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The Kitchn has published a recipe for Pumpkin Pecan Pie Coffee Cake, a pumpkin-based bake layered with a spiced cocoa filling and topped with pecan and brown sugar streusel. The recipe is listed as serving nine, with 30 minutes of preparation and 45 to 50 minutes of baking; the supplied report does not include the full baking and cooling instructions.
The Kitchn has published a Pumpkin Pecan Pie Coffee Cake recipe that layers pumpkin cake with a spiced cocoa filling and a pecan-brown sugar streusel. The fall bake is listed as serving nine and taking 30 minutes to prepare, followed by 45 to 50 minutes in the oven.
The recipe, developed by Kitchn Food Editor Patty Catalano, draws on the flavors of pumpkin pie and pecan pie. Its cake batter uses one cup of pumpkin purée, melted butter, brown sugar, eggs, pumpkin pie spice, baking powder, baking soda, salt and all-purpose flour. The recipe specifically calls for pumpkin purée, not canned pumpkin pie mix.
A brown sugar, cocoa powder and pumpkin pie spice mixture forms the filling. The topping combines three-quarters of a cup of chopped pecans with cold butter, brown sugar, flour, pumpkin pie spice and salt. An optional icing uses powdered sugar and milk. The ingredient list gives measurements for an 8-by-8-inch square pan; the batter is mixed by whisk, so the report says a stand mixer or food processor is not needed.
The recipe is presented as suitable for breakfast or dessert, served plain or with the optional glaze. Kitchn lists the oven temperature as 350°F and says the pan should be greased and lined with parchment. The source excerpt stops before the full method, so it does not provide all assembly, doneness, cooling or serving instructions.
A Seasonal Bake for Nine
The recipe offers home bakers a way to combine two familiar autumn dessert flavors in a single cake: pumpkin and pecan pie. Its listed yield of nine portions and preparation and baking times give readers a practical starting point for planning a breakfast, snack or dessert bake.
The recipe also specifies accessible ingredients and a whisk-based batter, according to The Kitchn. That may make the preparation workable for cooks without specialized equipment. The optional glaze lets readers serve it with a sweeter finish, while the pecans are part of the specified crumb topping and present an ingredient concern for people with nut allergies.
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How the Recipe Is Built
The Kitchn report describes the cake as a seasonal recipe built around pumpkin purée and warming spices. Rather than mixing pecans into the cake batter, the listed method places them in a crumb topping with brown sugar and butter. A separate cocoa-and-spice mixture supplies a filling layer.
Recipe tester Topher Leo said the canned pumpkin helped keep the cake moist and praised the contrast with the crunchy topping. The supplied report identifies Catalano as the recipe developer and credits Alex Lepe for photography and Janette Zepeda for food styling. It does not include a separate publication date beyond saying the item appeared the previous day.
Full Method Not Included
The source material provides the ingredient list, oven temperature, pan size and approximate preparation and baking times, but the method is cut off after the instruction to line the pan. It does not show the complete mixing and layering steps, how the streusel is assembled, how doneness is checked, or how long the cake should cool.
The supplied excerpt also does not give nutrition information, storage guidance or tested substitutions. Although the tester says the pecans could be omitted for an allergy, the report does not provide a tested nut-free topping variation or address cross-contact. Readers should consult the full recipe and follow appropriate allergy precautions.
Consult the Complete Recipe
Readers who plan to bake the cake should refer to The Kitchn’s complete recipe for the instructions missing from the supplied excerpt, including assembly, baking checks and cooling. The source lists a 45-to-50-minute bake at 350°F, but the excerpt alone is not a complete set of directions.
No additional launch, event or follow-up announcement is reported. The recipe’s next step for readers is to use the full method and ingredient guidance before preparing the cake, especially if changing the pecan topping or accommodating a food allergy.
Key Questions
How many servings does the coffee cake make?
The Kitchn lists the recipe as serving nine.
How long does it take to make?
The recipe lists 30 minutes of preparation and 45 to 50 minutes of cooking. The supplied excerpt does not state a cooling time.
What kind of pumpkin should be used?
The recipe calls for one cup of pumpkin purée, not pumpkin pie mix. The report says the canned purée contributes moisture to the cake.
Are the pecans required?
Pecans are listed in the streusel topping. Recipe tester Topher Leo said they could be omitted for an allergy, but the excerpt does not give a tested substitute or nut-free topping instructions. People with allergies should check the complete recipe and take steps to avoid cross-contact.
Source: thekitchn.com
