Pumpkin Coffee Cake

*Updated: I updated the photos and recipe for this post. This is such a delicious cake that I needed to re-make it and update the photos for you all! 

Fall is in full swing at my house. The temperature might not be, but I’m jumping ahead and going all fall-y on everyone. Man oh man, I love pumpkin. Everything pumpkin from cookies, bars, pancakes, waffles and even my coffee. I think I exhaust my family with pumpkin.

By the time Thanksgiving is over, they’re begging me to stop cooking and baking with pumpkin. I do feel bad because I kinda of go over board, but that’s what the seasons all about. How fun is it to enjoy a new dessert and some cooler weather? And let me tell you that I do enjoy the cooler weather. I love to snuggle up on the couch with my coffee and a nice piece of pumpkin dessert. There’s nothing like a homemade pumpkin dessert!

I love when fall season is here because not only is it pumpkin season, but it’s cooler weather time. I can take out my sweaters and Uggs because I know that we’re going to get some double digits soon. Good bye triple digits. We will see you in 7 months and not anytime sooner, please.

This little coffee cake is a cinch to throw together and tastes oh so good. I recommend the next time you’re at the grocery store you should buy a few things for fall season.

1. You’ll need pumpkin puree cans and I would stock up. Be crazy like me and buy 5-6 cans. I use the Libby 100% pure pumpkin and never have any issues.
2.  Pumpkin Pie Spice seasoning. You’ll use it in all sorts of recipes. You could substitute out the nutmeg, cloves and just add 1 teaspoon of the pumpkin pie spice.
3.  You should also get these spices: cloves, cinnamon, ginger and nutmeg. Those are just a few spices you’ll use every once in a while during the fall season. I have another recipe coming up in a few days that uses all 4.

This Pumpkin Coffee Cake is amazingly moist, soft, and one of the best coffee cakes I’ve ever made. If you need something for a dinner party or maybe a potluck, this coffee cake should be it. I’ll be posting more pumpkin recipes as the weeks go on, but I urge you to give this one a try. Happy Fall Season everyone! Enjoy your cooler weather and pumpkin recipes.

Get the Recipe: Pumpkin Coffee Cake

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Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Servings: 12 -16 squares

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Ingredients

 

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Crumb Topping:

• 1 cup all purpose flour
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, cold

Pumpkin Coffee Cake:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pure pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup pure maple syrup
• 1/4 cup milk or buttermilk

Glaze:

• 1 cup confectioners sugar
• 1-2 tablespoon milk
• 1/8 teaspoon sprinkle cinnamon

Instructions

 

• Preheat oven to 350 degrees F. Line a 9x9 baking pan with foil and spray with non-stick cooking spray;set aside.
• Make the cake by whisking the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl until combined. In a medium bowl mix together the pumpkin puree, brown sugar, oil, maple syrup, and milk/buttermilk until combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. Do not over mix! Pour/spoon the batter into the prepared baking pan. Spread the batter to make an even surface then add the crumb topping.
• Make the crumb topping by adding flour, brown sugar, salt and cinnamon in a medium side bowl; mix together. Cut in the cold butter using a pastry blender or a fork (sometimes your hands work best). Mix in cold butter to create crumbs and clumps.
• Grab some of the crumb topping and make a big ball. Then gently crumble the topping into batter. Do this until all the crumb topping in on top of the batter.
• Bake cake for 30-40 minutes . Check doneness by inserting a toothpick into the center of the cake. The toothpick should come out clean with some moist crumbs. Let cake cool complete before adding the glaze.
• Once the cake has cooled completely (roughly 30-45 minutes). Whisk the confectioners sugar, 1-2 tablespoon milk together until smooth. Sprinkle in cinnamon and mix.
• Drizzle glaze over cake. Cut into squares and enjoy!
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Here are some more pumpkin recipes from around the web:

Baked Pumpkin Donuts with Chocolate Ganache by Cook with Manali

Pumpkin Chocolate Chip Marshmallow Cookies by A Latte Food

Pumpkin Spiced Cornbread Wedges by Whole & Heavenly Oven

Pumpkin Cheesecake by Baked by an Introvert

Pumpkin Snickerdoodle Bars by Flavor the Moments