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As the crisp autumn air settles in and leaves begin to turn, there's a distinct craving for flavors that evoke the warmth and coziness of the season. Enter the Pumpkin Pecan Coffee Cake Delight—a delectable fusion of rich pumpkin, crunchy pecans, and the comforting essence of coffee cake. This recipe not only captures the essence of fall but also provides a delightful treat that can elevate any occasion, whether it's a family gathering, a cozy brunch with friends, or simply a comforting afternoon snack with a cup of coffee.

Pumpkin Pecan Coffee Cake

Embrace the flavors of autumn with this Pumpkin Pecan Coffee Cake Delight! This moist, tender cake is infused with rich pumpkin, crunchy pecans, and warm spices, making it a perfect treat for cozy gatherings or a comforting afternoon snack. Simple to prepare, it pairs beautifully with coffee or tea. Whether served at a family brunch or shared with friends, this cake is sure to evoke the warmth and charm of the fall season with every delicious bite.
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

2 cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pecans, chopped (plus extra for topping)

½ cup powdered sugar (for icing, optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with non-stick spray or butter.

    Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated. Stir in the vanilla extract and the pumpkin puree until smoothly blended.

          Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

            Fold in Pecans: Gently fold in the chopped pecans, reserving a small handful for topping.

              Pour into Pan: Pour the batter into the prepared baking pan, smoothing it out evenly. Sprinkle the remaining pecans over the top.

                Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                  Cool: Allow the coffee cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

                    Prepare Icing (optional): If desired, mix the powdered sugar with a little bit of milk (about 1 tablespoon at a time) until you reach your desired consistency, and drizzle over the cooled cake.

                      Serve: Slice and serve warm or at room temperature with your favorite coffee or tea!

                        Prep Time, Total Time, Servings: 20 mins | 1 hr | 12 servings