This moist Pumpkin Pecan Spice Coffee Cake makes a great mid-morning treat or dessert. I know we’ve just celebrated Thanksgiving but I still have the flavors of fall running through my veins. I love pumpkin, I cook with it all year long. This is a relatively easy coffee cake to make. Start on it the day before then finish it up and bake it the next day. You and your family are sure to love this wonderful coffee cake.
Pumpkin Pecan Spice Coffee Cake
- 1 cup butter
- ½ cup milk
- 2 packages dry yeast
- ¼ cup warm water
- 3 eggs separated, reserve the egg whites
- 2 ½ cups flour
- ¼ teaspoon salt
- ¼ cup sugar
- 2 cups of pumpkin puree
- 1 1/3 cups sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups pecans chopped
Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
The next day, blend together pumpkin, sugar and seasonings in a small saucepan over medium low heat. Stir on stove top until thickened. Remove from heat and cool.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the pumpkin filling onto the dough and spread out over the dough. Top with ½ the pecans and roll up jelly-roll fashion.
Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze.
Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.