
Add flour mixture to pumpkin mixture and stir until just combined, do not over mix.
Remove the Pumpkin Coffee Cake topping from the fridge.
Pour half of the pumpkin cake batter into the bundt cake pan or cake pan.
Sprinkle with the Pecan Pumpkin Spice Streusel.
Then pour in the rest of the pumpkin coffee cake batter.
Spread the Homemade cinnamon pecan crumb topping all over the top evenly.
Bake cake until a toothpick inserted into the center comes out clean, 55 to 100 minutes.
Allow cooling in pan on a wire rack at least 20 minutes.

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