The fall and winter seasons are my favorite time of the year because of the cold but relaxing weather and all the delicious smelling homey desserts. Having a slice of warm coffee cake on a chilly morning screams “winter is here!” to me. Not only this, but baking always gets me into the holiday spirit. My personal favorite is pumpkin pie, though I enjoy all holiday desserts. In the spirit of the season, here’s the recipe I use to make a delicious Pumpkin Spice Latte Coffee Cake.


  • 2 ½ cups white whole wheat flour
  • 1 cup brown sugar
  • ¾ cup white sugar
  • ¾ cup canola oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ¾ cup pumpkin puree
  • ¾ cup milk
  • ¼ cup espresso
  • 1 egg
  • 1  teaspoon baking soda
  • 1 teaspoon baking powder 
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon 


  1. Preheat oven to 350°
  2. In a large bowl mix together flour, brown sugar, white sugar, canola oil, salt, and pumpkin pie seasoning. Mix until combined. 
  3. Remove 1½ cup out of mixture and add to a small bowl.
  4. Add chopped pecans to the small bowl and add cinnamon. Stir and set aside.
  5. In the large bowl that contains the remaining mixture, add milk, pumpkin puree, espresso, egg, baking powder, and baking soda.
  6. Whisk together until there are no more lumps.
  7. Grease and flour a 9” springform pan (a normal cake pan or a 13×9” glass pan will also work) and add cake batter.
  8. Evenly sprinkle the pecan topping over the cake batter.
  9. Bake in the oven for 60 minutes or until a toothpick comes out clean. (If using a 13×9” pan cook for 40 minutes.)
  10. Let cool, then enjoy!