Pumpkin Coffee Cake
View original ↗
Cooking Classy · by Jaclyn★ 5.0 (7)

Pumpkin Coffee Cake

NUTRITION · PER SERVING65M COOK
CAL 20%·PRO 11%
CARBS 55G55% OF CAL
4G FIBER18G OTHER33G TOTAL SUGAR
FAT 19G42% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist crumb cake layered with pumpkin, aromatic fall spices, and a buttery pecan crumb topping. Tender and perfect with coffee in autumn.

dessertamericanbaked goodvegetarian
View the full recipe on Cooking Classy →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans
  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract
  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla
PREP
20M
SODIUM
189MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.