Pioneer Woman Pumpkin Coffee Cake

This soft, spiced Pioneer Woman Pumpkin Coffee Cake is made with rich pumpkin puree, warm cinnamon, and ready in 55 minutes. The buttery pecan streusel bakes right into the tender cake, creating a beautifully textured crust. I always look forward to making this when the weather turns chilly.

Why This Classic Works

I used to think coffee cakes were always dry, but adding pumpkin puree completely changes the texture. The moisture from the pumpkin keeps the crumb incredibly tender for days.

My biggest lesson was not skipping the pecan streusel. It adds a necessary crunch that balances out the soft, spiced cake underneath.

Pioneer Woman Pumpkin Coffee Cake Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup whole milk
• 1/4 cup melted butter
• 2 large eggs

How To Make Pioneer Woman Pumpkin Coffee Cake

1. Make the streusel: In a bowl, cut the cold butter into the flour and brown sugar until crumbly, then stir in the pecans.
2. Mix dry ingredients: Whisk together the flour, sugars, baking powder, spices, and salt in a large bowl.
3. Combine wet ingredients: In a separate bowl, whisk the pumpkin puree, milk, melted butter, and eggs until smooth.
4. Form the batter: Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
5. Layer and bake: Pour the batter into a greased 9×13 inch baking dish, top evenly with streusel, and bake at 350°F for 40 minutes.

Recipe Tips

• Use cold butter: Cold butter in the streusel prevents it from melting too quickly in the oven.
• Check the pumpkin: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling.
• Test for doneness: Insert a toothpick into the center of the cake; it should come out clean.

What To Serve With Pumpkin Coffee Cake

Serve this warm with a strong cup of dark roast coffee or black tea. If you are having it for dessert, a dollop of softly whipped cream cuts through the rich spices beautifully.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

FAQs

Can I use walnuts instead of pecans?

Yes, chopped walnuts work perfectly in the streusel topping. They provide a similar crunch and earthy flavor.

Do I need to refrigerate this cake?

No, it stays softer if stored at room temperature in an airtight container. The fridge can dry out the crumb.

Can I make this in a round pan?

You can use a 9-inch springform pan, but you may need to increase the baking time by 5 to 10 minutes.

Nutrition

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrate: 43g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Mini Pecan Pies
• Pioneer Woman Salted Caramel Cheesecake
• Pioneer Woman Lazy Chocolate Chip Cookie Bars