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The Kitchn has published a recipe for Pumpkin Pecan Pie Coffee Cake, a fall bake combining pumpkin purée, a spiced cocoa filling and a brown-sugar pecan topping. The recipe serves nine and lists 30 minutes of preparation and 45 to 50 minutes of baking; storage guidance and a complete account of the remaining baking steps are not included in the supplied material.
The Kitchn has published a Pumpkin Pecan Pie Coffee Cake recipe that pairs pumpkin-flavored cake with a spiced cocoa filling and a brown-sugar pecan topping. The recipe is listed as serving nine, with 30 minutes of preparation and 45 to 50 minutes of baking, offering home bakers a seasonal option that can be served for breakfast or dessert.
The recipe’s listed ingredients include one cup of pumpkin purée, melted unsalted butter, brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt and pumpkin pie spice. The filling combines brown sugar, cocoa powder and additional spice. The topping uses coarsely chopped pecans, cold butter, flour, brown sugar, pumpkin pie spice and salt. An optional icing is made with powdered sugar and milk.
The instructions provided say to whisk the filling ingredients together, heat the oven to 350°F and coat an 8-by-8-inch pan with cooking spray. The pan is lined with parchment paper, with the paper extending over two opposite sides. The supplied recipe excerpt ends during this preparation step, so it does not show the full method or baking checks.
Kitchn recipe tester Topher Leo describes the cake as moist with a crunchy crumb topping. Leo credits canned pumpkin with helping maintain the cake’s texture and says the pecans could be omitted for someone with an allergy. That is the tester’s assessment, not a guarantee that the recipe is suitable for people with allergies; the published ingredient list includes pecans and also includes wheat, eggs and dairy.
A Fall Bake for Breakfast or Dessert
The recipe combines flavors associated with pumpkin pie and pecan pie in a coffee cake format. Its serving suggestions make it adaptable to breakfast or dessert, while the optional icing offers a sweeter finish. The practical details are also relevant for home cooks: the recipe uses a whisk rather than requiring a stand mixer, according to the source, and calls for an ordinary 8-by-8-inch baking pan.
The ingredient list clarifies a possible shopping distinction: the recipe calls for pumpkin purée, not pumpkin pie mix. The source says either light or dark brown sugar can be used, with dark brown sugar providing a deeper flavor. Those details may help readers avoid substituting a pre-sweetened pumpkin product or choosing ingredients that change the intended flavor.
For households managing food allergies, the pecans are a central ingredient in the topping and are a tree nut allergen. The recipe also contains wheat, eggs and milk-based butter; the optional icing calls for milk. The tester suggests omitting pecans where needed, but the source does not provide an allergen-tested substitute or address cross-contact. Readers with allergies should check labels and follow their own medical guidance.
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How the Recipe Is Built
The Kitchn presents the cake as a seasonal recipe developed by food editor Patty Catalano, with recipe testing credited to Topher Leo. The article lists photography by Alex Lepe and food styling by Janette Zepeda. Its publication date is described in the supplied material only as “yesterday,” so an exact calendar date cannot be confirmed from that information.
The cake is assembled from three main elements: a pumpkin batter, a brown-sugar and cocoa filling, and a pecan streusel. The source describes pumpkin purée as contributing moisture and color. It advises combining the wet ingredients before adding flour and mixing as little as possible once the flour goes in, to avoid overworking the batter. The topping uses cold butter, in contrast with the melted butter listed for the cake.
The recipe also lists an optional glaze of powdered sugar and milk. The source suggests serving the cake with coffee or tea, but those are serving ideas rather than requirements. It gives no nutrition information in the supplied excerpt.
“Coffee cake is one of my favorites, and this version stays very moist, with a perfectly crunchy crumb topping!”
— Topher Leo, Kitchn recipe tester
Full Method and Storage Details
The supplied source text cuts off before the complete directions appear. It therefore does not confirm how the batter, filling and topping are layered, how long the cake is baked in practice, or what signs indicate it is done. The listed baking time is 45 to 50 minutes, but the excerpt does not include a doneness test.
The material also gives no storage or food-safety instructions, such as how long the cake can be kept at room temperature or whether it should be refrigerated. It does not provide nutrition data, a tested nut-free version, or confirmation that other substitutions will work. The exact publication date is also unavailable: “published yesterday” depends on when the source was accessed.
Check the Complete Recipe Before Baking
Readers planning to make the cake should consult the complete Kitchn recipe for the remaining assembly, baking and cooling instructions. The supplied excerpt confirms a 350°F oven setting and a 45-to-50-minute baking estimate, but it does not contain enough directions to reproduce the full recipe reliably.
Before serving, cooks should review the full ingredient list and account for pecans, wheat, eggs and dairy, including milk in the optional icing. The source does not state how the finished cake should be stored, so readers should follow any storage guidance in the complete recipe rather than infer a shelf life from the available text.
Key Questions
What is Pumpkin Pecan Pie Coffee Cake?
It is a Kitchn recipe for pumpkin coffee cake with a brown-sugar, cocoa and spice filling, topped with pecan streusel. An optional powdered-sugar icing is also listed.
How long does the recipe take?
The listed preparation time is 30 minutes, and baking is estimated at 45 to 50 minutes. The supplied material does not state a total time including cooling.
Does the recipe use pumpkin pie mix?
No. The source specifies pumpkin purée and cautions against using pumpkin pie mix, which is a different product.
Can the pecans be left out?
Recipe tester Topher Leo says the pecans could be omitted for someone with an allergy, but the source does not provide a tested replacement or address cross-contact. The recipe also contains other common allergens, including wheat, eggs and dairy.
How should the finished cake be stored?
The supplied recipe excerpt does not give storage instructions or a safe storage duration. Readers should check the complete recipe for handling guidance.
Source: thekitchn.com
