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The Kitchn published a recipe for Pumpkin Pecan Pie Coffee Cake, a fall bake that combines pumpkin batter with a cocoa-and-spice center and a pecan streusel topping. The recipe serves nine, takes about 30 minutes to prepare and 45 to 50 minutes to bake, and includes an optional milk-and-powdered-sugar icing. The source does not provide full instructions beyond the initial preparation steps.
The Kitchn has published a recipe for Pumpkin Pecan Pie Coffee Cake, a nine-serving bake that pairs pumpkin batter with a cocoa-and-spice filling and a brown sugar and pecan topping. The recipe is presented as a seasonal breakfast or dessert and lists about 30 minutes of preparation, followed by 45 to 50 minutes in the oven.
The cake draws on the flavors of pumpkin pie and pecan pie, but is made as a coffee cake. The recipe uses one cup of pumpkin purée in a batter that also includes melted butter, brown sugar, eggs, pumpkin pie spice, baking powder, baking soda, salt and all-purpose flour. A separate filling combines brown sugar, cocoa powder and pumpkin pie spice, creating a spiced cocoa ribbon through the cake.
The topping is a streusel made with coarsely chopped pecans, cold butter, brown sugar, flour, pumpkin pie spice and salt. An optional icing uses powdered sugar and milk. The recipe calls for an 8-by-8-inch pan and an oven heated to 350°F. It says to use pumpkin purée rather than pumpkin pie mix; the two products are not interchangeable in this recipe.
The Kitchn says the batter can be mixed with a whisk, without a stand mixer or food processor. Its recipe tester, assistant culinary producer Topher Leo, described the result as moist with a crunchy crumb topping and credited canned pumpkin with helping keep the cake’s crumb tender. Leo also said the pecans could be omitted for someone with an allergy, though the published topping as written contains pecans.
A Seasonal Bake for Breakfast or Dessert
The recipe offers readers a single bake that can be served at breakfast, as a snack or for dessert, with the optional icing giving it a sweeter finish. Its combination of pumpkin, warm spice and pecan streusel fits the fall flavors emphasized in the source, while its whisk-mixed batter keeps the listed method accessible to cooks without specialized equipment.
The ingredient details also matter for substitutions and shopping. The recipe specifies pumpkin purée, not sweetened pumpkin pie mix, and calls for both melted and cold unsalted butter for different parts of the cake. Pecans are a listed ingredient and a tree-nut allergen; Leo’s suggestion to omit them is a tester’s comment, not a separate tested variation reported in the source.
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How the Recipe Builds Its Layers
The Kitchn report frames the cake as a mash-up of two familiar autumn desserts. Rather than using a pie crust, it layers a pumpkin-based coffee cake around a brown sugar, cocoa and spice filling, then finishes it with a pecan crumb topping. The article describes pumpkin purée as contributing moisture and color to the cake.
The source lists Patty Catalano as the recipe’s developer and food editor and credits photographs to Alex Lepe and food styling to Janette Zepeda. The recipe tester is identified as Topher Leo, whose note is dated October 2026. The source provides the ingredient list and the beginning of the method, including mixing the filling and preparing the pan, but the supplied material ends before the complete baking and cooling instructions.
Full Method and Storage Details Are Missing
The source material provided here does not include the full recipe method after the directions to make the filling, heat the oven and prepare the pan. It therefore does not establish the precise layering steps, how to judge doneness, cooling time or when to add the optional icing. Those details should not be inferred from the ingredient list or the stated baking time.
The report also gives no storage or food-safety guidance, and it does not provide nutrition information or tested substitutions for the pecans, dairy or wheat. Readers with allergies should note that the listed ingredients include pecans, milk or butter, eggs and wheat flour; the source does not describe allergen-free adaptations.
Follow the Complete Published Instructions
Readers who plan to bake the cake should consult the complete recipe at The Kitchn for the remaining preparation, baking and cooling directions. The supplied report gives a 350°F oven temperature and an estimated 45-to-50-minute bake, but the full method is needed to determine how the recipe instructs cooks to assemble and check the cake.
For the version described in the source, the next practical steps are to use pumpkin purée rather than pie mix, prepare the filling and streusel separately, and account for the pecans as an allergen. The source does not announce further testing, publication updates or a planned follow-up.
Key Questions
How many servings does the coffee cake make?
The Kitchn lists the recipe as making nine servings.
How long does the recipe take?
The listed preparation time is 30 minutes, with a baking time of 45 to 50 minutes. The source does not give a total time including cooling or icing.
Can I use pumpkin pie mix instead of pumpkin purée?
The recipe specifically calls for pumpkin purée and advises against using pumpkin pie mix. It uses one cup of purée.
Can the pecans be left out?
Recipe tester Topher Leo said the pecans could be omitted for someone with an allergy. The source does not provide a tested replacement or further instructions for changing the topping.
What allergens are listed?
The ingredients include pecans, eggs, butter, milk and wheat flour. The optional icing also contains milk. The source does not provide an allergen-free version.
Source: thekitchn.com
