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The Kitchn has published a recipe for pumpkin pecan pie coffee cake, a fall bake that combines pumpkin purée, a spiced cocoa filling and a brown sugar-pecan topping. The recipe serves nine, takes about 30 minutes to prepare and 45 to 50 minutes to bake; the source does not provide the complete method in the supplied material.
The Kitchn has published a recipe for pumpkin pecan pie coffee cake, pairing a pumpkin-based cake with a spiced cocoa filling and a brown sugar-pecan crumb topping. The seasonal bake serves nine people and is listed at 30 minutes of preparation and 45 to 50 minutes in the oven.
The recipe, credited to Kitchn food editor Patty Catalano, uses one cup of pumpkin purée in a batter made with melted butter, brown sugar, eggs, pumpkin pie spice, baking powder, baking soda, salt and all-purpose flour. The source stresses that cooks should buy plain pumpkin purée, not pumpkin pie mix. The latter is a different product and is not specified for this recipe.
A separate center layer combines brown sugar, cocoa powder and pumpkin pie spice. The topping calls for chopped pecans, cold butter, brown sugar, flour, more pumpkin pie spice and salt. An optional icing is made from powdered sugar and milk. The ingredient list specifies an 8-by-8-inch pan and an oven temperature of 350°F.
The Kitchn describes the cake as moist, with a crunchy pecan topping, and says the batter can be mixed with a whisk rather than a stand mixer. Recipe tester Topher Leo said canned pumpkin helped maintain the cake’s texture and that the pecans added to the topping. The provided source excerpt ends partway through the preparation instructions, so it does not contain the complete recipe method.
A Fall Bake for More Than Dessert
The recipe brings together flavors associated with pumpkin pie and pecan pie in a coffee cake format. That gives readers a seasonal option that, according to The Kitchn, can be served at breakfast or as dessert. Its serving size and listed timing also offer practical information for people planning a small gathering or a weekend bake.
The instructions call for familiar ingredients and do not require specialized mixing equipment. However, the recipe is not free of potential dietary concerns: it includes wheat, dairy, eggs and pecans. The source says the pecans could be omitted in the event of an allergy, but does not provide a tested nut-free variation or address cross-contact risks.
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How the Recipe Builds Its Layers
The Kitchn frames the cake as an autumn recipe built around pumpkin purée and warming spices. Pumpkin goes into the batter, while pumpkin pie spice appears in both the filling and pecan topping. Cocoa powder adds a distinct middle layer, and brown sugar is used in the filling, cake and topping.
The article says either light or dark brown sugar can be used, noting that dark brown sugar has a deeper flavor. It also recommends coarsely chopping pecan halves if pieces are unavailable. The recipe’s listed quantities include three-quarters of a cup of pecans and one cup of pumpkin purée; the source suggests using leftover purée in another recipe.
Full Baking Method Not Included
The supplied source material includes the ingredient list and the beginning of the instructions, but it cuts off while describing how to prepare the pan. It does not show the complete mixing, assembly, baking or cooling directions. Readers should consult the full Kitchn recipe for those steps rather than infer them from the listed ingredients and timing.
The source does not give nutrition information, storage guidance or a tested substitute for pecans. It also does not establish whether the cake can be made ahead or how long it keeps. Those details remain unconfirmed in the provided material.
Consult the Complete Recipe Before Baking
The next step for readers who want to make the cake is to use The Kitchn’s complete recipe page, which contains the full instructions. The source lists the bake at 45 to 50 minutes, but cooks should follow the recipe’s full directions and any doneness guidance there.
The article presents the recipe as a seasonal serving option rather than reporting a product launch or broader food-industry development. No additional release, follow-up test results or revised instructions are identified in the supplied material.
Key Questions
How many servings does the cake make?
The Kitchn lists the recipe as serving nine.
How long does it take to prepare and bake?
The listed preparation time is 30 minutes, followed by a bake time of 45 to 50 minutes.
Can pumpkin pie mix be used instead of pumpkin purée?
The source specifically calls for plain pumpkin purée and says not to use pumpkin pie mix.
Is the icing required?
No. The recipe lists the powdered sugar and milk icing as optional.
Does the supplied source include the full method?
No. The excerpt cuts off during the preparation instructions. The full directions are needed for the complete mixing, assembly and baking steps.
Source: thekitchn.com
