Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe

If you’re anything like me and love cozy flavors that scream autumn, then you’re going to adore this Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe. It’s one of those recipes that effortlessly brings together a tender, moist cake with a luscious spiced pumpkin layer and a crunchy, buttery pecan streusel topping. Trust me, once you try this, your coffee breaks will never be the same—and your kitchen will be filled with the most inviting fall aroma.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe brings something special to the table. From the warm spices to the creamy sour cream, they work together to create that perfect fall bake.

• Brown sugar: Adds deep caramel notes to the streusel; packed is best to measure accurately.
• All-purpose flour: The backbone for both the cake and the streusel—make sure it’s fresh for best results.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves spells autumn in the batter and filling.
• Cold butter: Essential for that crumbly streusel topping; cold butter helps create perfect chunks.
• Chopped pecans: Give a satisfying crunch and buttery flavor to the streusel—you’ll want to toast them lightly if you have a moment.
• Butter (softened): For the batter, softened helps with easy creaming and a lighter texture.
• Sugar: Sweetens the cake; granulated sugar integrates well with the creamed butter.
• Eggs (room temperature): Essential for structure and richness; room temperature eggs mix more evenly.
• Vanilla extract: Adds sweetness depth and aroma—don’t skip it!
• Baking powder and baking soda: Both work together to help the cake rise and stay tender.
• Sour cream: Adds moisture and slight tang that balances the sweetness beautifully.
• Solid-pack pumpkin: Use canned pumpkin for consistent texture and flavor; avoid pumpkin pie filling, which is sweetened.
• Egg (for filling, lightly beaten): Helps set the pumpkin filling so it stays perfect in the cake layers.
• Sugar (for filling): Sweetens and enhances the natural pumpkin flavor.

Variations

One of the things I love about this Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe is how easy it is to tweak to your tastes or dietary needs.

• Nut-free: Swap the pecans for extra streusel or use toasted oats for crunch if you have nut allergies—we’ve done this for family gatherings, and it’s still incredible.
• Dairy-free option: Use dairy-free butter and sour cream alternatives; the texture changes slightly but flavor stays inviting.
• Extra spice: I sometimes add a pinch of ground ginger or cloves to the filling for a little extra warmth; you might love the punch it adds.
• Maple twist: Try replacing some sugar with maple syrup in the batter for subtle sweetness and complexity.

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

Step 1: Prep the Streusel Topping

Start by preheating your oven to 325°F (163°C). In a small bowl, mix the packed brown sugar, flour, and pumpkin pie spice. Now here’s a trick I discovered: cut in cold butter using a pastry cutter or two forks until you get coarse crumbs—that’s your streusel magic. Don’t melt the butter here; cold bits create that perfect crumbly texture. Stir in the chopped pecans, then set it aside while you work on the batter.

Step 2: Whip Up the Batter Base

In a large bowl, beat together the softened butter and sugar until you see it turn light and fluffy—this step takes a few minutes but trust me, it’s worth it. Then, add the eggs one at a time, making sure each is fully incorporated before the next goes in. Stir in the vanilla extract for that lovely aroma. Meanwhile, whisk together your flour, baking powder, and baking soda in another bowl.

Step 3: Combine Dry and Wet Ingredients

Now, add the dry ingredient mixture to your creamed butter and sugar in three parts, alternating with spoonfuls of sour cream—start and finish with the dry ingredients. Mix each addition gently until just combined; over-mixing can make the cake tough, which you definitely want to avoid.

Step 4: Assemble the Cake Layers

Grease a 13×9-inch baking dish, then spread half the batter evenly on the bottom. Sprinkle half the streusel over it. For the filling, mix together the solid-pack pumpkin, lightly beaten egg, sugar, and pumpkin pie spice. Dollop spoonfuls over the streusel and gently smooth it to an even layer. Top the pumpkin layer with the remaining batter and then the rest of the streusel. Seeing those layers come together is always so satisfying!

Step 5: Bake and Cool

Bake for 45 to 50 minutes—start checking at 45 minutes by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs, but no wet batter. After baking, cool the cake on a wire rack to let it set perfectly before slicing. The wait is worth it, I promise!

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

Garnishes

I like to serve this coffee cake simply, maybe with a dusting of powdered sugar or a light drizzle of maple glaze when I want to jazz it up. A dollop of whipped cream or a scoop of vanilla ice cream can really turn it into a cozy dessert, too. These touches bring out all those warm pumpkin and spice flavors.

Side Dishes

This cake pairs beautifully with your morning cup of coffee or a rich chai latte. It also goes well alongside fresh fruit like sliced pears or pomegranate arils for a refreshing contrast. Trust me, these simple pairings elevate your taste experience.

Creative Ways to Present

For special occasions, I sometimes bake this recipe in individual ramekins or muffin tins to make cute single servings—perfect for brunches or gifts. Layering the streusel and pumpkin filling carefully in each cup gives a beautiful marbled effect. You can also top each piece with a whole toasted pecan for an elegant finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover cake tightly with plastic wrap and keep it at room temperature for up to two days—this keeps it moist and fresh. If your kitchen is warm, storing it in an airtight container in the fridge is best to prevent the butter in the streusel from getting soft.

Freezing

You can absolutely freeze this cake! I slice it into portions, wrap each piece tightly in plastic wrap, then put in a freezer bag. It freezes beautifully for up to 2 months. When you want some, just thaw overnight in the fridge.

Reheating

To warm leftovers, I pop a slice into the microwave for about 20-30 seconds or heat it gently in a 350°F oven for 10 minutes. That little reheating brings back the soft texture and makes the streusel crisp up again—like fresh from the oven.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Coffee Cake with Spiced Pumpkin Filling and Pecan Streusel Recipe has become a staple in my home during fall and beyond. It has this magical way of making mornings feel extra cozy and celebrations a little sweeter. Whether you’re baking it for a weekend treat or a holiday gathering, I’m confident you’ll find it as comforting and delicious as I do. So go ahead, give it a try, and make your kitchen smell like autumn happiness!

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