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The Kitchn published a recipe for pumpkin pecan pie coffee cake, a 9-serving bake layered with a cocoa-and-spice filling and topped with brown sugar and pecans. The recipe takes 30 minutes to prepare and 45 to 50 minutes to bake; the source identifies the icing as optional.
The Kitchn has published a recipe for pumpkin pecan pie coffee cake, a 9-serving bake that combines pumpkin purée and warm spices with a cocoa-sugar filling and a brown sugar and pecan topping. The recipe lists 30 minutes of preparation and 45 to 50 minutes in the oven, offering home bakers a fall-flavored cake that can be served at breakfast or as dessert.
The recipe is credited to Kitchn food editor Patty Catalano, with food styling and photography credited to Janette Zepeda and Alex Lepe. It uses an 8-by-8-inch square pan and calls for melted butter in the cake batter. The source says the batter can be mixed with a whisk, without a stand mixer or food processor.
The cake has three main layers: a pumpkin batter, a filling made from brown sugar, cocoa powder and pumpkin pie spice, and a crumb topping containing chopped pecans, cold butter, flour, brown sugar and more spice. The ingredient list specifies one cup of pumpkin purée, two large eggs, one and a half cups of all-purpose flour, and three-quarters of a cup of pecans. An optional icing is made from powdered sugar and milk.
The instructions begin by mixing the filling ingredients, heating the oven to 350°F and preparing the pan with cooking spray and parchment. The supplied recipe text ends partway through the pan-lining directions, so it does not include the full assembly, baking, cooling or icing instructions. The listed cook time is 45 to 50 minutes, but the source excerpt does not state a doneness test.
A Fall Cake With Flexible Serving Options
The recipe draws on familiar pumpkin-pie and pecan-pie flavors but presents them in a coffee cake format. That makes the development relevant to readers looking for a seasonal bake that can suit more than one occasion: The Kitchn suggests serving it with coffee or tea in the morning or adding the optional powdered-sugar icing for dessert.
Its ingredient list also makes a practical distinction for shoppers: the recipe calls for pumpkin purée, not pumpkin pie mix. The source says only one cup is needed, leaving the possibility of using the remainder elsewhere. It also notes that pecan pieces may cost less than halves and can be used in the topping.
The recipe’s serving estimate and timing give readers a basic planning guide, though the stated 75 to 80 minutes combines only the preparation and oven times and does not account for cooling. The published information does not establish how long the cake takes to cool or how it should be stored after baking.
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How the Recipe Builds Its Layers
The Kitchn frames the cake as a blend of two classic autumn desserts. Pumpkin purée supplies the cake’s color and moisture, while pumpkin pie spice is used in both the center filling and the topping. The cocoa powder in the filling adds a distinct layer between the cake batter; the source does not describe it as chocolate frosting or a separate sauce.
The topping relies on cold, diced butter worked into flour, brown sugar, pecans, spice and salt. That differs from the melted butter used in the cake itself. The recipe allows either light or dark brown sugar in the filling, cake and topping; the source says dark brown sugar has a deeper flavor, while both types contribute moisture and caramel notes.
Kitchn recipe tester Topher Leo said the tested cake stayed moist and had a crunchy crumb topping. His comments are a tester’s assessment, not an independently verified result. The source also says pecans may be omitted if there is an allergy, but the supplied material does not give a tested nut-free alternative.
Full Baking Instructions Are Missing
The supplied source material does not contain the complete recipe directions. It ends during the step to line the pan, leaving the order for layering the batter and filling, the method for making the topping, and the precise baking and cooling instructions unavailable here. Readers should consult the full Kitchn recipe before baking rather than infer those steps.
The source also does not provide nutrition information, storage guidance, or a stated shelf life. Although the recipe names pecans, wheat-containing flour, eggs, milk in the optional icing and butter, it does not include a formal allergen declaration. Anyone managing food allergies should check all ingredient labels and the complete recipe; the tester’s suggestion to omit pecans is not a guarantee that the recipe is safe from cross-contact.
Check the Complete Recipe Before Baking
The immediate next step for anyone planning to make the cake is to use the complete recipe on The Kitchn’s website for the remaining directions. The published listing gives a 350°F oven temperature, an 8-by-8-inch pan, and an estimated 45-to-50-minute bake, but the missing text means this article cannot confirm the assembly sequence or how to test when the cake is done.
The source does not announce a follow-up, revision or additional recipe development. Any changes to the instructions, serving guidance or storage advice remain unreported in the material provided.
Key Questions
How many servings does the coffee cake make?
The Kitchn recipe lists nine servings.
How long does the recipe take?
The listing gives 30 minutes of preparation and 45 to 50 minutes of cooking. It does not specify cooling time, so the total time before serving may be longer.
Does the recipe use pumpkin pie filling?
No. The source specifically calls for pumpkin purée, not pumpkin pie mix. It lists one cup for the cake.
Can the pecans be left out?
Recipe tester Topher Leo said the pecans could be omitted if there is an allergy. The supplied material does not provide a tested substitute or detailed cross-contact advice, so people with allergies should check the full recipe and ingredient labels.
Is the icing required?
No. The ingredient list marks the powdered-sugar and milk icing as optional. The cake’s pecan crumb topping is part of the main recipe.
Source: thekitchn.com
