*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.
- 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.
- 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.
- 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.
Pumpkin Coffee Cake
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, cold
- 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
- 1 cup confectioners sugar
- 1-2 tablespoon milk
- 1/8 teaspoon (sprinkle) cinnamon
- 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!
- Recipe slightly adapted by: Sally's Baking Addiction: I added more flour and butter to the crumb topping and also took out the salt. I also added a little cinnamon to the glaze.
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