Pumpkin Coffee Cake is a sweet way to start your day. Moist and dense with a crumbly topping, this coffee cake is sure to win over any pumpkin lover. Serve warm, cold, or with a cup of your morning coffee.
It’s cold here in Ohio. It seems like once again, we skipped right past the perfect fall weather and went straight to pre-winter. One day it was 90, we got a day or two of 70-degree weather, then BAM, low 50’s for a high.
Wouldn’t you know, the day it turned cold here, we were off to Florida for a week. Talk about perfect timing. We got an extra week of warmth and sunshine in a beautiful place by the Gulf. Coming home and going from shorts to sweatshirts within a 3-hour period wasn’t so fun. Stepping off of the plane, we were glad we were prepared.
With the cold comes a need for comfort food. Gone are the days of wanting salads and light meals. When it drops below 60, heavy soups, casseroles, and anything warm and hearty start to become frequent flyers in our home.
And carbs. Lots of carbs.
That being said, in truth, it is still fall, and therefore still acceptable to make pumpkin-inspired recipes. With the sudden blast of cold came an out of nowhere craving for coffee cake, but not just any coffee cake. Pumpkin Coffee Cake.
Pumpkin Coffee Cake is dense, moist, and perfectly sweet. Not overpoweringly sweet, but just right. The pumpkin flavor is subtle, and the sugar topping ties it all together for one delicious treat.
Or, you could top it with a cream cheese icing instead and make it into a dessert.
Whatever way you finish it off, Pumpkin Coffee Cake is sure to be a win. Plus, as it bakes the house smells amazing! So good that the pumpkiny scent lured hubby out from video gaming.
For more pumpkin inspired recipes, be sure to check out Pumpkin Banana Cream Cheese Swirl Bread and Pumpkin Chocolate Chip Muffins
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 stick butter, softened
- 2 eggs
- 1 -15oz can pumpkin puree
- 1/2 stick butter, cold
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup flour
- Preheat oven to 350°F. Grease an 8x8 baking baking pan.
- In a medium bowl, mix flour, baking powder, cinnamon, and salt until well combined.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, beating until mixed in well. Add pumpkin puree and mix to combine.
- Add the dry ingredients to the wet ingredient and mix until just combined and smooth. Pour batter into prepared baking pan.
- To make the topping, combine all ingredients and mix with fingers until combined and crumbly. Sprinkle over batter.
- Bake for 40-45 minutes. Cool slightly before cutting and serving.