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The Kitchn published a recipe for Pumpkin Pecan Pie Coffee Cake, a fall bake combining pumpkin purée, a cocoa-and-spice filling and a pecan streusel. It makes nine servings and takes about 30 minutes to prepare, plus 45 to 50 minutes to bake; the source does not provide the full method in the supplied material.
The Kitchn has published a Pumpkin Pecan Pie Coffee Cake recipe that brings pumpkin purée, a cocoa-and-spice filling and a brown sugar pecan topping together in a bake designed for nine servings. The recipe lists 30 minutes of preparation and 45 to 50 minutes in the oven, making it a seasonal option for breakfast or dessert.
The recipe’s cake batter uses one cup of pumpkin purée, melted unsalted butter, brown sugar, eggs, pumpkin pie spice, baking powder, baking soda, kosher salt and all-purpose flour. The Kitchn advises using pumpkin purée rather than pumpkin pie mix. The distinction matters because the recipe specifies its own seasoning and sugar rather than relying on a pre-sweetened filling.
A separate center layer combines brown sugar, cocoa powder and pumpkin pie spice. For the topping, the recipe calls for chopped pecans, cold diced butter, brown sugar, flour, pumpkin pie spice and salt. An optional icing uses powdered sugar and milk. The recipe begins by heating the oven to 350°F and preparing an 8-by-8-inch square pan with cooking spray and parchment paper.
The ingredient list gives quantities for each component, but the supplied source text cuts off before the complete preparation directions. It therefore confirms the ingredients, pan size and initial oven setting, but does not provide enough information here to report the full assembly, doneness test or cooling instructions. The published recipe is credited to Kitchn food editor Patty Catalano; food photography is credited to Alex Lepe and food styling to Janette Zepeda.
A Fall Cake for Breakfast or Dessert
The recipe offers readers a way to combine flavors associated with pumpkin pie and pecan pie in a coffee cake format. The Kitchn presents it as suitable for a morning slice with coffee or tea, while the optional powdered-sugar icing gives it a sweeter finish for dessert. That flexibility is part of the recipe’s practical appeal: the same bake can serve at a fall breakfast or as an after-dinner treat.
The recipe also calls for ordinary equipment and pantry ingredients. The source says the batter can be mixed with a whisk rather than a stand mixer, and it identifies canned pumpkin purée as a way to keep the cake moist. That can make the recipe accessible to home bakers without specialized equipment, though the supplied material does not include a cost estimate or independent nutritional information.
Pecans are a defining part of the crumb topping, but they are also a tree-nut allergen. The recipe tester said they could be omitted for someone with an allergy; that suggestion is not a substitute for checking ingredient labels and preventing cross-contact. Readers baking for someone with an allergy should confirm that all ingredients and preparation surfaces are safe for that person.
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How the Recipe Builds Its Layers
The recipe uses three distinct components rather than mixing all its fall flavors into one batter. A spiced cocoa filling sits between layers of pumpkin cake, while the pecan topping adds a crumbly contrast. The Kitchn describes the pumpkin purée as contributing moisture and color, and the brown sugar and spices as adding a warm, caramel-like flavor.
In the ingredient guidance, the recipe says either light or dark brown sugar can be used. The source reports that both were tested, with dark brown sugar providing a somewhat deeper flavor. It also recommends measuring packed brown sugar and adding flour after the wet ingredients are combined, with as few strokes as possible to avoid overmixing. The listed yield is nine servings, based on an 8-inch-square pan.
The report identifies the piece as a recipe publication rather than a restaurant launch, product recall or safety announcement. It describes the cake as a fall bake, but the source material does not give sales figures, reader response or evidence of wider market impact. The relevant development is the publication of the recipe itself.
Full Baking Directions Not Included
The supplied source material ends partway through the first instruction, after telling readers to heat the oven and prepare the pan. It does not show the complete mixing, layering, topping, baking or cooling steps. The stated 45-to-50-minute baking time is available, but the source excerpt does not specify a visual or temperature-based doneness check, or whether the cake should cool in the pan before serving.
The report also does not provide nutrition facts, storage guidance, or a tested substitution for pecans. While the tester suggested the nuts could be omitted if there is an allergy, the excerpt does not establish whether that change affects the topping’s texture or how the cake should be adapted. Readers should consult the full recipe for its complete directions and check allergen information for every ingredient.
Consult the Full Recipe Before Baking
Readers who plan to make the cake will need the complete Kitchn recipe for the remaining preparation directions, including how to layer the filling and topping and how to judge when the center is baked through. The listed timing is a guide; the excerpt does not explain how the recipe accounts for oven differences or changes made to the ingredients.
For food safety, handle eggs and other perishable ingredients with clean hands and equipment, and refrigerate any cake or batter that will not be used promptly if the full recipe directs it. The supplied material gives no storage or shelf-life instructions, so those details should be checked in the complete recipe rather than assumed.
Key Questions
How many servings does the coffee cake make?
The Kitchn lists the yield as nine servings, using an 8-by-8-inch square pan.
How long does the recipe take?
The listed preparation time is 30 minutes, followed by 45 to 50 minutes of baking. The supplied excerpt does not state a total time that includes cooling.
Can pumpkin pie filling be used instead of pumpkin purée?
The recipe specifically calls for pumpkin purée and advises against using pumpkin pie mix. The excerpt does not provide a tested substitution for pie filling.
Does the recipe contain a common allergen?
Yes. The topping contains pecans, a tree nut, and the cake also uses eggs, butter and milk in the optional icing. Check ingredient labels and avoid cross-contact when baking for someone with an allergy.
Is the icing required?
No. The Kitchn lists the powdered-sugar-and-milk icing as optional; the cake also has a brown sugar and pecan topping.
Source: thekitchn.com
