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Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe

Course Breakfast, Dessert
Cuisine American
Keyword pumpkin coffee cake, pumpkin spice coffee cake
Prep Time 30 minutes
Cook Time 1 hour
Servings 16
Calories 464kcal
Author Stephanie


Homemade cinnamon pecan crumb topping

Pecan Pumpkin Spice Streusel

Pumpkin Coffee Cake


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.


Calories: 464kcal | Carbohydrates: 67g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 199mg | Potassium: 215mg | Fiber: 3g | Sugar: 41g | Vitamin A: 4439IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg