Your fall brunch get-togethers just got tastier thanks to this pumpkin coffee cake recipe! It’s moist, filled with pumpkin spices, and the pecan crumb topping is irresistible.

Two pieces of pumpkin coffee cake stacked

I’m a big fan of pumpkin breakfast recipes like this pumpkin coffee cake. The warm spices that go along with pumpkin are just so cozy and delicious, and we all need a little bit of warmth on chilly fall days. This recipe adds some pumpkin spice goodness—and actual pumpkin!—to the classic coffee cake equation.

Why You’ll Love This Pumpkin Coffee Cake Recipe

Pumpkin—need I say more? Whenever you add pumpkin to a recipe it just seems to get better. Especially in my pumpkin spice obsessed world. Anytime I see something with pumpkin the in the title, you’ve got me hooked.
Moist, tender crumb. Some coffee cake recipes are a little dry, but not this one. The pumpkin puree adds moisture and tenderness to the cake, making it oh-so-delicious.
Easy to make. This pumpkin coffee cake recipe is so easy to make—it’s just a matter of mixing and adding everything to the pan!

Overhead view of ingredients for pumpkin coffee cake with labels

What You'll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

All-purpose flour – For a gluten-free pumpkin coffee cake, you can use a measure-for-measure gluten-free flour. (You'll also love this Cinnamon Swirl Gluten-Free Coffee Cake and Gluten-Free Lemon Blueberry Coffee Cake.)
Almond flour – Be sure to buy almond flour, not almond meal, which is more coarsely ground.
Coconut sugar – You can also use brown sugar if you prefer.
Baking powder
Pumpkin pie spice – When you open the jar, it should smell fresh and fragrant. Spices lose their flavor over time, so if you only use pumpkin pie spice once a year, it’s a good idea to check!
Salt
Eggs
Milk – You can use any kind you keep on hand.
Pumpkin puree – Be sure to use 100% pure pumpkin, not pie filling.
Coconut oil or butter

For the Crumb Topping:

All-purpose flour
Almond flour
Chopped pecans – I recommend buying pecan pieces rather than pecan halves; they’re cheaper and you’ll be chopping the nuts anyway.
Coconut sugar
Butter or coconut oil

How to Make Pumpkin Coffee Cake

Overhead view of wet ingredients mixed in bowl — Mix the wet ingredients.

Overhead view of dry ingredients in bowl — Mix the wet ingredients.

Prepare. Preheat your oven to 350ºF, then grease a square baking pan and line it with parchment.
Mix the dry ingredients. Whisk everything in a large bowl.
Finish the batter. Beat the wet ingredients in another bowl, then stir in the dry ingredients.

Overhead view of pumpkin coffee cake batter in pan — Pour into cake pan.

Overhead view of ingredients for pecan crumb topping in bowl — Pour into cake pan.

Make the topping. Stir together all the ingredients for the crumb mixture.
Assemble. Spread the batter into the prepared pan, then sprinkle on the crumb topping.
Bake. Place the pan on the center rack and bake for 40 to 45 minutes, or until a cake tester comes out clean.
Cool. Let the pumpkin coffee cake cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to finish cooling.

Overhead view of sliced pumpkin coffee cake

Tips for Success

Don't overmix the batter. Overmixing can result in a tough and dense cake. Just mix until the ingredients are incorporated!
Use room temperature ingredients. Using room temp eggs and milk allows the ingredients to mix together more smoothly and evenly.
Tent the cake if needed. If you notice the top is getting too dark too quickly, just cover it loosely with aluminum foil. This allows the cake to continue to bake while shielding the top from direct heat.
Let the cake cool before slicing. This is important for any coffee cake recipe, as it allows the crumb topping to set and prevents the cake from falling apart when you slice into it.

What to Serve With Pumpkin Coffee Cake

Pair this pumpkin coffee cake with a savory breakfast option like Cottage Cheese Eggs or Quick Pesto Eggs. Or you can take a cue from the name and simply enjoy it with a mug of coffee! This Pumpkin Spice Matcha Latte is always a good option for fall, too.

How to Store

Room temperature: Store leftover pumpkin coffee cake covered at room temperature for up to 3 days.
Freezer: This pumpkin coffee cake also freezes well! Wrap individual slices in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw slices at room temperature before enjoying.

Moist pumpkin coffee cake on parchment paper

More Pumpkin Breakfast Recipes

Prep: 10

Cook: 40

Total: 50

Ingredients

1 ½ cups all-purpose flour
½ cup almond flour
1 cup coconut sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 large eggs
¾ cup milk of choice
½ cup pumpkin puree
2 tablespoons melted coconut oil or butter

For the crumb topping:

½ cup all-purpose flour
¼ cup almond flour
¼ cup chopped pecans
¼ cup coconut sugar
¼ cup melted butter or coconut oil

Instructions

Preheat the oven to 350ºF. Grease and line a 9″x9″ baking pan with parchment.
Whisk together all the dry ingredients in a large bowl. Set aside.
In a separate bowl, beat together the wet ingredients. Pour the dry ingredients into the wet and stir to combine.
In a third small bowl, mix together all the crumb topping ingredients.
Transfer the batter to the prepared pan. Smooth the top with a spatula and sprinkle with the crumb topping.
Bake on the center rack for 40 – 45 minutes until a cake tester inserted into the center comes out clean.
Allow to cool in the pan for at least 10 minutes, then transfer to a wire rack and cool completely before slicing.

Video

Nutrition

cuisine: American

course: Breakfast