This coffee cake is the perfect Fall breakfast treat!
It’s October and I feel like mother nature is playing tricks on us here in New Jersey. It can be 60 degrees one day and 75+ the next. It’s insane! I mean, I don’t mind the warm weather stretching for as long as possible, but it’s getting a little crazy. You know what else I don’t mind? Pumpkin season! We’ve gone pumpkin picking 4 or 5 times already and I still feel like the Fall festivities can’t end yet. I always send my friend places for us to go with the kids and she finally put the hammer down and told me I’m getting a little carried away, haha!! But, that doesn’t mean I’ll stop baking pumpkin recipes. This pumpkin coffee cake is one of my favorites! Coffee cake + a cup of fresh coffee in the morning is pretty much the best ever.
The cake is super moist, slightly dense and crumbly, just as a prefect coffee cake should be! It’s super flavorful due to all of the pumpkin + spices working their magic together. There’s nothing worse than a pumpkin dessert that doesn’t even taste like pumpkin, so I made sure to use a heavy hand with the pumpkin puree for authentic pumpkin flavor goodness. The crumble is sweet and as always, the best part! I love adding the glazed on top to give this coffee cake that bakery flair.
This cake is so simple and as long as you have pumpkin, the rest of the ingredients are pretty basic. You just mix up the batter, pour it into the parchment-lined pan and top with the crumble and bake. It bakes up so tall and amazing. In these photos, I cut mine into 9 pieces but since the cake is pretty tall, you can squeeze out much more than that if you’re serving more people. Each piece is topped with a sweet vanilla glaze that I believe makes the whole thing!
Make this cake for a brunch party, a fun weekend breakfast or just for you and your family to enjoy any day of the week! We loved this cake so much that I had to get rid of it and send some over to the neighbors before
we I ate it all. You’re going to love it!