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To make the pecan pumpkin coffee cake, you need these main ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup chopped pecans (plus extra for topping) - 1/2 cup powdered sugar (for glaze) - 1-2 tablespoons milk (for glaze) These ingredients create a rich, moist cake that bursts with flavor. The pumpkin gives it a smooth texture, while the pecans add a lovely crunch. You can customize the cake by adding a few optional ingredients: - A pinch of cloves for extra warmth - Chocolate chips for a sweet twist - Dried fruit like cranberries for added texture Feel free to mix and match these options to make the cake your own. If you need to swap some ingredients, here are some smart substitutions: - Use applesauce instead of butter for a lighter cake. - Maple syrup can replace both sugars for a unique flavor. - A flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) can replace an egg for a vegan option. These substitutions keep the cake delicious without losing its charm. For the full recipe, check out the cooking steps. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Beat them until they look light and fluffy. This step is key for the cake's texture. Next, add the pumpkin puree, eggs, and vanilla extract. Stir until everything is well mixed. In another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together. Slowly add the dry mix to the wet mixture. Stir gently until just blended. Then fold in the chopped pecans. Make sure they are evenly spread throughout the batter. Pour this mix into your prepared pan. Smooth the top with a spatula. Finally, sprinkle some extra chopped pecans on top for a delightful crunch. Place the pan in your preheated oven. Bake for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, the cake is ready. Remove the cake from the oven and let it cool in the pan. This cooling time helps set the texture. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk. Keep whisking until it is smooth and drizzly. Once the cake has cooled, drizzle the glaze over the top. Watch it cascade down the sides beautifully. This glaze adds a sweet finish to your pecan pumpkin coffee cake. For a full recipe, check the provided details. To get the best texture in your pecan pumpkin coffee cake, measure your flour carefully. Too much flour makes the cake dry. Use the spoon-and-level method to avoid this. Cream the butter and sugars until they are light and fluffy. This step adds air, which helps the cake rise. Don't overmix the batter after adding flour; mix just until combined. This keeps the cake soft and tender. Serve your coffee cake warm for the best taste. Cut it into squares and place them on a pretty plate. Add whole pecans on top for a nice touch. You can sprinkle a little cinnamon on top for extra flavor. Pair it with a cup of coffee or tea. This cake also goes well with vanilla ice cream for dessert. To boost the flavor, try adding more spices. A pinch of ginger can give it a warm kick. You might also add a bit of allspice or cloves for depth. If you love nuts, use different kinds like walnuts or hazelnuts. Just remember, the goal is to find your favorite twist. For a fun change, add a bit of orange zest for a fresh note. These small changes can make a big difference in taste. For the full recipe, check out the previous sections. {{image_2}} You can easily make a vegan version of this cake. Swap out eggs for flaxseed meal. Use three tablespoons of water with one tablespoon of flaxseed meal for each egg. Replace butter with coconut oil or vegan butter. Choose a plant-based milk like almond or oat milk for the glaze. This way, you keep the flavor and texture while making it vegan-friendly. If you need a gluten-free cake, use a gluten-free all-purpose flour blend. Make sure the blend has xanthan gum in it. This will help the cake hold together well. You can also add a bit of almond flour for extra moisture. This option keeps the cake moist and delicious without gluten. To make your coffee cake even more exciting, consider adding chocolate chips or dried fruits. Dark chocolate chips pair well with pumpkin and pecans. You can also add a half cup of dried cranberries or chopped dates for a sweet bite. These additions bring more texture and flavor to your cake. For the full recipe, check out the main article. To keep your pecan pumpkin coffee cake fresh, store it in an airtight container. Place it in a cool, dry spot. If you have leftovers, the fridge is a good choice. Wrap it tightly in plastic wrap or foil to keep it moist. You can freeze this cake for longer storage. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can enjoy a slice whenever you want. It will stay fresh for up to three months. To reheat, take a slice out of the freezer and let it thaw in the fridge overnight. For a quick reheat, use the microwave. Heat it for about 15-20 seconds. If you want a warm, crispy top, place it in the oven at 350°F (175°C) for about 10 minutes. Enjoy the cozy flavor! For the full recipe, check out the details above. Pecan pumpkin coffee cake lasts about 3 to 5 days. Store it in an airtight container. Keeping it cool helps maintain its moist texture. If you notice any signs of spoilage, it’s best to discard it. Yes, you can make this cake ahead of time. Prepare it a day or two before serving. Just make sure to store it properly. This allows the flavors to develop, which can enhance the taste. I love serving this coffee cake with coffee or tea. A dollop of whipped cream adds a nice touch. You can also pair it with a scoop of vanilla ice cream. Each of these options elevates the cozy experience. If you want a fruit touch, serve with fresh berries. They add a bright contrast and freshness. For a more festive feel, add a sprinkle of cinnamon or nutmeg on top. This brings out the warm spices in the cake. You can find the full recipe [here](#). This article covered everything you need for Pecan Pumpkin Coffee Cake. We explored main and optional ingredients. You learned how to prepare the batter and bake it perfectly. We shared tips to enhance texture and flavor, plus fun variations like vegan and gluten-free options. Pecan Pumpkin Coffee Cake is versatile and easy to make. Enjoy it fresh, or store it for later. Follow these steps, and you’ll have a delicious treat that impresses everyone. Keep experimenting and enjoy every bite!

Pecan Pumpkin Coffee Cake

Indulge in the comforting flavors of Pecan Pumpkin Coffee Cake with this easy recipe! Perfect for fall gatherings, this moist cake combines pumpkin puree and crunchy pecans, topped with a luscious glaze. Discover step-by-step instructions to create a delightful treat that pairs beautifully with your favorite coffee. Click through to explore this delicious recipe and impress your guests with this autumn favorite!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup chopped pecans (plus extra for topping)

1/2 cup powdered sugar (for glaze)

1-2 tablespoons milk (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add in the pumpkin puree, eggs, and vanilla extract, mixing until well combined.

        In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated.

            Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan and smooth the top with a spatula.

                Sprinkle additional chopped pecans over the top for added crunch.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    While the coffee cake cools, prepare the glaze by whisking the powdered sugar with milk until smooth and drizzly.

                      Once the cake has cooled, drizzle the glaze over the top, allowing it to cascade down the sides beautifully.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12

                          - Presentation Tips: Cut the cake into squares and serve on a decorative platter, garnished with whole pecans and a sprinkle of cinnamon for added flair. Enjoy with a steaming cup of coffee!